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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.
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