King Mackerel
king mackerel is a migratory species of mackerel of the western Atlantic Ocean and Gulf of Mexico. It is an important species to both the commercial and recreational fishing industries.
Distribution and habitat
The king mackerel is a subtropical species of the Atlantic Coast of the Americas. Common in the coastal zone from North Carolina to Brazil, it occurs as far south as Rio de Janeiro, and occasionally as far north as the Gulf of Maine. Nonetheless, a preference for water temperatures in the range of 20 to 29 °C may limit distribution.
King mackerel commonly occur in depths of 40–150 ft, where the principal fisheries occur. Larger kings heavier than 9 kg often occur inshore, in the mouths of inlets and harbors, and occasionally even at the 590 ft depths at the edge of the Gulf Stream.
As food
As of 2005, king mackerel are primarily marketed fresh. They may be sold as fillets, steaks, or in the round (whole). Their raw flesh is grayish, due to its high fat content. They are best prepared by
broiling,
frying,
baking or, especially for large "smoker" king, by
smoking.
Recipe for king mackerel see
Here and
Here.
