I have no idea how to prepare these spanish mackerel steaks (they've been cleaned and chopped into steak size) I would also like to know the difference between spanish mackerel and regular mackerel. Fresh Spanish mackerel, the kind that fishers pull right from the ocean, don’t have a strong, stinky flavor. https://fishingbooker.com/blog/king-mackerel-vs-spanish-mackerel The meat has a firm texture that flakes off into small chunks when cooked, but it has a very mild flavor with a slight tone of acidity and oil. Two Atlantic species, King mackerel and Spanish mackerel, mature quickly and reproduce prolifically. Both are excellent to eat. The regular seem to be a bit cheaper. Insider Advice. Similarities. https://www.nytimes.com/2016/10/26/dining/baked-fish-mackerel-recipe-video.html I bought some spanish mackerel from the market today out of curiosity. A lot of people get the king, cero and spanish mackerel confused. In addition to … If it isn’t fresh, the flavor is distorted. I've had mackerel in sushi form as well as grilled. I especially see a lot of people confuse juvenile king mackerel with spanish mackerel. Properly cooked mackerel is highly juicy. Spanish mackerel have higher levels of mercury than their cousins the Atka mackerel and Atlantic mackerel. If you choose to eat them, do so sparingly. Remember that the most essential element in the flavor of fish is freshness. The mackerel is a meaty textured fish that is oily and has a relatively strong flavor. Spanish Mackerel will average 14 inches long and 2-3 pounds, with the world record of a 13-pounder caught in Ocracoke Inlet, North Carolina. The Atlantic Spanish mackerel (Scomberomorus maculatus) is a migratory species of mackerels that swims to the Northern Gulf of Mexico in spring, returns to south Florida in the Eastern Gulf, and to Mexico in the Western Gulf in the fall. Salmon and mackerel both provide significant amounts of omega-3 fatty acids; however, salmon does provide more, according to Dr. Bruce Holub, B.Sc., Ph.D., of the DHA/EPA Omega-3 Institute. The main similarity between King Mackerel and Spanish Mackerel is where you can catch them: throughout the Gulf of Mexico and the Atlantic Ocean. They can be bought fresh but the canned and smoked varieties are more common as they can spoil easily when not stored correctly. Darker meat, light to moderate flavor: black sea bass, bluefish, salmon, tuna. Description. The cero, Scomberomorus regalis, also known as the cero mackerel or painted mackerelis similar in appearance and coloration to the Atlantic Spanish mackerel, Scomberomorus maculatus, except the cero has a longitudinal stripe in addition to the spots of the Spanish. Light, more pronounced flavor: king mackerel, Spanish mackerel. Salmon and mackerel also provide sources of vitamin D, although salmon offers more. 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