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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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...
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.