Salt-Seasoned Mackeral


 Perhaps more so than any culture, the Japanese have relied on fish and sea-based products as an underpinning to their food and society. As an island nation spanning multiple latitudinal points, Japan boasts a surprising variety of fish up and down its briny shores. One of the most widely available types of fish is mackerel, is served in Japan as sushi or sashimi, canned, grilled, deep fried, or simmered.  Records show that this variety has been a favorite since the Nara Period, over 1,000 years ago.


1 piece (50 grams) mackerel
1 teaspoon salt
Oil for cooking (canola/vegetable)


1.       Sprinkle the salt evenly on all sides of the mackerel and gently rub into the flesh.
2.       Heat a grill or sauté pan to medium-high and coat with oil.
3.       Place the fish skin-side down and grill for 3 minutes on one side before flipping. The fish will be done when the flesh flakes easily with a fork.
4.       If needed, set aside to drain on paper towels.

*Notes: Mackerel is a dense, thick and oily fish. Don’t worry too much about overcooking this variety. In fact, a bit of char brings out the flavor.