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here is no better time to enjoy mackerel
– a marvellous British fish – than in the
winter months.
This amazing oily fish, which is related to the
tuna, is very nutritious and high in Omega 3.
It is a great fish to enjoy after the excesses of
the festive season and to kick start a summer
of great healthy eating.
It is easy to prepare and cook and is also
economical.
During the winter months mackerel go to
colder, deep waters, coming back to warmer
waters to spawn in vast numbers.
They are aggressive predators by nature and
are relatively easy to catch by fishermen of all
ages and abilities using a spinney or feathered
hooks.
Fresh mackerel should be stiff with bright
eyes and bright red gills. We tend to buy our
mackerel from Scotland as they are generally
bigger and tend to come to us in superb
condition.
Mackerel are rich in taste, so creamy buttery
sauces are not ideal accompaniments.
The fillets can be simply pan fried skin side
down in a little oil or the whole fish can be
baked in the oven or grilled.
I also find that a simple tomato and red onion
salad works well with mackerel and cuts
through the oiliness.
It’s important to take time to make a good
salad dressing.
I find that salad dressings vary greatly
depending on what oils you use. It’s great fun
experimenting with different combinations of
oils, sugars, honey, mustards, and vinegars
– why not have a go and create your own
personal favourite salad dressing. Toasted
sesame seeds also add to salads.
Mackerel’s versatility means that it can also
work well with Asian flavours.
Try marinating the fillets of mackerel with soy
sauce, ginger, lime and chilli.
Simply combine some chopped chillis,
(depending on your preference of heat), the
juice of a lime, a ‘thumb’ of grated ginger and 2
tspn of soy sauce and marinate the fillets for a
few hours then grill for about five minutes skin
side down.
Serve with some steamed jasmine rice with
finely chopped spring onion. Garnish with fresh
chopped coriander.
Devilled mackerel is a great favourite with
Rick Stein.
Marinate whole mackerel with a paste of
ground cumin, chilli powder, a little turmeric,
salt and tomato puree, then bake in the oven
for about 10 minutes.
This dish works very well with a fresh noodle
salad with lime juice, sesame oil, soy sauce,
sugar and fresh coriander leaves.
We also sell smoked mackerel fillets which,
again, work so well with salads or just as a
simple dish on its own.
Or, why not try smoked mackerel with a
carbonara sauce with pasta instead of the
usual ham and mushrooms?
We stock fresh mackerel at The Lobster Pot
Fishmongers in Cobbs Farmshop, Hungerford,
and we can prepare your mackerel however
you desire – filleted or headed, cleaned and
gutted.
Come in and talk mackerel with us.
Mack the fish
ackerel is an oily fish full of goodness and a British staple, which works well with a variety
of flavours. And it’s a healthy alternative to the winter excesses, says Simon Rhodes
Simon Rhodes owns:
The Lobster Pot Fishmongers. Cobbs Farmshop, Bath Road,
Hungerford, Berkshire RG17 0SP
Telephone: (01488) 686770
About the author
Devilled mackerel is a great
favourite with Rick Stein