Nutrition and Processing
Spanish mackerel are primarily marketed fresh or frozen as fillets as commercially caught fish are too small to sell in the form of steaks. Their raw flesh is white. They may be prepared by broiling, frying, baking or, rarely, by smoking.
The Spanish mackerel is also a popular fish among devotees of sushi who prize it for its flavor.
Read more about this topic: Atlantic Spanish Mackerel
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“Men have their own questions, and they differ from those of mothers. New mothers are more interested in nutrition and vulnerability to illness while fathers tend to ask about when they can take their babies out of the house or how much sleep babies really need.”
—Kyle D. Pruett (20th century)