We were 'served' baked mackerel in the high school cafeteria.....I'd eat it, but with little relish....like just about any/everything then......Then, off to University.....and the daily presentation of either broiled, baked or fried mackerel......the 'smell' was always off-putting........Later, I had mackerel, dipped in egg yolk, herbs and smoked paprika, garlic and pepper, then coated with Japanese panko crumbs and fried......which was far more tolerable........Just now, I 'fried up' some mackerel and served it with a super spicy cabbage and carrot cole slaw........much better!
.....BUT STILL.....that lingering, fishy aftertaste!......I'd rather have tilapia....eat it and forget it! Where did I put that big bottle of peppermint-flavored mouthwash!
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