PickledMackerel

Well, actually the only time the smell is really unbearable is when I grill mackerel.

What I am after is how to prevent some parts of the fish from scorching before others in a broiler. The parts with high fat like the belly or near the skin seem to char so much sooner than the main body of the fish which does not yet brown nicely enough. Also, when cooking with minimal fat in a nonstick pan, the stink gets unbearable. I read the above thread, but was wondering how 'cooking sheets' work. Do you get a steamed effect or does the fish really grill?

I love to eat fish and I love it grilled. However, by plunking a whole fish fillet under the broiler, I can never seem to brown the flesh enough before the lovely belly part deep fries itself into a noxious tasting mass of carbon. Also, is teriyaki fish more often done on the stove top than in the broiler in Japan? It is a pain to clean up after basting fish in an oven with teriyaki sauce, as well as the pan i reduced the sauce in. However, I also have a problem with using frying pans for fish. The smell of burning teflon combined with oxidised fish fat really stinks up the house, even if I use a thin layer of fat to cover the pan to prevent it from overheating. And non-teflon pans dont really do fish very well. I usually leave an open bottle of vinegar to combat the grilled fish smell. But I really dread stinking up the house. So, gulleteers, in the forum of Japan, masters of fish preparation, I ask, how do u do fish at home?