Skip to Content

Can You Eat Spanish Mackerel Raw?

Is mackerel safe to eat raw?

Eating raw fish has become increasingly popular, especially with the rising popularity of sushi and sashimi.

Mackerel is a common fish used for these dishes, but is it safe to eat raw?

Potential Risks

Raw mackerel can pose potential health risks if not handled and prepared properly.

The risks include:

  • Parasites: Mackerel can contain parasites such as tapeworms or roundworms that can cause health problems.
  • Bacteria: Raw fish, including mackerel, may contain bacteria such as Salmonella or Vibrio that can cause food poisoning.
  • Mercury: Mackerel is known to contain mercury, which can cause neurological damage in high doses.
  • Ciguatera: Some species of mackerel, including those found in tropical waters, may contain ciguatoxins which can cause ciguatera poisoning if consumed.

Preparation Tips

To reduce the risk of illness when consuming raw mackerel:

  • Purchase from a reputable supplier who follows proper handling and storage procedures.
  • Freeze the fish at -4°F or below for at least 7 days before consuming it raw to kill potential parasites.
  • Clean the fish carefully and remove all bones before serving.
  • Eat fresh fish immediately after thawing it. Do not refreeze thawed fish.

It’s important to note that while these precautions can reduce the risk of illness, they cannot completely eliminate it.

If you are pregnant or have a weakened immune system, it’s best to avoid eating raw fish altogether.

In conclusion, Spanish mackerel can be eaten raw if handled and prepared properly.

However, it’s important to be aware of the potential risks and take necessary precautions before consuming raw mackerel.

Can You Eat Spanish Mackerel Raw?

Is Spanish Mackerel Good for Sushi?

The Short Answer

Yes, Spanish mackerel is one of the most popular fish used in sushi due to its tender texture and rich, buttery flavor.

The Long Answer

When it comes to eating raw fish, safety is always a concern.

However, as long as the fish is obtained from a reputable source and handled properly, it can be safe to consume raw.

Spanish mackerel is a common ingredient in many Japanese dishes, including sushi and sashimi. In fact, it has become so popular that it is sometimes referred to as “sawara” in sushi restaurants.

One of the reasons why Spanish mackerel is such a popular choice for sushi is because of its firm and flaky texture.

The fish’s rich flavor pairs well with the wasabi and soy sauce that typically accompany sushi dishes.

When selecting Spanish mackerel for sushi or sashimi preparation, freshness is key. It should be bright in color and have a sweet scent.

Any fishy or sour odors could indicate spoilage.

It’s always best to buy your fish from a reputable supplier who practices good handling techniques like those that keep their products refrigerated at optimal temperatures to preserve freshness.

Additionally, if you are making sushi at home, make sure that you are storing your fish in the refrigerator and consuming it within 24 hours.

Conclusion

With its tender texture and full flavor profile, Spanish mackerel makes an excellent choice for anyone looking to try some delicious raw seafood.

Just make sure that you are purchasing your seafood from reputable sources and handling it with care to ensure optimal freshness when preparing your dish at home.

Is Spanish Mackerel Good for Sashimi?

Sashimi is a Japanese delicacy that requires careful selection of high-quality, fresh fish that must be sliced precisely and served raw.

As such, not all types of fish are suitable for sashimi.

But can you use Spanish mackerel to make sashimi?

Let’s find out.

Texture and Flavor

Spanish mackerel has a firm texture and rich flavor that makes it an excellent option for sashimi.

The meat is pinkish-grey with silver skin and has a mild, natural sweetness.

Freshness

The key to using any type of fish for sashimi is ensuring its freshness.

Spanish mackerel must be very fresh and kept at the appropriate temperature to avoid bacterial growth or other contamination issues.

Make sure to buy from a reputable supplier who takes care in handling the fish.

Preparation

To prepare Spanish mackerel for sashimi, the flesh must first be scaled, cleaned, and filleted.

Like all fish used in sushi or sashimi dishes, it must also be frozen at -31°F (or lower) for at least 15 hours to kill any parasites before consumption.

Conclusion

In conclusion, Spanish mackerel is an excellent option for making sashimi thanks to its firm texture, rich flavor, and pinkish-grey meat coloration.

However, as with any raw fish dish, it requires careful selection of high-quality and very fresh specimens purchased from reputable sources.

Is Mackerel Safe for Sushi?

One of the most popular ways to consume Spanish mackerel is by serving it raw in sushi or sashimi.

However, before eating any fish raw, it’s essential to consider if it’s safe for consumption without cooking.

Mackerel Safety

When it comes to mackerel, the general consensus is that they are safe for consumption raw.

However, as with any fish, there are some risks involved.

Mackerel Worms

One concern with consuming mackerel raw is the potential presence of worms.

Some species of mackerel can contain worms that may cause health issues if ingested.

However, this risk is low with Spanish mackerel as they are typically free from parasites.

Mackerel Poisoning

Another risk associated with consuming mackerel raw is a type of food poisoning called scombroid poisoning.

It occurs when bacteria produce histamine in poorly preserved or poorly refrigerated fish.

Symptoms include flushing, headaches, and heart palpitations.

Mackerel Mercury

All fish contain some level of mercury, and mackerels are no exception.

However, Spanish mackerels have lower mercury levels than other types of mackerels like king or Spanish king mackerels which have higher levels due to their larger size and predatory habits.

Sushi-Grade Mackerel

If you’re planning on making sushi or sashimi at home using Spanish mackerel, make sure to buy sushi-grade fish from a reputable supplier who has handled and stored it properly to reduce risks of illnesses associated with consumption of raw fish.

Conclusion

To sum up, Spanish mackerels are generally safe for consumption as sushi or sashimi if fresh and stored at the correct temperature before serving.

However you should avoid consuming them if not handled carefully during storage and transportation to eliminate the risk of foodborne illness such as scombroid poisoning which is caused by improper storage and preservation practices leading to high levels of histamine formation within the fish tissue.

Always purchase your fish from a reliable dealer who sells high-quality sushi-grade products that adhere to safety standards.

Do Spanish mackerel have worms?

When it comes to consuming raw fish, one of the major concerns is the presence of parasites.

It is important to know if Spanish mackerel have any worms that could potentially affect human health.

The types of worms that may infect Spanish mackerel

Spanish mackerel, like all other fish, may contain a variety of parasites that can be harmful to human health.

The most common parasitic worms found in Spanish mackerel are:

  • Anisakis simplex: This worm can cause an allergic reaction or severe gastrointestinal symptoms such as nausea and abdominal pain.
  • Gnathostoma spinigerum: This worm can cause gnathostomiasis which may lead to skin lesions and neurological damage.

How to avoid parasitic infection from Spanish mackerel

The good news is that you can safely consume Spanish mackerel if it has been properly prepared.

If you plan on eating raw or lightly cooked Spanish mackerel, here are some tips to avoid parasitic infection:

  • Freezing: Freezing the fish at -4°F (-20°C) for at least 7 days will kill any parasites present in the flesh.
  • Cooking: Cooking the fish until its internal temperature reaches at least 145°F (63°C) for 15 seconds will also kill any parasites present.

In conclusion

In summary, Spanish mackerel may contain parasitic worms such as Anisakis simplex and Gnathostoma spinigerum which can cause serious health problems in humans.

However, proper preparation such as freezing or cooking can ensure safe consumption.

Always make sure to buy high-quality fish from reputable sources and follow food safety guidelines when consuming raw or lightly cooked seafood.

What fish should not be eaten raw?

While there are many types of fish that are safe and delicious to eat raw, it’s important to be aware of those that can pose a risk to your health.

Here are some examples:

Tuna

Tuna is often used for sushi and sashimi, but it’s important to choose high-quality, fresh fish.

Some types of tuna can contain high levels of mercury, which can be harmful when consumed in large amounts.

Mackerel

Although mackerel is typically safe to eat raw, some species may contain worms that can be harmful if ingested.

It’s best to freeze mackerel before consuming it raw in order to kill any potential parasites.

Grouper

Grouper can contain toxins such as ciguatera, which is a type of food poisoning that can cause symptoms like nausea and vomiting.

Swordfish

Swordfish contains high levels of mercury and should only be consumed occasionally in small amounts.

Eel

Eel can also contain parasites that may cause illness if consumed raw. It’s best to cook eel thoroughly before eating it.

When consuming raw fish, it’s important to choose high-quality, fresh fish from reputable sources.

If you are unsure about the quality or safety of a particular type of fish, avoid eating it raw.

Overall, Spanish mackerel is considered safe for consumption when frozen properly beforehand as freezing kills most parasites present in the fish.

However,it’s always important to follow proper food handling procedures and use caution when consuming any type of raw seafood.

What are the symptoms of mackerel fish poisoning?

Mackerel is a type of fish that is commonly eaten raw as sushi or sashimi.

However, it is important to be aware of the risks that come with consuming raw fish.

Mackerel can contain harmful bacteria and toxins that can cause food poisoning.

If you have consumed mackerel and are experiencing any of the following symptoms, seek medical attention immediately:

1. Nausea and Vomiting

One of the most common symptoms of mackerel fish poisoning is nausea and vomiting.

This occurs because the body is attempting to rid itself of the harmful toxins present in the fish.

2. Diarrhea

Another common symptom of mackerel fish poisoning is diarrhea.

This can be quite severe and lead to dehydration if not properly addressed.

3. Abdominal Pain

Abdominal pain is also a common symptom of mackerel fish poisoning.

This occurs as a result of inflammation in the stomach or digestive tract caused by ingesting harmful bacteria or toxins.

4. Tingling Sensation

In some cases, individuals who have consumed mackerel may experience a tingling sensation in their lips, tongue, or throat.

This could indicate an allergic reaction to certain compounds present in the fish.

5. Dizziness and Weakness

Consuming contaminated mackerel can also lead to dizziness and weakness within hours after consumption.

To prevent these symptoms from occurring, it is recommended that you only consume high-quality meat from reputable suppliers for your sushi or sashimi dishes.

If you suspect you’ve ingested bad quality raw mackerel, seek medical help immediately.


Overall, while Spanish Mackerel is good for sushi or sashimi when prepared properly it’s important to note that consuming any seafood raw comes with inherent risks such as bacterial infections, food poisoning due to toxins etc.

So it’s better to take proper precautions while handling them and trust your supplier while buying them.

Can You Eat Spanish Mackerel Raw? 3

Do all mackerel have mercury?

Mackerel is a type of saltwater fish that belongs to the Scombridae family.

It is a popular fish for consumption, but many people are concerned about the level of mercury in this fish.

Mercury is a toxic substance that can accumulate to high levels in certain types of fish.

Mercury levels in mackerel

All types of mackerel have some level of mercury, but the amount can vary depending on the species and where it was caught.

Generally, larger and older mackerels tend to have higher levels of mercury compared to younger ones.

Health benefits of eating mackerel

Despite concerns about mercury levels, consuming moderate amounts of mackerel has several health benefits.

Mackerel is rich in omega-3 fatty acids, which are essential for heart health and brain function.

Omega-3 fatty acids also have anti-inflammatory properties that may help reduce the risk of chronic diseases such as arthritis.

Can you eat Spanish Mackerel raw?

In terms of eating Spanish Mackerel raw or for sushi, it is considered one of the safer choices due to its low levels of mercury compared to other types of mackerels.

However, like with any raw seafood, there are still risks associated with consuming it.

Proper handling and preparation techniques should always be followed to minimize these risks.

Making informed decisions

It’s important to be aware of potential health risks when consuming seafood, especially if eaten raw or undercooked.

To make informed decisions about what types and how much seafood to eat, it’s recommended to refer to trusted sources for up-to-date recommendations and guidelines regarding mercury consumption.

In conclusion, all types of mackerels contain some level of mercury but moderate consumption has numerous health benefits.

Spanish mackerels have relatively low levels compared to others in the family making them a good choice for sushi or sashimi but proper handling and preparation must be taken into consideration.

Does Spanish Mackerel have a lot of Mercury?

Mercury is a heavy metal that can be found in various types of seafood, including mackerel. It can be harmful to human health if consumed regularly in large amounts.

Therefore, it is essential to know whether Spanish mackerel has high levels of mercury or not.

The amount of mercury present in Spanish mackerel:

The amount of mercury present in Spanish mackerel depends on several factors, such as the location where it was caught, its size, and diet.

Generally, larger fish that are higher on the food chain tend to contain more mercury.

Studies have shown that Spanish mackerel typically contains moderate levels of mercury compared to other fish species.

According to the United States Environmental Protection Agency (EPA), consuming up to 6 ounces per week of cooked Spanish mackerel is safe for most people, including pregnant women and children.

How to reduce your exposure to mercury:

If you want to consume Spanish mackerel but are concerned about its mercury content or want to reduce your overall exposure, there are some things you can do:

  • Choose smaller fish as they generally contain fewer toxins than larger ones.
  • Eat only 1-2 times per week; this reduces the amount that is accumulated in the body over time.
  • Cook the fish thoroughly as cooking can reduce some of the mercury content; avoid pan-frying and deep-frying methods which can increase it instead

In conclusion

Spanish mackerel does contain some level of mercury but not enough to discourage consumption altogether.

Eating this fish in moderation and following these guidelines will help minimize any potential risks associated with consuming it regularly.

Do Spanish Mackerel Have Ciguatera?

Ciguatera is a type of food poisoning that can result from consuming fish that have consumed toxic microorganisms called dinoflagellates.

These dinoflagellates produce ciguatoxins, which can accumulate in larger fish like Spanish mackerel, making them potentially dangerous to eat.

Which Fish Are More Likely to Have Ciguatera?

Ciguatera is most commonly found in reef-dwelling fish, such as barracuda, grouper, and snapper.

However, other fish can also carry the toxin if they feed on smaller fish that have been affected.

Can You Get Ciguatera From Eating Spanish Mackerel?

While Spanish mackerel are not typically associated with ciguatera poisoning, it is still possible for them to carry the toxin if they consume contaminated prey.

The risk varies depending on where the fish was caught and how it was handled after being caught.

How Can You Tell If a Fish Has Ciguatera?

Ciguatera does not affect the appearance or taste of fish, so it can be difficult to tell if a fish is contaminated just by looking at it.

Symptoms of ciguatera poisoning include nausea, vomiting, diarrhea, numbness or tingling around the mouth and limbs, and in severe cases can lead to neurological symptoms.

Can You Eat Spanish Mackerel Raw? 1

What Can You Do to Reduce the Risk of Ciguatera Poisoning?

If you are concerned about ciguatera poisoning when eating fish such as Spanish mackerel:

  • Avoid consuming large predatory fish altogether
  • Cook fish thoroughly before consuming
  • Avoid eating the skin and head of larger predatory fish which concentrate the toxins
  • Familiarize yourself with potential symptoms of ciguatera poisoning and seek medical attention if you suspect you may be experiencing symptoms

In conclusion, while Spanish mackerel are generally considered safe to eat raw or cooked properly and present a low risk for ciguatera poisoning as long as it comes from reputable sources instead of areas known for contamination.

What is the difference between mackerel and Spanish mackerel?

Mackerel is a common name for several species of pelagic fish found in both temperate and tropical waters.

Spanish Mackerel, on the other hand, is a specific type of mackerel found primarily in the western Atlantic Ocean, Gulf of Mexico and Caribbean Sea.

Physical Differences

The physical differences between mackerel and Spanish Mackerel are quite distinct.

Spanish Mackerel are typically smaller than most mackerel species and have distinctive metallic green, yellow or blue backs with silvery sides.

Mackerels are generally larger in size compared to Spanish Mackerel and have a striped pattern on their backs.

Taste Differences

The taste of both these fish varieties vary significantly.

While Spanish Mackerel has a sweeter flavor profile, mackerels tend to have an oilier texture with strong flavors that can be quite overpowering if not prepared correctly.

Culinary Uses

Mackrel is commonly used to make dishes like pickled or smoked fish while spanish mackrel is a common ingredient for sushi/sashimi preparation due to its sweeter flavor profile.

In conclusion, while both varieties of mackerels might look similar, they differ significantly when it comes to taste as well as the physical appearance.

It’s always important to consider this fact when choosing which variety of fish to use in your sushi or sashimi preparations so that you can achieve the desired taste and texture.

What is Spanish mackerel sashimi called?

Spanish mackerel (Scomberomorus commerson) is a popular fish species known for its richness in flavor, delicate texture, and versatile use in different cuisines.

When it comes to raw consumption, this fish species is often used for sushi and sashimi dishes. In Japan, Spanish mackerel sashimi is commonly referred to as sawara, its Japanese name.

Sawara Sashimi Preparation

The preparation of sawara sashimi involves several steps to ensure its freshness, flavor, and texture are not compromised.

First, the fish must be caught and transported carefully before being prepared by an experienced chef.

The chef then removes the head, tail, and bones from the fish while keeping the skin intact.

The skin of Spanish mackerel is not usually eaten but left on the flesh for added flavor and presentation purposes.

The flesh of sawara is then sliced thinly with a sharp knife while taking care not to damage the delicate flesh or remove any essential flavors or oils.

Alternatives

If you’re unable to find Spanish mackerel or sawara in your area but still want to enjoy a similar dish as sawara sashimi, there are plenty of alternatives.

Mackerel has a similar taste and texture but may contain higher levels of contaminants such as mercury that make it less preferable for raw consumption.

Other fish species that can be used as substitutes include tuna, salmon, yellowtail amberjack (called Hamachi), and horse mackerel (called Aji).

Remember that when consuming raw fish dishes such as sushi or sashimi it’s important to choose fresh ingredients from reputable sources and consume them immediately after preparation.

This will reduce the risk of food poisoning caused by harmful bacteria such as salmonella or listeria.

Is Mackerel Sushi Grade?

When it comes to sushi, the quality and freshness of the fish are key factors in determining whether it is safe to eat raw.

So, is mackerel sushi-grade?

The answer is not straightforward as there are different varieties of mackerel.

What is Sushi-Grade Fish?

The term “sushi-grade” refers to fish that is suitable for raw consumption in sushi and sashimi.

While there are no official regulations on what qualifies as sushi-grade fish, it generally means that the fish has been frozen at a certain temperature for a specific amount of time to kill off any potential parasites or bacteria.

Types of Mackerel

There are many species of mackerel, with some being more suitable for raw consumption than others.

Generally speaking, Atlantic mackerel (Scomber scombrus) and Pacific mackerel (Scomber japonicus) are not commonly consumed as sushi due to their strong flavor and oily texture.

However, king mackerel (Scomberomorus cavalla), which is sometimes referred to as “kingfish,” is considered a popular choice for sashimi.

Spanish Mackerel for Sushi and Sashimi

If you’re wondering whether Spanish mackerel can be eaten raw, the answer is yes!

Spanish mackerel (Scomberomorus commerson) is a popular choice for both sushi and sashimi dishes due to its mild flavor and firm texture.

It’s important to note that Spanish mackerel should still be frozen before consuming raw to eliminate any potential parasites or bacteria.

Making Sure Your Fish Is Safe

If you’re buying fish specifically for raw consumption in sushi or sashimi dishes, purchase it from a reputable source that specializes in selling high-quality sushi-grade fish.

When preparing your dish at home, ensure that you use proper food handling techniques and keep the fish refrigerated until ready to serve.

In conclusion, while not all types of mackerel are suitable for raw consumption in sushi or sashimi dishes, Spanish mackerel is generally considered a safe option when properly handled and prepared.

Is Spanish mackerel healthy to eat?

Introduction

When it comes to consuming raw fish, safety and health concerns are of utmost importance.

In this article, we will discuss if Spanish mackerel is a healthy fish to eat and what are the nutritional benefits of consuming it.

Nutritional Value of Spanish Mackerel

Spanish mackerel is a nutrient-rich fish that provides numerous health benefits.

It is an excellent source of high-quality protein, which is essential for building and repairing tissues in the body.

Additionally, it contains omega-3 fatty acids, which promote cardiovascular health by reducing inflammation and lowering blood pressure.

  • Spanish mackerel also provides essential vitamins such as vitamin D and B12,
  • which helps in maintaining strong bones and nerves.
  • The fish also contains minerals like selenium,
  • which helps in improving thyroid function and immunity.

Safety of Consuming Spanish Mackerel Raw

If you’re considering eating Spanish mackerel raw or as sushi or sashimi, you should be aware of potential risks associated with consuming raw fish.

However, if obtained from a reputable source that follows proper handling and storage guidelines, Spanish mackerel can be safely consumed raw.

Besides that, ensure that the fish has been properly cleaned before serving to remove any bacteria or parasites.

Though low risk cases have been reported where some species have shown traces of mercury in their bodies but magnesium present in the same helps negate its effect on human intake.

In Conclusion

In summary, Spanish mackerel is a nutritious fish with numerous health benefits when consumed cooked or raw. It provides essential vitamins and minerals while being a lean source of protein for those conscious about their calorie intake.

So next time when your sushi craving hits you, ordering a plateful of delicious spanish mackerel sashimi will not only satiate your craving but also provide numerous nutritional benefits.

Is Spanish Mackerel the Same as Mackerel?

While Spanish mackerel is a type of mackerel fish, it is not the same as the common mackerel that is often used for sushi and sashimi.

Spanish mackerel has a different taste, texture, and appearance compared to the common mackerel.

Differences Between Spanish Mackerel and Common Mackerel:

  • Appearance: The Spanish mackerel has a more elongated and slender body compared to the rounder body of the common mackerel.
  • Taste: The meat of Spanish mackerel fish is more delicate than that of the common mackerel. It has a sweeter and less fishy taste.
  • Texture: The flesh of Spanish mackerel has larger flakes than those found in common mackerels.

Both types of fish may be eaten raw, but generally, the common mackerels are more commonly used for sushi or sashimi due to their richer flavor.

Moreover, while it is safe to eat both types raw, they should only be consumed when properly handled and fresh.

If you are planning on eating raw fish like sushi or sashimi at home, it’s important to know where your fish comes from and how fresh it is.

If you’re not sure about purchasing raw fish at a grocery store or fish market, consult with an experienced sushi chef or buy pre-packaged “sushi-grade” fish that have been frozen at very low temperatures which kills off any harmful parasites.

In conclusion, while both types of fish belong to the same family, they have different tastes and textures.

Spanish mackerels are safe for consumption whether cooked or eaten raw but should always be handled with care due to food safety concerns.

Which Mackerel to Avoid?

Mackerel is a popular fish for sushi and sashimi, but not all mackerel species are safe to eat raw. Here are some types of mackerel to avoid:

King Mackerel

King mackerel is a type of mackerel that is high in mercury. The FDA recommends that pregnant women, nursing mothers, and young children avoid eating king mackerel altogether.

Spanish Mackerel Caught in Certain Areas

While Spanish mackerel can be eaten raw, it’s important to note that there are certain areas where this fish has been known to carry ciguatera toxin.

This toxin can cause serious illness and should be avoided.

Always make sure that the Spanish mackerel you buy is from a reputable source and hasn’t been caught in areas with a high risk of ciguatera poisoning.

Mackerel with Worms

Some types of mackerel are more prone to having worms than others.

It’s important to inspect the fish carefully before preparing it for raw consumption.

If you notice any white or translucent worms on the fish, it’s best to avoid consuming it raw.

Overall, when it comes to choosing which mackerel to eat raw, it’s best to err on the side of caution.

Always make sure that you’re buying your fish from reputable sources and inspecting it carefully before consumption.

In conclusion, while many types of mackerel can be safely consumed raw, there are certain varieties that should be avoided due to concerns like mercury levels and ciguatera toxin.

Is all mackerel high in mercury?

Mackerel is known for being a rich source of omega-3 fatty acids and can be a part of a healthy diet.

However, one concern when it comes to consuming mackerel is the potential presence of mercury.

Does all mackerel have mercury?

Mercury is a naturally occurring element that can be present in some types of fish due to environmental contamination.

While not all types of mackerel have high levels of mercury, some do contain more than others.

Does Spanish mackerel have a lot of mercury?

Spanish mackerel is not among the types of fish that are known to have high levels of mercury compared to other types like king mackerel, tilefish, and swordfish.

Which Mackerel to Avoid?

If you’re concerned about consuming too much mercury, there are certain types of mackerel you may want to avoid.

These include king mackerel and Gulf Coast varieties such as Spanish and Cero Mackerels that tend to have higher levels of mercury.

Is Spanish Mackerel the Same as Mackerel?

The term “mackerel” refers to a broad family of fish species that includes several different varieties.

Spanish mackerel is one particular variety within this family but has some notable differences from other types.

Is All Mackerel High in Mercury: Conclusion

In conclusion, while not all types of mackerel contain high levels of mercury, it’s still important to consume them in moderation as part of a varied and balanced diet.

Consult with your healthcare provider or nutrition expert if you’re still unsure about including them in your meal plan.

Can You Eat Spanish Mackerel Raw? 1

Baked Spanish Mackerel Fillet Recipe

Every home cook can quickly prepare this dish due to how simple it is to make. Learn how to create it yourself by reading on.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dinner
Cuisine: American
Keyword: Baked Spanish Mackerel Fillet Recipe
Calories: 1303kcal

Equipment

  • 1 Oven

Ingredients

  • 4 clean mackerel fillets
  • 4 potatoes
  • 2 onions
  • 1 red bell pepper
  • 2 garlic cloves
  • 1 tablespoon chopped fresh parsley
  • 4 tablespoons olive oil
  • 120 ml white wine

Instructions

  • Onion and potatoes should be peeled and sliced. Having the red bell pepper cleaned, sliced, and the seeds removed
  • Then, sprinkle them with salt to taste, place them on a baking sheet (with a little oil to prevent sticking), and bake for 15 minutes at 180°C. So they don’t burn on one side, stir them once or twice.
  • Chop the parsley and garlic. The wine and the tablespoons of olive oil should be combined with them in a food processor, blender, or mixer.
  • The mackerel fillets should be added to the tray along with the garlic, parsley, and oil mixture when the potatoes are almost done.
  • Bring the baking sheet inside and bake for 10 minutes at the same temperature.

Video

Nutrition

Calories: 1303kcal | Carbohydrates: 179g | Protein: 21g | Fat: 57g | Saturated Fat: 8g | Polyunsaturated Fat: 63g | Monounsaturated Fat: 41g | Cholesterol: 323mg | Sodium: 79mg | Potassium: 4253mg | Fiber: 25g | Sugar: 21g | Vitamin A: 4085IU | Vitamin C: 344mg | Calcium: 185mg | Iron: 9mg
Tried this recipe?Let us know how it was!
Follow me