|Size:||Approximately 15 Fillets, 10lbs Total|
|Season||Available Year Round|
|Origin:||The East Coast of the US|
Spanish mackerel (aka Sierra, Spaniard, Sawara) is an oily fish that has dark, firm meat and a full bodied flavor. It is caught using gillnets, a low habitat-impact method in its fishery, and the annual harvest is tightly controlled to prevent overfishing.
|Storage:||Store Spanish mackerel fillets in the coldest part of your refrigerator.|
|Shelf Life:||Up to five days.|
RECIPES & TIPS
Mackerel can be grilled, broiled, smoked, poached, roasted or added to soups. For firmer flesh, marinate it in acid (citrus juice or vinegar) before cooking.
Mackerel’s distinctive flavor pairs well with allspice, cloves, chilies, citrus, vinegar, ginger, scallions, saffron, and many herbs.