If you select "convection bake," the final temperature is going to be four hundred F. Supposedly the two are equal in baking. I haven't found any genuine advantage towards the convection placing. In summary, Spanish mackerel has a definite taste that is often described as robust, a little bit sweet, https://atlantic-mackerel-in-mala15926.verybigblog.com/31182657/helping-the-others-realize-the-advantages-of-atlantic-and-atka-mackerel