|Posted by Lilly Lee
The way I like to cook and eat mackerel is Japanese style. In Japanese restaurants, you'll find this as "Saba ShioYaki." "Saba" means mackerel, "shio" is salt and "yaki" means broiled (or fried...) Thus, the basic recipe:
* Fillet/butterfly/cut mackerel along the spine into two halves
* Salt very generously
* Broil/bake very generously
Since the fish has an extremely high oil content, it's difficult to overcook this fish, and more importantly it'll taste more fishy if you slightly undercook this fish. MAKE SURE to cook to where it's dark brown on top. If it's light brown, it'll be fishy-er.
Serve with rice. YUUUUUUMMMMM!!!
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