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The humble, versatile mackerel (saba, in Japanese), hits its peak season in the fall. Like other classic fall fish, it used to be fairly affordable, although that is changing due to overfishing. It's ...

1 First cook the red peppers. In a heavy saucepan, heat one tablespoon of olive oil and add the sliced onion and red peppers. Toss over a medium heat for a few minutes then add the sugar, honey, ...

After learning how to bake mackerel, you absolutely must try this recipe for mackerel lacquered in soy sauce! This often underestimated fish is nonetheless extremely tasty, especially when cooked in ...

Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life. The first time ...

Brining and smoking your own fish is easier than you think! Matt serves with fiery harissa toast and a griddled sausage on the side. To make the mackerel, start by making the brine. Weigh out enough ...

Good things come in small packages. Sardines and mackerel are proof of this adage. These are fish for the converted, fish for people who truly enjoy the flavor of fish. My first experience with fish ...

Suzanne and Michelle Rousseau travel around Jamaica trying the best of the local cuisine on their series, “Island Potluck.” (Photo courtesy of 2 Sisters and a Meal) Rich red pea soup, salted mackerel ...

Inspired by the style of cooking at his award-winning Lasan restaurant, Aktar Islam serves up this tasty recipe you won't find on any of his menus This dish is wonderfully seasonal for the time of ...