Mackerel's Fishy Smell: How to Get Rid of It?

Mackerel is a fish enjoyed in many households. However, many people struggle with the fishy smell or the problem of sticking to the pan when grilling it. Using cooking oil can lead to splattering and a strong, fishy odor that can be quite off-putting. Today, I'll share some tips to reduce the fishy smell of mackerel and grill it to a moist and delicious finish.

Preparing Mackerel to Reduce Fishiness!

First, rinse the mackerel lightly under running water and trim the fins and tail. The tips of the fins are sharp and tend to burn easily during cooking, so removing them beforehand makes it easier to eat. Using scissors makes trimming simple. It's also good to clean out any remaining bits from the belly cavity. Proper basic preparation can significantly help in reducing the fishy smell.

Make sure to remove the dark membrane inside the mackerel. This part is the source of a peculiar bitter taste and fishy aroma, so gently scraping it off with a spoon or your fingers will result in a much cleaner flavor. Thoroughly removing it under running water will bring out the fish's naturally delicate taste.

Drying and Using Olive Oil

After preparation, use kitchen towels to thoroughly pat dry the surface and inside of the fish. If moisture remains, the oil will splatter excessively during cooking, and the skin may become soggy. Properly drying the fish will result in a crispy exterior and a nice golden-brown color. Removing moisture from the fish's surface also reduces sticking to the pan.

When grilling mackerel, try using olive oil instead of regular cooking oil. Olive oil helps to gently neutralize the fishy odor and enhances its savory flavor. It's best to use just enough oil to thinly coat the bottom of the pan, rather than using too much. Using the right amount of oil helps maintain a crispy texture.

Tips for Grilling Mackerel

After preheating the pan over low heat, place the mackerel with the skin side down. Once placed, gently press down on the surface of the fish with your hand or a spatula. Fish tends to puff up in the middle when heated, so pressing it down ensures even contact with the pan for a more evenly browned result. You don't need to press too hard; just a few seconds of gentle contact is sufficient.

Then, cook slowly over medium-low heat to achieve a crispy exterior and a moist interior. Instead of flipping frequently, let one side cook thoroughly before flipping to prevent the fish from breaking apart. The subtle aroma of olive oil will add to the flavor, making the mackerel taste even more tender and savory.

Keep it Clean with Parchment Paper!

Lining your pan with a sheet of parchment paper when grilling mackerel makes the cooking process much cleaner. It reduces oil splattering and prevents the fish from sticking to the pan. Most importantly, it leaves less fish oil and odor on the pan after cooking, reducing the cleanup hassle.

When using parchment paper, it's best to cook over medium-low heat rather than high heat. If the heat is too high, the edges of the parchment paper can easily burn. These simple methods make enjoying grilled fish at home much more convenient. Give grilling mackerel a try now!