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See also: Bluefish Recipes




Moist, soft textured with long flake, darker meat with a pronounced fish flavor. Fat fish.


Spanish Mackerel, King Mackerel, Mullet.


· 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.



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, 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



    · 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.


    · 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, sautéing, 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.


    Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions
    · Calories 130  
    · Calories From Fat 30  
    · Total Fat 3 g
    · Saturated Fat 1 g
    · Cholesterol 65 mg
    · Sodium 65 mg
    · Total Carbohydrates 0  g
    · Protein 23 g

Florida Department of Agriculture and Consumer Services

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