Mackerel is an oily fish best eaten fresh. It is characterised by its bright skin see below and the colours which may be green or blue should be visible. The eyes also should be very clear if the skin looks at and the eyes on bright then the fish is old
Because mackerel is found all over the world, in both tropical and cold waters virtually every cuisine is a method of cooking mackerel. One of the best curries I ever ate was a Goan mackerel curry. Since then I have eaten it in Japanese and Korean restaurants and one of my favourite ways of eating it is simply with a plum sauce and spring greens. The recipe is below
you can cook mackerel in a variety of ways, it can be cooked whole which is generally my preference. However, I do understand people who freak out when they find fish has a head on it. You can always ask your fishmonger to fillet it for you!They are pretty easy to fillet yourself with a sharp knife.
I generally either steam the fish or I grill it or sometimes pan fry just with two drops of sesame oil. It is an oily fish does not need to be drowned in olive oil. The plum sauce may sound overly complicated. If you can’t get Japanese plums by plums in natural juices. The balance should be between salty and sweet flavours. If you can’t find rice vinegar then use a simple white wine vinegar. You toast the sesame seeds by putting them in a dry pan for about 40 seconds until they turn brown.
Chinese style mackerel with plum sauce
2 preserved plums in vinegar (umeboshi)
2 Tablespoons rice vinegar
1 Tablespoon toasted sesame seeds
Soy sauce to taste
Pit the plums and mash them. Combine with the rice vinegar and soy sauce, sweeten with honey or sugar if necessary. Slice the cucumber Add the plum sauce and sprinkle the toasted sesame seeds over the top.Grill the mackerel fillets skin side first and then turn over when they are crispy.
Baked Mackerel with Vine Tomatoes
This is a more robust way of serving mackerel. Now when I lived in Spain in Andalucia for very nearly 30 years. The Spanish mackerel is not as meaty or as oily as its British counterpart and consequently it didn’t stand up as well to serving on its own grilled. However, this method I used to cook it was fabulous especially when served with last night’s roast vegetables.
4 Mackerel Fillets
Juice of 1 lemon
2 large handfuls of orange thyme
4 cloves of garlic, finely chopped
1/4 loaf of ciabatta bread, torn
1 red onion, finely sliced
250g of cherry tomatoes
150g of sundried tomatoes
1 tablespoon of aged balsamic vinegar
2 tablespoons of extra virgin olive oil
1 clove of garlic, finely chopped
A good handful of basil, roughly chopped
Preheat the oven to 200 degrees celsius.
Put the bread chunks in the roasting tray and drizzle with a generous drizzle of olive oil. Season with sea salt and ground black pepper and then place in the oven until toasted and golden for about 10 minutes.
In a large bowl whisk together the vinegar, olive oil, orange thyme and garlic and then add the onion, cherry tomatoes, sunblush tomatoes, toasted bread and toss until completely coated.
Place the mackerel on a plate and drizzle with a little olive oil, a squeeze of lemon juice and sprinkle with sea salt, black pepper and a handful of lemon thyme and oregano.Grill or fry for three minutes on each side. Add the tomato ingredients and serve with last night’s roasted vegetables.
Good Reasons Why Diabetics Should Eat Mackerel
Mackerel is packed with good healthy fats. It is tasty and filling and best of all it takes lots of other very pungent flavours such as the Japanese wasabi paste or horseradish. This makes it a great supper just horseradish and grill mackerel or even smoked mackerel. Other benefits of eating mackerel is the fact it cooks very quickly in five minutes it is cooked.