While salmon and tuna are known to last two to three days longer than fresh mackerel or bluefish, most agree that you should use fish within 48 hours of storing it to maintain its freshness.

mackerel or sea bream, along with cod loin and sardines. You can opt for a whole fish, smaller portions, heads or fillets.

tend to spoil more quickly than white fish. Check for firm, shiny bodies and clear, bright eyes. Smoked mackerel is also very inexpensive. Fresh mackerel can be grilled, fried, barbecued or ...

Since leaving the agency in 2015, he has continued to convey the appeal of fish. 1 fresh mackerel, salt, vinegar, sugar, warm rice cooked al dente, sweet and sour pickle of ginger (shoga no ...

Cut the heads off very fresh mackerel. Gut and clean them but keep ... After about 5-8 minutes, check to see whether the fish are cooked. The flesh should lift off the bone. It will be tender ...