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Now is the time to enjoy delicious, healthy Spanish Mackerel. Spanish Mackerels have darker meat and are one of the tastiest of the Mackerel family. Spanish Mackerels are also one of the richest sources for Omega-3 fatty acids. These are the polyunsaturated fatty acids with huge health benefits. They are easily filleted and excellent eating baked, broiled, steamed, smoked, poached, or fried.
Spanish Mackerels are beautifully colored finfish caught off both Florida coasts. Their slender bullet-shaped bodies are blue and silver, spotted with golden yellow or olive ovals. They are distinguished from the Cero or King Mackerel in having these spots without stripes on the sides, and in lacking scales on the pectoral fins.
Spanish Mackerels are members of the large family of fish that include the Tunas and other Mackerels. Although these fish vary greatly in size, they share many common characteristics including being very fast, powerful swimmers. The average size of Spanish Mackerel is from 2-3 pounds, while a weight of 9-10 pounds is considered large.
Spanish Mackerels are considered coastal pelagic fin fish, forming immense, fast-moving schools that range the open seas of the Atlantic Ocean, from New York to the Gulf of Mexico. In the late summer and early fall this species migrates southward to spend the winter and early spring along Florida's southern coast. Spanish Mackerels do not appear to move freely around the Florida Keys, creating separate Gulf and Atlantic populations.
SPANISH MACKEREL ATTRIBUTES
Moderate texture, dark meat with full flavor. Lean fish.
Mullet, Swordfish, King Mackerel.
HOW MUCH TO BUY
• Whole or drawn fish: 3/4 to 1 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:
Fresh steaks, fillets and loins should have:
• Keep raw and cooked seafood separate to prevent bacterial cross-contamination.
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions
• Calories 150
• Calories From Fat 50
• Total Fat 6 g
• Saturated Fat 2 g
• Cholesterol 85 mg
• Sodium 55 mg
• Total Carbohydrates 0 g
• Protein 23 g
Florida Department of Agriculture and Consumer Services www.fl-seafood.com
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