how to cook fresh mackerel?????

nuttybabe

oh wow, loads of ideas. thanks. will check out that thread, i did look but couldnt find anything.

I do like the pate idea as I could cook it then have it for a few days on toast.

And we did get given it for the bbq but by the time he gave it to us i had already cooked something else as weather turned a bit cold.

thanks again.

Pink.

Hi nuttybabe,

If you like the idea of pate then cook the mackerel (barbeque if possible as it gives it a lovely smokey taste) then use a blender (stick one will do) to blitz it with some cream cheese and lots of black pepper and lemon juice. Delicous spread on hot buttery toast.

Pink

nuttybabe

Thanks Pink. I have all that in. will do it tomorrow. Probably not on bbq though (but its gas anyway so not a real one!! :P)

Dazi

my ex ex OH used to go mackeral fishing then gut them in our bathroom :eek: I always did soused mackeral, lovely, didn't know anyother way of cooking them then! used to have to invite loads of friends round as didn't know about freezing stuff in those days either, was young and foolish lol

nuttybabe

whats soused mackeral?

LandyAndy

nuttybabe wrote: »

oh wow, loads of ideas. thanks. will check out that thread, i did look but couldnt find anything.

I do like the pate idea as I could cook it then have it for a few days on toast.

And we did get given it for the bbq but by the time he gave it to us i had already cooked something else as weather turned a bit cold.

thanks again.

When I make smoked mackerel pate (often;)) I add a small amount (teaspoon to 300g philidelphia) of horseradish sauce and a slightly larger amount of butter. It just lifts the flavour.

Dazi

baked in vinegar
http://www.brightonmarina-seafishing.co.uk/mackerel%20recipes.htm

although I don't remember faffing about, think someone told me you do it in vinegar, so thats what I did tasted fine

nuttybabe

Thanks again for all your suggestions.

I made a pate. I lightly fried it on both sides in a very small amount of oil. Then flaked it and got bones out. I then blended it with salt, pepper, horseraddish and philly. But i only had a small amount of philly so put a big squeeze of tom puree in it. Just had some on toast and its is very very nice.

So thanks again everyone, thats my lunch sorted for the week!!

rhosynbach

hi the pate idea sounds nice i am going to try that tomorrow boys have been fishing and i have 60 mackeral in my freezer for winter
did try serving with rhubarb my 16 year old son who loves fish and rhubarb was gutted he said i took his 2 favourite foods and ruined them for him so i will not be trying that again. maybe the pate will go down better..

kateandpete

Mackerel is lovely with a little pesto rubbed over it then baked /grilled or bbq'd