Mackerel
Makrill
58°C
Cook to this all the way through
Score the skin so the oil has somewhere to escape.
Safe minimum 63°CUSDA · fish
On the grill
One of the oiliest fish you will grill, which makes it forgiving but also prone to flare-ups. Score the skin lightly so the fat renders instead of pooling.
It is done the moment the flesh turns from translucent to opaque right through. Do not wait for it to firm up the way a leaner fish would.