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Spanish Mackerel is great pan-seared and topped with bright flavors like citrus and salsas. The fillets are relatively thin and cook up quickly. It’s also used often in sushi preparations.
SAFE HANDLING— Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.
US domestic fisheries are highly regulated for the sustainability of wild fish populations.
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Silver-skinned Spanish Mackerel has a dense and meaty texture with a slightly more delicate flavor than its small oily cousin. Despite the name, Spanish Mackerel is a plentiful domestic species and is fished along the South Atlantic coast and in the Gulf of Mexico.
It’s great pan-seared and topped with bright flavors like citrus and salsas. It’s also used often in sushi preparations.
Sold in 1 lb packs of skin-on fillet, vacuum-packed and super-frozen. Fish contains a line of pin bones typical to this species that can be removed easily after cooking.
Origin: USA (wild)
SUSHI FAVORITE Try this for sushi or other raw dishes. Want to make rolls at home? Watch this video. Learn more about what makes a fish sushi-grade.
Limited Catch products are a selection of unusual and seasonal offerings. Quantities are limited, so if you see something you like, catch it while you can.
Spanish Mackerel is great pan-seared and topped with bright flavors like citrus and salsas. The fillets are relatively thin and cook up quickly. It’s also used often in sushi preparations.
SAFE HANDLING— Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.
US domestic fisheries are highly regulated for the sustainability of wild fish populations.
