I expected it to be similar to a bluefish (oil and dark colored flesh)
Boy was I wrong. It's the other White meat.
(Did bleed it immediately)
I don't think the fish even has scales. Just the slimmest of slime of slimes, coating it's skin.
The slime just didn't want to come off my hands.
From what I read: They say it's a must to cook Spanish Mack right away. Why is that? Can it be frozen, or at least sit in the fridge for a day or 2?