What can I say, we love mackerel!
(I especially like to stare into their beady little eyes, but that's just me.)
With the absence of the grill (we haven't bought one yet!), we broiled these instead.
All they needed was a generous amount of salt and some olive oil. We broiled each side until the skin was slightly blackened and blistery. Lemon wedges are a must.
These pike mackerel were completely, thoroughly and utterly enjoyed with white rice.
left: out of the oven; check out the blackened parchment paper
right: these pike mackerel were not enough
[eatingclub] vancouver Mackerel dishes:
Torched! Shime Saba (Japanese Pickled Mackerel)
Grilled Pike Mackerel
Fried Hasa Hasa
Simmered Saba with Daikon Radish (Saba Oroshi-ni)
Broiled Pike Mackerel