Big fatty mackerel, specialty in winter months, unfortunately the Irish quota to catch this fish finished by Feb! Not because of preservation, but quota transferred by EU to other European countries instead.
For easy preparation and cooking I filleted one side, the other with the bone attached. Season with salt on both sides, smeared homemade rice wine lee on the flesh side, dry in the fridge for a day before using, to firm up meat.
Seared to get the skin very crispy, or turbo grilled at 220˚C for 16 minutes, both cooked in its own oil with ginger and scallion, for very juicy tender meat. Serve with semidried tomato to balance the oily taste.
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