Adult Atlantic mackerel run about 1 to 2 pounds and are usually sold whole. Atlantic mackerel is a full flavored fish with a higher fat content than most other types of fish. Spanish mackerel are most abundant from the Gulf of Mexico to Chesapeake Bay and in warm years may migrate as far north as Cape Cod. Spanish mackerel are larger than the Atlantic mackerel, averaging 2 to 4 pounds. Spanish mackerel can generally be recognized by the golden spots that are prominent on its sides and the absence of the characteristic wavy stripes found on Atlantic mackerel.
Spanish mackerel tend to be leaner and have a more subtle flavor than Atlantic mackerel.
Whole fish, skin-on fillets, and steaks are common market forms for Spanish mackerel. All mackerel are delicate fish that should be handled properly and kept well iced and as cold as possible from the time they are caught until they are eaten. The freshest fish will still have its characteristic bright metallic color and a mild neutral odor reminiscent of an ocean breeze. Fresh mackerel is one of the tastiest, cheapest, most versatile, and most plentiful fish available from the fall to spring. Mackerel is fatty, rich-flavored, moist, and is often cooked with acidic flavorings such as lemon or tomato.