Whole Mackerel

Best cooked fresh. If freezing, ensure it's well-wrapped to prevent freezer burn.

When grilling or baking whole fish, make a few shallow slashes on each side to help heat penetrate evenly and allow marinades to seep in.

Mackerel has a strong flavor, so consider pairing it with acidic ingredients like lemon or tomatoes, or robust herbs like rosemary or thyme.

Look for bright, clear eyes and firm flesh; the gills should be bright red. Avoid fish with dull eyes or a strong, unpleasant odor.

Lemon

Dill

Parsley

Garlic

Tomatoes

Potatoes

Rice

Olives

Overcooking, which can make the fish dry and tough.

Not gutting the fish properly before cooking, which can impart an off-flavor.