With a full flavor and dark meat, Spanish mackerel is just one of many types of fish hailing from the mackerel family, which includes tuna and other variations of mackerel, such as king. Boasting a shimmery blue color with gold undertones, these little fish are almost too pretty to eat. Though many prefer broiling and grilling this naturally oily fish, pan-frying id a quick and simple way to enjoy mackerel without much fuss.
Rinse the mackerel fillets under cool water, and brush away any scales and bones.
Place the salt in a bowl with enough water to cover the fish completely.
Soak the fish in the salty water for 10 to 15 minutes.
Preheat enough cooking oil to cover the bottom of a skillet over medium heat.
Place the fish into the pan, and allow it to cook for several minutes on each side. Season the fish to taste with salt, pepper, and other desired seasonings.
Check the temperature of the fish with a meat thermometer. When the fish reaches an internal temperature of 145 degrees Fahrenheit, remove it from the pan and place it on a plate line with paper towels.
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- Spanish mackerel doesn't freeze well and will keep in the refrigerator only for two to three days. Enjoy this fish as soon as possible after cooking it.
Melynda Sorrels spent 10 years in the military working in different capacities of the medical field, including dental assisting, health services administration, decontamination and urgent medical care. Awarded the National Guardsman’s Medal for Lifesaving efforts in 2002, Sorrels was also a nominee for a Red Cross Award and a certified EMT-B for four years.