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George-
 < Don't Mackerel exist
in US waters? >
 They do exist here. But tinned mackerel, common overseas, are not commonly
eaten in the US. It's considered somewhere between a junk fish and an
aquired taste because it is so strong a flavor. Tuna, swordfish, fluke and
flouder, sole, sea bass, all are more popular in stores and on menus.
Catfish in the southern US mainly, with other arguments about whether farmed
catfish is a better (more delicate) or worse (less flavor) choice than
the real thing. Lots of farmed salmon, which is like white bread when
compared to fresh pacific salmon of any kind, and canned salmon too.

 We'd speak of a "fishing line" hung over the stern. But a  mackerel line?
Dunno, what makes a mackerel line different from any plain fishing line?

   

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