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Ways to cook Mackerel.
Mackerel are very
versatile and can just be fried or grilled but below are some different recipes
for cooking Mackerel.
Mackerel Parcels
Ingredients
4
Mackerels,2 oz butter,pinch of garlic salt,1 small onion grated or chopped,an
orange cut into chunks,grated rind and juice of 1 orange,salt and pepper to
taste,few sprigs of parsley.
Preparation
After heading,gutting and
cleaning fish season with salt and pepper.Then mix butter until soft add the
orange rind and juice mixing until smooth.Add the garlic salt and onion mixing
well.Divide this into 4 portions and place inside each mackerel.Place each fish
on a large piece of greased foil and fold and crimp edges together to form a
parcel over each fish making sure no juices can escape.Place the parcels on a
baking tin or casserole dish and bake for 30 minutes in a preheated oven.When
cooked open parcels and decorate with orange pieces and parsley. Serve hot or
cold.
Honeyed Mackerel
Ingredients
2 X 1 lb
Mackerel cleaned headed etc,1 carrott , 1 stick of celery and 2inch piece of
ginger all cut into matchstick size strips,2 Tablespoons honey,1 Tablespoon
white wine vinegar,1 Tablespoon soya sauce.Salt and pepper
Preparation
Put the 2 Mackerel on a large
piece of greased baking foil.Brush the fish with the honey the put the celery,
carrott and ginger strips on the fish.Pour over the vinegar and soya sauce and
season with salt and pepper.Fold the foil over to make a watertight parcel as in
above recipe then place in dish or on baking tray in a preheated oven for 30
mins.
Soused Mackerel
Ingredients
A Mackerel per person cleaned
etc.and an equal amount of vinegar and water to cover them.Then for every 2 FISH
use 2 cloves,1 sliced small onion,1 bay leaf,6 peppercorns,1teaspoon salt.
Preparation
Roll the fish from head to tail
and wedge together so that they don't unroll into a deep oven proof dish(if only
using a couple of fish in a large dish pierce rolled fish with a cocktail stick
to hold together).Half fill dish with vinegar then fill up with water to cover
the fish,put all the above ingredients in and cover.Bake for an hour on a
moderate heat.Leave the fish to cool in the liquid then tuck in.
Smoking Mackerel
Preparation
Head gut clean fish etc.Make a
brine solution roughly 8 pints water to 2 and half pounds salt.This solution
will do about 8 fish so cut or add solution to suit your needs.Add to the brine
any spices you like say dill,bay leaves garlice etc.Soak the fish from 30 mins
to 4 hours the larger the longer.Hang the fish to dry for 30 mins Now make a
simple smokery.Get an old metal bucket or watering can with holes in and place
some BBQ Charcoal in it and light it.Then cover the bucket with an oil drum or a
barrel or a solid chest etc open at top and bottom.Raise the drum on 2 bricks or
slabs for air flow.Hang the fish on hooks across the top of the drum.When the
coals are smouldering so that there is no taste of paraffin from the fire
lighters sprinkle on the coals oak chippings, sawdust etc.You can use different
woods (not pine)as you can use different brine solutions it all depends on your
taste.Now cover the whole contraption with a blanket.tarpaulin etc and just
leave the fish to smoke away until golden.
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