fishposting

“my dearest edwina, i have come into possession of four large whelks”

Grilled mackerel

Made by Season

the black box next to the open tin on a checkered towel. peel-back foil lid! fillets are dense, glistening under pale olive oil. grill marks are present, but not overwhelming

Season is my go-to choice for everyday mackerel. I'll use the water-packed and oil-packed, but this oil-packed grilled version is my favorite.

Dense fillets---so dense you can't get them out of the can without flaking them---good flavor, not much in the way of bones.

a white ceramic bowl on my teak veneer dining room table. a mound of mackerel-mayo topped with furikake sits on rice; green halfmoons of misozuke on the left, slivers of red-and-white radish on the right

I had it as 'tuna'-mayo rice, with misozuke, slivered radishes, and some homemade furikake. Delicious! A bit dry with 15g kewpie mayo, 15g onion, and a splash of mustard, but nicely evened out with the pickles and the warm rice.

22g protein, 9g fat, and 0g carbs in 170kcal---fantastic

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