Although Marian Burros doesn't really go into detail on joys of mackerel -- which are manifold, at least for Atlantic mackerel -- she does (inadvertently) bring up the problems with eating down on the food chain, explained in a heroically discursive post two years ago. How did I write all that? Problem: once humans really start competing with big pelagic fish for dinner, whatever we haven't already fished out of existence will be doubly fucked.
Coincidentally, my "solution" then (there is of course no solution except the chance that your own mortality will arrive before the oceans') was Colman Andrews's anchovy spines, which I still endorse. Just to prove that I do like the guy. I'm sure it's superfluous to tell you to buy the book.
Furthermore, I've got some (sustainably fished, local, montessori) sturgeon salting in the fridge wrapped in lemon leaves, inspired by Saveur's latest Sorrento article (I swear they did another one in the last 5 years or so... I guess I could look it up in that sexy new recipe index... or you could). I can confirm that the mozzarella grilled thusly is indeed "the bomb."