Mackerel with Carrots and Leeks

Mackerel, another salmon alternative, offers fine taste and excellent value. It reminds me of fresh tuna twenty years ago, when it was relatively cheap because few wanted it—before the sashimi-sushi craze, when tuna became “toro” and the price went through the roof, leaving only lesser cuts for those of us not wielding a sushi knife. A mackerel mania may not be far off, so get with it while the getting is still good. The best fishing begins in May or June, and the season runs into fall. (Ditto for sardines.) A lovely Spanish lady who works at a Union Square Greenmarket fish booth gave me the following very simple preparation for this delicious, underappreciated fish.