Discussion
I've been out in a charter boat off Whitby today and I was lucky enough to return with a bit of a catch! I've got 4 whole mackerel, 2 whiting, a cod (filleted) and a fillet off the biggest ling you've ever seen!
I'm not really a fish man, so I'm looking for some advice on what to do with it all, I was thinking of filleting 2 of the mackerel and using them for breakfast with eggs, and then maybe trying to make a pate/creamed mackerel something or other with the other two?
The only thought I had for all the white fish was a fish pie, but that seems a little boring, can anyone offer some ideas?
Thanks!
I'm not really a fish man, so I'm looking for some advice on what to do with it all, I was thinking of filleting 2 of the mackerel and using them for breakfast with eggs, and then maybe trying to make a pate/creamed mackerel something or other with the other two?
The only thought I had for all the white fish was a fish pie, but that seems a little boring, can anyone offer some ideas?
Thanks!
Freeze the white fish and use it for a fish pie - properly fresh mackerel is where it's at, and a rare treat in the UK.
I'd simply BBQ these whole as is. Cut some slashes into the side, sprinkle with sea salt inside and out, and BBQ over charcoal using a fish grill.
Squeeze of lemon over before serving.
I'd simply BBQ these whole as is. Cut some slashes into the side, sprinkle with sea salt inside and out, and BBQ over charcoal using a fish grill.
Squeeze of lemon over before serving.
Why treat Ling as a pie fish? Ling is a member of the cod family so can be used in exactly the same way as Cod.
You don't need a BBQ for Mackerel wrap it in foil in the oven with sprig of fennel, few slithers of onion, sprinkle of chilly flakes if you like & a squeeze of lemon, or you could just dust in seasoned flour and shallow fry.
Personally would not eat it for breakfast, I find it a little too rich (read oily) first thing in the morning IMHO.
You don't need a BBQ for Mackerel wrap it in foil in the oven with sprig of fennel, few slithers of onion, sprinkle of chilly flakes if you like & a squeeze of lemon, or you could just dust in seasoned flour and shallow fry.
Personally would not eat it for breakfast, I find it a little too rich (read oily) first thing in the morning IMHO.
2nd night of freebie mackerel for me - the season is coming to an end over here though, which is a shame, as they are tasty little buggers.
IMO - fillet them straight away (no need to gut mackerel if you do it right) 3 minutes skin side down in a nearly dry pan, 1 minute on the fish side. Plenty of salt, black pepper and lemon juice - nothing else needed.
IMO - fillet them straight away (no need to gut mackerel if you do it right) 3 minutes skin side down in a nearly dry pan, 1 minute on the fish side. Plenty of salt, black pepper and lemon juice - nothing else needed.
Mobile Chicane said:
Hot grill (windows open as it will stink the house out). Enjoy
Just done this for brekkie with poached eggs, I think I'm now a Mackerel convert!HarryW said:
Mackerel as an oily fish really should be gutted straight away and eaten fresh, less than 24hrs old is best.
We had an hour or so to spare on the way back in on the boat so we gutted everything and put everything over ice.Paddy_N_Murphy said:
O/T - who / how did you go fishing ? I have done it out of Hartlepool, but Whitby could be fun too !
I've never gone from the 'pool but we have used the same guy from Whitby for 3 years running now and I'd thoroughly recommend him, I'll PM you across a link to his website.I'll try and get some pictures of whatever I manage to create with the other 2 mackerel and also the pie.
TomE said:
I've been out in a charter boat off Whitby today and I was lucky enough to return with a bit of a catch! I've got 4 whole mackerel, 2 whiting, a cod (filleted) and a fillet off the biggest ling you've ever seen!
I'm not really a fish man, so I'm looking for some advice on what to do with it all, I was thinking of filleting 2 of the mackerel and using them for breakfast with eggs, and then maybe trying to make a pate/creamed mackerel something or other with the other two?
The only thought I had for all the white fish was a fish pie, but that seems a little boring, can anyone offer some ideas?
Thanks!
What boat was it ?I'm not really a fish man, so I'm looking for some advice on what to do with it all, I was thinking of filleting 2 of the mackerel and using them for breakfast with eggs, and then maybe trying to make a pate/creamed mackerel something or other with the other two?
The only thought I had for all the white fish was a fish pie, but that seems a little boring, can anyone offer some ideas?
Thanks!
Parsnip said:
2nd night of freebie mackerel for me - the season is coming to an end over here though, which is a shame, as they are tasty little buggers.
Fantastic, aren't they? I lived on the seafront for a while when I was a student, and used to watch the beach from my window for shoals arriving. Out with the spinning rod, knock a couple on the head and then straight under the grill. A friend of mine said he didn't like fish - he tried them and liked them, said that they didn't taste like fish. The only problem is that eating them properly fresh pretty much ruins "fresh" mackerel from the shop, so quickly do they deteriorate.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff