- Rinse the mackerel fillets and pat dry. …
- Whisk together the lemon juice, olive oil and crushed garlic with a pinch of salt and pepper. …
- Heat a ridged griddle pan over a medium-high heat. …
- Transfer the fish to a serving dish. …
- Serve sprinkled with chopped parsley, and with wedges of lemon to squeeze over.
Because it has a stronger flavor than some other fish, mackerel is frequently paired with simple, delicate flavors like beetroot or cucumber. Citrusy ingredients, such as lemons and limes, as in Luke Holder’s Mackerel with Lemon Sherbet Dressing, and sharp fruits, such as rhubarb and gooseberries, go well together because they highlight the fish’s freshness and cut through its oiliness.
Mackerel is a gorgeous oily fish with striking iridescent skin and a flavorful, rich fishiness. Mackerel is revered by professional and home cooks alike for its distinct flavor, gorgeous presentation, and high content of omega-3 fatty acids, which are known to improve cognitive function. Despite the advantages, mackerel is frequently overlooked by consumers; it appears that we are turned off by its richness, fishiness, and oiliness, which are also its distinguishing characteristics. However, it can be a real treat with the right cooking and flavor combinations.
Quickly pan-frying the fillets is arguably the simplest method for preparing mackerel; just be sure to remove the pin bones first. Mackerel fillets cook quickly on the grill thanks to the high heat, which also makes the skin extremely crispy. Mackerel is a great fish for confiting, marinating, pickling, or curing because its robust flavor stands up to a variety of ingredients.
Although there are numerous ways to prepare mackerel, the most popular ones are baking, grilling, barbecuing, and pan-frying. Mackerel is great in pâté, rillettes, fishcakes and burgers. Make sure to purchase the freshest fish you can find that was caught on the day of consumption. Mackerel is also delicious raw in the form of a tartare or ceviche.
Geoffrey Smeddle’s Seared mackerel with chilli is a good example of how piquant flavors like chilli, horseradish, and capers go well with mackerel. James Sommerin’s dish, which pairs mackerel with white chocolate, beetroot, and horseradish, is an example of an avant-garde set of flavor combinations. Buttery or thick sauces should be avoided as they tend to overwhelm the fish.
Mackerel is a gorgeous, delicious, and healthy oily fish. Cook it whole on the grill, cut it into fillets for a weeknight quick fix, or puree the smoked varieties into a stunning pâté. Check out our collection of mackerel recipes and prepare something delicious, however you like it.
Make sure all the bones have been removed, especially those near the stomach cavity where, if you’re not careful, a few might still be there. These can be fished out with a sharp-pointed knife. Additionally, as seen in the photos above, cutting a thin line down the middle of the fillet’s meat side will help remove any bones that may be present there.
For many years, I spent my summer vacations in Cornwall in the South West of the United Kingdom. Every year, in the hopes of landing some delicious Atlantic mackerel, we would cast from the rocks using our feathers and floats.
The mackerel is a beautiful fish with camouflage coloring. It has a strong flavor, is oily, and is a nutrient-rich fish, making it a healthy fish to eat. It is also, more importantly, sustainable.
Both ways of filleting mackerel, from the tail to the head and vice versa, have been seen by me. But I believe that going from the head to the tail is the most typical approach. With a very sharp knife, make a side cut just behind the pectoral fin until you reach the backbone.
Because of the sharpness of the mackerel’s bite, you can tell the difference between a mackerel bite and a pollack bite, for instance. Without any prior notice, the float will vanish—a direct hit!
FAQ
What do you eat with mackerel fillets?
- Beetroot fritters and soured cream. …
- Creamy potato salad. …
- Honey roasted carrots. …
- Apple and radish salad. …
- Spicy tomato pasta. …
- Tomato and avocado salsa. …
- Toasted sourdough bread. …
- Pickled cucumber.
Are mackerel fillets ready to eat?
Smoked mackerel is delectable and healthy, and it comes prepared to eat with only a minimal amount of cooking needed, if desired. Many people believe that smoked mackerel is raw, but in reality, the smoke has cooked it and given it a flavor all its own.
How is mackerel best cooked?
Quickly pan-frying the fillets is arguably the simplest method for preparing mackerel; just be sure to remove the pin bones first. Mackerel fillets cook quickly on the grill thanks to the high heat, which also makes the skin extremely crispy.
Can you eat mackerel fillets from the tin?
Canned mackerel is a convenient and easy-to-prepare food. It can be consumed directly from the can or prepared using a variety of recipes.
