Season the mackerel fillets on both sides with salt and pepper and add the fish to the pan, skin-side down (you may need to do this in batches). Fry for 3 minutes, without moving the fillets ...

Add the fried eggplant and toss over high heat until hot, 3 minutes. Fold in the cilantro and season with salt; keep warm. Brush the mackerel with olive oil and season with salt and pepper.

Fry the fish skin-side down for 2 minutes, then turn and fry for 2 minutes more. You may need to do this in batches. Divide ...

Add the mackerel, olive oil and parsley ... Once the oil is shimmering, add the breadcrumbs and gently fry for 3–4 minutes until golden. Remove the pan from the heat and stir in the chilli ...

The following recipe and excerpt for Fried Rice with Peas, Carrots, Scallions, and Smoked Mackerel are from “The Fishwife Cookbook: Delightful Tinned Fish Recipes for Every Occasion” by Becca ...

But in Matsuura, the “Home of Aji Fry” (deep-fried horse mackerel), city officials and chefs have tweaked the usual recipe. The result has been a sharp increase in tourist numbers and rising ...

The Bureau of Customs (BOC) is ramping up its efforts to crack down on those involved in the misdeclaration of frozen ...

The first time Katsuhiko Ueda, an “activist to popularize fish-eating,” tried “saba-zushi” (mackerel sushi) was in his college days when he visited a friend’s family home in Kyoto over ...