Moon’s Healthy Journey…
I remember my mom cooking broiled mackerel fish for a lot of weekend brunches and can never forget its distinctive smell from the fish smoke rising. Koreans and Japanese people both love mackerel, which is an oily fish and some think it has a fishy taste. Mackerel was a staple fish we ate in our house, so I love it! Koreans like to brine it in salt first and then broil it; the Japanese like to just broil it fresh.
My mom prepared it the Korean way and we would eat it with rice and Korean side dishes. I like to dip it in a little soy sauce with lemon. Mackerel is cheap and a rich source of the good Omega 3 fatty acids, so you get both the nutrition and savings at the same time!
I also like canned mackerel:
Season Fillets of Mackerel in Olive Oil, 4.375-Ounce Tins (Pack of 12)
