Spanish mackerel, caught by Captain Pete "the Greek" on the F/V Sardella out of Half Moon Bay. Pete hand pulls his lamara net in the ancient Greek method aboard his 14' whaler. Taste the heritage! Bold, awesome, high in Omega 3s... enjoy these delicious and beautiful species.
Your mackerel will come whole, approximately 2 lbs, so you can practice your skills, in the spirit of the Neptune's Delight. There will be some bones that are easy to eat around, but you need to gut them (the fish are healthy but the guts are not). Gut 'em and grill (or bake) them, then pull the meat off as you would with a whole trout. You can stuff them with herbs, lemons and bake, or salt them and toss it on the grill, you can't go wrong. And send us photos of your fish! You could win a Sea Forager apron!
PREP TIPS: You got a whole fish! What to do:
Sharpen your paring knife. Like, really sharp.
Place your fish on the cutting board and slice into the fish’s “vent” (poop hole) and up to the “neck.”
Use your hands or a teaspoon to scrape out the innards and gills. Or you can cut the head off if you like too. Pause, and ponder the wheel of life.
Rinse your gutted fish, and cook that beauty!
ORIGIN: F/V Sardella, Half Moon Bay, CA
INFO PAGES: Click for fishery info! SARDINES - MACKEREL
SARDINE & MACKEREL RECIPES: Roasted sardines with garlic and paprika, broiled sardines with lemon wedges, stuffed sardines, broiled sardines wrapped in bacon, roasted sardines stuffed with herbs
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