Spanish Mackerel

Spanish mackerel (Scomberomorus maculatus) is a valuable sport and food fish caught off both of Florida’s coasts. It’s an open-water species that swims in vast schools and feeds on small fish, including herrings and sardines.

Spanish mackerel is a member of the Scombridae, a large family that consists of 55 species of mackerels, tunas and bonitos. Thanks to their streamlined bodies, Scombrids are fast swimmers.

Spanish mackerel is slender and spindle-shaped, with a pointed snout. Its back is iridescent blue green, and its sides are silvery with three rows of brownish or olive-green spots. Spanish mackerel is fast growing and usually weighs between 8 and 11 pounds.

The species is highly migratory. In late summer and early fall, huge schools migrate southward to spend the winter and early spring along Florida's southern coasts. Spanish mackerel do not appear to move freely around the Florida Keys, so there are separate Gulf and Atlantic populations.

Attributes

Moderate texture, dark meat with full flavor. Lean fish.

Substitutes

Mullet, swordfish, king mackerel.

How Much to Buy

Whole or drawn fish: 3/4 to 1 pound per serving.

Dressed or cleaned fish: 1/2 pound per serving.

Fillets or steaks: 1/4 to 1/3 pound per serving.

Buying, Storage and Handling

Remember to purchase seafood last and keep it cold during the trip home.

Fresh whole fish should have:

• A shiny surface with tightly adhering scales.
• Gills that are deep red or pink and are free of slime, mucus and off-odor.
• Clean shiny belly cavity with no cuts or protruding bones.
• A mild aroma, similar to the ocean.

Fresh steaks, fillets and loins should have:

• A translucent look.
• Flesh that is firm and not separating.
• A mild odor, similar to the ocean.
• No discoloration.
• Packaging that keeps them from being bent in an unnatural position.

Preparation

Keep raw and cooked seafood separate to prevent bacterial cross-contamination.

After handling raw seafood, thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.

Always marinate seafood in the refrigerator.

Discard marinade; it contains raw juices, which may harbor bacteria.

When marinade is needed for basting, reserve a portion before adding raw seafood.

Cooking

The general rule is 10 minutes per inch of thickness, at the thickest part of the fillet or steak, at 400-450 degrees F.

If fish is cooked in parchment, foil or a sauce, add 5 minutes to the total cooking time.

Fillets less than 1/2 inch thick do not need to be turned during cooking.

Fish cooks quickly. Do not overcook.

Fish is done when the flesh becomes opaque and flakes easily when tested with a fork.

Poaching, steaming, baking, broiling, sauteing and microwaving are excellent low-fat cooking methods, if you do not add high-fat ingredients.

Marinate in your favorite salad dressing prior to cooking.

Broil, bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad.

Broil or grill with lime-butter and seasoned salt.

Oil the grill to prevent fish from sticking.

Bake whole fish with a crab or shrimp stuffing.

Add leftover fish in broken pieces to salads, soups or sauces.

Nutrition

Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions: