Location: San Diego
|Here's my adaptation of a recipe I found here:
I cleaned the mackerel. I cut the heads off because I find this easier than removing the gills and entrails. Plus, unlike some of my friends, I don't much care for eating the eyeballs (or any other part of the head).
Especially with a lot of smallish macks, it's way easier to just cut the heads off.
Anyway, pat them dry after you clean them.
Make a bunch of parallel diagonal slashes down to the bones along both sides.
Sprinkle a ton of salt, making sure to get it down in the slashes and in the cavity.
Let it sit, salted for 40 minutes. Then rinse the salt off.
Grill it until it good and done, about 10 minutes on each side.
You can bast/sprinkle some soy sauce on it on the grill. I actually mixed a little powdered ginger in with some soy sauce.
(The recipe I started with suggested simmering soy sauce with fresh ginger and sugar. I was out of fresh ginger and don't much care for the Japanese predilection for putting sugar in sauces. Next time, I might crush a clove of garlic in the soy sauce.)
Serve with rice.