Filet it. Clean the black shit on the inside. Get a small fire going, you can also do it in the oven, but you lose that smoky flavour. Before you put it on the fire, put some soy sauce, mixed with lemon. Every time the soy sauce caramelizes, brush some more, thin coats. Do that for about 12-15 minutes (depending on the size of the mackerel filet), or until the fish smells cooked.
Eat and cry, because mackerel is going extinct and it’s one of your last chances to enjoy it.
Filet it. Clean the black shit on the inside. Get a small fire going, you can also do it in the oven, but you lose that smoky flavour. Before you put it on the fire, put some soy sauce, mixed with lemon. Every time the soy sauce caramelizes, brush some more, thin coats. Do that for about 12-15 minutes (depending on the size of the mackerel filet), or until the fish smells cooked.
Eat and cry, because mackerel is going extinct and it’s one of your last chances to enjoy it.
Also delicious is shioyaki: salt fairly heavily, grill or broil the fish whole. Eat with lemon juice or ponzu.