Korean Grilled Mackerel Oily fish, such as mackerel, are strong-flavored and pair well with boldly seasoned glazes made from gochujang chile paste. The red, rich paste is so common in Korea that it is sold in virtually every supermarket in plastic containers ranging in size from about 2 cups to about 2 quarts. Normally the main ingredients are fermented soybeans ground with red chiles and powdered rice, plus a little salt and sweetener.
Peppered mackerel fish cakes. These were delish! I used fresh mashed potato instead of leftovers, and I didn't have any spring onions so instead I carmelized some white onion chopped small and added them in instead. The first time I made them I did the whole flour, egg, bread thing before frying but the 2nd time I didn't and I think I like them more that way. It makes them less heavy and you can taste the fried potato more. Channie Johnson
Roasted Mackerel with Garlic and Paprika Photo at Epicurious.com | I don't know why some people don't like mackerel and why it's not more widely served in the States. It's such a lovely fish, cheap and plentiful, and, served with this gently Spanish vinaigrette, an absolute winner. Make sure you dress the potatoes while they are still warm as they'll take on the dressing much better