How it eats
- Flavor: oily. It tastes rich and savory with a pronounced fatty mackerel flavor and a clean, briny finish that is stronger than most table fish.
- Texture: Raw king mackerel flesh is firm and dense with a slick, oily feel, and once cooked it holds together in thick, moist flakes that can turn dry if overcooked.
- Cleaning: Rinse the fish in cold saltwater as soon as it lands, then lay it on a clean board and run a sharp flexible knife down the backbone from behind the gills to the tail to lift two boneless fillets off the rib cage; pull the belly flaps off and trim away every trace of the bloodline because that dark red strip holds most of the strong flavor. Skin on or off both work, though skin-off lets the meat soak up more seasoning; a 10 lb fish typically yields about 4 lb of skinless fillet meat.
- Best ways to cook it: Grilled, Pan-seared, Smoked, Baked
From the beach to the kitchen
Bleed the fish the second it comes off the line and pack it in ice right away, because king mackerel spoils faster than most inshore species. Trim every bit of the dark bloodline before cooking and eat the fillets within a day or two for the best flavor. Larger king mackerel carry more mercury than smaller ones, so keep the smaller legal fish for the table and follow state fish consumption advice. Only keep fish that meet the rules.
Size and bag limits for king mackerel are on the King Mackerel page.
What goes best with king mackerel
- Hot sauce: Hot sauce is the standard table sauce for king mackerel across the Carolinas.
- Lemon: Lemon brightens the oily flesh and is almost required for fresh king mackerel.
- Cornmeal: Cornmeal is the traditional coating for fried king mackerel along the Carolina coast.
- Cajun seasoning: Cajun spice and dark sear are a classic match for oily mackerel.
- Paprika: Smoked or sweet paprika builds the dark crust this fish needs.
- Lime: Lime is the classic squeeze for grilled or blackened mackerel tacos.
- Bacon: Bacon fat matches the oily flesh and adds a smoky, salty crust on the grill.
- Old Bay: Old Bay seasoning suits the briny, oily flavor and is a Carolina pier staple.
Have something else in mind? Pick your ingredients and compare every fish.
Recipes
Grilled King Mackerel with Lemon and Garlic
Grilled | 25 min | Serves 4
Ingredients
- 1.5 lb king mackerel fillets
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- for serving lemon wedges
Steps
- Pat the fillets dry with paper towels and pull out any pin bones with tweezers.
- Whisk together olive oil, lemon juice, garlic, paprika, salt, and pepper in a shallow dish.
- Lay the fillets in the marinade, turn to coat, and rest 10 minutes.
- Oil the grill grates and preheat to medium-high, about 400 F.
- Grill skin side down for 4 minutes, then flip and cook 3 to 4 minutes more until the flesh flakes.
- Pull the fillets off, squeeze fresh lemon wedges over the top, and serve right away.
Tip: Skin-on fillets hold together better on the grates, so leave the skin down until the fish releases cleanly.
Pan-Seared King Mackerel with Cajun Spice
Pan-seared | 20 min | Serves 3
Ingredients
- 1 lb king mackerel fillets
- 1 tbsp cajun seasoning
- 1 tsp paprika
- 2 tbsp flour
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 lemon
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Pat the fillets dry, trim the bloodline, and slice into 3 ounce pieces.
- Mix cajun seasoning, paprika, salt, pepper, and flour on a plate.
- Press each piece into the spice mix to coat both sides.
- Heat butter and olive oil in a heavy skillet over medium-high until the butter foams.
- Lay the pieces in the pan and sear 3 minutes per side until a dark crust forms.
- Squeeze the lemon over the top and serve with extra wedges.
Tip: Do not move the fillets once they hit the pan or the spice crust will tear off.
Smoked King Mackerel with Mustard Mayo Glaze
Smoked | 180 min | Serves 6
Ingredients
- 2 lb king mackerel fillets
- 1/4 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups, soaked hickory chips
Steps
- Rinse the fillets, pat dry, and lay them skin side down on parchment.
- Stir mayonnaise, mustard, paprika, garlic powder, salt, and pepper in a small bowl.
- Spread the glaze evenly over the flesh side of each fillet.
- Set the smoker to 225 F and add the soaked hickory chips.
- Smoke the fillets skin side down for 2 to 2.5 hours until the flesh flakes at the thickest part.
- Rest the fillets 10 minutes, then serve warm or chill for spreads.
Tip: Soaking the hickory chips in water for at least 30 minutes keeps the smoke clean and prevents bitter creosote on the fish.
Baked King Mackerel with Parmesan and Mayo
Baked | 30 min | Serves 4
Ingredients
- 1.5 lb king mackerel fillets
- 1/3 cup mayonnaise
- 1/3 cup parmesan, grated
- 1 tbsp lemon juice
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Preheat the oven to 400 F and line a baking dish with parchment.
- Pat the fillets dry and lay them in the dish without crowding.
- Mix mayonnaise, parmesan, lemon juice, paprika, garlic powder, salt, and pepper.
- Spread the mixture thickly over each fillet, covering the tops.
- Bake 15 to 18 minutes until the topping is golden and the flesh flakes.
- Let the fish rest 3 minutes, then serve.
Tip: A thick mayo and parmesan blanket protects the oily flesh from drying out in the oven.
Blackened King Mackerel Tacos with Mango Salsa
Blackened | 30 min | Serves 4
Ingredients
- 1 lb king mackerel fillets
- 1 tbsp paprika
- 1 tbsp cajun seasoning
- 1 cup mango, diced
- 1/2 cup tomato, diced
- 1 jalapeno, minced
- 2 tbsp lime juice
- 1/4 cup cilantro, chopped
- 1/4 cup onion, diced
- 8 corn tortillas
- 1 tbsp olive oil
- 1/2 tsp salt
Steps
- Stir mango, tomato, jalapeno, onion, cilantro, lime juice, and a pinch of salt in a bowl, then chill.
- Mix paprika, cajun seasoning, and salt on a plate.
- Coat the fillets on both sides with the spice mix, pressing to set the crust.
- Heat olive oil in a cast iron skillet over high heat until just smoking.
- Sear the fillets 2 minutes per side until a dark black crust forms, then flake into chunks.
- Warm the tortillas and fill with the fish, then top with the mango salsa and a squeeze of lime.
Tip: A screaming hot cast iron skillet is what gives blackened fish the signature dark crust, so do not crowd the pan.
All recipes | Season, lures and limits for king mackerel
