Scientific Name: Scomberomorus semifasciatus
All fillets produced have been caught in the Gulf of Carpentaria by accredited fishermen who have completed studies in all aspects of safe food handling and holds a certificate of accreditation as a seafood producer and works within HACCP regulations. The Gulf of Carpentaria fishery is accredited as a sustainable fishery under the Commonwealth Government Environment Protection and Biodiversity Conservation Act, emitting a very low carbon footprint.
Other names are Broad-barred Mackerel, Broad-barred King Mackerel and Tiger Mackerel.
Predominately along the length of the QLD coast in major bays, with fisheries in The Gulf and NT. With numerous vertical bands on the body that are broader than Spanish Mackerel, they are not wavy and break into spots or fade. Common fork length of 50cm but can grow up to 120cm, with a minimum catch size is 60cm.
Net caught Grey Mackerel catches falls in line with the Gulf net closures between 7th Oct and 1st Feb. Fish and chip shop specialty with Grey Mackerel eating into the Spanish Market through its cost-wise, being a cheaper commodity. It is a much oilier fish than Spanish Mackerel.
Fresh frozen at sea, the care taken to preserve the appearance of the fillet is meticulous, through a series, once caught, of brine tanks and snap freezers. Packed in a catch-weight top loaded fish carton, the side of the fish is quartered, hence the name quarters, and is basically the fillet cut and trimmed in halves. The quarters, in the cartons, are usually interleafed with liners.
Conducive to Safe Food requirements and guidelines, product has a “best before” of 18mths prior to packing date when store at -18 degrees or more.