Pickling food sous vide is particularly good as the flavour of the pickle is much more quickly absorbed by the food and the quantity of pickle liquid needed is much less than in conventional methods. You don't actually need to use a water bath – instead, it's the power of vacuum-sealing which allows the pickling liquid to force itself into whatever you're looking to pickle, reducing waiting time massively. Mackerel lends itself particularly well to pickling as the flavour of the fish is strong enough to stand up to that of the vinegar and any other complementary flavours that may be added.

If you prefer the fish to be pickled further, leave it in the bag longer.

The pickle can be flavoured with various herbs and spices, such as coriander seeds, peppercorns, garlic, bay leaf and thyme. You could also try adding a little horseradish or chilli to the pickle for a bit of a kick.

To add colour to the fish, substitute the water for beetroot juice.

Christoffer Hruskova serves Pickled mackerel with buttermilk snow, cucumber and dill and Tom Aikens’ serves Marinated mackerel with beetroot, hazelnuts and horseradish.