Mackerel* doesn't seem to make frequent appearances on American dinner plates, but growing up, my mom and I often ate this salty, meaty fish (dad doesn't particularly care for fish, unless it's perhaps battered, fried, or in some other unrecognizable condition).
I bought the frozen fillets from Han Ah Rheum and let them thaw at room temperature. Load them up with kosher salt and slip into a pan of hot oil. Let them fry for 5 minutes or so on each side, depending on the thickness of the fish. I like the skin to get nice and crispy.
It's an interesting fish -- I can't say it's not fishy-tasting, but it's certainly not overly so. Salty and satisfying, it's best eaten with fluffy white rice, kimchi, and kimchi pancakes, and any other delicious banchan you have in your fridge.
*Healthy and sustainable, yea!