Mackerel, a nutrient-rich and flavourful fish, is a staple in many coastal cuisines around the world. Known for their striking, iridescent skin and robust taste, mackerel are commonly found in the North Atlantic and Mediterranean waters. The versatile fish is a favourite in countries like Japan, where it's often served grilled or as sashimi, and in Scandinavian regions, where it's enjoyed smoked or pickled. From the classic British dish of mackerel pâté to the spicy Korean gochujang mackerel stew, there are countless ways to prepare mackerel.
How can you tell mackerel is fresh?
To make sure that your mackerel is fresh, you should check its appearance and smell closely. Fresh mackerel should have bright, shiny, and slightly iridescent skin with a firm texture. The eyes should be clear and bulging, not sunken or cloudy. The gills should be a vibrant red or pink, not dull or brown, and the flesh should be moist and resilient to the touch, not dry or slimy. Additionally, fresh mackerel should have a clean, ocean-like smell; any strong, fishy, or sour odours are signs that the fish is past its prime.
How do you prepare mackerel for cooking?
Start by rinsing the fish under cold water to remove any residual scales or blood. If the mackerel hasn’t been gutted, make a shallow cut along the belly from the head to the tail, then remove the entrails and rinse the cavity thoroughly. Pat the fish dry with paper towels to ensure a crispy finish when cooking. Depending on your recipe, you can leave the mackerel whole, fillet it by cutting along the backbone and removing the bones, or portion it into steaks. For added flavour, you might marinate or season the fish with spices and oils before cooking.
How do you cook whole mackerel?
Cooking whole mackerel is surprisingly simple, with grilling and baking being the most popular techniques. For grilling, preheat your grill to medium-high heat and place the seasoned mackerel directly on the grates. Grill for about 4-5 minutes per side, ensuring a crispy skin and tender, juicy flesh. Grilling adds a smoky flavour and helps crisp up the skin. Alternatively, preheat your oven to 200°C, place the seasoned mackerel on a baking sheet, and roast for 20 minutes, turning halfway through. Baking is convenient and helps retain moisture in the fish. It’s particularly important to avoid overcooking mackerel, as it can make the flesh dry and tough.
Simple grilled mackerel recipe
Metric
Imperial
- 2 whole mackerel, about 300-400g each
- 2 tbsp of extra virgin olive oil
- 1 lemon, sliced
- 2 garlic cloves, minced
- salt and pepper to taste
- 1 handful of fresh parsley
Preheat your grill to medium-high heat. Rinse the mackerel under cold water and pat dry with paper towels. Season the inside of each fish with salt, pepper, and minced garlic. Place a few lemon slices and herbs inside each cavity
Brush the outside of the mackerel with olive oil and season with salt and pepper
Place the mackerel on the grill. Grill for about 4-5 minutes per side, or until the skin is crispy and the flesh flakes easily with a fork
Remove from the grill and serve
How do you store leftover mackerel?
To store leftover mackerel, first ensure it has cooled to room temperature after cooking. Place the mackerel in an airtight container or wrap it tightly in plastic wrap or aluminium foil to prevent it from drying out and to protect it from absorbing other odours in the fridge. Store in the refrigerator for 2-3 days. If you wish to keep it for a longer period, you can freeze the mackerel. Wrap it well in plastic wrap or aluminium foil, and then place in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. Frozen mackerel can last up to 2 months. To reheat, thaw it in the refrigerator overnight and then warm it up in the oven or on the stove.
Mackerel recipes
Whether grilled, smoked, or incorporated into other dishes such as traybakes or pasta, mackerel stands out for its versatility and rich flavour. At GBC we have a wide range of mackerel recipes for you to try out, such as Monica Shaw’s Grilled mackerel with beetroot and new potato salad or Selin Kiazim’s Grilled mackerel with cardamom-glazed beetroot and a verjus apple dressing.
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