Shark Mackerel
Pelagic / Reef edgeA fast, schooling mackerel of WA's tropical north — big-eyed, dark-backed, and named for the faint shark-like smell of its flesh. Found over reefs and current lines from the Gascoyne up through the Pilbara and Kimberley, often in big surface-feeding schools. A hard, fast fighter on light gear and, despite the name, good eating when bled and iced immediately.
Shark mackerel (Grammatorcynus bicarinatus) are a distinct, large-eyed member of the mackerel clan found across WA's tropical north — Ningaloo, the Pilbara, the Montebello and Mackerel Islands, and into the Kimberley. They school heavily over reefs, bommies and current lines, often busting bait on the surface in numbers, and they hit fast-moving lures and baits hard. They're a smaller, faster target than Spanish mackerel but a genuinely fun light-tackle fish that fights well above its weight. The name comes from the slight ammonia or shark-like odour the flesh can develop — which is exactly why prompt bleeding and icing matters. Handled right, they're good eating. They're often found in mixed schools with other mackerels and tuna.
Whole gar or pilchard on a wire-trace gang, slimy mackerel, live yakka or mullet, fish strip baits
Chrome slugs and metals (Halco Twisty, Raider), small skirts and minnows trolled fast, slow-pitch jigs, stickbaits to surface schools
A short wire bite trace is wise — shark mackerel have sharp teeth and will bite off mono. 30–40lb single-strand or coated wire to a single hook or stinger, run under a heavier mono leader for casting. Gang hooks for whole baits. Medium spin gear handles them well; they run fast but aren't a Spanish-sized tackle test.
Cast metals and stickbaits into surface-feeding schools with a fast, erratic retrieve — shark mackerel chase down speed and the strike is immediate. Trolling small skirts and minnows along reef edges and current lines at 5–7 knots finds active schools when nothing's showing on top. Watch for birds and bait spraying. When you find a school, they often stay up for a while — keep casting.
Year-round in the tropical north, with the warmer months most consistent. In the lower west, summer is the realistic window when warm water pushes south. Tide changes and current lines concentrate bait; early morning and late afternoon are most productive.
Up to 1.3m and 13kg, commonly 2–6kg
Year-round (Pilbara/Kimberley); summer in the lower west
Good eating despite the name — the flesh can carry a faint shark-like smell, but bled and iced the moment it's landed, it's firm and tasty, well suited to grilling or curries. The key is immediate bleeding and icing; left ungutted in the heat, the odour worsens. Larger tropical fish carry a small ciguatera risk, so locals tend to keep mid-sized fish.
Shark mackerel (Grammatorcynus bicarinatus): minimum size 500mm, within the statewide large pelagic finfish mixed daily bag of 3 (shared with other mackerels, mahi mahi, wahoo, tuna and cobia). Always check current DPIRD rules — regulations may change.
Tantabiddi, the Muiron and Mackerel Islands, the Montebellos and the Pilbara reefs all hold shark mackerel in season, often mixed with Spanish and spotted mackerel. Bleed them instantly — it's the difference between a good feed and a smelly one. Run wire or expect bite-offs. They're a great light-tackle option when the bigger Spanish aren't playing.