This species attains a maximum fork length of 60 centimetres (24 in),[6] although they are normally around 25 cm (10 in) and a weight of 1.5 kg (3 lb).

In the Atlantic it is found from Norway to South Africa where it may extend around the Cape of Good Hope along the southern African Indian Ocean coast Maputo in Mozambique.

[4] It is a migratory species, moving northwards in the summer months and returning southwards when the sea temperature starts to fall.

[1] Off Ireland spawning occurs irregularly during the summer from June to August reaching its peak in July.

[6] An examination of the stomach contents of Atlantic horse mackerels caught in the Aegean Sea recorded a total of 60 different prey species which belonged to five major systematic groups, polychaetes, crustaceans, molluscs, arrow worms and bony fish.

No less than 45 species of copeopod were identified in this study, and Acartia clausi and Oncea media were numerous and important throughout the year.

[13] The Cape horse mackerel (Trachurus capensis) is considered to be the subspecies T. trachurus capensis of the Atlantic horse mackerel by some authorities and it is thought that there is no adequate series of these specimens of this taxa along the coast of Africa available to confirm the validity of this taxon.

[8] The Atlantic horse mackerel is fished for commercially using trawls, longlines, purse seines (using artificial light), traps and on line gear.

[1] The International Council for the Exploration of the Sea (ICES) classifies the population of this species as below the safe biological limit for exploitation.

[7] The populations are experiencing a slow decline with increased fishing pressure at the maximum sustainable yield since 2006 with low recruitment since 2004.

[4] The flesh is said to have a pleasant flavour with an oily delicate texture which is a good source of omega-3 fatty acids.

[17] Nutritionally 100g of the flesh of the Atlantic horse mackerel provides 97 kcal of energy and is made up of:[18] In Iberia it may be prepared as an escabeche while some are exported to Japan as aji to be used in sushi.