Spanish Mackerel, Large Whole
A big, firm-fleshed mackerel with spotted silver skin, rich enough to stand up to chilli, ginger and soy.
What It Is
The largest of the mackerel family, one to 1.2 kilograms each, with a long body, a dorsal fin set far back and small dark spots scattered over a silver flank. The flesh is pale pink-white, dense and juicy, with a fuller flavour than the smaller mackerels. Gutted and gilled with the head left on.
Where It Comes From
Wild-caught in warm coastal water, bled at sea and frozen within hours of the haul so the flesh never sits warm.
Specifications
| Species | Spanish mackerel, Scomberomorus commerson |
| Form | Whole, gutted, gilled, head on |
| Net weight | 2 kg per box |
| Size | 1-1.2 kg, 2 fish per box |
| Packing | Vacuum sealed individually |
State on Arrival
Hard frozen, skin glossy with the spots sharply defined. Press the thickest part near the head: it should be rigid, with no give. Dull, wrinkled skin or a soft patch means a break in the cold chain.
Storage and Thawing
Hold at -18 C or colder. Thaw overnight in the refrigerator; it is a thick fish and will not thaw evenly in water. Cut steaks while it is still firm, which gives cleaner edges. Do not refreeze once thawed.
Shelf Life and Delivery
Best within 9 months of the production date stamped on the bag. Ships in an insulated liner with dry ice and arrives hard frozen. Mackerel fat turns quickly once warm, so keep the bag closed and deep in the freezer.
How to Cook It
- Braised steaks. Cut thick steaks, salt lightly, fry until golden, then add ginger, garlic, chilli and soy and simmer until the sauce reduces.
- Pan-fried. Pat the steaks dry and fry both sides until crisp outside and tender within.
- Deep-fried. Cut into strips, dust with starch and fry at 180 C for 3 minutes.
- Fish cakes. Mince the flesh with spring onion and ginger, shape and shallow-fry until set.
Allergen Information
Contains fish. Packed in a facility that also handles crustaceans and molluscs.