Recommendations of Mackerel

Sean Inglis so bravely stated:

Quoted message said:

Any advice on easy ways to cook mackerel?

We have 3 or 4 whole mackerel, gutted and cleaned up, and they are about
to be kicked out of the freezer (building work).

Is it enough to wrap them in foil and bake them for a bit? I tried
skinning them first and it was a fiddly and unpleasant task, at least with
my poor quality knives.

First, mackerel don't need to be skinned. You can remove a thin
transparent layer which holds much of the fishy flavor by wiping it with
a bit of vinegar, wait 30 seconds and peal off the layer. The colors
stay with the fish.

We used to split them down the middle from dorsal to gut to butterfly
them. From there you can use a glass dish or place in foil if you're
grilling them and cover with slices of onion rings and stewed tomatoes.

Bake about 30 mins. or until done.

We can them in a pressure cooker with a bit of salt and a bay leaf
added. Then do the same as above, but now the bones are soft and
entirely edible. We go one step further and use the juices from the jar
as part of the liquid for a batch of rice over which we ladle a couple
of fish w/tomatoes & onions. Delicious.

And then there is Saba ;-)

--
You can lead a horse to water, but you can't hold his head under 'til
the bubbles stop.
-

Quoted message said:

<<XX>:> Buddy

Buddy said:

Sean Inglis so bravely stated:

Quoted message said:

Any advice on easy ways to cook mackerel?

We have 3 or 4 whole mackerel, gutted and cleaned up, and they are about
to be kicked out of the freezer (building work).

Is it enough to wrap them in foil and bake them for a bit? I tried
skinning them first and it was a fiddly and unpleasant task, at least with
my poor quality knives.

First, mackerel don't need to be skinned. You can remove a thin
transparent layer which holds much of the fishy flavor by wiping it with
a bit of vinegar, wait 30 seconds and peal off the layer. The colors
stay with the fish.

We used to split them down the middle from dorsal to gut to butterfly
them. From there you can use a glass dish or place in foil if you're
grilling them and cover with slices of onion rings and stewed tomatoes.

Bake about 30 mins. or until done.

We can them in a pressure cooker with a bit of salt and a bay leaf
added. Then do the same as above, but now the bones are soft and
entirely edible. We go one step further and use the juices from the jar
as part of the liquid for a batch of rice over which we ladle a couple
of fish w/tomatoes & onions. Delicious.

And then there is Saba ;-)

In the end we went for a bit of olive oil, wrapped in foil and baked for
about 20 mins. But I'll certainly be trying your suggestions, thanks :-)

Sean Inglis said:

Any advice on easy ways to cook mackerel?

We have 3 or 4 whole mackerel, gutted and cleaned up, and they are about
to be kicked out of the freezer (building work).

Is it enough to wrap them in foil and bake them for a bit? I tried
skinning them first and it was a fiddly and unpleasant task, at least with
my poor quality knives.

A few months ago we had mackerel steaks with a lemon butter sauce. It was
surprisingly good.