One of the greatest seafood mysteries is why an assertively flavored fish like salmon is vastly more popular than a milder one like Spanish mackerel. Another bonus: Atlantic Spanish mackerel is a sustainable option, plentifully found on the East Coast of the United States. Any recipe calling for salmon fillets can be adapted to Spanish mackerel. One thing to bear in mind: If your mackerel fillets are on the thin side, you may want to shave a few minutes off the cooking time. Advertisement Continue reading the main storyLike salmon, mackerel takes well to a very simple treatment to let the flavor of the ocean fish come through.

Source: New York Times October 21, 2016 19:18 UTC