Fresh mackerel is usually sold whole with or without the head on. They are at their peak season in July, so keep an eye out for them at your local fishmonger. Freshness is of utmost importance ...

Using a sharp filleting knife, make an incision behind both pectoral fins behind the head of the fish. Flip the fish ... Squeeze the other half over the mackerel fillets. Drizzle some olive ...

Heavily spiced dishes need a protein such as mackerel that can stand up to it. Before you make this recipe, ask a fishmonger to butterfly the fish, then serve it grilled with a pickled carrot ...

Fancy as it may appear, a gorgeous whole grilled fish, or even a simple fillet ... upon you by your fishmonger (tuna steaks today, mackerel tomorrow, snapper for Saturday), the right preparation ...

She says between the batter and oil, fried fish can pack a lot of calories and saturated fats per serving. That’s why picking baked or broiled fish is best, if possible. However, if you still ...