Freshness is of utmost importance - mackerel, like many oily fish, tend to spoil more quickly than white fish. Check for firm, shiny bodies and clear, bright eyes. Smoked mackerel is also very ...

Wash the mackerel and score both sides of each mackerel five or six times, avoiding hitting the bone. In a bowl, combine the sesame oil, garlic, ginger, chilli, lime zest and juice and the Thai fish ...

Once cured, the fish will keep in the ... your inbox seven days a week. This recipe works nicely with herring, sardines or ...

Using a sharp filleting knife, make an incision behind both pectoral fins behind the head of the fish. Flip the fish ... Squeeze the other half over the mackerel fillets. Drizzle some olive ...

Heavily spiced dishes need a protein such as mackerel that can stand up to it. Before you make this recipe, ask a fishmonger to butterfly the fish, then serve it grilled with a pickled carrot ...

If you can find a “good shop” that is lively and ready to offer information and recipes for fish, cooking them will become fun. “Despite being a fish, mackerel is thick and full of umami ...

The key is fresh, moist smoked fish. Keep it simple as I have done here or add capers, dill or even a few chopped green olives to change it up.

This week’s recipe uses a modest amount of salt to retain the flavor of the horse mackerel. The marinating time in vinegar should be short if the fish is to be eaten as sashimi, but longer to ...

And thank Cornwall-based chef, Pete Biggs, for this smoked mackerel, bacon and duck egg, which should impress even the most particular of foodies. The Doom Bar beer adds a kick to the bread ...