Last night I tried cooking mackerel for the first time. I cooked it "Tatsuta Age" style, which is a Japanese recipe. Basically, you cut the fish into bite-size pieces, marinate in a mixture of soy sauce, sake, and mirin, coat it in potato starch, and deep fry it. The strong flavor of the mackerel comes through nicely but with a wonderful crunchy exterior. Eating it hot off the stove was delicious, and it was hard to stop so I could save some for today.
The recipe claimed that it was also good cold, so today I pulled out my bento lunch box for the first time, packed the bottom with rice, and the top with the mackerel. It is indeed a delicious cold lunch. The mackerel has a strong enough flavor that it still comes through even when cold. I can see myself doing this a lot in the future. And it's a pretty healthy meal!