I cook almost everything with my outdoor BBQ grill, especially in Summer or when I grill fish. I love fish, but I don't like my house smell fishy afterwards if I cook fish indoor.
Mackerel Pike also known as Pacific saury. It is a common food source in Asia. It is called Kongchi in Korean, Sanma in Japanese, Autumn knife fish in Chinese.
The fish has soft eatable bones. For those afraid of bones, choose Spanish mackerel instead. Here is my way to grill the fish
wash the fish
Gut the fish and cut the head off. It is perfectly alright to leave the head on. No need to add salt. Use paper towel to pad the fish dry
I prefer to add a cast iron tray on top of the gill. It generates more heat and also easy to clean. Add a few hickory chips, I love the flavor
Close the smoker lid
Pre-heat the grill to 325F to 400F
grill one side for 2 to 3 minutes
grill the other side for 2 to 3 minutes
Drizzle some soy sauce. Done! It goes well with beer, or wine, or both.