Cooking Mackerel

**Bagstar** · 12-09-2006, 16:00

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!!

**excel** · 12-09-2006, 16:45

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

**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!!

JD

**sallysludgebucket** · 12-09-2006, 20:13

Originally Posted by crazyplums

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