My local store has a great deal on whole fresh mackerel, but I don't know how to cook it. What is the best way to prepare the fish?

asked 20 Oct '09, 10:01

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Sallyj
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edited 03 Nov '09, 18:17

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Kris ♦♦
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Mackerel is an oily fish with a distinct flavor. It's often smoked. If you prefer the fresh fish, consider a simple preparation. Mackerel can stand failrly high or prolonged heat. It's a natural for broiling (fillets) and roasting (whole fish). To broil, just salt and pepper the fillets and broil until flaky. Keep an eye on it, though! To roast, oil and season the skin of a cleaned, whole fish and bake on a sheet at 350F until just fork-tender.

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answered 20 Oct '09, 21:32

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mplsfoodie
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Hmm - you need to know how to clean them. I hate that job. Here are some video lessons:

http://www.monkeysee.com/play/11651-mackerel-cleaning-the-fish

http://www.5min.com/Video/How-to-Clean-Mackerel-140348031

http://www.youtube.com/watch?v=bub-hVtUK_8

So you got rid of the bits you didn't want to eat. I presume you now have the body with the skin on and the innards discarded.

To cook it, the easy answer is to bake it in aluminum foil. The least likely way you can go wrong.

Open it up, dust with pepper and add some finely chopped onion, and a little fresh chopped broad leaf parsley or cilantro if you feel fancy. Close the fish. Take some foil, oil the surface. Any cooking oil you have to hand, rub it over with your finger. Make a parcel of the fish in the foil, throw it on a baking tray in a preheated oven, about 15 min at 360 deg F. If you forget about it, 20 min won't hurt.

Now remember that you forgot to make accompaniments, or sauce.

Mustard sauce goes great with mackerel.

You need, per fish,

3 oz Butter
2 level tablespoons Dijon mustard (or one well heaped spoonful)
2 teaspoons Lemon juice
` Tablespoon Dry white wine
1 teaspoon Sugar
a dash of Worcestershire Sauce

Put the butter in a microwave bowl and heat on full power for 40 seconds. Throw the mustard in the bowl, mix with a fork. Add the sugar, mix, then the lemon juice and wine, mix. Heat it in the microwave for one minute, add the Worcester sauce, mix Add pepper to taste.

That's the hard bits covered. Cook a couple of taters first.

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answered 21 Oct '09, 03:04

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klypos ♦♦
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Ingredients

* 3 lbs mackerel
* 2 tablespoons extra-virgin olive oil
* 2 tablespoons butter (not margarine)
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 2 tablespoons lemon juice
* 3 tablespoons finely cut fresh flat-leaf parsley
* 1 teaspoon granulated garlic powder
* 1 teaspoon onion powder or minced onion
* 1 dash paprika

Directions

  clean & split for broiling

  Preheat broiler to 450 degrees.

  Brush fish with olive oil on both sides.

  Place fish, skin side down, on a greased broiler rack, 2? below the heat.

  Broil 5 minutes, then turn the fish& broil the other side for 3 minutes.

  While the fish broils, melt the butter.

  Mix the melted butter with salt, pepper, lemon juice, garlic powder, onion powder,& parsley.

  Place the fish on a warmed serving platter,& pour the butter sauce over the fish.

  Sprinkle lightly with paprika& serve at once.

http://www.recipezaar.com/MACKEREL-Broiled-Boston-or-Atlantic-Mackerel-80206

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answered 15 Nov '09, 03:54

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UltravioletC...
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I just wound up deep frying in a wok.

Brine mackeral in dark soy or mushroom soy with smashed cilantro and smashed garlic 5 cloves for a couple hours.

Dredge: 2 cups cornstarch or flour 3 tbsp garlic powder 2 tbsp ground pepper 2 tbsp salt 1 tbsp cinnamon or 5 spice 1 tsp cayennne

  • sift dredge for best results or mix thoroughly *

Take makerel out of brine, season with pepper ( soys salty enough) Add mackerel to dredge covering it completely. Shake off excess. Add to hot oil filled wok - about 1 cup sunflower or veg. oil. Fry on each side for about 5 to 8 min or if your a pro spoon oil over opposite side. Take fish.out and drain on paper towel. Transfer to baking pan and bake in hot oven 450 c for 10 minutes. Remove.Add sqeezed lemon & cracked salt.

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answered 24 Jan '12, 20:35

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Asked: 20 Oct '09, 10:01

Seen: 53,701 times

Last updated: 24 Jan '12, 20:35

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