Mackerel cooking

 

marinated for hot smoking

mackerel cut open, still with bones

After the camper trip , knowing that this is the season for mackerel fishing, fishermen is keen to do more, to improve skill.

Went for a day of fishing from the shore on low cliff and got a lot of mackerel. I work on contacting friends who like fish and able to clean fish, so that on the way back, half the fish is being given away.

 

Most are medium to small size, only 6 are reasonably good size.

The 5 are cut open, with bones attached, seasoned and to dry for a day or more, like the Japanese way.

 

The rest are seasoned with salt, brown sugar, white pepper, chili flakes for 2 days, then hot smoke with cherry wood to keep. 

 

hot smoking mackerels

hot smoking mackerels, with lid ajar

hot smoking mackerels

 

So have been cooking and eating mackerels for a few days. Tried my best to make them look different on the table each time.

 

grille mackerel on bbq

 

1. Grill on bbq, best for bigger size, the simplest and nice charred taste

 

 

2. Sear in pan, cook tomato and spring onion quickly with the remaining oil in the pan to make a sauce.

 

mackerel with lamb

 

3. Sear in pan, with diced lamb seasoned with cumin, soy sauce and brown sugar, cooking on the side, interesting taste and texture combination.

 

mackerel with juicy ripe sweet oxheart tomato

4. Sear in pan with green bell pepper around, serve on plate with very ripe sweet ox heart tomatoes.