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Akule are also known as big-eyed scad. You can see why they get this name, their eyes are HUGE! See Akule
Akule are excellent baked, smoked, or dried. The season for Akule is roughly September through January. If you can get them fresh, store up on them because restrictions limit the availability of akule during most of the year.
1 whole Akule (mackerel)
Salt and pepper, to taste
1 cup butter
1/2 cup soy sauce
1/2 cup green onions, chopped
Split, clean, and butterfly fish. Season both sides with salt and pepper. Dust with flour.
Lay skin-side down on a well-oiled frying pan and fry on both sides.
Prepare Butter Sauce by heating together butter, soy sauce, and green onions in a separate sauce pot, stirring well.
Pour sauce over Akule on a serving dish and serve.