Be careful with this recipe. Freeze the mackerel to -20°C for at least 24 hours. The risk of contamination related to raw fish is the same for marinated fish. This implies that we treat it in the same way to prevent any risk of infection. Remember – marinated doesn’t mean cooked. Make sure it is thoroughly defrosted before using.
This dish is the perfect springtime starter. I really like mackerel, not only for its healthy properties but for its meaty texture too; it goes extremely w