Size:	Fish are roughly 2-4lbs each. Approx. 20lbs total.
Features:	Fresh, Wild, Headed & Gutted
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 Spanish mackerels in the coldest part of your refrigerator. For long term storage they can be frozen.

How to Freeze Better at Home

Shelf Life: Up to five days fresh, several months frozen.

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.

Whole Fish Recipes & Techniques

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