On Tue, 13 Mar 2007 22:13:55 -0500, Dan Logcher
> wrote:

>> Sawara; I've forgotten, what is that?
>
>Its Spanish Mackerel, a nice, meaty, savory fish. Its lighter in flavor
>and color than aji, and has a texture closer to hirame.

I didn't know that Spanish Mackerel could be eaten as sushi. Spanish
Macks are very common here where I fish. I avoid them because of all
the bones. How would I clean one of those for sushi? They are only
here during one part of the year. November if I remember correctly.
I'm told that most people here just kill the fish and throw it back in
so that it won't take bait again.

I'd love to hear more about this fish as sushi. Especially how to
properly clean it for sushi.

Thanks in advance