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

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

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

This is a professional recipe, preparing fish in advance so there is no fishy smell. Yellowtale with dikon in a very tasty broth.

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

Before cooking, blanching fish with a strong taste in boiling water removes much of the fishy flavor. And making a cut in the skin of mackerel makes them well-done and prevent the skin from peeling.

I wanted to make a seafood hot pot, but I didn't have cod or any white fish. I found salted mackerel in the freezer, so I put it in hot pot and it was a big success.This dish is not fishy at all since the ginger hides the smell.Adjust the seasonings depending on the saltiness of the salted mackerel.Rice porridge made using the broth is delicious. If you have any salted mackerel, give this a try! Recipe by Minato-shi

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 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

A friend advised me to add sesame oil to miso simmered mackerel, and I've been doing so ever since.If the fish is small, cut into half.As there is very little broth to begin with, do not over boil. If you over-boil, the fish will become too salty. Recipe by 1630412

☆Thank you for over 1000 reviews and being inducted into the Hall of Fame☆Crispy on the outside, tender on the inside♪ Quick and easy!Great as a side dish, for lunch boxes, or as a snack☆The origin of this recipeWhen it came to salted mackerel, it was always grilled mackerel, so I decided to try something different.I thought adding vinegar to meat makes it tender, so I tried it with fish, and it turned out delicious without any fishy smell.

I don't like deep frying, so I pan fried with sesame oil to prepare my favorite Tatsuta-age.In Step 1, I cut the mackerel into 6 pieces. The smaller the piece, the less time it takes to cook. By microwaving the sauce, the mackerel absorbs the flavor well. Garlic and ginger are my favorite seasonings, so I added them into the sauce. For 2 servings. Recipe by Umemikkii