Mackerel Tataki

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

This is a fine way to approach small and lean summer mackerel. The tastes are so clean. If you carry a tiny case with the rapid response kit of ingredients, you can make this outdoors with fish caught or bought. Make sure that the fish is super-fresh.


  • 2 teaspoons sesame seeds
  • 1 medium very fresh mackerel, gutted and degilled
  • ½ thumb


In a small frying pan, toast the sesame seeds until light golden brown, then tip them out and leave them to cool. Fillet, de-bone and skin the fish.

Removing the cellophane-thin skin of a mackerel can be tricky and, I must tell you, is not totally necessary, but it makes the dish that much better. Chop the fish into small pieces no bigger than Scrabble pieces and put them in the bowl yo