Tips On Cooking Seafood - Mackerel

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Mackerel is one of the cheapest fishes to buy, and is widely available. It is rich in nutrients particularly omega - 3 fish oils, and is very versatile and easy to cook. One interesting fact is that the female lays around 500,00 eggs at a time, which even with the high mortality rate accounts for large numbers of the fish the fish. The flesh can deteriorate quickly so make certain that they are fresh, or catch them yourself, and cook on the same day. They are not an ideal fish for freezing, but bearing in mind they are inexpensive you can afford the occasional amount of waste-age.

Tip 1. Plain and simple cooking of Mackerel

Very plain and simple. Just de-fin, clean and slice into the sides to aid cooking and grill. Serve with a simple salad. Fresh fish at it's best.

Tip 2. Traditional hot smoked Mackerel

One of the most common ways of serving Mackerel is to have it smoked. You can do it yourself quite easily and successfully if you hot smoke the fish, cold smoking is more difficult since it requires very accurate control of the temperature.

All as you need is a baking tray or Wok. Fit in a metal tray to keep the fish off the bottom of the pan. You will need some wood shavings such as oak and some flavourings, possibly crushed juniper berries and a dash of a spirit of your choice, a fine single malt whiskey will go down well. Heat the shavings and flavourings until smoking, put the fillets of Mackerel on the raised metal tray and put on the lid, keep on a very low heat, if need be raise the cooking vessel, for around thirty minutes. The Mackerel needs reach a minimum of 62 degrees Celsius in the most dense part of the fish.

Serve right away hot, or chill and serve with salad. If you become keen on smoking then there are many inexpensive pieces of equipment on the market.

Tip 3. Cooking Mackerel in a slightly different way

Why not spice it up? You can use a whole fish sliced down the sides to take the spice marinade, or use fillets, Pick a spice combination of your choice it could be green or red chilli based or one of the many regional Indian based spice mixes. Just simply grill until cooked and serve with a home-made gooseberry pickle and rice or stir fried noodles.

About the author: Henry Lord is a fanatical enthusiast and lover of all things seafood. He has been a professional chef for nearly twenty five years, so has experienced many traditional and innovative ways to cook and present food. He is also keen to promote seafood as a healthy source of our daily eating needs. The website http://www.cookingseafoodathome.com/ is written by him. It provides lots of tips on all aspects to helping you put a great seafood meal in front of your family or friends. Additionally if you visit the website now and enter your name and email address, you will receive

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