King Mackerel

King mackerel (Scomberomorus cavalla) are commonly called kings, kingfish, cavalla, carite or sierra. They are in the family Scombridae, which also includes tunas and bonitos.

The king mackerel has a streamlined body, with a tapered head and very small scales that cover the entire body except the pectoral fins. The back and lower sides are iridescent greenish blue, and the belly is gray to silver. The lateral line starts high near the gills and drops sharply below the second dorsal fin. The king mackerel reaches a maximum size of about 75 to 90 pounds, but in the marketplace the average weight is 5 to 20 pounds.

King mackerel are found in tropical and subtropical waters, including the open waters of the Gulf of Mexico and Atlantic Ocean. They inhabit coastal areas, coral reefs, offshore currents, tide rips and large bays.

King mackerel are schooling fish that migrate from South Florida waters in winter to more northerly waters in the spring. They prefer water temperatures above 68 degrees F. The fish are noted for their remarkable leaps, often clearing the water by 10 feet or more. King mackerel feed mainly on surface-schooling fish such as thread herring, sardines, shrimp and squid. They are commercially harvested by hook and line.

Attributes

Moderate texture, dark meat with full flavor. Lean fish.

Substitutes

Spanish mackerel, tuna, swordfish.

How Much to Buy

Whole or drawn fish: 3/4 to 1 pound per serving.

Dressed or cleaned fish: 1/2 pound per serving.

Fillets or steaks: 1/4 to 1/3 pound per serving.

Buying, Storage and Handling

Remember to purchase seafood last and keep it cold during the trip home.

Fresh whole fish should have:

• A shiny surface with tightly adhering scales.
• Gills that are deep red or pink and are free of slime, mucus and off-odor.
• Clean shiny belly cavity with no cuts or protruding bones.
• A mild aroma, similar to the ocean.

Fresh steaks, fillets and loins should have:

• A translucent look.
• Flesh that is firm and not separating.
• A mild odor, similar to the ocean.
• No discoloration.
• Packaging that keeps them from being bent in an unnatural position.

Preparation

Keep raw and cooked seafood separate to prevent bacterial cross-contamination.

After handling raw seafood, thoroughly wash knives, cutting surfaces, sponges and your hands
with hot soapy water.

Always marinate seafood in the refrigerator.

Discard marinade; it contains raw juices that may harbor bacteria.

When marinade is needed for basting, reserve a portion before adding raw seafood.

Cooking

The general rule is 10 minutes per inch of thickness, at the thickest part of the fillet or steak, at 400-450 degrees F.

If fish is cooked in parchment, foil or a sauce, add five minutes to the total cooking time.

Fillets less than 1/2 inch thick do not need to be turned during cooking.

Fish cooks quickly. Do not overcook.

Fish is done when the flesh becomes opaque and flakes easily when tested with a fork.

Poaching, steaming, baking, broiling, sauteing and microwaving are excellent low-fat cooking methods, if you do not add high-fat ingredients.

Marinate in your favorite salad dressing prior to cooking.

Broil, bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad.

Broil or grill with lime-butter and seasoned salt.

Oil the grill to prevent fish from sticking.

Bake whole fish with a crab or shrimp stuffing.

Add leftover fish in broken pieces to salads, soups or sauces.

Nutrition

Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions:

Mercury Advisory

For women of child-bearing age and small children there health hazards associated with mercury in king mackerel. For additional information, visit the U.S. Environmental Protection Agency's website.