United States · Texas · Williamson

Scomber scombrus

June: Spawning completed. Mackerel continues to feed in coastal waters, activity remains high.

Photo Fishing Cooking

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In Europe often served smoked or pickled as an appetizer In Japan used for sushi and charcoal-grilled

Widely distributed in North Atlantic Pelagic and migrates in large schools Important commercial species in Europe and North America

Caught with spinning rods, jigs, spoons, live bait and bottom rigs Effective near schools and close to shore during migration

Bites actively in spring and autumn, especially at dawn and dusk Prefers water temperature of 8–14°C

19 June 2025 The average bite

20 June 2025 The average bite

21 June 2025 Bad bite

22 June 2025 Bad bite

23 June 2025 The average bite

24 June 2025 Good bite

25 June 2025 The average bite

Flesh is oily, firm, with strong flavor Great for smoking, baking, frying, and pickling

Fillet: Frying, smoking, baking
Whole: Ideal for grilling or roasting
Head and bones: For fish broths

Baked mackerel with lemon and dill (Baking)
Simple and aromatic method

1. Clean fish, score skin.
2. Stuff with lemon, dill, garlic.
3. Bake at 180°C (350°F) for 25 min.

Cold-smoked Atlantic mackerel (Smoking)
Rich flavor, stores well

1. Brine in salt, sugar, spices for 12 hours.
2. Dry and smoke at 25°C (77°F) for 6 hours.
3. Store chilled, serve with bread and onion.

Fried mackerel with garlic and pepper (Frying)
Quick and flavorful dish

1. Season fillets with salt, pepper, garlic.
2. Fry in oil 3 minutes per side.
3. Serve with mashed potatoes or salad.

Norwegian-style pickled mackerel (Pickling)
Served as appetizer or side

1. Fillet fish and remove bones.
2. Marinate in vinegar, onion, spices, sugar for 24 hours.
3. Serve chilled with bread and potatoes.