How to make Flamegrilled Smokey Mackeral

Daniel and Mila improvise a windy garden campfire; damp kindling, blowing flames, smoke, ash, and a flare-up make it hazardous. They roast mackerel on metal sticks; Mila’s cooks well, while Daniel’s burns black, though he finds it tasty and chicken-like. Cleanup is neglected: ash and smoking fires remain in the garden, raising concern about a larger fire and food safety.

The playful collaboration turns a simple meal into chaotic, improvised outdoor experimentation.