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Spanish Mackerels have dark meat and are one of the tastiest within the Mackerel family. In the local context, known as Batang, the Spanish Mackerel is used most commonly in fish soups, a dish that resonates with most Singaporeans. Try baking the Spanish Mackerel with herb butter or pan fry in olive oil for a quick and nutritious meal. For the best consistency, consider brining fillets for 30 minutes in lightly salted water to retain the natural moisture of the meat.

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