- Gray triggerfish
- Greater amberjack
- Ocean perch
- Sea Bass
- Turbot (Greenland)
Mackerel Group Page
A darker-fleshed, oily fish, mackerels have a rich, pronounced flavor and are high in omega-3 fatty acids. U.S. commercial fishermen harvest several species of mackerel around the country.
Fishermen have been harvesting Atlantic mackerel in the Northeast since colonial times. In fact, colonists of the 1600s considered mackerel one of their most important commodities. Today, U.S. market demand for mackerel is low. Americans do not typically eat Atlantic mackerel due to its strong, rich flavor, but the fish is popular overseas. Most of the U.S. harvest is frozen and exported to markets around the world.Learn More...
King mackerel are one of the most commonly caught species off the southeast coast, especially Florida. King mackerel are large, aggressive fish with a rich, flavorful taste, making it popular among both commercial and recreational fishermen. After years of strict management to control harvests and restore king mackerel populations, the mackerel fishery remains viable for both commercial and recreational fishermen and its history is a shining example of the effectiveness of proper management.Learn More...
Recovered from depletion in the 1970s, the Pacific mackerel fishery is actively managed today. Recent harvests have been well below harvest guidelines as domestic demand for this rich, oily fish has diminished.Learn More...
Spanish mackerel make up a smaller portion of total mackerel landings in the United States, but this flavorful fish is one of the most commonly caught species off the southeast coast and supports important commercial and recreational fisheries. Several management measures have successfully rebuilt Spanish mackerel stocks after years of overfishing. Today, Spanish mackerel populations have fully recovered and are harvested sustainably.