There's something deeply satisfying about turning a fresh caught Spanish mackie into a proper feed. Not just the prime fillets, either. We're talking about making the most of the whole fish and squeezing every last bit of value out of your hard-earned catch. Because let's face it, a day on the boat isn't cheap, so the least you should do is use it to stock the fridge. From fresh fillets to tasty offcuts, here's how to turn one Spanish mackerel into three delicious meals.
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Fillet Your Spanish Mackerel
A clean fillet starts with a sharp knife and a bit of confidence. The goal is to remove each side in as few cuts as possible:
Make your first cut just behind the pectoral fin.
Follow the backbone from head to tail.
Cut underneath the belly section.
Run the knife from the tail back toward the head to remove the fillet.
Repeat the process on the other side.
Don't stress if you leave a bit of meat on the frame. In fact, leaving some behind isn't necessarily a mistake. As you're about to see, the frame can become one of the best parts of the entire meal.
Preparing Spanish Mackerel Fillets for Cooking
Like many fish species, Spanish mackerel contain a line of pin bones running through the centre of the fillet. To remove them:
Make a shallow cut either side of the pin bone line.
Remove the strip containing the bones.
Check for any remaining bones before cooking.
The next question is, skin on or skin off? Both work well, the skin is completely edible and crisps up beautifully on the barbecue. If you prefer skinless fillets, place the fillet skin-side down and carefully run a sharp knife between the skin and flesh. Either way, you're ending up with quality fish on the plate.
Option 1: Fresh Spanish Mackerel Sashimi
Fresh Spanish mackerel makes epic sashimi when handled correctly and kept in top condition from capture through to preparation. Using a spoon, gently scrape the remaining meat from the backbone and frame. You'll be surprised how much quality flesh is hiding there.
Arrange it on a plate and serve with:
Soy sauce
Fresh lime juice
Optional wasabi or pickled ginger
The citrus cures the fish while helping balance the rich flavour of the fish and keeping things light and fresh.
Option 2: Smoked Mackerel Backbone "Lollipops"
This might be the most underrated mackerel recipe you'll ever try.
What You'll Need
Mackerel frames cut into sections
Cooking oil
Moroccan seasoning
Barbecue or smoker
How To Cook Them
Preheat your barbecue until it's producing plenty of smoke.
Lightly oil the backbone sections.
Season generously with Moroccan spice.
Place them onto the barbecue.
Cook for a few minutes each side until lightly charred and smoky.
As the fish cooks, the meat becomes incredibly easy to pull from the bone. They make the perfect pre-dinner snack while the rest of the meal is cooking. Add a squeeze of fresh lemon before serving and watch them disappear.
Option 3: Moroccan Crumbed BBQ Spanish Mackerel
This recipe keeps things simple and lets the fish do the talking.
What You'll Need
Spanish mackerel fillets
Breadcrumbs
Moroccan seasoning
Salt and pepper
Butter
Fresh lemon
While oil certainly gets the job done, butter delivers a richer flavour and helps create that golden, bronzed crust that pairs perfectly with Spanish mackerel. Healthy? Debatable. Delicious? Absolutely.
How To Cook Them
Cut fillets into snack-sized pieces or leave them whole.
Coat lightly with breadcrumbs.
Season generously with Moroccan spice.
Add salt and pepper.
Melt a generous knob of butter on the barbecue plate.
Cook until golden brown and lightly crisp on the outside.
Finish with fresh lemon juice.
One of the biggest mistakes people make is overcooking it. Spanish mackerel cooks quickly because of its firm, lean flesh. As a guide, thin fillets should be cooked 2–3 minutes per side and thick fillets 3–4 minutes per side. The flesh should be opaque and flake easily with a fork while still remaining moist.
Frequently Asked Questions
What is the best way to store Spanish mackerel after catching it?
For the best eating quality, bleed the fish and place it on ice as soon as possible. Keeping Spanish mackerel cold helps preserve texture and flavour, especially if you plan to eat it raw. Good seafood handling practices recommend maintaining a consistent cold chain from capture through preparation.
How do you stop Spanish mackerel drying out on the barbecue?
Cook it hot and fast. Butter, oil or a light glaze can help retain moisture, but the biggest mistake is simply leaving it on the heat for too long.
What sides go well with Spanish mackerel?
Fresh salads, grilled vegetables, potato bake, rice dishes and charred lemon all pair well with the rich flavour of mackerel without overpowering it.
What's the best seasoning for Spanish mackerel?
Spanish mackerel handles bold flavours well. Moroccan seasoning, Cajun spice, lemon pepper and simple salt and pepper are all popular options for cooking on the barbecue.
What's the best way to reheat cooked Spanish mackerel?
Reheat gently to avoid drying it out. A few minutes in a covered fry pan or a low-temperature oven usually works better than microwaving, which can make the fish tough.
By the time you're finished with this recipe, one Spanish mackie becomes fresh sashimi, smoked frame bites and crispy barbecue fillets, which isn't bad for a fish that usually gets trimmed down to a couple of fillets and a pile of waste. Next time you land one, challenge yourself to use a little more of it. You'll get a bigger feed, waste less fish and might even discover that the bits you used to throw away become everyone's favourite part.
About the author
BCFing Experts
The BCFing Experts have done more than their fair share of boating, camping, fishing, hiking, four-wheel driving and much much more! Whether you're tackling tough tracks in Tassie or chasing big barra up North, the BCFing Experts have the know-how to make your next outdoor adventure a pearler
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