A friendly friend dropped a couple of mackies this evening from a day out on his boat(lucky bugger), I would normaly just fillet and fry in butter with salt and a little pepper, but what do you guys do with your tastey little macks?
HEHE, i take it that first bit is from another thread?
Fillet them in the normal way. Then cut each fillet in half lengthwise, passing the knife just to one side of the small row of pin bones in the centreline of the fillet. Take the half with the pin bones, and cut just on the side of them to leave 2 boneless goujons and a very thin sliver containing all the bones. Discard the sliver, or feed it to the dog.
Shallow fry the fillets in garlic olive oil, a minute or so per side. As a variation, try adding some balsamic vinegar or bbq sauce to the pan. Balsamic vinegar goes well with mackerel, cuts through the slight oiliness and contrasts well.
That's how I mostly prepare mine these days. The boneless goujons cook faster than a full fillet and also go down better with those fussy about fish bones.