I love fresh mackerel, and my most vivid memory of eating it was one summer in Norway when we pulled dozens of the shiny silver beauties out of the fjord with drop lines. We gutted them on the boat, cooked them as soon as we got home, fried in butter and herbs from the garden, and ate them with a pickled cucumber salad. I love how woody, aromatic rosemary works with the bold flavour of mackerel, and I’ve added pickled samphire for juiciness and acidity, to cut through its richness.