Roast Mackerel

[Nige1]

Caught loads of mackerel over the summer that I froze. Have found that if you roast them in the oven at Gas mark 5 for 15 minutes or so stood on a wire rack (headed and gutted of course) then they are delicious. I just have them with buttered new potatoes (off the allotment) with chopped mint and parsley and a veg like leeks (again off the allotment). Really easy, and tasty, meal ready in about 15-20 minutes including prepatation.

[hairy beast]

try coating mackerel fillets in oatmeal, shallow fry in a little oil, the oil goes into the oatmeal and goes crispy. Or simply bread crumbs or flour. Love mackerel, can eat it morning, noon and night. Kids love it too, as long as its skinned and boned. Sons dog has taken a liking to it as well.

[Nige1]

Thats funny as our dog likes them too.

[woodsy]

very good for white hair dogs.

[hairy beast]

now i know why my hair is white, tooooooooo much mackerel

[Danforth]

Knew a gamekeeper who used to feed his dogs with mackerel, he reckoned that it gave a nice sheen to their coat.

[Robski]

used to feed my show dogs on ... huss, dog fish, mackie... sardine and tuna oil ( from the cans).makes the coat look like you had shined up with boot polish.looked fantastic

[Robski]

caught loads of mackie last year and put 50 in my bait freezer and had the bottom of the food freezer covered was awsome... we found a great way of oven baking them...
Take an oven tray wipe with olive oil, lay mackie down in tray tight together and season- we used salt pepper and basil, peel lots of garlic and place in spaces around tray. take plenty of tomatos ones with plenty of flavour ( we had a glut from the alotment so used several types) halve and quater the tomatos then stuff into all the gaps in try until is fully packed,slice a few toms and layer accross the top season again and poke some basil leaves around. drizle olive oil over top- not too much. place in a realy low oven and leave for couple of hours (seriously) the tomatos start to dry out like sun dried and crisp a little ( not burn) the juices drip through the fish and caramelise sweetening the flesh and skin. the tomato adds a contrast to the oil of the fish and cuts through perfectly. the flesh stays moist because of the tomato too.
eat with fresh crusty bread no need for anything else unless you want quick side salad. My kids loved it the thing they loved the most was getting a piece of bread and mopping the juice at the bottom of the pan. we had this through the summer and right through the autumn.... sat round kitchen table with tray in middle and bottle of wine..... can't fault it

[John Mason]

Also very good accompanied with hot buttered pitta bread stuffed with a green salad that's had loads of vinaigrette (right spelling?) poured over it!

One of the best eating fish in our seas IMO!

Cheers - John

[geffaz]

since i found the trick of running your thumb down the spine to remove all bones
ive become a macky fanatic! so much you can do to the little blighters!
best for me is, flour dip and shallow fried until crisp, pick it up by its tail and munch the bugger!