Mackerel
Makrill
58°CScore the skin — the oil needs somewhere to escape.
Cook to this all the way through
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.