I’ve never had mackerel but have always thought I wouldn’t like it. Oily. Fishy tasting. But we’re going to a highly praised place in Bergen, Norway, next week. The owner/chef lived in the US for two years and worked at Per Se, Alinea and Stone Barn at Blue Hill. Here’s the ala carte menu where this is mentioned.
It interests me - hell, the whole menu does And it’s only between $5 and $6. Thanks for any opinions. C