Jack Mackerel vary in colour but generally have a green/blue body with a greenish sheen and white underbelly. Their flesh is oily, with a high Omega-3 content and is suitable for most cooking methods.
Three species of Jack Mackerel are managed under New Zealand’s Quota Management System, two New Zealand species and a third pan-Pacific species that arrived in New Zealand in the 1980s. All three species are thought to be live close to the bottom at night and near the surface during the day. Jack Mackerel species are relatively long-lived (25-30 years) and reach maturity at about 6-7 years.
While a relatively low value fish, their high harvest volume makes them an important and valuable component of New Zealand's deepwater fisheries.
In New Zealand, commercial fishing is controlled by the Quota Management System, so that fisheries remain sustainable. This system is recognised as one of the most effective in the world.