I always simmer the head of red bream using the amounts listed for a firm taste. My daughter, who likes horse mackerel, asked me to simmer it in the sauce I use to cook the head of red bream. She loved it.Make sure you cover it with a paper towel and put the lid on when simmering. Recipe by Suri-kubo

I came up with this recipe when my husband wanted to eat an Italian food. If you don't have any fresh herbs, you can use freeze-dried herb mix (unsalted). My husband loves Italian food and he loved it.Just put it in the oven and you can bake a healthy horse mackerel with herbed breadcrumbs without using oil! All you need to do is to buy fillets of horse mackerel, mix all the ingredients and bake them in the oven. This is a great dish to serve for parties You can make this with any other fish or meat.If you want to make it less salty, reduce the amount of salt you put to make the breadcrumbs and herb mixture. Recipe by Herb

It's the best season for horse mackerel.I grilled mine simply with salt.Coat the fish grill with lemon juice or vinegar to prevent the fish from sticking to the grill. Recipe by Silver dappuru

I came up with this recipe for bento. Since breading and frying fish in the morning can be a hassle, I thought of a way to make it easy and delicious.Be generous with the panko. This dish is spicier if you blend curry powder with consommé soup stock granules. Recipe by MiyaCo

Horse mackerel prepared in salt can be a little bland, so my partner doesn't really care for it. My partner and children eat a lot more when it's breaded.Fried foods can be a bit of a hassle so I substituted tasty mayonnaise for the usual flour + egg for a breaded version.For 100 g of fish use about 5 g of mayonnaise. Recipe by Urarasumomo

Supermarkets usually sell cuts of fish already filleted and packaged, but I uploaded this recipe in case you want to learn how to do it.It's easier than you think!!Step 1: [Remove the scutes] Having the head on the right allows you to hold the tail with your left hand so it's easy to cut into the fish with firm pressure. The knife may slip, so be careful! Adjust the grilling time according to your grill. Recipe by Anchamin

I learned this trick from my sister. She learned it from an employee who worked at a certain famous well-established Japanese inn. Apparently, this is how they serve dried mackerel for breakfast at the inn.Use just enough mirin to dampen the surface of the fish. It will burn easily, so keep your eye on the grill. Recipe by Sawaokayoshimi

I thought that if you could dress and serve a whole fish using everyday ingredients, everyone would give it a try.Work quickly so that the sashimi doesn't get lukewarm.We all need a burst of energy and enthusiasm sometimes. Recipe by Tatakaukokkusan

When we caught a lot of horse mackerel at the pay-by-the-hour fishing pond at the park, the pond's supervisor taught me this technique. If you clean the fish right after you catch them, you can cook them right away when you get home. We put the cleaned fish into a cooler filled with ice and and then take them home. I use this method every time we go fishing.The picture shows a 15 cm horse mackerel but you can practice with 10 cm ones. Start by piercing all of the fish with the scissors. This way, you can clean large amounts of fish in no time. This time I cleaned a lot in less than 10 minutes. For small horse mackerel, use small fishing line scissors. Recipe by fukaori

I got a lot of horse mackerel, so I decided to try making tatsuta-age!If the fish is marinated too long in Step 1, the flavor will become strong, so adjust to taste. Be careful not to burn the fish in Step 3! Since the fillets are thin, they should only need a short time to cook. Recipe by Fushicche

I found this dish in an old cooking book I found in the shed in my parents' house. I made it as soon as I came back to my place. I adjusted the amounts of seasonings, and now this recipe is perfect.Brown both sides of the horse mackerel really well. The sauce will burn if you thicken it too much, so be carefully. Recipe by Majuju

It was raining, so this was alternative otherwise it would have gone on the barbecue, but it has great flavours however.