Spanish Mackerel- Wild

Price per 1 pound 

WILD CAUGHT WHOLE FISH 

COOKING METHODS – Grilling, Baking, Frying, Smoking 

TASTE / TEXTURE / FAT – Medium High Fishy Aroma, Firm & Slight Oily Texture, Moderate Fat 

SCIENTIFIC NAME – SCOMBEROMORUS MACULATUS

REIGION – ATLANTIC, USA, GULF OF MEXICO

COMMERCIAL HARVEST

-          NOVEMBER - February Atlantic, USA

-          MARCH - April Gulf of Mexico