BIGGEST MACKEREL EVER CAUGHT IN NORWAY CAN BE FUN FOR ANYONE

If you choose "convection bake," the final temperature will likely be four hundred F. Supposedly The 2 are equivalent in baking. I haven't found any real advantage for the convection setting.In conclusion, Spanish mackerel has a distinct taste that is commonly described as sturdy, slightly sweet, and fewer fishy in comparison with other seafood opt