I am a fan of Mackerel fish of any type. I love Kembung and Selar, plainly pan-fried or spiced up.
I have blogged the recipe of Chili fish here, which uses the Cencaru or Hard-tail Scad.
Of late, I have learnt to enjoy a good grilled Saba fish. They seem to come cheaper these days. If I have to cook a dish in a hurry, and if I want it to be something I will absolutely enjoy, it has to be this.
There is an interesting write-up on Japanese fish at Ieat where Saba is featured. There Leslie talked about the "Kokumi" in Saba: