Deutsch: Tangigue Fisch / Español: Pescado Tangigue / Português: Peixe Tangigue / Français: Poisson Tangigue / Italiano: Pesce Tangigue

Tangigue fish, also known as Spanish mackerel, is a sought-after seafood in various culinary traditions, especially in the Philippines and other parts of Southeast Asia. This species is renowned for its firm flesh and rich flavor, making it a favorite ingredient in a wide range of dishes, from grilled and fried preparations to soups and ceviches.


Tangigue, a term more commonly used in the Philippines, refers to the Spanish mackerel (Scomberomorus commerson), a type of mackerel that inhabits tropical and subtropical waters, including the Western Pacific and the Indian Ocean. It is characterized by its elongated body, blue-green coloration on the back with silver sides, and a series of vertical stripes running along its body. The fish can grow quite large, making it a popular choice for communal meals and restaurant servings.

The appeal of tangigue lies in its versatility and the rich, slightly oily texture of its flesh, which remains moist and flavorful even after cooking. It is high in omega-3 fatty acids, making it not only a delicious but also a nutritious option for those looking to incorporate more seafood into their diet.

Application Areas

Tangigue fish is widely utilized in a variety of culinary contexts, demonstrating its versatility and broad appeal. In the Philippines, it is often served as kinilaw, which is similar to ceviche, where the fish is marinated in vinegar or citrus juices with onions, ginger, and chili peppers. It's also popularly grilled or fried and served with a soy sauce or vinegar-based dip. Beyond the Philippines, tangigue is appreciated in various forms of Asian and international cuisines, from raw preparations in sashimi to being featured in hearty seafood stews.

Well-Known Examples

One of the most famous preparations of tangigue fish in the Philippines is "Tangigue Kinilaw," a Filipino version of ceviche that showcases the fish's fresh, clean taste. Another notable dish is "Grilled Tangigue," often served with a side of garlic rice and atchara (pickled papaya), highlighting the fish's ability to pair well with a wide range of flavors and accompaniments.

Treatment and Risks

When consuming tangigue, or any seafood, it's essential to be mindful of its freshness due to the risk of foodborne illnesses. Fresh tangigue should have clear eyes, firm flesh, and a clean smell. It's also important to be aware of the environmental status of the Spanish mackerel populations, as overfishing and habitat loss can impact their sustainability. Consumers are encouraged to check for sustainability certifications or opt for seafood from responsible sources.


Grilled Tangigue Recipe:


  • 2 large tangigue steaks
  • 2 tablespoons soy sauce
  • Juice of 1 lemon
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 1 clove garlic, minced
  • Lemon slices, for garnish


  1. Marinate the tangigue steaks in a mixture of soy sauce, lemon juice, olive oil, salt, pepper, and garlic for at least 30 minutes.
  2. Preheat the grill to medium-high heat.
  3. Grill the fish for about 5-7 minutes on each side or until the flesh is opaque and easily flakes with a fork.
  4. Serve hot, garnished with lemon slices.

Similar Terms or Synonyms

  • Spanish mackerel: The international name for tangigue.
  • King mackerel: Another term used in some regions, although it can refer to a different species in the same family.


Tangigue fish, known internationally as Spanish mackerel, is a highly valued seafood for its flavorful and nutritious flesh. It's versatile, featuring in a range of dishes from raw to fully cooked presentations, and is celebrated in various cuisines for its delicious taste and health benefits. As with all seafood, sustainability and freshness are crucial considerations when selecting and preparing tangigue.


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