Spanish mackerel deserves more respect

Spanish mackerel is considered sustainable and is rich in omega-3 fatty acids. The fish, known for its assertive flavor and firm, oily flesh, is typically battered and fried, but an included recipe calls for rolling the fish in sesame seeds, grilling, and serving with a wasabi aioli.

View Full Article in:

Washington Post (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Staff Assistant, Food Trucks/Commissary Manager
University of Massachusetts Amherst
Amherst, MA
Retail Food Services Manager
University of Massachusetts Amherst
Amherst, MA