Pacific Sierra is a prized eating fish, milder than even Atlantic mackerel and with excellent flavor - but it's still probably too strong for the baby spinach set. It's not good for recipes like pickled mackerel that depend on oiliness and strong flavor but it does make good Ceviche. Of course it sells at a higher price than other mackerels.

In California sushi bars Pacific Sierra is often served raw as "Spanish mackerel" but several other varieties are used under that same name as well - just depends on what they can get.

Scales:   You'll be hard pressed to find any scales on this fish.

Skin:   The skin is thin but fairly strong. When pan fried it shrinks moderately, pulling the fillet thicker, then loosens and blisters. By this time the fillet has taken a set and will remain thicker. The skin is fairly strong, so it's easy to remove using the long knife and cutting board method and almost no flesh will be lost. Most mackerel recipes are skin-on, because the skin helps keep the flesh from flaking apart. The skin does not have a strong or "off" flavor.

Cleaning:   This fish presents no particular problems for cleaning, but watch out for the sharp teeth - dead fish do bite. The body cavity is small and there's not a lot in it, but you will have to cut the esophagus off with kitchen shears. You'll also want to use shears to cut the end of the gills loose under the chin.

Fillet:   This fish is easy to fillet because it has a logical and easy to follow bone structure. I find it easier with the head removed before filleting. Tilt the knife sharply under the gill covers to get the maximum amount of flesh. The ribcage bones rake sharply back and are very thin and fragile, but easy to follow with the filleting knife. If some parts break off they are easy to locate and pull from the fillet.

You'll find a row of centerline spine bundles that need to be pulled for nearly one third the length of the fillet. They pull a little hard so hold the flesh in place with your fingers and pull with your long nose pliers. Beyond the first third you can still feel them but they're too soft to worry about.

Yield:   A 1 pound 4-3/4 oz fish yielded 14-1/8 ounces of skin-on fillet 68%, very high. Skin off it would still be nearly 13 ounces for 62%. The thin skirt area can sometimes have a slight bitterness, but if you choose to cut it away, it's small and you won't lose much.

Cooking:   This fish is mild enough to be used in recipes other than those specifically for mackerel. Pan fried fillets work well, skin-on or skin-off, with just a light dusting of rice or sweet potato starch. It is an excellent fish for baked stuffed mackerel recipes.

Stock:   Unlike many mackerel the heads fins and bones make an inoffensive soup stock with little oil, though you do have to carefully remove what oil there is - use your gravy separator. The stock may be a little "fishy" for some tastes, but fine for others.