© The Financial Times Ltd 2014 FT and 'Financial Times' are trademarks of The Financial Times Ltd.
October 11, 2013 7:31 pm
Once you couldn’t give it away; now mackerel has become very popular, partly fuelled by its reputation for omega-3 fatty acids and for being therefore, as Bertie Wooster would have opined, awfully good for the brain. Classically, teriyaki sauce is added towards the end of the cooking process to produce a lustrous glaze and enrich the flavour of the fish. Since the cooking time of the mackerel is so short – especially if the fish is to be really succulent – I marinade in the sauce before cooking as well as during.
Copyright The Financial Times Limited 2014. You may share using our article tools. Please don't cut articles from FT.com and redistribute by email or post to the web.