It's mackerel season ... in cioppino, barbecued, broiled, or sauteed. (includes recipes)

Sunset | July 1, 1984 | Copyright

The season for Pacific mackerel opens on July 1 this year and will continue until a specific quota is reached, likely next spring. After a peak harvest in 1935, the supply of Pacific (also called American, blue, or chub) mackerel dwindled until the late '70s. Since then, with careful management, numbers have increased.

These small, streamlined fish sometimes travel in schools with Spanish (or jack) mackerel. The catch of Spanish mackerel is not regulated, so they're available all year. Pacific mackerel normally range from about San Francisco Bay south, but last year ...

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