The speedster of the surface. Blue mackerel are built like miniature tuna. They are a streamlined silver-blue torpedo with a row of small finlets running down the back to the tail. These finlets reduce drag. This allows the mackerel to cruise at high speed for hours without tiring. They are the Formula One cars of the baitfish world. This is the food that builds the food web. Everything that swims eats mackerel. Kingfish, kahawai, sharks, seals and dolphins all rely on them. Even the big albatrosses hunt them. They breed like crazy. Spawning happens in warm waters. Millions of eggs are released and drift with the current. This ensures that even when predators eat their fill, there are always more mackerel coming up from behind. The supply never runs out. Anglers love to hate this fish. It is easy to catch. It is aggressive. It will hit almost any shiny lure. But the flesh is oily and strong-tasting. It spoils faster than almost any other fish. Eat them the same day they are caught. Or smoke them immediately. There is no middle ground. To eat a fresh mackerel is to taste the ocean at its most honest. The flavour is salty and rich. It is absolutely packed with omega oils. This is the fish caught when nothing else can be caught. It is the fish that saves a boring day on the water. It turns a dull trip into a smoking session. The catch is guaranteed. The effort is minimal. That is the blue mackerel. Fast, oily and everywhere. It carries on. No one told it otherwise.