Modern Recipes

Mackerel fillets on watercress bed with rhubarb and ginger sauce Mackerel is one of my favourite eating fish. I love it smoked, fried and even poached. While the mackerel itself is best cooked simply (in whichever way) its rich and powerful flavour can be wonderfully enhanced by a surprising number of different accompaniments. Freshly caught mackerel fillets Sadly, mackerel in recent times in the UK has gone the same way as so many other once plentiful types of fish and lost its wholly sustainable classification. Fortunately, this does not mean that we sea fishermen can not take a couple for the pot every now and again. These two mackerel were caught at St Catherines Jetty on Loch Fyne on Thursday before one of them was cooked up for a late dinner as shown below. Filleting knife and board In order to fillet your mackerel, you will need simply a large chopping board and a filleting knife. Starting to fillet mackerel Lay the mackerel on one side, holding the head with your weaker hand, ...

Pan fried mackerel fillet and homemade salsa on wheat, spelt and rye toast If there is one food category in which Scotland can truly boast world class produce it must surely be seafood. While Scotland's inshore in particular fish stocks have been decimated in recent years by over-fishing and by horrific, eco-unfriendly fishing practices, the crystal clear waters off the West coast still host some of the best fish and shellfish to be found anywhere on the planet. As a sea fisherman since childhood, I have caught and tried many of these sea creatures as fresh as can be but I genuinely don't love any of them more than the humble Atlantic mackerel. I know it is scorned by many - and often used only as bait by pleasure anglers! - but if you're looking for quality of taste, a fish that's easy to clean and cook, as well as a bundle of nutrition thrown in, you will struggle to do better. Freshly caught mackerel Mackerel swim in to Scottish inshore waters in the summer, general...