Mackerel Fishing - Part 2

So, you’ve caught some mackerel – well done!  It may be just one or maybe half a dozen or so.  The first job, which I do while still outside, is gutting the fish and, unless you want to keep the fish whole, take the head off too.  These bits can be thrown back into the sea for some passing creature to enjoy.

Beautiful, freshly caught mackerel

If you want to grill your fish whole that’s it!  Just light the BBQ and cook carefully perhaps adding some fresh herbs, lemon and butter - absolutely delicious.

Mackerel cooking on a ‘Plancha’

Maybe you’ve decided to fillet the fish. Once back in the kitchen, or if it’s a nice day, do stay outside for this. Carefully slide the knife along the backbone to get the first fillet off.  Have a look at this video but really practice makes perfect.

The fillets are delicious with a light dusting of seasoned flour, adding breadcrumbs if desired, quickly pan fried and served with lemon.

Mackerel pan fried in seasoned flour and breadcrumbs

If you have a wee smoker you can light the fire, put the fillets on the grid and wait for twenty minutes of so.  The flesh can be flaked directly onto some thin toast for a perfect nibble to go with a glass of chilled wine in the evening . 

A small smoker - perfect for mackerel!

Of course you can combine the smoked flesh with cream cheese, lemon juice and horseradish to make a delicate smoked mackerel pate. 

Another option is to use the flesh to make fishcakes.  First, mash some potato in a bowl; add lemon zest, fresh parsley and mint and some finely chopped cornichons and capers plus a good grind of black peeper.  Mash everything together keeping the mixture as dry as possible before adding a little (maybe half) beaten egg.  Now flake the smoked mackerel into the mix and form the fishcakes.  They can be pan fried as they are.

Smoked mackerel fillets

You could have a nibble, starter and main from your catch!  Bon appetit!