Out & About March 2017

Mack the fish ackerel is an oily fish full of goodness and a British staple, which works well with a variety of flavours. And it’s a healthy alternative to the winter excesses, says Simon Rhodes

T here is no better time to enjoy mackerel – a marvellous British fish – than in the winter months. This amazing oily fish, which is related to the tuna, is very nutritious and high in Omega 3. It is a great fish to enjoy after the excesses of the festive season and to kick start a summer of great healthy eating. It is easy to prepare and cook and is also economical. During the winter months mackerel go to colder, deep waters, coming back to warmer waters to spawn in vast numbers. They are aggressive predators by nature and are relatively easy to catch by fishermen of all ages and abilities using a spinney or feathered hooks. Fresh mackerel should be stiff with bright eyes and bright red gills. We tend to buy our mackerel from Scotland as they are generally bigger and tend to come to us in superb condition. Mackerel are rich in taste, so creamy buttery sauces are not ideal accompaniments. The fillets can be simply pan fried skin side down in a little oil or the whole fish can be baked in the oven or grilled. I also find that a simple tomato and red onion salad works well with mackerel and cuts through the oiliness. It’s important to take time to make a good salad dressing.

I find that salad dressings vary greatly depending on what oils you use. It’s great fun experimenting with different combinations of oils, sugars, honey, mustards, and vinegars – why not have a go and create your own personal favourite salad dressing. Toasted sesame seeds also add to salads. Mackerel’s versatility means that it can also work well with Asian flavours. Try marinating the fillets of mackerel with soy sauce, ginger, lime and chilli. Simply combine some chopped chillis, (depending on your preference of heat), the juice of a lime, a ‘thumb’ of grated ginger and 2 tspn of soy sauce and marinate the fillets for a few hours then grill for about five minutes skin side down. Serve with some steamed jasmine rice with finely chopped spring onion. Garnish with fresh chopped coriander. Devilled mackerel is a great favourite with Rick Stein.

Marinate whole mackerel with a paste of ground cumin, chilli powder, a little turmeric, salt and tomato puree, then bake in the oven for about 10 minutes. This dish works very well with a fresh noodle salad with lime juice, sesame oil, soy sauce, sugar and fresh coriander leaves. We also sell smoked mackerel fillets which, again, work so well with salads or just as a simple dish on its own. Or, why not try smoked mackerel with a carbonara sauce with pasta instead of the usual ham and mushrooms? We stock fresh mackerel at The Lobster Pot Fishmongers in Cobbs Farmshop, Hungerford, and we can prepare your mackerel however you desire – filleted or headed, cleaned and gutted. Come in and talk mackerel with us.

Simon Rhodes owns: The Lobster Pot Fishmongers. Cobbs Farmshop, Bath Road, Hungerford, Berkshire RG17 0SP Telephone: (01488) 686770 About the author

Devilled mackerel is a great favourite with Rick Stein

29