Size:	Approximately 10lbs.
Features:	Fresh, Wild, Skin On
Season:	Available year round
Origin:	Eastern United States

Spanish mackerel (aka Sierra, Spaniard, Sawara) 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 mackerel fillets in the coldest part of your refrigerator.

Shelf Life: Up to five days.

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 threads, and most fresh herbs.

How to Remove Fish Skin (if desired)
Fish Fillet Recipes & Techniques

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