{"product_id":"large-spanish-mackerel-whole","title":"Large Spanish Mackerel, Whole","description":"\u003cp class=\"lead\"\u003eA big, thick-bodied mackerel with the spotted silver skin left on, frozen at sea so the rich flesh keeps its moisture.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eWhole Spanish mackerel (\u003cem\u003eScomberomorus\u003c\/em\u003e 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.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eWild-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.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eSpanish mackerel, \u003cem\u003eScomberomorus\u003c\/em\u003e species\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eWhole, head on, gutted\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\u003eLarge grade, about 1 to 1.3 kg per fish\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eWrapped, individually frozen\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\u003eRaw and frozen whole. The skin is glossy with clear spotting and the body is rigid; the belly should be firm rather than soft.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold 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.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest 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.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eThe flesh is dense and forgiving, but it dries quickly, so keep the heat high and the time short.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBraised\u003c\/strong\u003e fry thick steaks until golden, then add ginger, garlic, chilli and a soy-based sauce and simmer until the liquid reduces to a glaze.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePan-fried\u003c\/strong\u003e score the skin, salt it, and fry skin down for 4 minutes before turning once and finishing for 2 minutes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSteamed\u003c\/strong\u003e lay steaks on a plate with ginger and scallion, steam for 8 minutes and dress with hot oil and light soy.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDumpling filling\u003c\/strong\u003e mince the raw flesh with pork fat, ginger and scallion for a filling that stays juicy.\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":"DANIEL EDWARDS","offers":[{"title":"Default Title","offer_id":68242699878769,"sku":"DE-007","price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1094\/4312\/1521\/files\/large-spanish-mackerel-whole-1.jpg?v=1794283640","url":"https:\/\/daedbyte.shop\/products\/large-spanish-mackerel-whole","provider":"DANIEL EDWARDS","version":"1.0","type":"link"}