Cooking Mackerel

[PigletJohn]

Is this the right place to ask?

Has been cheap locally so I have stocked up. I am near the sea. Quite big, whole fish, I put them individually in the freezer.

Cooking ideas please? Not keen on much sauce, or fish pie. With white fish I usually poach in stock but this is stronger and oilier like a giant pilchard.

we have bbqed smoked mack fillets before and they are lovely

It's nice marinated in teryaki sauce and pan fried. It's also nice coated in oatmeal and lemon zest. There are a few nice oatmeal coated mackerel recipes if you look on Google.

It's nice marinated in teryaki sauce and pan fried. It's also nice coated in oatmeal and lemon zest. There are a few nice oatmeal coated mackerel recipes if you look on Google.

If you have smoked mackerel it's nice hot in a roll with horseradish or sweet chilli. I also had some today just heated for 5 mins in the oven an put in a wrap with wasabi, watercress and beetroot.

I might barbie them. They are fresh not smoked, and whole not fillets. What would I do, just brush with oil? Do I split them open (they are gutted)? How long?

They look too big to fry unless I cut them up (the outside wouild be overdone). Probably weigh about a pound each.

I have done smoked fillets before but never whole wet mackerel. If they are going to be cheap this year I might do them again.

After cooking, how do you get rid of the smell? We love them but can't bear living with the smell afterwards. No B-B-Q -flat dwellers.

I'm afraid I don' t know how to get rid of the smell, apart from spraying neutradol all over the place and opening all the windows!

I think you can BBQ them whole. I would split them so you can gently open them with the fish slice and see if they are opaque. I don't actually know how long though. You can probably find out on Google. Could be an idea to weigh them and then look it up. I reckon about 6 mins each side?

Oh, here you go...

www.timesonline.co.uk/tol/life_and_style/food_and_drink/gordon_ramsay/article690255.ece

www.bbcgoodfood.com/recipes/4465/barbecued-mackerel-with-ginger-chilli-and-lime-dri

God, how lovely.
I owuld be feasting on them grilled on the bbvq.

We just cook them whole, either on a griddle, or in a pan. They won't need long, apparently we all eat fish which is overcooked (says dp, who likes his fish still flopping round wildly on his plate making a last bid for freedom)