I wanted to try something new, so Friday I (with a little help from the girl) cooked up a whole fish. I bought a 2lb whole mackerel, largely because it was the least expensive option at Whole Foods, though it is also one of the most sustainable fish to eat. I followed this Whole Foods recipe for red snapper, with a few adjustments to save time and make use of available cooking dishes. Nesting one pan in another was something I didn’t have the pans for, nor was I motivated enough to make an aluminum foil tent above the whole thing.
It was about as simple as it gets. I had the fishmonger (cool job title) clean the fish, so all I had to do was chop up some scallions, cilantro, and ginger, and stuff it in and around the fish. I tossed it in a standard 9×13 pyrex baking dish, though it didn’t quite fit. A mackerel is a fairly long fish, so it’s head and tail stuck out a bit, similar to the picture below. This is from a another mackerel blog post; my hands were a little too slimy to be taking pictures.

While I was getting the fish ready, Clara put together a simple dressing of soy sauce, honey, and peanut oil. We drizzled that over the top, and after 30 minutes in the oven, the fish was ready to go. The best part was, at this point the meat just fell right off the bones. Easy to serve, and even easier to clean up. The fish head in the trash started to make my apartment smell slightly fishy, but that’s a minor downside.






