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| grilled mackerel |
It is great to find big fat mackerel from
northern Atlantic coast of France. Starting mid October to January is the best
time to have it, being more oily because of the cooling down water temperature
and not yet starting to bear eggs, as in early Spring.
I like to season it with salt a bit more
than normal, keep in the fridge for at least a day to let the moisture out.
Then grill on charcoal, fantastic flavor.
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