Mackerel can be bony, so use tweezers or needle-nose pliers to remove any pin bones. Also, its oily nature causes it to develop a fishy flavor fast, so always buy the freshest fish possible and eat it the same day.
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I love mackerel, and this was an excellent way to prepare it - the white miso softens the fishiness, and the way it’s prepared allows for crispy skin. I found that I needed to turn down the heat to achieve crispiness rather than burnt skin, though...
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