The Atlantic Spanish mackerel boasts a striking appearance. It features a vibrant green back, complemented by silvery sides adorned with three rows of round to elliptical yellow spots. The lateral line gracefully curves down from the upper end of the gill cover towards the caudal peduncle. Notably, the first dorsal fin exhibits a distinct black coloration at the front, while the posterior membranes are white with a black edge. The fish possesses a single row of cutting-edge teeth in each jaw, amounting to approximately sixty-four teeth in total. These teeth, large, uniform, and closely spaced, are flattened from side to side, bearing a striking resemblance to those of the Bluefish (Pomatomus saltatrix). While Spanish mackerel typically reach lengths of 36-37 inches, weighing up to 14 pounds, it is important to note that such sizes are rare.
The Atlantic Spanish mackerel embarks on remarkable seasonal migrations, spanning from the Yucatán peninsula in Mexico to Cape Cod, Massachusetts. These migratory routes encompass a vast range, highlighting the species' adaptability and affinity for traversing long distances. Spanish mackerel predominantly inhabit shallow waters, favoring sand bottoms at depths ranging from 10 to 40 feet. However, they have been occasionally observed at depths of up to 80 feet. Their presence is notable in the northern Gulf of Mexico during spring, southern Florida in the eastern Gulf, and Mexico in the western Gulf during fall.
The migration patterns of the Atlantic Spanish mackerel are of great interest to researchers and enthusiasts. In Florida waters, it is believed that two distinct groups of Spanish mackerel exist: the Atlantic group and one or more Gulf groups. The Atlantic group commences its migration along the Atlantic coast of the United States, beginning from Miami, Florida, in late February and concluding in July. These resilient fish venture as far as southern Cape Cod, Massachusetts, before embarking on their return journey in the fall. On the other hand, the Eastern Gulf group migrates northward from the Florida Keys during late winter and spring, eventually reaching the central West Coast of Florida around April 1. Their westward movement continues until they ultimately settle along the northern Texas coast. As the fall approaches, this group returns to its wintering grounds in the Keys.
The life history of the Atlantic Spanish mackerel is an intriguing aspect to explore. The Gulf group of Spanish mackerel engages in spawning activities from May to September, primarily off the shores of Texas and the Gulf coast of Florida, with occasional early appearances in April. Conversely, the Atlantic group spawns starting in April off the Carolinas and from late August to late September in the northernmost region of its range. The maturity of Spanish mackerel is achieved by age-1 at a fork length (FL) of 14 inches (36 cm). Females tend to live longer and grow larger than males. In some cases, females can live up to 11 years, reaching sizes of 11 pounds (5.0 kg) and 33 inches (84 cm) FL. Males, on the other hand, typically reach a maximum age of 6 years and a length of 19 inches (48 cm) FL.
As carnivorous creatures, Spanish mackerel have a discerning palate. Their diet predominantly consists of small fishes, with shrimp and squid making up smaller portions of their food intake. Of particular significance in their diet are striped anchovies (Engraulidae) and clupeoids such as menhaden, alewives, and thread herring (Opisthonema). These forage species play a vital role in the diet of Spanish mackerel, especially in North Carolina, Florida, Texas, and Veracruz. It is worth noting that the consumption of anchovies is more prevalent among juvenile Spanish mackerel compared to their adult counterparts.
The Atlantic Spanish mackerel holds immense value for both recreational anglers and commercial fisheries across its range from North Carolina to Texas. Recreational anglers employ various techniques to catch Spanish mackerel, including trolling or drifting from boats, as well as casting spoons, jigs, and live bait from boats, piers, jetties, and beaches. The key to success lies in employing fast lure retrieves to match the speed of these swift fish. Commercial fishing methods primarily involve run-around gill netting, with occasional employment of trolling lures similar to those used by recreational anglers.
In the realm of fishing achievements, a remarkable record stands as testament to the allure of the Spanish mackerel. On November 4, 1987, angler Woody Outlaw landed a world-record 13-pound Spanish mackerel. The catch, made using a blue and white Sea Witch with a strip of fastback menhaden on a 7/0 hook, combined with a Shimano bait-casting reel on a Kuna rod and 30-pound test line, serves as a testament to the species' strength and the excitement it evokes among anglers.
The management of Spanish mackerel fisheries aims to strike a delicate balance between commercial and recreational interests while ensuring the sustainability of the population. To achieve this, regulations such as bag limits, size limits, commercial trip limits, and seasonal fishing restrictions have been put in place. These measures have proven successful in reversing the decline of the Spanish mackerel population, with the species now experiencing a resurgence without succumbing to the perils of overfishing.
When encountering Spanish mackerel, it is essential to distinguish them from similar species that share their habitat. Two notable examples are the small King mackerel (Scomberomorus cavalla) and the Cero mackerel (Scomberomorus regalis). While all three species possess similar shapes and coloration, there are distinct characteristics that set them apart:
The lateral line on Spanish and Cero mackerel slopes gradually from the top edge of the gill to the tail. In contrast, the lateral line of the King mackerel takes a sharp drop at mid-body.
The first dorsal fin of Spanish and Cero mackerel features a prominent black patch, while the King mackerel lacks this distinct marking. However, as all three species tend to keep their first dorsal fin folded back in a body groove, this difference may not be immediately evident.
Spanish mackerel are distinguished by their prominent yellow spots on the flanks, visible at all sizes. Cero mackerel, in addition to these spots, display one or more yellow stripes along the centerline.