Pan-fried and broiled mackerel

Remove the intestines: put the knife in around the head almost to the cutting board and cut lengthwise so the fish opens flat.

Cut the fish in half and remove all the innards; cut off the head.

Salt with one and a half tablespoons of kosher salt.

To fry: sprinkle a little flour on both sides of the skin; heat about two tablespoons of grapeseed oil in the pan and cook about three minutes, then turn over, lower the heat and finish.

variation: to broil, heat the broiler, rub a little vegetable oil on the skin and cook, flipping once.