{"product_id":"spanish-mackerel-large-whole","title":"Spanish Mackerel, Large Whole","description":"\u003cp class=\"lead\"\u003eA big, firm-fleshed mackerel with spotted silver skin, rich enough to stand up to chilli, ginger and soy.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eWild-caught in warm coastal water, bled at sea and frozen within hours of the haul so the flesh never sits warm.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"specs\"\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eSpanish mackerel, \u003cem\u003eScomberomorus commerson\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eWhole, gutted, gilled, head on\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e1-1.2 kg, 2 fish per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eVacuum sealed individually\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eHard 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.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold 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.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest 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.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraised steaks.\u003c\/strong\u003e Cut thick steaks, salt lightly, fry until golden, then add ginger, garlic, chilli and soy and simmer until the sauce reduces.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-fried.\u003c\/strong\u003e Pat the steaks dry and fry both sides until crisp outside and tender within.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeep-fried.\u003c\/strong\u003e Cut into strips, dust with starch and fry at 180 C for 3 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFish cakes.\u003c\/strong\u003e Mince the flesh with spring onion and ginger, shape and shallow-fry until set.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"THEO WARD","offers":[{"title":"Default Title","offer_id":51619050422489,"sku":"TW-006","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0844\/6862\/9721\/files\/spanish-mackerel-large-whole-1.jpg?v=1794626156","url":"https:\/\/thwabuy.shop\/products\/spanish-mackerel-large-whole","provider":"THEO WARD","version":"1.0","type":"link"}