Fisherman brought back mackerels fished from the shore, normally not the big one that can be caught in a boat out in the sea.
Small mackerels are less oily and can easily becomes dry after cooking.
So it is much better to enjoy them raw, being fresh enough, no smell at all, just a lovely gelatinous texture and an umami flavor, really quite like fatty tuna.
If grilled, need to cook them on very hot charcoal, to char the skin and the flesh just cooked, so still tender and juicy.
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