Mackerel is best eaten when it is super-fresh. From sea to table time mere hours
.This is a little bit more than the JUST ADD WATER approach, or the Betty Crocker add a fresh egg-- you totally participate in the cleaning and preparation of the fish as well.

THE IKEA EFFECT--In simple terms, if I am part of the process, I'll think the result is better- regardless of the quality of the end result---Hence I think I am a good cook too! As with IKEA, it's just a few slabs of wood and veneer held together by dowels and bolt locks, But IIII  put it together.

MACKEREL is one of the loveliest of fishes, one of the tastiest, one of the cheapest and one that is still plentiful in Shetland. Yet it's scorned by nearly everyone, including the locals who cosider tit peasent food(Lobsters too) considered too strong-flavored, oily and, well, fishy. 

Well, since we are long stay visitors, we have no such objections to cooking and eating this super food. 
It takes a bit of work but cleaning and preparing the lovely fish is worth it. Thank you fish(es) for giving up your lives so we can sustain ours.

I CARE WHEN IT IS MINE-- when I am invetsed in the process.....
Next we will be literally knitting our own Sarah has started a voluntary spinning wheel apprenticeship with a superb textile aficionado resident here on Fair Isle!