The big difference between domestic mackerel and Norwegian mackerel is the blue back pattern.
Our mackerel has a light blue back and stripes.
Norwegian products are really thick
That's the best way to distinguish it.

When washing mackerel, use rice or flour water to control the smell of mackerel
It also removes impurities.
It's not that you can't do it because there's no rice water
You can make flour water and do it!

Soak for a while, turning back and forth.

In the meantime, I'm going to change the radish.

Grind the radish and squeeze it out and put it in a circle.
It's refreshing to go with mackerel, so it helps to reduce the fishy smell and doubles the taste.
And the radish juice left?
You can put it on the fish and grill it^^

If you take a shower with rice or flour, rinse it in running water
Dab the water with a kitchen towel.

And apply the radish juice back and forth.
On top of that, coat it with flour or flour.
If you coat it with flour, it doesn't get rid of the juices.
It also prevents oil from splashing.

Put a little oil on the frying pan and start grilling the mackerel from the back

Mackerel pours out of the frying pan, but..
I cooked the head and tail thoroughly by turning it back and forth evenly.
Oh! Don't flip the fish too often when you grill it.
Then the fish meat becomes too sweet and becomes tasteless.
It's good to flip it once or twice and grill it~~