Mackerel

Freefaller said:
I have a couple of smoked mackerel fillets pretty much every day for breakfast (with some poached or fried eggs). Love 'em.
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Do you get your fish from a fishmonger or supermarket? Do you buy in bulk or just for that day?

Interested in the Mackerel breakfast with eggs you have:) Sounds lovely.
 
Stan_Lite said:
I think mackerel tastes so nice, it always seems a shame to mask the taste with strong flavours like chilli etc.

My preferred way to cook it is simply to coat with oatmeal and fry in some butter and then serve with loads of salt and vinegar and eat with wholemeal bread spread thickly with real butter.
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That sounds amazing, will have to try it.
 
It's very nice. Currently buying from the s/market, but from the fish counter for fresh - however, the smoked ones I just buy from the aisles.

It's a very filling and calorific breakfast - lots of protein and fats.
 
I've got a couple in the freezer from last month beach casting down Mevagissey.

My favourite take is devilled Mackeral

All in a Pestel and mortar/food processor (play by ear):

Chilli Flakes
Garlic
Ginger
Cayenne Pepper
Birds Eye Chilli
Sea Salt
Pepper
Olive Oil
Lemon/Lime Juice.

Smash it up into a paste. Clean and dehead mack, and slit some gashes down the side. Rub mix throughly into slits and grill. Alternatively, if your prepping a salad or some other side, wrap it in some tin foil, and put it in the over at 180 for about 10-15 minutes. I like to finish mine with some balsamic vinegar drizzled over the top. Absolutely sublime.
 
Wow, I'd no idea that there were so many mackerel lovers on here.

I too LOVE Mackerel - I usually eat it straight out the tin peppered Mackerel Fillets or mackerel fillets in Olive oil, but they stopped selling the 125g Mackerel fillets in Olive oil and switched to steamed mackerel fillets, which I thought were great the first few times I got them (I work for John West, so I buy them by the case) but now they seem too fishy. The only difference on the product in the tin is that now it isn't skinned - I'm not screamish about skin, but on a tinned product it is just a bit too strong, and really repeats on me.

So, I've been buying fresh mackerel more often since - I've only ever grilled or fried mackerel, usually with some chopped chives stuffed into the cavity, and served with a crunchy salad.

The only thing with Mackerel for me that stops it being the perfect food it that it smells so strong. It's not the most sociable of foods to eat :(
 
I shall leave this here.. Its AWESOME.

GRILLED SESAME MACKEREL

Oily fish including mackerel, herring, sardines and sprats have high levels of the
health giving Omega 3, known to benefit the heart; which helps keep cholesterol
levels under control and aid brain development in children. All these make it a good
reason to choose these fish (whether fresh, canned or frozen) several times a week.


Serves 2.
2 small whole mackerel, gutted, trimmed and gills removed


For the baste

½ red chilli, de-seeded and finely chopped
2 tsp freshly grated root ginger
1 teaspoon honey
1 tablespoon olive oil
1 teaspoon sesame oil
Splash of soy sauce (to taste)
1 teaspoon sesame seeds
Salt and freshly ground black pepper

To serve

1 cucumber, de-seeded and evenly diced
A little shredded sushi ginger
2 teaspoons white wine vinegar
1 teaspoon soft brown sugar
A handful of bitter salad leaves such as rocket, chicory and watercress
A few mint and coriander leaves
Lime wedges

1
Slash the fish 7 – 8 times on each side, nearly through to the bone. Arrange
the fish on a large sheet of aluminium foil.

2
Mix the baste ingredients together and brush over the fish, taking care to
push some into the cuts in the fish and the belly area. Leave to marinade for a
few minutes.

3
Preheat the grill to its highest setting. Grill the fish for 3 – 4 minutes on each
side until cooked through. The flesh will look opaque and be firm to the touch.

4
Make the salad: toss the cucumber and sushi ginger with the dressing of
vinegar and sugar. Just as the fish is to be served, toss the salad leaves and
herbs with the cucumber and divide pile onto a large serving plate. Arrange
the fish on top, garnish with lime wedges and serve straight away.

ALTERNATIVE FISH:

Sea bass, gurnard, grey mullet, sea bream, snapper, trout
 
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