Falling for mackerel hook, line and sinker!
It’s National Fishing Month. An initiative with aims to encourage every family member to have a go at fishing. Urvashi Roe aka The Botanical Baker, recently visited Newlyn Fish market to get a better understanding of the British fishing industry & more confidence in preparing fish. Discover what she learnt and how she made this beautiful seared mackerel dish by Geoffrey Smeddle.
Blog post & photography for Great British Chefs by Urvashi Roe
I recently visited Newlyn Fish Market on a Cornish Seafood Safari trip with The Food and Travel Company. The trip was designed to help us get a better understanding of the British fishing industry and boost our confidence in preparing and cooking fish. It encompassed a tour of the market and auction by Andy Wheeler and Rob Wing from The Cornish Fish Producers Organisation.
He led us through all the different types of fish caught by the local fisherman which included ling, hake, monkfish, haddock, cod and mackerel. The latter was all but forgotten but there has been a massive increase in demand over the last few years, due to the cardiovascular health benefits of omega 3 fatty acids. These are contained with the oil which is carried within the tissues and belly cavity (as opposed to just the liver like with white fish). Rob explained that this is stable for 21 days after the fish has been caught making this one of the most versatile fish.
Mackerel sits in middle waters and is hook and line caught. We saw boats with several lines along the deck which simply go up and down catching the fish and then come in when the boxes are full. Each box is identified by boat, type of fish and method of fishing.
I must admit, before this Cornish Seafood Safari, I hadn’t ever prepared mackerel myself. That would involve cutting into a real, live…well…dead fish! Horrifying! For me, the smoked variety in a vacuum sealed pack or the odd barbequed fillet by hubby was as close as I got. I was therefore surprised to learn the basic steps were not that hard. Take a look at this video.
I know what you’re thinking. Taking the guts out was gruesome but when you’ve done it a few times, it not too bad! I’m now totally hooked on this versatile fish. I feel good about the way it’s caught, treated by fisherman and of course the protein and Omega 3 it contains adding so much value to my diet. But also because there’s so much you can do with it!
Curing – this is simply another name for preserving and you can do this by pickling in a vinegar or citrus based liquid. Pickling usually involves making a brine. You can add pretty much any type of herb or spice and experiment to your heart’s content. The beauty of using mackerel is that the thin fillet takes no time at all. This recipe for Pickled Mackerel with Buttermilk, Cucumber and Dill by Christoffer Hruskova is based on a Scandinavian method and takes just an hour to pickle the fish.
Another way to cure the fish is to ‘cook’ it in the acidic juices of citrus fruits as Luke Holder does in his Mackerel Confit, cucumber Tartare and Lemon Sherbet Dressing -
Mackerel is great for chargrilling or barbequing. When you prepare this fish, you can leave the fish whole and fill the cavity of the belly with all sorts of wonderful herbs or simply cook the fillets skin side down til they are charred. Paul Ainsworth does just this in his Barbecued Mackerel with Celeriac Mayonnaise.
Poaching or steaming is another super quick way to cook mackerel. The fillets are thin so it takes no time at all and you can even use the flesh to make a pate. Super easy and super healthy. Just like this one from Simon Hulstone
Finally and a technique that has become a weekly staple in our household is a quick pan fry. It takes a couple of minutes to sear the skin so if you get your fishmonger to do your fileting, a healthy meal with a light salad and slice of crusty bread will take literally 10 minutes. I made Seared Mackerel with Chilli, Cucumber, Spring Onion and Coriander by Geoffrey Smeddle and it was delicious!
Blog post & photography for Great British Chefs by Urvashi Roe
You can find more delicious mackerel recipes on Great British Chefs site.
