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. 240g skin-on; Frozen.
Spanish Mackerel is high in omega-3 fatty acids and is an excellent source of selenium, niacin, and vitamins B6 and B12.
Note: While our supplier has tried to remove all bones, please be careful just in case they've missed one.
This NY Times recipe is super easy and absolutely delicious!