Spanish Mackerel. Also commonly called Batang, this fish is naturally sweet tasting with a firm texture. It is often used in fish soup but is also superb when quickly pan fried. Easy preparation due to its scaleless body and high meat yield.
Spanish Mackerel is high in omega-3 fatty acids and is an excellent source of selenium, niacin, and vitamins B6 and B12.
Raw Spanish mackerel portion skin-on. 240g each. Frozen.
Note: While our supplier has tried to remove all bones, please be careful just in case they've missed one.
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This NY Times recipe is super easy and absolutely delicious!