Spanish mackerel

Middlebrooks, B., Toom, P.M., Douglas, W.L., Harrison, R.E. and McDowell, S. (1988). Effects of storage time and temperature on the microflora and amine development in Spanish mackerel (Scomberomorus maculatus), J. Food Sci., 53, 1024. 

Types of Fish. The fish most commonly implicated in these outbreaks are the so-called scombroid fish belonging to the families Scomberesocidae and Scombridae. These fish would include the many varieties of tuna, skipjack, bonito, albacore, mackerel, Spanish mackerel, bluefish, saury, butterfly kingfish, and seerfish. Tuna, skipjack, and mackerel are the most commonly involved scombroid fish. 

The Spanish mackerel (S. maculatus) is a close relative of the king mackerel but grows only up to 12 lb (6 kg), the average being under 2 lb (1 kg). In warm offshore and inshore waters, the Spanish mackerel is subjected to heavy commercial and sport fishing. 

The sierra, S. sierra, is very similar to the Spanish mackerel (some taxonomists consider them to be the same species) and is found in warm waters from Baja California to South America. 

Chemical Formula C6oH8gOi9 Implicated Sources (Fish) Amberjack Barracuda Cinnamon Coral trout Dolphin Eel Emperor Spanish mackerel Surgeon fish Grouper King-fish Paddletail Parrot fish Red snapper Reef cord Sea bass Swordfish Yankee whiting... 

Al-Kahtani, H.A. et al. (1996). Chemical changes after irradiation and post-irradiation storage in tilapia and Spanish mackerel, J. Food Sci., 61, 729. 

Lewis RJ, Endean R (1983) Occurrence of a ciguatoxin-like substance in the Spanish mackerel Scomberomorous commersoni). Toxicon 21(1) 19-24. 

Pelamys sarda (Spanish mackerel) Thynnine MP Kossel, 1913... 

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