Food

Thanks for the tips dude, will go with the grill option I think, dont want to knacker my griddle. Found a good spice seasoning for it, gonna bash the beauty on top of some bulgur wheat with a load of grilled red onion and tomato and spinach mixed into it. Looking forward to it!

Thanks Jim. Your idea sounds yum. IME mackerel is fairly soft and delicate and can stick like a bugger to a griddle. Me, I'd do it under the grill, but if I only had the griddle, skin side down and have the commitment to leave it undisturbed until the skin has blackened and frees up at the contact points. Ftw, serve with fresh lemon wedges. Oh, and open the windows before you cook dat fish.