August mackerels
Fisherman brought back mackerel line caught from the shore on the west coast. They are still small and not that oily, but so nice to have super fresh fish.
Tried it raw, pickled, Gravlax style, salted and baked, cold smoking and hot smoking......
Raw, beautiful taste, mild but more tasty
then raw white fish.
raw mackerel
pickled mackerel
Pickled in mixture of vinegar, rice wine, salt and sugar for a day, fine but no fish taste, may be marinated too long.
gravlax style mackerel 
gravlax style mackerel 
gravlax style mackerel
Gravlax style, seasoned with salt, sugar and placed fennel fronds between 2 fillets, wrapped up and have weight on for 3 days, turnover every day. Very nice firmed texture, with flavor of fish, could be a bit too oily for some.
baked mackerel
Seasoned with salt for a day and baked at 180˚C for 12 minutes, juicy tender flesh, but not oily enough, a bit dry.
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