Ingredients – serves 2
6 wooden sticks, 2–3 feet long, little finger thickness (soaked briefly in sea water before cooking)
12 wooden sticks, 12 inches long, pencil thickness, sharpened to a point on one end (soaked in sea water)
3 feet thin wire or thick twine (soaked in water), cut into 6 pieces to secure
2 mackerel fillets
Method
Place each mackerel fillet between 2 long sticks running from tail to head, one on the skin side and one on the flesh side. Secure tightly at both ends with the wire or twine so the fish is held firmly between the stakes.
Place the mackerel skin side down on a clean surface and make 2–3 small incisions on each side, close to the edge, through both flesh and skin.
To keep the fillet open, starting from the head end, run the small sticks point-first from the flesh side to the skin side through the incision, pass behind the long stake, and push through the opposite incision from skin to flesh. Repeat for each set of incisions (flesh–skin, skin–flesh).
Stake the mackerel vertically or at a slight angle in front of the fire, about 1–2 feet away, ensuring the flames do not touch the fish. Adjust the distance based on the fire’s size and heat.
Check the fish periodically. Cooking times will vary, but the flesh will turn opaque and lift easily from the skin when done.
