Mackerel Fillets in Olive Oil – JOSE GOURMET

The same chub mackerel as the small whole tin, taken here as fillets: skin and frame off, a couple of clean planks to a tin, and a firmer, drier eat than the whole fish gives. Olive oil at twenty-seven percent is what keeps them from going austere, so pair them with something that brings a little moisture of its own. A roasted potato, split open and oiled from the tin, does it.