Mackerel can be prepared in many ways. They taste particularly delicious smoked, ideally served warm straight after the smoking process. As the opportunity to experience this seldom presents itself, smoked mackerel can simply be briefly warmed in the oven before serving.
With its handy size, however, it is wonderful cooked whole in the oven or on the grill, stuffed with a few slices of lemon and Mediterranean herbs.
Its skin is best removed shortly before eating, as this keeps the flesh nice and succulent. Mackerel needs strong, dry heat, so is not suited to poaching.