Fresh mackerel/squid/cuttle/pollack/bass receipes

NickK

NickK

NickK

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13 Jan 2003
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Going fishing (hopefully next week) - just a simple jaunt but have possibility of catching:

* Mackerel - so different to anything from the supermarket
* Squid
* Cuttlefish
* Pollack
* Bass - I'd probably just do this in the oven lightly

The later two are unlikely but hey..

So I'm looking for (BBQPitBoys) Gud(tm) receipes for squid and cuttle. Usually doing squid seared or battered shallow fry with a twist of lemon. Cuttlefish is the same but slightly heavier texture.

Any ideas around this (no dancing squid dishes)?
 
Mackrell I'd slash across 3 times salt and pepper. Rub the insides with horseradish and stuff with bay leaves then bbq or grill hot hot hot.

You could butterfly and pan fry in butter

Squid I'd just cook lightly in butter salt and pepper

Sea bass make a foil parcel salt pepper bay leaves and a glass of wine maybe a few shallots then seal and bake.

Small sea bass fillet and pan fry simply

Pollack is nice beer battered

Tight lines
 
Mackerel:

Fillet fish, and remove centre bones (dark line down the centre of the fillet) by cutting either side and peeling them out in a strip. Place face down in a tight fitting tray, deep enough to cover. Meanwhile bring vinegar sugar and a handful of asian spices to a hot, but not boiling temperature, remove and strain over fish. Leave to cool. You will notice there is an almost gelatinous looking layer on top of the skin, this is the silverskin, and can be remove by very carefully peeling while still warm (better but not necessary). When ready to serve, use a blowtorch to scorch the skin and serve with something like an asian salad, soy glaze, mushroom puree that sort of thing.

Squid:

Remove tentacles and reserve, pull out head and basically everything inside. Peel skin leaving just the tube. Cut tube into quarters, and score the inside in a cross cross pattern. Rub with salt, garlic, lemon juice and chilli and pan sear until golden (tentacles also). Serve with a rocket salad (sprinkled with tentacles), and a glass of prosecco.

Cuttlefish:

Try to reserve the ink. Cut flesh into scored strips as above and pan fry. Meanwhile, make a black risotto, and serve with cuttlefish pieces.

Pollack:

Treat it like a piece of cod. Perhaps pan roast, and serve with ham hough, mushrooms and egg yolk puree.

Bass:

Really nice with a green thai curry.
 
Slight de-rail, do any of the main supermarkets stock horseradish root?

I wanted to do a horseradish, vodka and beetroot cured trout but couldn't find any horseradish at short notice having just been out and caught some fish.
 
With really fresh mackerel, I like to keep it simple. Fillet mackerel, coat with medium oatmeal and fry in butter. Serve with loads of salt and malt vinegar and wholemeal bread, spread thick with proper butter.
 
cainer said:
he needs cooking info for Mackerel and Plaice ;)
Click to expand...

Shhh... to be honest I blanked with a starfish and a whelk to show for my sorrows.. however cainer caught a few on the same piece of worm..

I did the mackerel under the grill after removing the backbone and spatchcocking them. Tonight I'll do the plaice on the pan.
 
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