View Full Version : Cooking Mackerel
I cook mine on a hot plate wrapped in tin foil with morrison's fish herbs all over it, bloody lovely!!
fishing_fanatic
12-09-2006, 16:34
I simply place them on foil with holes punched in it and then cook them on the barbie. Absolutely brilliant why spoil the taste with herbs.
solehunter
12-09-2006, 16:41
Try pan frying with a bay leaf in with it!!
Catch macks, take off the two fillets and boil in sea water. almost instant food and lovely......
www.kentcharterfishing.com
lewis888
12-09-2006, 17:10
I fillet them and batter the fillets, absolutely perfect. Or cover them in black pepper and smoke them. By far my favourite fish to eat :D
crazyplums
12-09-2006, 17:59
take off whole fillets, season, wrap in newspaper, 2mins in microwave, one loely pair f steamed fillets, cooked perfectly ! 4 mins from rod to stomach on E'boure pier !
Jamie Donnelly
12-09-2006, 18:21
battered, fresh on the barbie... anyway
I LOVE MACKEREL!! :D :D
JD
sallysludgebucket
12-09-2006, 20:13
take off whole fillets, season, wrap in newspaper, 2mins in microwave, one loely pair f steamed fillets, cooked perfectly ! 4 mins from rod to stomach on E'boure pier !
I thought I took to much gear when I went fishing, but you takes a microwave matey ? Hats off to ya ! LOL
sallysludgebucket
12-09-2006, 20:18
My fav way of cooking macky is probably one of the most basic, light a fire on the beach and find a dry slate ( to be on the safe side I do infact gather a couple up when I see them on route ) or flat stone, but slate is better. Put the slate on top of a couple of smaller stones with a big one at the back so it is over hanging the heat. Cut two fillets, holding onto the tail and working upto the head, then locate the line of little bones running down the middle of the fillet and cut a v shape with two cuts to remove the bones and a slither of the flesh and wang away.
Slap the fillets skin side down, its done when the top of the fillet changes colour and just flick off into some crusty bread leaving all the skin on the slate ! Sorted.
Oh I forgot to add one very important point, do not ever put wet rocks or slate on a fire, even if they are on the shore they will have a % of moisture in them. Put them on a fire and you have a bomb ! Stoned mackerel rather than stone baked ! LOL
Cut into Goujons, coated in Cajun spices and quick fried in a frying pan. Just finished eating some we caught a couple of hours ago, Fantastic!
Cut into Goujons, coated in Cajun spices and quick fried in a frying pan. Just finished eating some we caught a couple of hours ago, Fantastic!
Sounds like my favourite Blackened Mackeral - superb. Nearly as good is smoked mackeral. Recipes here
http://www.boat-angling.co.uk/9.html
plus others too.
Mix a small bit of English mustard into a good olive oil, maybe a touch a basil, slash the sides of the mackeral, brush mixture all over, wrap in foil and then either pop in the oven or cook on the bbq.
As long as you only use a small amount of mustard you will not taste it but it really does bring out the full flavour of the mackeral.
pestguard1
13-09-2006, 08:50
Mackerel lightly salted and pepper ....wrap in tin foil ............place in oven for 20 min .................................lovely .
-stevie-
15-09-2006, 00:40
take off whole fillets, season, wrap in newspaper, 2mins in microwave, one loely pair f steamed fillets, cooked perfectly ! 4 mins from rod to stomach on E'boure pier !
I prefer them done in the microwave than oven, they don't dry out the same. Just gutted and headed, bit of butter, salt, pepper and vinegar or onion. I wrap them in slightly damp newspaper. 3 mins one side, 2 the other. You need to wrap them up as they're like beans, explode a bit and leave a hell of a mess.
If you try them in the microwave remember DON'T use tin foil. Can't put metal in a microwave.
American Style
Get a cast iron pan really hot whilst you fillet the mack. Place in hot pan with the skin side down, add a couple of tablespoons of mayonaise to each fillet and freshly ground black pepper and a bit of fresh garlic. Cover the pan after adding the bits and take off the heat.
Let it stand for 5 min or so and the mayo pepper garlic and oil from the mack make a sauce.
Wife loves it, can't tell you from personal experience a I am allergic to all fish and sea food.:blink:
fill the fish with garlic butter wrapped in tinfoil whack it on the bbq cant beat it
why cook it! thin sliver dipped in soy sourc with a dab of wasabi!!!
and down the hatch
flattiefanatic
16-09-2006, 22:56
why cook it! thin sliver dipped in soy sourc with a dab of wasabi!!!
and down the hatch
Mate...with the worms that were in the Mack I caught this summer, I'd be cooking it lol:yucky:
Had a few mackerel the other week and gave some of the recipes a try. Mackerel with garlic butter is lush!
frostman
21-06-2007, 13:00
Head, Tail and gut mackeral, clean thoroughly. Pint of vinegar or enough to soak mackeral in, 1 large chopped onion and a few pepper corns, then put it all in a pyrex dish and into oven at around 180 for 30 mins, take out they are excellent eaten hot or cold.
frostman
Fillet them coat in Black Pepper, then put in smoker for 5-6 mins mmmmm bloody lovely when eaten hot
blueskip
30-06-2007, 11:37
Knock one on the head, remove a couple of fillets, put it straight into the pan (after washing the blood off), fry for a minute either side, then serve with a slice of buttered brown bread.:yeah:
Then repeat the operation because Paid4 pinched the first one:nonono:
blueskip
crazyplums
30-06-2007, 11:58
take off whole fillets, season, wrap in newspaper, 2mins in microwave, one loely pair f steamed fillets, cooked perfectly ! 4 mins from rod to stomach on E'boure pier !
I thought I took to much gear when I went fishing, but you takes a microwave matey ? Hats off to ya ! LOL
lol, only just seen this reply, i feel i should mention that there's a tackle shop on the pier, which has a microwave in the back !
when Team extreme go, we take the whole kitchen and living room, stove, tv, settee, Chris kindly brings it all along, wrapped up in a nice camper body !!
scratcher
01-07-2007, 10:16
Went to a posh restaraunt last year and had fish pie, which turned out to be mackeral fillets cooked in a lemon and dill sauce under a mash topping. When it came i thought s**t all that money for some mackeral - but it was really good.
Since then ive cooked the same for my kids and they love it too, its really easy to make just whisk a spoonfull of flour into half a pint of milk as you heat it up until it thickens, add salt pepper lemon juice and dill to taste.
I precook the mackeral fillets on a griddle which makes it easy to remove the skin and any residual bones. You could cook them from scratch but my kids dont like bones!
Layer them in a pyrex dish covering with the sauce as you go. top off with mash and into the oven to brown off the mash.
Works best if you've got plenty of mackeral, a dozen makes a pie that feeds 5 well.
salmonking
01-07-2007, 15:42
Mate...with the worms that were in the Mack I caught this summer, I'd be cooking it lol:yucky:
thats enough to put you off eating fish full stop!!!!
50/50 vinegar and water....clean and remove heads n tails...pop into a pot with enough to give about a half inch of water/vinegar mix in the pot....bring to the boil and simmer GENTLY for 10 mins....gives em a lovely flavour and firm flesh....salt to taste or add before in the mix.
andrewbrogar
06-07-2007, 07:58
1 t/s paprika
1 crushed clove garlic
1 1/4 t/s kayan
1 tb/s ex vir oil
slash mackies both sides marinate 1/2 hr
grill 3mins each side
Sevre with side salad.:notworthy:notworthy
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