Spanish mackerel are a common species of fish found in warmer coastal waters worldwide. Their rich, oily flesh makes them a popular target for recreational and commercial fishermen. But are Spanish mackerel good to eat? Let’s take a closer look at this fish’s nutrition, taste, texture, and potential contamination concerns.
Nutritional Value
Spanish mackerel are an excellent source of lean protein, providing about 20-25 grams per 3 ounce cooked portion. They are also rich in omega-3 fatty acids like EPA and DHA, delivering over 1 gram per serving. Omega-3s provide anti-inflammatory effects and heart health benefits. In addition, Spanish mackerel supply a good amount of the following nutrients:
- Selenium – supports immune function and thyroid health
- Phosphorus – aids bone health and cell repair
- Potassium – regulates fluid balance and blood pressure
- Niacin – converts food into energy
- Vitamin B12 – promotes nerve and blood cell health
Overall, the nutritional profile of Spanish mackerel is comparable to that of other oily fish like salmon, trout, and herring. The high protein and omega-3 content make them an excellent addition to a healthy diet.
Taste and Texture
Spanish mackerel have a robust, savory flavor thanks to their high fat content. They taste similar to king mackerel, with a moderately oily, fishy taste. The flesh is moist and tender when cooked properly. It should flake easily but remain juicy. Overcooking can make the texture dry.
Spanish mackerel shine when grilled, broiled, baked, or smoked. Their rich taste stands up well to bold seasonings and marinades featuring ingredients like Cajun spices, garlic, citrus, Worcestershire sauce, or soy sauce. They work nicely in fish tacos, sandwiches, appetizers, and main dishes.
Some people find the oiliness off-putting and detect a strong “fishy” flavor, especially with larger, older fish. Soaking the fish in milk or buttermilk for 20 minutes before cooking can help mellow the taste. Overall, Spanish mackerel have a pleasant taste and texture for most seafood fans when fresh.
Contamination Concerns
As a large predator fish, Spanish mackerel do contain moderate levels of mercury. The FDA recommends eating no more than 4 servings per month for an average-sized adult. This is similar to guidance for snapper, grouper, tuna, and other popular fish.
The mercury concentrations in Spanish mackerel have been measured at around 0.14 – 0.28 ppm. Compare this to a high mercury fish like tilefish, which can have 1+ ppm. By following consumption guidelines, mercury in Spanish mackerel is not a major concern.
Some other contaminants to be aware of include:
- PCBs – Industrial chemicals that build up in fish tissue
- Dioxins – Toxic compounds that enter waterways
- Parasites – Rare but may be killed by freezing or cooking
To minimize exposure to contaminants, the FDA and EPA provide these recommendations when eating Spanish mackerel:
- Choose smaller fish under 20 inches long
- Avoid fishing locations more prone to pollution
- Remove skin and fat before cooking which contain more impurities
- Cook to an internal temperature of 145°F to kill any parasites
- Check local advisories about fishing areas and limits
By following safe handling and preparation steps, the benefits of eating Spanish mackerel can outweigh the potential risks from contamination.
Catching Spanish Mackerel
Spanish mackerel are most abundant in waters between North Carolina and the Gulf of Mexico. They range seasonally along the Atlantic coastline and throughout the Caribbean Sea.
Prime fishing spots include:
- Florida – especially the Gulf Coast and Keys
- Louisiana
- Texas
- South Carolina
- North Carolina
The best times to target Spanish mackerel are spring through fall when nearshore waters warm above 70°F. These fast swimmers travel in schools hunting for baitfish near the surface. Effective techniques for catching Spanish mackerel include:
- Trolling with spoons, plugs, or jigs
- Casting from piers or jetties with jigs or spoons
- Chumming and drifting with live bait like sardines, anchovies, or menhaden
- Still fishing or float fishing with bait on the bottom
Spanish mackerel readily take both live and artificial baits. Their sharp teeth can quickly cut through lines, so use steel leaders or thick monofilament. Anglers should be prepared for fast and furious action when a school is located!
Best Lures and Baits
When trolling or casting for Spanish mackerel, the best lures include:
- Spoons – Clarkspoon, Tactical Angler Clipper, Acme Kastmaster
- Jigs – Spro Bucktails, Pompano jigs, Williamson Vortex jigs
- Plugs – Gotcha plugs, Yo-Zuri Crystal Minnows, bombers
Softer plastic lures are also productive, such as Bass Assassin paddletails on a jighead. For bait, live shrimp, sardines, bluefish chunks, and menhaden are top choices.
Tackle Options
Light to medium spinning tackle or baitcasting rods around 7 feet paired with a 3000-5000 size reel work well. Line strength from 15-30 lb test mono or braided line handles these speedy fish.
Light wire hooks sized 1/0 to 3/0 help prevent cutoffs. Use fluorocarbon leaders if needed to prevent bite-offs. Rodholders come in handy for trolling multiple lines or fishing over structure.
Buying Spanish Mackerel
When purchasing Spanish mackerel, choose fresh fish on ice that still have clear eyes, vibrant red gills, and firm flesh. Whole fish should have shiny skin with metallic blue-green coloring on the back. Fillets should be translucent and smell fresh, not fishy.
Spanish mackerel are moderately priced, often $4-8 per pound retail. Buying whole fish and filleting them yourself saves money. Prices may be slightly higher in spring and lower in fall when more abundant.
Look for Spanish mackerel at local seafood markets, fishmongers, and some grocery stores, especially in coastal areas. Reputable online retailers like Seattle Fish Company also ship fresh and frozen Spanish mackerel nationwide.
Storing and Cleaning Spanish Mackerel
Keep Spanish mackerel well iced or refrigerated at 40°F or below. Cook within 2 days for peak freshness. The raw fillets can also be frozen for 4-6 months while maintaining good quality.
When preparing whole Spanish mackerel:
- Remove gills and innards
- Cut off tail and head
- Fillet by slicing meat away from backbone
- Trim off any dark red flesh or skin
- Rinse fillets and pat dry
You can also request the fishmonger fillet for you. Once home, immediately store the fillets in a well-sealed container on ice or refrigerated.
Healthy Cooking Methods
Spanish mackerel cook up moist, tender, and flaky with these quick and healthy cooking techniques:
- Grilling – Excellent for whole fish or fillets. Use a grill basket and cook 4-5 minutes per side brushed with olive oil.
- Broiling – Great way to cook fillets. Broil 4-6 inches from heat for 5 minutes per side.
- Baking – Bake at 400°F for 15-20 minutes depending on thickness.
- Pan searing – Cook skin-on fillets skin-side down first in hot skillet.
- Poaching – Gently poach fillets in broth, wine or citrus juice.
- Smoking – Use low heat (under 200°F) to smoke fillets or whole fish.
Avoid overcooking as the fish dries out quickly. Check for doneness and opaque flesh. Serve with fresh flavors like salsa, chimichurri, or citrus wedges.
Do You Have To Soak Spanish Mackerel?
Soaking Spanish mackerel before cooking can help reduce the strong “fishy” taste. It draws out impurities and oils from the flesh. While not mandatory, soaking benefits fish with a more pronounced flavor. The milk or buttermilk also impart a milder flavor.
To soak Spanish mackerel fillets:
- Place raw fillets in a shallow dish
- Cover with milk, buttermilk, or water/milk mixture
- Refrigerate 20-30 minutes
- Discard soaking liquid
- Rinse fillets
- Pat dry with paper towels
- Cook as desired
Try soaking thicker, darker fleshed fillets or large fish over 5 pounds, which tend to be oilier. Fillets from smaller Spanish mackerel may not need soaking, especially if grilled or smoked.
Best Recipes and Serving Ideas
Spanish mackerel have a robust flavor that pairs well with bold seasonings and ingredients. Here are some excellent ways to serve this fish:
- Fish tacos – blackened, fried, or grilled with chili lime slaw
- Ceviche – “cooked” in citrus juice
- Mackerel dip – blended with Greek yogurt, lemon, and dill
- Smoked mackerel pate – blended with cream cheese and spices
- Sushi or sashimi
- Mackerel cakes – pan fried with breadcrumbs and spices
- Bouillabaisse or seafood stew
- Grilled whole with Cajun blackening spices
Serve with fresh flavorful sides like mango salsa, tabbouleh, or minted peas. Spanish mackerel also work in many classic seafood recipes replacing oily fish like salmon or tuna.
Canned Spanish Mackerel
Canned Spanish mackerel provides a convenient and affordable alternative to fresh fish. Canning helps make these seasonal fish available year-round. Popular brands include:
- Season
- Crown Prince
- Beach Cliff
- Bumble Bee
- Angel’s Pride
- Chicken of the Sea
Look for cans packed in water, olive oil, or other natural liquids rather than heavy sauces. The bones are also soft and edible after canning. Use drained canned mackerel in salads, sandwiches, dips, and more.
Nutrition Comparison
Canned Spanish mackerel retains most of the nutrients of fresh fish. A 3 ounce serving (drained) provides:
| Nutrient | Canned | Fresh |
|---|---|---|
| Calories | 130 | 144 |
| Protein (g) | 21 | 19 |
| Fat (g) | 5 | 7 |
| Omega-3s (g) | 1 | 1.3 |
| Sodium (mg) | 160 | 55 |
The canning process does result in some loss of healthy fats and adds sodium. But the core nutrition remains intact. Rinsing canned fish can reduce the sodium level.
Conclusion
Spanish mackerel are an excellent source of lean protein, healthy fats, and essential nutrients. Their rich flavor provides a hearty, savory eating experience. While some people find them overly “fishy” or oily, proper handling and preparation helps moderate the taste. Concerns over contaminants like mercury are reasonable but can be mitigated by limiting consumption frequency.
Overall, Spanish mackerel are a sustainable, affordable fish that can be a nutritious part of a balanced seafood-rich diet for most individuals. Their great availability in warmer coastal regions makes them an accessible local catch for anglers too. Follow basic guidelines for choosing and cooking Spanish mackerel to enjoy their benefits safely.
