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  2. Spanish mackerel - Wikipedia

    en.wikipedia.org/wiki/Spanish_mackerel

    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.

  3. Glazed Mackerel with Fried Eggplant and Mojo Recipe - AOL

    www.aol.com/food/recipes/glazed-mackerel-fried...

    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.

  4. Atlantic Spanish mackerel - Wikipedia

    en.wikipedia.org/wiki/Atlantic_Spanish_mackerel

    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.

  5. Fermented fish - Wikipedia

    en.wikipedia.org/wiki/Fermented_fish

    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 ...

  6. Catching Spanish mackerel during the holidays in South ...

    www.aol.com/catching-spanish-mackerel-during...

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  7. This is the healthiest seafood, according to experts - AOL

    www.aol.com/lifestyle/healthiest-seafood...

    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 ...

  8. Mackerel as food - Wikipedia

    en.wikipedia.org/wiki/Mackerel_as_food

    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]

  9. Narrow-barred Spanish mackerel - Wikipedia

    en.wikipedia.org/wiki/Narrow-barred_Spanish_mackerel

    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.