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The king mackerel (also called kingfish) is probably the best known of this family of fish. The mackerel has a firm, high-fat flesh with a pleasant savory flavor. When small (about 1 pound), it's sold whole. Larger fish are cut into fillets and steaks. Mackerel is also available smoked or salted. The latter must be soaked overnight before using to leach excess salt. Mackerel can be cooked in almost any manner including broiling, baking and sautéing.