Sourced from the east coast of Florida, wild-caught, rich-flavored Spanish mackerel from Citarella has the peerless freshness and quality for a sashimi-style presentation (with sharp green onion, raw ginger, and ponzu). It’s fleshy tones of dark aubergine, pink, and silver make this fresh mackerel one of the most beautiful fish in the sea (and on the plate). It’s also fantastic under the broiler. Expert tip: cut out the dark meat along the midline for a milder experience.
