What to do with freshly caught Atlantic Mackerel?
My Japanese neighbor went fishing today from Sheepshead Bay in Brooklyn. And lucky me, he has given me some of the catch - nine fish. Going to try and cut up one into sashimi tonight, but for the other eight, any ideas? These are whole fish, too, something I haven't worked with before, and they are pretty small - probably no longer than 12 inches each.
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Sorry for not replying sooner to these responses - I am new to this site and thought I'd get emailed when there were responses. But it was lovely to check in here again and see all of these great ideas.
The fish were very small - no more than 10- 12 inches, so filleting took about an hour for the lot of them. Made one fish into sashimi - which were amazing. And the rest, well, the fillets were so tiny in the end - no more than four inches long, which I pan fried with salt and pepper. I really want to try the miso paste next time. Served with rice and a salad.
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I'm SO envious!!! Since moving to VA from NY, good fresh Mackerel is one fish I really miss.
First off, if you plan to enjoy some as sashimi, please do yourself a favor & freeze those portions for at least 48 hours at as low as temp as possible. This will help to prevent possible parasite infestation. You'd be amazed at how common this is now that sushi & Japanese cuisine in general has become so mainstream & popular. People think they can just pull fish out of the water & eat them as is. All reputable Japanese use properly frozen fish to avoid parasite contamination. All.
As far as cooking Mackerel - think ASSERTIVE flavors, since, like Bluefish, Mackerel can handle it.
My favorites are Greek Style - Baked or broiled topped with feta cheese, red onion rings, red wine vinegar, fresh or dried oregano; baked or broiled with a spicy mustard topping; or topped with a spicy salsa or tomato sauce. The possibilities are endless.
Enjoy your bounty.
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re: Breezychow
EricMM
Jan 2, 2011 08:17 AM
Mackerel is very different from Spanish mackerel- its much oilier and stronger flavored. I would not do it as sashimi...the mackeral sold in Japanese restaurants is pickled first. I would split or fillet and broil it. I make a marinade of soy sauce, mirin, and a little rice vinegar. Top with chopped scallions and a dash of sesame oil. Delicious! Cooks in 5 minutes or less. What can't be cooked tonight can be pickled...use a standard pickled herring recipe. Comes out just as good, if a little soft. Do not freeze it, unless you intend to use it as bait in the spring.
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EWSflash
Dec 31, 2010 05:49 PM
I'm in a dry land, and my mother hated fish that 'tasted like fish', so imagine my surprise when I had Spanish Mackerel at a sushi bar for the first time. Oh wow, such flavor! If it's fresh or freshly thawed it's one of my favorites. Recently the sushi bar closest to me had a broiled mackerel bento box lunch, I met a friend there and we both had it, and I made DH go with me that weekend for the broiled mackerel bento and it was as good if not better than what i'd had earlier in the week.
Living in a seafood-deprived place, I'm inclined to appreciate almost anything seafood-wise that isn't gross.›1 Reply -
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Lovely - and the perfect size (presumably about 0.5kg weight)
Some ideas here: http://www.bbcgoodfood.com/search.do?...
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Yum!! We used to eat a lot of mackerel when I was growing up. Try broiling it - it is an oily fish so it broils very nicely, crispy skin! Stuff it with a few slices of lemon and some herbs (if you have them), salt and pepper the skin (and the inside too). You shouldn't need to tie it to hold it closed. I am jealous you just brought back a bunch of memories!
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Cherylptw
Dec 30, 2010 05:53 PM
Mackerel is very popular in the Caribbean; I'd rub it down in a jerk seasoning and grill. Keep in mind that this fish is kind of oily and according to this link, the fish should be eaten the same day as caught or salt it for fear of immediate spoilage: http://en.wikipedia.org/wiki/Mackerel. I'd freeze any I don't plan on eating asap
