|Coarse salt||To Taste|
|Black pepper||To Taste|
Since mackerel are much plumper than herrings, you should make 3 cuts diagonally across the flesh on both sides to allow the heat to penetrate when you go to broil them, 5 minutes a side, then season. (They don't look so pretty when fried, as the skin breaks up a lot.)
Mackerel fillet very well.
You can broil or fry the fillets.
The English eat gooseberry sauce with mackerel.