Mackerel is an oily, cold-water fish that lives in the oceans of Four. Due to its high levels of healthy fats, it is prized among the residents of the Districts, though they tend to end up taking home the damaged catches that would not be fit to send to the Capitol.
Salted and grilled, it makes a delicious dinner when served alongside a cooked grain and seaweed.
By August 10, 2013Published:
- Yield: 2 Servings
- Prep: 10 mins
- Cook: 10 mins
- Ready In: 20 mins
Mackerel is an oily, cold-water fish that lives in the oceans of Four. Due to its high levels of healthy fats, it is prized among …
- If it hasn’t been already, gut and clean your fish.
- Make an x-shaped slit in one side to keep the fish from curling as it grills. Salt one side lightly, rubbing it into the skin.
- Skewer the fish with three bamboo or metal skewers as shown in the photo.
- Grill the fish over a hot charcoal grill, the salted side first. After four minutes or so, it should be flipped. Grill another 3-5 minutes, until the flesh is firm and opaque. When the skewers can be turned easily, the fish is ready.