Spanish Mackerel Oriental

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Oz

By Keith Floyd

Published 1991

  • About

I went deep-sea fishing in a motor boat in the Indian Ocean off Broome in Western Australia and caught a huge fish weighing fifty pounds that was called Spanish mackerel. So I decided to cook it. It is, in fact, a very, very big mackerel and the flesh tastes like the mighty tuna.

So you could indeed use for this dish some firm mackerel or tuna fillets or even monkfish.