Boston, MA

Boston Mackerel - Whole ~12-14oz each


Very limited.  Line caught Boston Mackerel / Saba.

Origin: Atlantic
Method of Capture: Line Caught
Wild or Farmed: Wild
The flesh of the Boston Mackerel tends to look appear off-white to pink with a dark bloodline up the middle of the fillet, slightly darker than the flesh of the Spanish variety. The Boston Mackerel's fat content varies with the season, peaking at 23% during the autumn and winter months, making it one of the more strongly flavored fish (although many consider it milder in flavor than even Salmon). It is very high in healthy Omega 3s, and has a beautifully oily texture from all the good fats
Whether roasted whole, pan fried, or grilled, the oiliness of the flesh goes really well with assertive, bold sauces and sides. Spicy peppers, sweet peppers, and salsas also go very well with this fish. Boston Mackerel makes a beautiful escabeche (marinated cooked fish that is often served cold).

Store your seafood in the coldest part of the refrigerator at 32 degrees for up to 3 days.

In the refrigerator we recommend removing the fillets from their packaging and wrapping them carefully in 2 layers of paper towels to absorb any moisture and firm the fish up for cooking and consuming. 

If you don't plan to consume the fish within 3 days, simply place in the freezer.

To thaw: place seafood in the refrigerator overnight.

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