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You’re supposed to eat one portion of oily fish a week – this month, make it mackerel
K
12
een anglers often use mackerel to catch bigger
fish – everything from bass to turbot and even
shark. This tells us sharks clearly have good taste as
mackerel is one of the finest fish in the sea. But unlike
other fine fish, such as Dover sole and turbot, mackerel
is cheap to buy. And it goes with a variety of flavours.
And it’s incredibly good for you. What’s not to like?
Well, if it’s not really fresh, there’s plenty to put you
off. Fresh mackerel should be one of the best looking
fishes on the slab, with a shiny silver belly and bright
bluey-greenish stripes on its back. But when it’s more
than two days old, the eyes lose their sparkle (if the
head is still on) and the skin looks dull – it will also
have a fishy aroma when it should just smell of the sea.
Freshly caught mackerel is the tastiest, and April is
when we can enjoy the first mackerel of the season on
the Dorset coast. If you can get it this fresh, there’s
little you need do except gut it, stuff its belly with
herbs, drizzle with olive oil and a squeeze of lemon,
grill until the skin is charred and the firm, rich meat
is cooked through. From port to plate in around 10
minutes (if you live right next to the coast, that is).
If you want your fish to last a little longer, you can
smoke it yourself (you need a container, some sawdust
and a heat source) or buy smoked mackerel ready to
flake and throw into an omelette, kedgeree, or mix
with horseradish mayonnaise for a top notch sandwich.
If you can get it, a favourite of ours is harissa flavoured
smoked fish – you won’t need to mix it with anything.
Talking of spice, mackerel is a robust fish that can
stand up to strong flavours, whether it’s the more
aromatic Thai-style flavours such as lemongrass, ginger
and fish sauce, or spices associated with Indian cooking
like turmeric and chilli powder. The Indonesian rice
dish nasi goreng is also great with mackerel.
As well as spice, try some sharpness to cut through
the oily fish. You can serve fried fillets with roasted
rhubarb or, later in the year, you can try gooseberry
sauce. Mackerel is also good with horseradish, and
beetroot, and can be eaten raw as sashimi or in sushi.
Like all oily fish, it has high levels of omega-3, which
is good for the heart and brain. It’s firm, meaty flesh is
even better for your taste buds.
Try this pork free take on a pub snack favourite
Smoked Mackerel Scotch Eg g (makes t wo)
b y Ma rk Machin of Samways
Ingredients Method
1 pack smoked mackerel skinned
(160g)
2 eggs, hard boiled and peeled
1 egg beaten
A little cream
Flour
Fine sourdough breadcrumbs
1 tbsp English mustard
50g capers
Mouth-watering mackerel
A delicious catch
Mackerel goes very well with the
earthy sweet flavour of beetroot.
The torpedo-like mackerel should
have a shiny body when you buy it
from the fishmonger.
www.menu-dorset.co.uk
1. Place the mackerel in a food
processor and mix almost to a
fine paste. Add the mustard and
capers. You may need a spoonful
of cream to loosen the mixture and
make it easier to mould.
2. Gently form the mix around the
hard boiled eggs and breadcrumb
in this order: roll in flour, then the
beaten egg, then the breadcrumbs.
Repeat the last two steps for a
really good seal.
3. Deep fry in virgin groundnut
oil at 165°C and enjoy with your
favourite dipping sauce – we love
tomato salsa.
Mackerel is one of the best fishes
you can eat on the barbecue.