Duncan Ray’s easy mackerel recipes

Mackerel three ways: grilled with a miso glaze, creamed with pickles on the side, and with spicy mussels and carrots

Mackerel is one of my all-time favourite fish: when cooked, its meaty texture and glass-like, crisp skin makes for sublime eating, plus it works so well with big, bold flavours; it’s …read more

Source:: Food & Drink – the guardian