Posterior membranes are white with a black edge. Recreational anglers catch Spanish mackerel from boats while Spanish mackerel are managed in commercial and recreation fisheries with bag limits, size limits, commercial trip limits, and with only seasonal fishing allowed. Worldwide, there are many members of this genus quite similar to one or another of these three species.
They may be prepared by Spanish mackerel are similar in appearance to small The lateral line on Spanish and Cero mackerel slopes gradually from the top edge of the gill to the tail. The fish exhibits a green back; its sides are silvery marked with about three rows of round to elliptical yellow spots. In particular, off Mexico, Atlantic Spanish mackerel may be confused with Spanish mackerel mature by age-1 at a fork length(FL) of 14 inches (36 cm).
The Atlantic group spawns starting in April off the Carolinas and from late August to late September in the northernmost part of its range. Spanish mackerel are primarily marketed fresh or frozen as fillets as commercially caught fish are too small to sell in the form of steaks. Their raw flesh is white.
Young King mackerel have similar, but slightly smaller spots; these fade away on individuals weighing over 10 pounds (4.5 kg), but they may still be seen as spots of slightly darker green on the upper back from some angles of view. As with the The Gulf group of Spanish mackerel spawn in batches from May to September off shore of Texas, off the Gulf shore of Florida as early as April in some years. Females may live as long as 11 years, growing to 11 pounds (5.0 kg) and 33 inches (84 cm… In contrast that of the king mackerel takes an abrupt drop at mid-body. The Gulf group of Spanish mackerel spawn in batches from May to September off shore of Texas, off the Gulf shore of Florida as early as April in some years.
The first (spiny) dorsal fin is black at the front.
The first (spiny) dorsal on Spanish and Cero mackerel has a prominent black patch. Lateral line gradually curving down from the upper end of the gill cover toward caudal peduncle. The management of mackerel has been considered a success because the population used to be in decline, but is now on the rise without overfishing occurring. The Atlantic group spawns starting in April off the Spanish mackerel are a highly valued fish throughout their range from North Carolina to Texas. Its single row of cutting edged teeth in each jaw (around sixty-four teeth in all) are large, uniform, closely spaced and flattened from side to side. As all three species normally keep the first dorsal folded back in a body groove, this difference is not immediately evident. Females live longer and grow to larger sizes than males. Spanish mackerel have prominent yellow spots on the flanks at all sizes. In addition to such spots, Cero mackerel have one or more yellow stripes along the centerline. The King mackerel has none.
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