Fresh mackerel is usually ... Try grilling the fish whole on the barbecue with coarse sea salt and a generous squeeze of lime, or simply pan-fry the fillets and serve with a refreshing mint ...

To avoid the bother of preparing the fish, Ueda suggests buying fillets of salted mackerel (“shio-saba”) produced in Japan. Those caught overseas tend to be fattier and more difficult to ...

These smoked mackerel fish cakes are bold with horseradish, spring onions and herbs. If you fancy even more punchy, fiery flavour, then use the peppered smoked mackerel fillets. A sweet and earthy ...