I wanted to cook my favorite fish, which is mackerel.Although it's time consuming, remove all the fish bones for easier eating and for your packed lunch.If possible, use fresh fish instead of frozen. Once you remove it from the packet, wash and season well. Cook thoroughly (refer to Step 4). Recipe by nasubeam

A cookbook mentions to coat the mackerel with flour and fry in oil, but the fish itself contains enough oil so I prepared it with a light dressing.Adjust the seasonings to your liking.I recommend garnishing with a lot of leek. For 2 servings. Recipe by Mashumarococoa

I wanted to increase my repertoire for cod, since my daughter loves it, so I came up with this version with a veggie-packed sweet vinegar ankake sauce.Prepping the cod well eliminates the unpleasant fishy smell and helps keep it from breaking apart while cooking.Thinly slicing the green pepper horizontally will soften its texture.If you will prepare your katakuriko slurry with the method shown here, you'll be able to avoid lumps. Recipe by Mimosa

I found the first currants of the season at an open-air market. So, I made this dish based on a recipe I found on a website called "Serious Eats".If the water in which you soak the currants is too hot, it will damage the currants. But if it's not warm enough, the flavor of the currants won't infuse, so be sure to use warm water. I used pink currants for the dish in the photo, but red currants would be pretty as well. Recipe by puhpuhpuh

I like mackerel simmered in soy sauce rather than miso. When I used to work full time in an office, I loved the 'mackerel set lunch' offered at a local restaurant. I recreated the flavor of their simmered mackerel.If you add the mackerel after the cooking liquid has come to a boil, it won't be fishy.Reduce the cooking liquid to about 1/3. I always feel like the fish haven't been seasoned enough whenever I don't cook down the sauce. Recipe by Pukuttopukumaru

My husband loves this dish. It takes time and a little effort to make this, but it's delicious. This is my own way so there might be faults. My husband finishes this really quickly.Do not overcook the fish, otherwise the flesh will toughen. After marinating for more than one day the fish absorbs the sauce well.It is better to remove the bones around the belly fin. They are tough and painful to eat. Recipe by Picchiri

I've been making miso-simmered mackerel since my high school days. Through trial and error, I came up with the perfect recipe for miso-simmered mackerel!!You can use any kind of miso you like. Red, white, or kouji miso would all work, so just use the one that suits your taste. Simmering at a little bit higher heat helps the flavors blend and makes it really delicious. Recipe by Kumekanachan

I created this recipe because I wanted to upload it to my photo blog.. Recipe by rumitte

I made this recipe for my husband who doesn't like fish.It is a little tart because that's the way I prefer the dish but adjust the amount as you like. You could use swordfish or any kind of white fish or add bell peppers. Recipe by Ryo---ko

Mackarel tuna day ✌😁

SIMPLICITY AT ITS BEST