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1. Get as many fresh mackerel as are desired and cut off the heads.
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2. If the fish are large, divide each one in 3 pieces; if small, in 2 pieces.
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3. Wash and dry them in a cloth, sprinkle them with sufficient salt and pepper and a handful or two of chopped parsley mixed with fennel, and let them stand for an hour.
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4. Put them on skewers with a bay leaf between the pieces and grill, turning until cooked.
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5. Eels and grey mullets may be done in the same way.
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