Charred, Soy-Marinated Mackerel

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By Daniel Meyer

A good treatment for mackerel: dunk a few fillets in soy sauce, mirin (optional) and a little sesame or peanut oil (some garlic and ginger would be good, too.) Let the mackerel marinate while you heat a grill or broiler, the hotter the better. (For concentrated heat, I’ve started grilling directly over a chimney starter.) Grill or broil the fillets until nicely charred on both the flesh and skin side, and just cooked through, 2 or 3 minutes per side if your heat is really cranked up. Serve over rice with scallions and sesame seeds (kimchi and and an egg yolk are a treat, but by no means necessary.)

Posted in Recipes, Seafood

Holy Mackerel

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by Casson Trenor

Your browser may not support display of this image.Mackerel is a fantastic fish. Not only is it healthy and nutritious, but it reproduces quickly, breeds in large numbers, and often benefits from effective and precautionary management. In fact, saba has been a sushi staple of mine for years, and I encourage you to give it a shot in the place of other more sustainably troubling sushi items (like unagi or hamachi, for instance) next time you visit a sushi bar.

That being said, some troubling news from the Atlantic has forced me to revisit my standard double-fisted endorsement.

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Posted in Recipes, Seafood