A quick blast under a grill transforms smoked mackerel, warming the fish and infusing ... fat (of which 10g saturates), 0.5g fibre and 2.5g salt. To make the raita, mix the yoghurt, mint and ...

Serve with another one of our favorite pantry-item recipes, Indian Spice ... stir in drained mackerel from cans, breadcrumbs, and scallions until well combined. Sprinkle on salt and freshly ...

as you don’t want the mackerel to break up too much. Season to taste with salt and pepper and cook for 1 more minute to make sure it’s hot through, then serve.

To avoid the bother of preparing the fish, Ueda suggests buying fillets of salted mackerel (“shio-saba”) produced in Japan. Those caught overseas tend to be fattier and more difficult to ...

"Heshiko" is a food exclusive to the region, made by letting mackerel sit in salt and rice bran for an entire year. A preserved food for the winter, it releases a fragrance when lightly cooked ...