Species

Atlantic mackerel

A fast shoaling fish with green-blue wavy stripes that moves to the coasts in summer and snaps at anything that shines.

Scomber scombrus

Photo: Hans Hillewaert, Wikimedia Commons, CC BY-SA 4.0, adjusted to 3:2

Spawning: Late spring and summer (general guide, varies by region)
German Red List: not threatened
Typical method: Paternoster fishing from a charter boat or pier
Top bait: Mackerel rig with feathers

Plan a day fishing for Atlantic mackerel

How to recognise it

Torpedo-shaped body with dark, green-blue wavy bars on the back
Five small finlets behind the second dorsal fin and the anal fin
Deeply forked tail fin, white belly

Easily confused with: Looks like the chub mackerel (Scomber colias), which, however, has dark spots on its belly. Instead of finlets, the horse mackerel has a row of bony plates along the lateral line.

How to catch it

Methods: Paternoster fishing from a charter boat or pier, Lure fishing (spinning), Trolling from a boat

Baits: Mackerel rig with feathers, Small pirk, Spoon, Fish strips

Summer to early autumn, when the shoals move close inshore; often in the morning and evening.

Habitat and food

Open water over the continental shelf in the Northeast Atlantic, in the North Sea and western Baltic Sea down to the Mediterranean. In summer in large shoals near the surface and close to the coast, in winter in deeper water.

Zooplankton and small fish, after spawning mainly young herring, cod and sprat.

Size and age

Up to 60 cm, up to 3.4 kg and up to 17 years (Wikipedia, FishBase).

Protection and rules

Conservation status: German Red List (marine fish 2025): not threatened, previously on the early warning list (Vorwarnliste). IUCN: not threatened (Least Concern, 2022).

Check the rules

Closed seasons and minimum sizes are set by each German state (and by each country abroad) and can be stricter on individual waters. We are building an overview with sources and check dates. Until then, check the local fishing regulations and the rules of the club or permit for your water.

In the kitchen

Flavourful, reddish and oily flesh that is easy to bone; ideal for grilling, pan-frying and smoking. Cook it as fresh as possible.

Sources (4)

Last checked 2026-10-10. Found a mistake? Write to [email protected].

Know more?

Additions, photos of your catches or a mistake in the text: write to us and we will gladly credit you as a helper.

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