Upon returning to Pondicherry, my hometown I was able to taste mackerel after years, flesh tight and savoury after miles of swimming in the ocean, its oily skin crackling and fragrant. Living by the sea our lives are inevitably intertwined with it. Fish are the harvest of the sea, and the business of catching, selling and cooking sea fish is the livelihood of much of the people in this region. But this business has also expanded and has cost our town it's beautiful beaches, and the delicate ecosystem within is often threatened.
As one cuts into this fish one has to consider both how integral it is to the local culture, and also how fragile the system it survives on, the two halves of a mackerel dish.