Grilled, cold smoked, pickled, hot smoked, canned, in sushi, on rye, in rice bowls, on salad - I love mackerel in all its forms. It’s large enough to satisfy like tuna or swordfish, yet small enough to have less mercury. My usually low-key neurons feel like they’re positively dancing when the omega 3s hit.
PS The Fishwife canned smoked mackerel in chili oil is a real treat
