Boiled Fresh Mackerel

The cream sauce or egg sauce can be prepared up to 2 hours ahead and kept warm in a double boiler or bain-marie, whisking occasionally. The fish itself must be cooked immediately before serving for best texture and flavor.

Leftover poached mackerel can be stored in an airtight container in the refrigerator for up to 2 days. The fish is best enjoyed cold or at room temperature after storage, as reheating will dry out the delicate flesh. Flake leftovers into salads or use for fish cakes.