Blue Mackerel (Slimy Mackerel)

Blue mackerel has a strong flavour and thin, edible skin with few scales. Mackerel can be fried, baked, poached, grilled, marinated, smoked and barbecued—it is considered by some to be the best barbecue fish in the South Pacific. Has a strong flavour, moderate-high oiliness and dry, firm flesh with large flakes and few bones, which are easily removed. The small scales can easily be removed by running under cold water and rubbing the skin with the fingers. It is best wrapped in foil if baking or barbecuing, to prevent it drying out. Score whole fish at the thickest part of the flesh to allow even heat penetration.