Holy Mackerel!

Mackerel is that one piece of fish you stare at on your sushi deluxe, eying it as if it were the sketchy guy at some dive bar sitting alone staring your way. Its always the last piece because when you think of mackerel you think fishy, meaty texture. Its usually offset by a pile of thinly sliced scallion and ginger with lemon squeezed on top. Sometimes I think if it needs so much "dressing" just to make it palatable then why eat it at all? The truth is that it is really sweet and has that taste of the sea if it is really fresh. Not at all "fishy" as you would imagine.

This dish was not raw but was seared skin side down till crispy. The flesh becomes firm and can seem dried out if over cooked (which ours was not, good job Jesse) So give Mackerel a try but ask your fish monger if its fresh. Smell it before buying it.

Dish of the Week: Seared Mackerel, Cauliflower "silk", Baby Octopus, Confit tomato, Cherry stone clam, Grapefruit gremolata, Sherry gastrique, Roasted Cauliflower.