March 20, 2007
Spanish Mackerel: Hardy and Healthy
Spanish mackerel and snowbird tourists have something in common. This species is a schooling fish that migrates northward in the spring and returns to southern waters when the temperature drops. In Florida, this means that Spanish mackerel fishing in North Florida becomes more prominent this time of year than in South Florida. In the fall it will reverse. In 2005, commercial fishing accounted for 4.2 million pounds of Spanish mackerel harvested statewide.
This sleek fish has an elongated, compressed body and pointed snout, and is dusky blue with a silver underside. The species, which dwells at the surface near the shoreline, will migrate over long distances in large schools along the Atlantic and Gulf shores. Mackerel are powerful swimmers that dart quickly through the pristine Florida coastal waters making their meal of smaller schooling fishes.
These tasty fish are one of Florida’s healthiest because they are rich in nutrients, including the omega-3 fatty acids. A 4-ounce fillet has 157 calories (64 from fat), 7.14 grams of fat (including 2.07 grams of saturated), 1.56 grams of omega 3 fatty acid, no trans fat, 86.18 milligrams of cholesterol, no carbohydrates, and 21.87 grams of protein.
The flesh of the Spanish mackerel is full flavored with a soft texture. This is a species that can be baked, broiled or grilled with your favorite seasonings. Smoked mackerel is also a favorite of many. The natural fats help prevent drying during the smoking process. Smoked mackerel is great as an appetizer and can be flaked and incorporated in a salad or a variety of other recipes. Smoking Spanish mackerel is easy and fun. Whole or portions of fish can be smoked. Fillets with their skin intact are best for smoking; however, whole and portions are also good smoked. The smoking process consists of four basic steps: cleaning, brining, drying and smoking.
Cleaning -- Rinse fish and remove any blood from the belly cavity.
Brining -- Use simple brine such as this or create your own. For five pounds of fish, combine 1/2 gallon water, 6 ounces brown sugar, 1 ounce salt (or substitute 2 ounces of soy sauce) and 2 tablespoons black pepper in a glass container. Pat fish dry then marinate in the brine solution following recommended times in the chart below.
Drying -- Place fish on a rack and let dry in the refrigerator until the surface starts to glaze over.
Smoking -- Slow-cook fish over coals and wood. Try to maintain a low smoking temperature. Use chart below for temperature and smoking times. If using a charcoal grill, use fewer briquettes than normally required for grilling.
| Size/Shape | Amount | Marinate In Brine | Temperature | Smoking Time |
|---|---|---|---|---|
| Butterfly fillets (including bone, 1 pound each) | 4 pounds | 30 minutes | 150-175 degrees F 200 degrees F 250 degrees F |
90 minutes 45 minutes 30 minutes |
| Fillets or steaks (1/2 inch thick) |
1 1/2 pounds | 30 minutes | 150-175 degrees F 200 degrees F 250 degrees F |
1 hour 30 minutes 20 minutes |
| Fillets or steaks (3/4 inch thick) |
1 1/2 pounds | 45 minutes | 150-175 degrees F 200 degrees F 250 degrees F |
90 minutes 30-45 minutes 30 minutes |
| Fillets or steaks (1 inch thick) |
1 1/2 pounds | 45 minutes | 150-175 degrees F 200 degrees F 250 degrees F |
105 minutes 30-45 minutes 30 minutes |
| Fillets or steaks (1 1/2 inches thick) |
1 1/2 pounds | 1 hour | 150-175 degrees F 200 degrees F 250 degrees F |
2 hours 75 minutes 45-50 minutes |
| Pan-dressed | 2 1/2 pounds | 30 minutes | 150-175 degrees F 200 degrees F 250 degrees F |
2 hours 75 minutes 45-50 minutes |
Additional smoking tips:
-- Wood chips from apple, oak, hickory and cherry provide excellent smoke flavor.
-- Do not use processed or treated timbers of any kind because they contain toxins.
-- Soak hardwood chips in water for at least an hour before using.
For additional recipes and information about Florida seafood, visit www.FL-Seafood.com
For more information:
Phyllis McCranie
(850) 488-0163
mccranp@doacs.state.fl.us
