Fall is the season for mackerel pike. In traditional Japanese restaurants and homes across the nation, it’s quite common to find a complete silvery fish, from head to tail, plopped atop one’s plate.
As an American, I was very confused the first time I found myself faced with a full mackerel for a meal, and I wasn’t really sure where to start. I knew that the meat of the fish was buried in there somewhere, but I had no idea what to do with the rest of the innards. Growing bolder with each poke of my chopsticks, I took one bite of the mackerel’s bitter bowels and promptly decided against eating fish guts ever again. Although, looking back, I might have been a bit hasty with my decision. As it turns out, the consumption of mackerel viscera actually comes highly recommended for its large supply of beautifying vitamins! Looking at the highly touted health benefits of the mackerel’s digestive organs, these particular fish guts might be worth another go.