Mackerels have a thin, edible skin with few scales—making them very popular to enjoy when dining out or at home. Spanish mackerel, an especially good eating finfish, produces an attractive plate-size cutlet or an essentially boneless fillet. Mackerel can be fried, baked, poached, grilled, marinated, smoked and barbecued—it is considered by some to be the best barbecue fish in the South Pacific and Asia.
Product of Australia
