Anybody have good tips for grilling/cooking spanish mackerel? How about brining? Does it help reduce its fishiness?
A common method of reducing fishiness is to soak the fish in milk.
Great idea! Would this method work best on filets or would it work for a whole fish, do you think?
I just made it 2 weeks ago and was worried about it tasting too fishy (especially for my 10 months old son), but I how surprised I was, when I it had no unpleasant fishiness. I baked it, wrapped in the parchment paper (pocket) with lemon. just salt, lemon and may be I sprinkled or with oil. it was my first time cooking it like this I I liked it a lot
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