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Scomberomorini is a tribe of ray-finned saltwater bony fishes that is commonly known as the Spanish mackerels, seerfishes or seer fish.This tribe is a subset of the mackerel family (Scombridae) – a family that it shares with four sister tribes, the tunas, mackerels, bonitos, and the butterfly kingfish.
Brush the mackerel with olive oil and season with salt and pepper. Oil the grill grate or grill pan. Grill the fish skin side down until lightly charred on the bottom, 4 minutes.
The lateral line on Spanish and Cero mackerel slopes gradually from the top edge of the gill to the tail. In contrast that of the king mackerel takes an abrupt drop at mid-body. The first (spiny) dorsal on Spanish and Cero mackerel has a prominent black patch. The King mackerel has none.
They are then ready to eat, or may be stored in olive oil. Sometimes large mackerel or small tuna are used instead of bonito. Lanhouin Ghana, Togo, Benin: Lanhouin is salted fermented dried fish produced in the coastal regions of the Gulf of Benin using croaker (Cassava fish, Pseudotholithus sp.) or West African Spanish mackerel (Scomberomorus ...
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These include swordfish, shark, albacore tuna, yellowfin tuna, tilefish and Spanish mackerel, according to the FDA. If you can, avoid or limit eating farm-raised seafood and always opt for wild ...
In Japan, mackerel is called saba, and is commonly cured with salt and vinegar to make a type of sushi known as saba-zushi. Historically, saba-zushi originated in Kyoto as a solution for transporting mackerel to the inland city, which otherwise would not have made the journey from the coast still fresh. [8]
The narrow-barred Spanish mackerel (Scomberomorus commerson) is a mackerel of the family Scombridae found in a wide-ranging area in Southeast Asia, but as far west as the east coast of Africa and from the Middle East and along the northern coastal areas of the Indian Ocean, and as far east as the South West Pacific Ocean.