Dispatch Method:

Beware of the sharp teeth of all mackerel when handling them, even after they are dead. Shark mackerel fillets can have a "sharky" ammonia-like smell but their eating qualities can be greatly improved if they are killed immediately by iki jime or a firm knock to the head before placing them in an ice slurry after bleeding. A firm knock on the head may be easier to implement to stun the fish first before attempting iki jime.

Fish Description:

• Shark mackerel are metallic blue-green in colour on the upper sides, fading to silvery-white with a golden tinge on the belly.
  
• Several small dark spots may be present on the belly near the pelvic fins, and two lateral lines are present.

Fish Distribution:

• This species is endemic to the tropical and sub-tropical waters of northern Australia and southern Papua New Guinea.
  
• Shark mackerel are most commonly found near reef edges on coral reefs.

Fish Size Common Length:

70-90 cm (28-36 inches), maximum size 120+cm (4 feet) and 13.5+kg (30 lb).