Cooking Mackerel

S

Stuey

Well-known member
Had a good day out on Upholder the other day, and took a good number of mackerel home. Filleted them all and froze the majority, but with about 20 fillets left, I recalled Jamie Oliver doing some sort of pickled Mackerel. A quick scan of the net and a vague idea of how to pickle 'em and away I went.

So, a big jam jar stuffed full of fillets to which I added sugar, pepper and vinegar. Not sure how long to leave them or what to do now they are pickling but I'm sure it'll all turn out fine.

Anyone else got any good ways to cook/cure Mackerel?

regards


Stu
 
make yourself a masala sauce couple of slits in the skin then bbq, boil in fresh sea water until meat is cooked (doesnt look too good but tastes delicious) as for pickled big jar with the rubber seal/clip down lid stuff with as many fillets as you can get in vertically - then top u with warm pickling vinegar with pickling spices to the top of the jar, put the jar in a baine marie on the cooker and warm through for about 40 mins - let cool and the fillets are lush will last for about 4-5 weeks.

For simplicity its self just pat the skin with flour and fry skin down until skin crispy then just flip over for 20 seconds - lush do not put any oil in the pan as the fresh fillets have enough oil in them.

If you do not have a smoker use a wok with a lid put in mixed equal amounts of sugar, long grain rice and a fragrant tea like earl grey or dargeeling put on a high heat until starts smoking, cover the mix with foil put 2 makeral on the foil and cook through with the lid on.

regards Jason
 
Just smoked 6 mackeral fillets, 3 covered in salt, pepper & encona hot pepper sauce and 3 covered in garlic paste. Sat in my shed and scoffed the lot - Delicious!!! :p

I'm beginning to wonder why we chop fresh mackeral up for bait in order to catch tasteless cod. :D
 
Last edited:
KeithB said:
J
I'm beginning to wonder why we chop fresh mackeral up for bait in order to catch tasteless cod. :D
Click to expand...

If mackeral weren't as common as they are, they'd be in every top restaurant and be 15 quid a pound in the shops.. Probably one of the best tasting fish in the sea - as long as they are fresh. a couple of hours in the sun and they are inedible. was in japan years ago, and they wait at the quayside, and walk past the fresh tuna, to the guys that keep live bait tanks on their boats and keep them alive till they are ashore

next time your out take some soy sauce and wasabi horseradish. slice a really thin sliver of the fish (preferably while the rest is till flapping on the floor),little smear of wasabi and dip in soy. Even the japanese would be envious of sashimi that fresh
 
not tried it with razor, but have tried it with scallops, the taste is superb, the texture and fact the thing is still alive (bit like oysters) as you chew them might be too much for some!
 
If you cook Mackeral ,Herring or Sardines ,plain ,whether it's steamed ,fried or otherwise they're all great with raw white onion ,what a combination ,I had Sardines that way in an Italian Restaurant ages ago and have just watched Rick Stein today doing the same .... try it ,sounds strange but hey it's the best. ;)
 

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