Mackerel fish skin#
Mackerel fish plus#

“To serve, sprinkle on a touch of cayenne pepper, garnish with watercress and lemon wedges and serve with freshly made wholemeal toast, and slices of pickled dill cucumber.” Pack into individual ramekin dishes, cover and chill for several hours before serving.

Mackerel fish plus#

“Spoon the mixture into a bowl, taste and season with salt and freshly milled black pepper, a pinch of nutmeg, plus a spot more lemon juice if you think it needs it. Blend until completely smooth, stirring halfway through if you need to. Flake the fish, and place it in a liquidiser, then add cottage cheese, soured cream and lemon juice. “Skin the mackerel, then carefully remove all the fish from the bones. To prepare Delia Smith’s favourite smoked mackerel pâté recipe:

They are great with salads and make a fantastic and easy pâté. The smoking preserves the natural omega-3 oils in the fish, leaving the flesh beautifully moist as well as super healthy.Īmazingly versatile all-rounders, you can bake, grill, microwave, shallow fry or steam smoked mackerel fillets. It’s a common misconception that smoked mackerel is raw, when actually it has been cooked by the smoke and given an extra special flavour. Delicious and nutritious, smoked mackerel comes ready to eat, with only the minimum of cooking required if desired. Readily available, it offers great value yet is all too often underrated. Rich in omega-3 fatty acids, vitamin B12, niacin, phosphorus, potassium and selenium. Omega-3 is a good fat found in oily fish and plays an essential role in keeping the heart healthy while aiding brain function and development. Packed with protein, heart-healthy and brain-boosting omega-3 fatty acids, as well as minerals and vitamins, smoked mackerel is a terrific fish to include in your diet.

The fillet is cut from the pectoral fin to the backbone. You can buy smoked mackerel fillets and peppered smoked mackerel fillets.

Rather bizarrely, the term mackerel actually means “marked” or “spotted” and originates from the c.1300 Old French word “maquerel”, which translates as “pimp, procurer, broker, agent, intermediary”. At home I like to make it into one of my favourite smoked fish pâtés.” With a rich flavour and creamy flesh, mackerel is often compared to herring, but it’s actually closer to tuna.ĭelia Smith’s Complete Cooking Course (BBC Books, 1989) says: “Ever since herring fishing has had to be controlled, smoked mackerel has really taken off commercially. Mackerel is a comparatively sustainable fish and the Marine Conservation Society recommend buying line-caught, UK-landed mackerel that has been smoked where possible.ĬLICK HERE TO BUY SMOKED MACKEREL FILLETSĬLICK HERE TO BUY SMOKED AND PEPPERED MACKEREL FILLETS Designed for speed and distance, these carnivorous fish feed on plankton, crustaceans, molluscs, fish eggs and other small fish.

Mackerel fish skin#

They range in size from 200g-800g and have a bullet-shaped body with iridescent, silvery-blue skin and attractive, dark wavy stripes, giving them the uncontested position as one of the most attractive fish in the ocean. Fast swimming and abundant in cold and temperate seas around the world, they are known for their slim shape, numerous finlets and oily meat. Mackerel is the name for more than 30 species of pelagic or midwater-dwelling fish that belong to the Scombridae family. Once caught, fresh mackerel should be eaten as soon as possible the smoking process means you have more time to enjoy this thoroughly ravishing fish. Just the ticket for breakfast, lunch or dinner when smoked and its shelf life extended, this richly flavoured fish belongs at the heart of your most delicious dishes.Ĭured and smoked mackerel fillets not only preserve the fish but give a boost to the flavour with a wonderful smokiness. A true beauty of the ocean that’s sustainable, affordable and hugely versatile, the biggest question about mackerel is why it isn’t more popular.