These fish arrive whole & will need to be scaled & gutted prior to cooking.
Mackerel can be grilled, broiled, smoked, poached, roasted or added to soups. For firmer flesh, marinate it in acid (citrus juice or vinegar) before cooking.
Mackerel’s distinctive flavor pairs well with allspice, cloves, chilies, citrus, vinegar, ginger, scallions, saffron, and a wide variety of fresh herbs.
Whole Fish Recipes & Techniques