Q&A for How to Cook Mackerel

Another mackerel recipe involves seasoning it with a mixture of salt and pepper, along with a touch of Dijon mustard and mayonnaise. While mayonnaise may seem unconventional, it serves to balance the richness of the mackerel. Place the seasoned mackerel on the grill, close the lid, and let it cook for around 12 minutes, especially for thicker cuts. After grilling, add a bit more salt and pepper, along with a squeeze of fresh lemon juice, to enhance the flavors. Despite mackerel having a robust and acquired taste, this combination of seasonings and grilling results in a uniquely delicious dish. The unconventional use of mayonnaise adds a surprising richness that complements the distinct flavor of the mackerel.

Fish like mackerel can be baked at any temperature from 275°F to 450°F. The lower the temp, the longer the fish should be cooked. Size also makes a difference. On average, bake 375°F for 20 - 30 minutes (shorter time for thin fish, longer for thicker).

Mackerel do have scales, but are small enough to not be worried about. If you choose to descale I recommend doing it over a sink with a knife going gently against the grain of the fish.

Find where the bone starts. You may need to dig with your finger to lift up the bone. When you have found it, just pull it gently making sure you remove all of the bone.

It depends on the freshness, but genuinely a couple of months if the fish is fresh and is put into the freezer right away.