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United States · Texas · Hays| Common Animals Fish Mushrooms Flora |
Scomberomorus commerson |
June: Spawning completed. King mackerel continues feeding in coastal waters.
Popular among trolling anglers in tropical regions Commonly used in coastal cuisine for frying and smoking
Found in tropical and subtropical waters of the Indian and Pacific Oceans Prefers coastal and reef areas Important species for sport and commercial fisheries
Caught by trolling using lures and metal spoons Also effective with bottom fishing using live bait near shore
Active at dawn and dusk, especially in warm seasons Prefers water temperature of 20–28°C
19 June 2025 Good bite
20 June 2025 Good bite
21 June 2025 The average bite
22 June 2025 The average bite
23 June 2025 The average bite
24 June 2025 Good bite
25 June 2025 Good bite
20 June 2025 Good bite
21 June 2025 The average bite
22 June 2025 The average bite
23 June 2025 The average bite
24 June 2025 Good bite
25 June 2025 Good bite
Meat is firm, moderately oily with distinctive flavor Suitable for frying, grilling, smoking, and stewing
Fillet: Frying, grilling, stewing
Whole: Baking and smoking
Head and bones: For rich broths
Whole: Baking and smoking
Head and bones: For rich broths
Spicy fried king mackerel (Frying)
Spicy and aromatic flavor
Spicy and aromatic flavor
1. Season fillets with salt, pepper, and spice mix (coriander, paprika, garlic).
2. Fry in oil for 4-5 minutes per side.
3. Serve with lemon and fresh herbs.
2. Fry in oil for 4-5 minutes per side.
3. Serve with lemon and fresh herbs.
Grilled king mackerel with lemon marinade (Grilling)
Fresh and light citrus flavor
Fresh and light citrus flavor
1. Marinate fillets in lemon juice, olive oil, garlic, and rosemary for 1 hour.
2. Grill until golden, about 6 minutes per side.
3. Serve with vegetable salad.
2. Grill until golden, about 6 minutes per side.
3. Serve with vegetable salad.
Cold-smoked king mackerel (Smoking)
Rich aroma and long shelf life
Rich aroma and long shelf life
1. Cure fish with salt and sugar mixture for 8-12 hours.
2. Dry and cold smoke at 25-30°C for about 8 hours.
3. Store refrigerated, serve with bread and mustard.
2. Dry and cold smoke at 25-30°C for about 8 hours.
3. Store refrigerated, serve with bread and mustard.
Stewed king mackerel with vegetables (Stewing)
Rich flavor and tender texture
Rich flavor and tender texture
1. Sear fish, add onion, carrot, tomatoes, and spices.
2. Simmer covered on low heat for 30 minutes.
3. Serve with rice or mashed potatoes.
2. Simmer covered on low heat for 30 minutes.
3. Serve with rice or mashed potatoes.