Monterey Dabbin'

Oh and they do have a little bit of bones. Not much. If you get a nicer sized one like you do offshore a little bit (10"+ average my only trip out there. hundreds of em too) then you can fillet them just like any other fish except you make a big point to cut out the lateral line fat because I heard it was too fatty or something like that. I just filleted them and left the skin on (including the lateral line fat though I guess I could have cut it out as its kinda like a triangle) and picked the few bones that I had out. If you cook them well the few bones go to mush I think.

Cool report! 

I wonder if sushi mackeral are special?

I think they use different kinds for different types of nigiri.  When I fished LJ with Jim Sammons we used live spanish mackerel Jim caught on the sabiki...that night I had it in a sushi bar in SD...from bait to $6.50 for two little peices! Doh!

Kingfish...the joy of common names. My final contribution is that in Aussie and NZ Kingfish are what they call there huge Yellowtail.  Let the confusion continue!!!

I always avoid mackerel in the sushi bar, but only because it would mean less room for hamachi.

gato, we ate both those fish in the photo. marinated and grilled.

sierra is just plain great. king mackerel is a little darker, a little more oily but grilled when fresh it's good.
not much in the way of bones on either of those big fish. If you go to North Carolina in the summer,
the big king mackerel like the 40lbers, are called beach combers, and can be in real close to shore.
40lbers from the pier are not uncommon.

I think trolling behind the tiny breakers they have there from a kayak might get you a big king mackerel.

one day I looked at a new zealand fishing website and I was amazed at all the weird fish there, lots
of stuff nothing like what we have. really cool.  like scwafish and others have said the pelagic-capable
fish are similar tho.  but the inshore fishery seems quite different.