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Epicurious

Mackerel Benedict

When we wrote “mackerel” on the blackboard menu, it didn’t sell, so we renamed it silver tail and a star was born. Now when we serve silver tail with bacon and sage, or in a breakfast Benedict, it flies out of the kitchen. We sell so much that our supplier thinks we might be feeding farmed killer whales in the backyard. Our guys at McKiernan Luncheonette do a great job of smoking 50 pounds (23 kilograms) every week, which culminates with the Saturday brunch mackerel Benedict, with eggs, hollandaise, maple syrup, and an English muffin.

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