Large Spanish Mackerel, Whole
A big, thick-bodied mackerel with the spotted silver skin left on, frozen at sea so the rich flesh keeps its moisture.
What It Is
Whole Spanish mackerel (Scomberomorus species), large grade, head on and gutted, with the pale spotted skin intact. The flesh is thick and pale, with enough fat to stay juicy under dry heat.
Where It Comes From
Wild-caught seasonally in open water and frozen aboard the boat right after the haul, which is the only way a fish this size keeps its texture. The catch is graded for size before packing.
Specifications
| Species | Spanish mackerel, Scomberomorus species |
| Form | Whole, head on, gutted |
| Net weight | 2 kg per box |
| Size | Large grade, about 1 to 1.3 kg per fish |
| Packing | Wrapped, individually frozen |
State on Arrival
Raw and frozen whole. The skin is glossy with clear spotting and the body is rigid; the belly should be firm rather than soft.
Storage and Thawing
Hold at -18 C or colder. Thaw in the refrigerator for 8 to 10 hours. Cut into steaks or fillets while still slightly firm, which gives you cleaner edges, then bring the pieces to room temperature before they hit the pan.
Shelf Life and Delivery
Best within 9 months of the production date on the box. Shipped frozen with dry ice in insulated liners; keep frozen until the day you cook.
How to Cook It
The flesh is dense and forgiving, but it dries quickly, so keep the heat high and the time short.
- Braised fry thick steaks until golden, then add ginger, garlic, chilli and a soy-based sauce and simmer until the liquid reduces to a glaze.
- Pan-fried score the skin, salt it, and fry skin down for 4 minutes before turning once and finishing for 2 minutes.
- Steamed lay steaks on a plate with ginger and scallion, steam for 8 minutes and dress with hot oil and light soy.
- Dumpling filling mince the raw flesh with pork fat, ginger and scallion for a filling that stays juicy.
Allergen Information
Contains fish. Packed in a facility that also handles crustaceans and molluscs.