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| mackerel |
Saw these big mackerels in the market, even
though it is spring when they start to make eggs and become less oily, it
is still one of my favorite fish. The texture is much better when salted for half
a day to one day.
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| grilled mackerel |
1. Cut mackerel into 2 halves, keeping
bones, season with salt & white pepper, spread olive oil on both side and
rest in fridge for at least half a day.
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| Grilled mackerel |
2. Grill on charcoal, skin side down, until
the flesh turns opaque, turn over for another minute. Or bake in 200˚C oven,
skin side up, for around 12 minutes.
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