Bluish-silver Spanish Mackerel are slender and bullet-shaped with golden yellow or olive ovals. Slightly milder than King or Boston Mackerel, they have a distinctive taste and meltingly tender texture. Lovers of fresh Herring and Sardines will love the toned down flavor.
Because Mackerel is highly perishable, vendors in London as early as 1698 were permitted to sell them on Sundays, when all trade was otherwise prohibited.
Bake, broil, steam, smoke, poach, or fry Spanish Mackerel either whole of filleted. But they really shine when grilled whole! Match them with soy based marinades, zesty tomato sauces, and complex Mexican moles.
Spanish Mackerel are an incredibly rich source of heart-healthy Omega-3 fatty acids. They are also a good source of Vitamin B6, Vitamin B12, Magnesium and Potassium, as well as protein, Niacin, and Phosphorus.