Lim Sung-geun Grilled Mackerel
Removes the thin transparent skin and dark membrane from mackerel, then uses tuna sauce marinade with green onion and garlic to completely eliminate fishy odor, resulting in perfectly crispy outside and tender inside grilled mackerel.
Ingredients needed 2 servings
Recipe
Cooking tips
- Simply removing the thin transparent skin on the back and the dark membrane in the belly can eliminate more than 50% of the fishy odor.
- Marinating with tuna sauce and vegetable oil creates a protective barrier against air exposure, preventing oxidation and maximizing the rich umami flavor unique to oily fish.
- Never cover the pan while grilling fish—closing the lid traps the fishy smell and moisture, which re-condenses onto the fish; always grill with the lid open to let the odor escape.
Recommended for
- Those who struggle with strong fishy odors filling the house when grilling fish at home.
- Parents wanting to prepare fish that’s free of small bones, making it safe and easy for children to eat.
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