Narrow-barred Spanish Mackerel
Mackerel Identification

Narrow-Barred Spanish Mackerel (‘Spaniards’)
Scomberomorus commerson (Lacepede)

The largest of the Territory’s mackerels, these fish can grow to 50kg but are more commonly taken at 10 to 15kg. Spaniards are marked along their sides with a pattern of irregular, thin dark vertical bars which are narrower and more obvious than those on Broad-barred Spanish mackerel. The first dorsal (top) fin is a uniform blue-grey colour. Spaniards commonly hit a line hard and take a big first run. While some continue fighting, others will tire quickly.

Broad-Barred Spanish Mackerel (‘Broad-Bars’ Or ‘Greys’)
Scomberomorus semifasciatus (Macleay)

Broad-bars can grow to 8 kg but are more commonly caught at 2 to 5 kg. They have indistinct, broad vertical barring on the sides but this may fade completely after death. They can be easily distinguished from Spaniards by a black area on the front of the dorsal fin, their relatively small head and teeth and their large tail, second dorsal and anal (lower, rear) fins. Broad-bars are often sluggish on a line, although the occasional one will put up a good fight.

Australian Spotted Mackerel (‘Spotties’)
Scomberomorus munroi Collette & Russo

Rarely seen over 8 kg these fish are usually caught at weights between 2 and 5 kg. They are distinguished by a band of small spots on the middle of the sides and a uniformly coloured first dorsal fin. Spotties have good stamina on a line and will fight all the way to the boat.

Queensland School Mackerel (‘Doggies’)
Scomberomorus queenslandicus Munro

The least common of the mackerel species in Territory waters, these fish are most often taken at weights between 2 and 4 kg, with fish of more than 8 kg rarely encountered. They can be distinguished from spotties by large dark spots over much of their sides and the black area at the front of the first dorsal fin. Doggies are good, hard fighters on an angler’s line.

Personal Possession Limit

The Territory has a personal possession limit for narrow-barred Spanish mackerel. The other mackerel species are not included in the limit.

A person must have no more than 5 narrow-barred Spanish mackerel in possession at any time, other than in a permanent residence.

Releasing a mackerel from a line is hazardous to the angler and often fatal for the fish. If you find you are catching well in an area and look like taking more than you need, or exceeding the bag limit for ‘Spaniards’, it makes sense to change areas or switch to a different fishing method.

Is It A Mackerel?

An inexperienced angler might confuse other long, streamlined species, such as a barracuda and tuna, for mackerel.

The mackerels in this guide all have triangular, knife-like teeth and stiff, crescent-shaped tails. Barracuda and sea-pike have long, needle-like teeth, especially along the top jaw, and a soft tail shaped more like that of a snapper or bream. Tuna and bonito are cigar-shaped fish with dark electric-blue or green backs and silver bellies. The tuna species found in Territory waters have either small, conical, peg-like teeth or no teeth at all. Bonito are marked with horizontal stripes.

Catching Mackerel

The four species of mackerel found in Territory waters can all be caught using the same methods. These include trolling with a variety of lures or baits or drifting baits of pilchard or garfish while at anchor, often with the aid of berley. Live baiting and jigging can also be productive.

Most mackerel are taken during the Top End’s Dry Season (May-October) when the weather is fine and the fish are abundant. Look for schooling mackerel in clearer water around offshore reefs and shoals. Single fish may be taken almost anywhere, sometimes even in estuaries.

Handling After Capture

All the mackerels shown in this guide are strong, lively fish with dangerous teeth so take care when bringing them on board

Fish that you want to keep should be bled (cut behind or under the gills) immediately after capture and put straight on ice. When handled in this way the mackerels are excellent table fish, whether cooked fresh or after freezing. If, however, you don't bleed a mackerel promptly and you leave it in the sun on a hot deck the flesh will quickly discolour and soften.

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