Maori Name: Hauture
Latin Name: Tracherus declivis, T. novaezelandiae, T. murphyi
Weight: 0.2–0.8kg, up to 1.5kg
Three jack mackerel species are found around New Zealand: T. declivis, T. novaezelandiae, and T. murphyi, all pelagic species belonging to the Carangidae family (trevallies, kingfishes).
Jack mackerel (T. declivis), are found only in Australasian waters, especially in the central and northwestern seas.
Sustainability of this New Zealand fish stock is ensured through the world-leading Fisheries Act and Quota Management System (QMS). The QMS guides the sustainable use of New Zealand fisheries. Find out what the QMS is and how it works.
Jack mackerel are trawled year-round along the coast. Horse mackerel are often found in harbours and bays, living at depths of up to 300 metres, they are caught by purse seiners off the northeast coast. Slender jack mackerel are found around central and southern New Zealand, they are caught by trawler.
Jack mackerel flesh is oily, dark but lightens on cooking and suited to most cooking methods. Try it;
- in a casserole
- in a curry
Jack mackerel may be small fish - but their economic value is big. In 2020 they were New Zealand's sixth most valuable fish export (NZ$67 million).
Jack mackerel is a good source of Selenium, VitaminB12 and VitaminD; and a source of Iodine, Iron, Phosphorus, Potassium and Niacin (vitamin B3).
Seafood is a highly nutritious food and is a great source of protein. Many species are low in saturated fat and a number of them are a good source of Omega3.