in

Pan-seared Atlantic mackerel fillets + quick-pickled daikon along with my usual …

Pan-seared Atlantic mackerel fillets + quick-pickled daikon along with my usual topping of scallion and gochugaru.

Mackerel is flavorful and slightly savory on its own, and also deliciously rich and fatty, so they’re best paired with something acidic and bright. A simple squeeze of lemon and a tiny pinch of sea salt are often all you need. But if you’re interested in the quick-pickled daikon: peel + thinly-slice a small white daikon, place into a bowl and toss with a generous splash of rice vinegar (or apple cider vinegar) along with a pinch of sugar and salt. Let sit for about 5-10 minutes, toss again to combine, then serve.

Sear the mackerel fillet skin-side down in a little oil, in a well-seasoned cast iron or nonstick pan for about 2-3 minutes, until the bottom is golden. Carefully flip and cook the other side for about 30 sec – 1 minute.

If you can get your hands on fresh whole mackerel, fillet them and keep the bones. Fry up the collars, spine and pin bones in a small amount of avocado oil until golden, and they’ll turn pleasantly + almost airily crunchy. BUT chew on them carefully just in case you didn’t fry the bones long enough to achieve that delectable crunch! 💥 Disclaimer: I’ve only tried this on mackerel bones–can’t say for sure if other types of fish bones will be as crunchy.