BBQ mackerel

COOKING MACKEREL

Simple, quick methods of cooking are best for

mackerel. Roasting, grilling or barbecuing all work well as the oils self-baste during cooking (pan-frying can cause the skin to stick to the pan). Fruit

works well with the oiliness of mackerel and it is traditionally served with a sharp sauce, such as gooseberry or rhubarb. It is also excellent cooked

with ginger, lime,

coriander and spices.

BUYING MACKEREL

Very fresh whole mackerel may still be in a state of rigor mortis and will be rigid and stiff. Once it’s out of rigor mortis the fish should still be firm, with no ‘give’ when you press the flesh. The eyes will look glassy and the gills should be a very deep red. Fillets should look firm with no discolouration. As the fish ages the flesh will soften, the eyes will become cloudy and the gills will tinge brown.

FREEZING MACKEREL

Oil-rich fish should be refrigerated quickly after buying, and is best eaten on the same day.

You can freeze mackerel, but it’s better frozen commercially as the techniques used prevent any change to the texture of the fish. Use frozen mackerel within three months and always defrost in the fridge.