Mackerel Scad

Small Scad

Removing hard scutes

I rather like this fish, particularly in the 10 to 12 inch size prepared as shown to the left and deep fried in olive oil. The flesh is tasty and very firm, breaking apart into large flakes. It isn't as strong flavored as mackerel and has much less oil.

This fish has only a few scales up at the head end. You can fillet it but that's a bit messy and fillets are difficult to skin - better to leave the skin on. The 1# 3oz scad in the photo yielded 10 oz of fillet (52%).

Larger fish can be cleaned in the normal manner, but small ones are easier done by removing the head (which you can do on larger ones too). Cut diagonally under the pectoral fin in a line to pass just aft of where the pelvic fins attach. Cut to the backbone on one side, then through the backbone on the other. Use your kitchen shears to cut the belly back to the vent and clean the fish out.

As with other "hard tail" fish, if you leave the skin on you need to remove the strip of hard "scutes" along the center at the tail end or your eating enjoyment will be greatly deminished. For small fish just get under the scutes as in the photo and cut them away - you should feel them a little in the knife or you're cutting too deep. For larger fish if you cut just through the skin on both sides you should be able to peel the scutes off without taking much flesh.

The head and bones make a surprisingly clear stock which has a distinct but pleasant flavor and practically no oil. Larger fish can be baked or otherwise cooked like a similar sized mackerel, and since they stay firm they can easily be disassembled before serving if desired. Note above about hard tail. Small fish can be pan dressed and deep fried - see instruction under California Sardines.