Spanish Mackerel Fillet
Approximately 15 vacuum sealed 1 lb. packs, 8 fillets per pack, about 2oz. each (approximately 15 lbs.)
Mackerel (scomber scombrus) is a quick-cooking, small fish that packs big flavor. Extremely high in omega 3 fatty acids (more than twice that of salmon), it’s also loaded with B vitamins and selenium. Mackerel’s oily flesh and strong flavor make the fish enormously versatile. It’s used in a wide range of cuisines worldwide and is compatible with a variety of pungent spices and sauces. As a bonus, Mackerel is one of the best fish you can eat from a sustainability perspective because of its abundance and extensive range.
Store frozen seafood in your freezer until you’re ready to use it, then thaw only as much as you plan on cooking.
RECIPES & TIPS
Mackerel fillets can be broiled, braised, or fried. Its strong flavor plays well against spicy sauces and marinades, but the fish can also stand on its own. The simplest way to cook Mackerel is to season it with salt and pepper and pan-sear it, skin-side down, in a non-stick pan with a small amount of oil. Cook 2-4 minutes until the skin is crisp and golden, using a weight to keep the ends of the fish from curling. Avoid overcooking as the fish will become dry and leathery. Broiling Mackerel skin-side up achieves a similarly crispy skin. Make a paste of garlic, oil, and paprika to rub on the flesh side, and sauce the broiled fish with saffron vinaigrette. In Japanese cuisine, Mackerel is often marinated in soy sauce, mirin, sugar, and ginger before broiling. Braised Mackerel with Radish (Godeungeo) is a popular Korean dish that calls for several kinds of chilies, spices, and gochujang (chile paste) in the braising liquid.