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Mackerel Recipes and Different Ways to Cook Mackerel

Updated on March 11, 2016
Mackerel in red pesto sauce with salad
Mackerel in red pesto sauce with salad

Mackerel is Cheap, Nutritious and Delicious!

There are many reasons why all of us should eat more fresh mackerel. It is packed full of Omega-3 fatty acids and other valuable nutrients, it is a fairly inexpensive fish to buy in relation to other popular edible species and the number of tasty ways in which you can cook it up and serve it is staggering. If you're not in the habit of eating fresh mackerel - or even if you are - this page is devoted to showing just a fraction of the many possible delicious mackerel recipes that can easily be prepared and enjoyed at home. Why not browse these recipe ideas, try coming up with a few of your own and give mackerel a go today? You may just find that you love it as much as I do!

Tips for Buying Fresh Mackerel

Freshness is essential when choosing mackerel or any other type of fish

Mackerel - like all types of fish - is always best eaten fresh. If you are fortunate enough to be able to go mackerel fishing and catch your own supply, clearly you won't have a problem in this respect. If not, however, you will have to find a way of ensuring the mackerel you do buy is as fresh as possible.

The first step is to buy your mackerel from a reputable source. A clean, well-established local fishmonger's or a supermarket which has a high turnover of fresh seafood are both ideal. Look for mackerel with clear eyes (not glazed and milky white) and bright purple gills. If possible, smell the fish. Contrary to what may be popular belief, fresh fish does not smell of fish - only fish past its best smells that powerful. Instead, fresh mackerel should smell slightly salty, of the sea from which they have recently been caught.

Fresh Atlantic Mackerel
Fresh Atlantic Mackerel

Whole Fresh Mackerel Preparation Tips, Recipes and Serving Suggestions

How to Clean and Gut A Mackerel - This step is essential prior to cooking whole mackerel by any method

Freshly gutted mackerel
Freshly gutted mackerel

Mackerel are a very easy fish to clean. You will probably find this easiest to do this at your sink as it is best to have some cold running water close to hand and the mess is easier to clean up afterwards.

Hold the mackerel in your weaker hand, belly side up and head furthest away from you. Carefully insert the point of a very sharp knife at the small opening slightly behind centre and slit all the way up the centre of the belly to the head. Lay the knife down and with your fingers, pull out the contents of the belly cavity and discard. Wash the mackerel under a gentle stream of cold water and it is ready to be cooked.

How to Poach Mackerel - A foolproof method of poaching mackerel to perfection

Mackerel ready to be poached
Mackerel ready to be poached

Poaching mackerel by this method is not by any means the quickest way of cooking it but it may be the safest, in terms that it is easy and as foolproof as any cooking method can ever be.

Begin by laying the whole, gutted mackerel in the base of a large soup or stock pot. Don't cook too many at a time in the same pot as there has to be room for plenty of water. Pour in enough water to ensure all the mackerel are comfortably covered. Season very well with salt. The water should be as salty as the sea.

Put the pot on to a high heat, just until the water begins to boil. Turn off the heat immediately and carefully move the pot to a cool section of your stove. Put the lid on the pot and leave it alone for a couple of hours. The mackerel will cook to perfection in the cooling water, leaving them juicy, succulent and tender.

Poached Mackerel, Bruschetta and Salsa

Poached mackerel is flaked before being added to warm bruschetta and served with a simple salsa
Poached mackerel is flaked before being added to warm bruschetta and served with a simple salsa
  • Prep time: 30 min
  • Cook time: 1 hour 30 min
  • Ready in: 2 hours
  • Yields: Two

Ingredients

  • 2 whole poached mackerel
  • 1 medium ripe tomato
  • 2 " piece of cucumber
  • 2 large garlic cloves
  • 5 or 6 fresh basil leaves
  • 1 tbsp extra virgin olive oil plus extra drizzles for bruschetta
  • Sea salt and freshly ground black pepper
  • 6 slices from a French bread stick
  • 2 sprigs of basil to garnish

Instructions

  1. When you have set the mackerel aside to cool, you should prepare the salsa. This will allow the different flavours time to infuse before serving. Cut the tomato and cucumber piece in half and scrape out the seeds and pulp with a teaspoon. Finely dice the flesh and add to a small glass or stone bowl. Peel one of the garlic cloves and finely dice. Place the basil leaves one on top of the other and roll like a carpet. Finely slice. Add the garlic and basil to the bowl and season with sea salt and black pepper. Spoon in the oil, mix thoroughly, cover with plastic wrap and refrigerate until required.
  2. When the mackerel are cooled, lift them from the water by hand, one at a time. (Make sure the water is cool!) You may well find that the flesh has already started to part from the bones. Either way, you will be able to very easily pull the flesh off the bones in large chunks. The skin of mackerel is very thin and can be eaten but if desired, you can remove it simply by rubbing it gently with the ball of your thumb. Do be sure to remove and discard the fins.
  3. Toast the bread slices on both sides until golden. Peel and lightly crush the second garlic clove. Rub it over the top of each slice of bread then drizzle the slices with extra virgin olive oil. Season with salt and black pepper.
  4. Divide the salsa evenly between two small ramekins, garnish each with a basil sprig and lay on the serving plates with the bruschetta. Lay the mackerel pieces on top of the bruschetta and serve.

How are You Liking these Recipes so Far?

4.5 stars from 6 ratings of these simple mackerel recipes!
Click thumbnail to view full-size
Principal simple salsa ingredientsPreparing the tomato and cucumber for salsaSalsa ingredients are combined and stirredPoached mackerelPeeling the flesh from a poached mackerelBasic bruschettaBruschetta and salsa are plated and ready for poached mackerel
Principal simple salsa ingredients
Principal simple salsa ingredients
Preparing the tomato and cucumber for salsa
Preparing the tomato and cucumber for salsa
Salsa ingredients are combined and stirred
Salsa ingredients are combined and stirred
Poached mackerel
Poached mackerel
Peeling the flesh from a poached mackerel
Peeling the flesh from a poached mackerel
Basic bruschetta
Basic bruschetta
Bruschetta and salsa are plated and ready for poached mackerel
Bruschetta and salsa are plated and ready for poached mackerel

Red Pesto Baked Mackerel with Mediterranean Style Salad

Mackerel is coated in red pesto sauce before being baked and served on a simple salad bed
Mackerel is coated in red pesto sauce before being baked and served on a simple salad bed
  • Prep time: 10 min
  • Cook time: 20 min
  • Ready in: 30 min
  • Yields: One

Ingredients

  • 1 gutted mackerel
  • 1 tbsp red pesto sauce
  • Sea salt and freshly ground black pepper
  • 1 medium tomato
  • 3 " piece of cucumber
  • Large handful fresh rocket leaves/arugula
  • 8 to 10 pitted black olives
  • Extra virgin olive oil (optional)
  • 6 large basil leaves for garnish

Instructions

  1. Start by getting your oven on to preheat to 375F/190C. It is then not essential but recommended that you snip the fins off the mackerel with kitchen scissors. This will make removing the flesh from the cooked fish easier.
  2. Place a large sheet of tinfoil on a baking tray. Lay the mackerel on a chopping board and make three diagonal slits on each side with a sharp knife. The slits should go right to the bone in each instance. Spread half the red pesto on one side with a small spoon or blunt edged knife. Lay the fish pesto side down on the foil and spread the remainder of the pesto on the other side. Wrap the foil in to a sealed but loose package and place in the oven for twenty minutes.
  3. Wash the rocket/arugula and lay it on a serving plate. Distribute the black olives evenly over the top. Chop the tomato in to six segments and the cucumber in to six pieces. Arrange on the salad leaves. Season with salt and pepper and drizzle (optionally) with a little extra virgin olive oil.
  4. Remove the mackerel from the oven and very carefully unwrap it as there will be a lot of escaping steam. You will see from the relevant picture below that the flesh should have separated where you made the scores, allowing you to easily slide it sideways off the bone. When you have removed the flesh from the top, the bone should easily lift free, allowing you similar access to the second side of the fish.
  5. Lay the mackerel pieces on the salad. Roll the basil leaves and finely shred before scattering over the top as a final garnish.
Click thumbnail to view full-size
Removing the fins and scoring the mackerelSpreading red pesto sauce on the mackerelPreparing to wrap the mackerel in foilFresh rocket leaves (arugula) and black olivesChopping cucumber and tomato for saladBasic Mediterranean style saladBaked mackerel in red pesto sauceRemoving flesh from baked mackerelMackerel flesh removed from bones
Removing the fins and scoring the mackerel
Removing the fins and scoring the mackerel
Spreading red pesto sauce on the mackerel
Spreading red pesto sauce on the mackerel
Preparing to wrap the mackerel in foil
Preparing to wrap the mackerel in foil
Fresh rocket leaves (arugula) and black olives
Fresh rocket leaves (arugula) and black olives
Chopping cucumber and tomato for salad
Chopping cucumber and tomato for salad
Basic Mediterranean style salad
Basic Mediterranean style salad
Baked mackerel in red pesto sauce
Baked mackerel in red pesto sauce
Removing flesh from baked mackerel
Removing flesh from baked mackerel
Mackerel flesh removed from bones
Mackerel flesh removed from bones

How to Fillet Mackerel and Recipes for Mackerel Fillets

Supermarket bought mackerel fillets
Supermarket bought mackerel fillets

How to Fillet Mackerel

A step by step guide to an easy mackerel filleting technique

There are two principal ways in which it is possible to fillet mackerel and other similar fish. When you buy mackerel fillets from a fishmonger's or supermarket (pictured right), it is likely that the fish will have been filleted by cutting it open the length of its belly and essentially pressing down on the backbone to flatten the fish and free the backbone. The problem with filleting mackerel this way is that the flesh can often be damaged when removing the main bone and the number of smaller bones left intact can be considerable. This either means a great deal of extra work with tweezers or running the risk of getting a bone stuck in your throat when you eat the fish.

Given the above information, you may not be surprised to learn that I always use the second method of filleting mackerel. I fillet them this way whether I am doing so on the deck of a boat to use them as bait or in the kitchen to eat. This second method, described in detail below in text and pictures, involves taking the fillet off either side of the mackerel. It is much quicker and easier, the flesh remains in pristine condition and there are fewer small bones left in the fillets.

Before you even contemplate trying this out for yourself, however, you will have to make sure you have a proper filleting knife. You will not be able to do this with just any kitchen knife, however sharp. The reason for this is that filleting knives are not only extremely sharp, the blade is flexible, allowing you to make the required maneouvres to take the fillets from the fish. If you want anything approaching best results when filleting fish - just like in so many other situations in life - it is necessary to have the proper tools for the job.

There are some who prefer to gut mackerel prior to filleting them in this way, claiming it makes the procedure easier. This mackerel has not been gutted but if you think it is easier to do so in the first instance, the procedures thereafter will remain exactly the same.

  1. Lay the mackerel on its side on a steady chopping board. The head should be facing your weaker side - ie, if you are right-handed, the head should be to the left.
  2. Hold the head in your weaker hand and make a cut just behind the pectoral (head) fin, angled slightly towards the head, right through to the backbone.
  3. Twist the knife gently (this is where a flexible blade is essential), still touching the bone, to face the tail and use a see-saw cutting motion, at right angles to the fish and keeping the knife horizontal, to slice along the bone all the way to the tail. Remove the fillet and lay to one side.
  4. Turn the mackerel over and do exactly the same on the second side. Remove the fillet.
  5. This method of filleting will still leave you with some small pin bones in the flesh. Particularly with larger fillets, it is worth taking a moment or two to run your hand over each fillet, against the grain, to locate these bones and remove them with a pair of tweezers.
  6. Wash any guts and blood from the fillets, pat them dry with kitchen paper and cook as soon as possible by one of the methods below or your own chosen technique.

Click thumbnail to view full-size
Preparing to fillet a mackerelMaking the first filleting cutFirst fillet removed from mackerelSecond fillet removed from mackerelTwo perfect mackerel loin fillets
Preparing to fillet a mackerel
Preparing to fillet a mackerel
Making the first filleting cut
Making the first filleting cut
First fillet removed from mackerel
First fillet removed from mackerel
Second fillet removed from mackerel
Second fillet removed from mackerel
Two perfect mackerel loin fillets
Two perfect mackerel loin fillets
21 Bespoke Scottish Fish and Seafood Recipes (21 Bespoke Recipes Series)
21 Bespoke Scottish Fish and Seafood Recipes (21 Bespoke Recipes Series)

Mackerel is a fish commonly found in the cold, clear waters around Scotland. That means it is just one of the fish featured in this fabulous new e-book (published September 2015) looking at innovative new recipes for cooking fish and seafood of a great many different types.

 

Spicy Pan Fried Mackerel Fillets

Spicy Pan Fried Mackerel Fillets
Spicy Pan Fried Mackerel Fillets

This is an incredibly quick and easy recipe for mackerel fillets, featured merely to illustrate how little cooking and preparation time is required before they are ready to eat. This way of cooking them allows the fillets to be accompanied by any number of different ingredients. In this instance, the fillets were made to be slightly spicy and were served as the simplest of starters with some Indian spiced onions.

Cook Time

Prep Time: Two minutes

Total Time: Five or six minutes

Serves: One

Ingredients

  • 2 small mackerel loin fillets
  • 2 tbsp plain/all purpose flour
  • 1 tsp hot chilli powder
  • Pinch of sea salt
  • 1 tbsp vegetable oil for frying
  • Indian spiced onions or accompaniment of choice

Instructions

  1. Put the flour on to a dinner plate along with the chilli powder and salt. Shake gently to combine.
  2. Put the oil in to a non-stick frying pan and bring it up to a medium to high heat.
  3. Pat the skin side only of the mackerel fillets in the seasoned flour and gently shake off excess. Lay the fillets on their skin sides in the frying pan.
  4. When you can see that the mackerel fillets are cooked almost all the way to the top - two to three minutes - reduce the heat to minimum and turn the fillets on to their flesh sides for one minute only.
  5. Remove the mackerel fillets to a plate, add your accompaniments or garnish and serve immediately.
Click thumbnail to view full-size
Flour is seasoned with chilli powder and saltMackerel are floured on their skin sides onlyMackerel are firstly fried on the skin side
Flour is seasoned with chilli powder and salt
Flour is seasoned with chilli powder and salt
Mackerel are floured on their skin sides only
Mackerel are floured on their skin sides only
Mackerel are firstly fried on the skin side
Mackerel are firstly fried on the skin side

Poached Mackerel Fillet and Onion on Bread Roll

Poached Mackerel Fillet and Onion on Bread Roll
Poached Mackerel Fillet and Onion on Bread Roll

This recipe is a slightly different take on the basic, whole poached mackerel featured further up this page. Where it is being properly pickled, mackerel will take a number of days in the vinegar - minimum - before it is ready to eat. This method imparts a lot of the flavours and textures in just two to three hours. This dish also features a supermarket bought mackerel fillet.

Note that the lengthy prep time is simply due to the mackerel being left to cool in the poaching liquid. The time is almost exclusively hands-off.

  • Prep time: 2 hours
  • Ready in: 2 hours
  • Yields: One

Ingredients

  • 1 mackerel fillet
  • 1/2 small white onion
  • Tsp sea salt
  • 1/2 tsp whole black peppercorns
  • 1 bread roll
  • Slices of tomato to garnish
  • Slices of cucumber to garnish

Instructions

  1. Check the mackerel fillet for an excess of large bones and remove any where required with tweezers. Lay the fillet in a large pot with the half onion (sliced,) the salt and the peppercorns. Add enough cold water to more than comfortably cover the ingredients. Heat until the water only just begins to simmer, turn off the heat, cover and leave for a couple of hours to cool.
  2. Half the bread roll and toast the opened sides to golden. Lay on a serving plate with the salad. Remove the mackerel fillet from the water with a large slotted spoon or by hand and fold it on the bottom half of the roll. Optionally, add a few strands of the onion. Place the top on the roll, serve and enjoy.
Click thumbnail to view full-size
Mackerel and poaching ingredientsCooled poached mackerelBread roll for mackerelToasted bread roll and simple salad garnishPoached mackerel bread roll is served
Mackerel and poaching ingredients
Mackerel and poaching ingredients
Cooled poached mackerel
Cooled poached mackerel
Bread roll for mackerel
Bread roll for mackerel
Toasted bread roll and simple salad garnish
Toasted bread roll and simple salad garnish
Poached mackerel bread roll is served
Poached mackerel bread roll is served

Pan Fried Mackerel in Oatmeal with Minted New Potatoes

Pan Fried Mackerel in Oatmeal with Minted New Potatoes
Pan Fried Mackerel in Oatmeal with Minted New Potatoes

This is a slightly different take on an old Scottish dish. The difference is that herring would normally be the fish used but mackerel is one of the few species which makes an effective substitute.

  • Prep time: 10 min
  • Cook time: 20 min
  • Ready in: 30 min
  • Yields: One

Ingredients

  • 5 or 6 baby new potatoes
  • 1 mackerel fillet
  • 2 tbsp medium oatmeal
  • Vegetable oil for frying
  • Little bit of butter
  • Salt
  • 3 or 4 freshly chopped mint leaves
  • Malt vinegar

Instructions

  1. Wash the potatoes and add them unpeeled to a pot of lightly salted, cold water. Bring the water to a boil and simmer for about twenty-five minutes or until the potatoes are softened.
  2. Scatter the oatmeal on a plate and pat the mackerel fillet on both sides to coat. Fry on a gentle heat in the oil for a two to three minutes each side until cooked and the oatmeal is crisped.
  3. Drain the potatoes and return them to the pot with the butter and chopped mint. Gently swirl to evenly coat.
  4. Plate the potatoes and mackerel and season the mackerel with salt and malt vinegar to taste.
Click thumbnail to view full-size
Scottish oatmealPatting mackerel in oatmealFrying mackerel in oatmealPotatoes are swirled in butter and mint
Scottish oatmeal
Scottish oatmeal
Patting mackerel in oatmeal
Patting mackerel in oatmeal
Frying mackerel in oatmeal
Frying mackerel in oatmeal
Potatoes are swirled in butter and mint
Potatoes are swirled in butter and mint

Smoked Mackerel and Serving Suggestions

Scottish Smoked Mackerel

Scottish Smoked Mackerel
Scottish Smoked Mackerel
Supermarket pack of smoked mackerel
Supermarket pack of smoked mackerel

Mackerel is commonly hot smoked - the smoking method which cooks the fish as well as smoking it - and sold either individually or in vacuum packs such as the one pictured to the right. Although it is possible to heat smoked mackerel, or technically even to cook it in very delicate ways, it is most definitely bought ready to eat and best served this way. The only question is what we serve to accompany it and you will find a few suggestions in this respect below.

Smoked Mackerel is Stored in a Plastic Dish

Smoked Mackerel is Stored in a Plastic Dish
Smoked Mackerel is Stored in a Plastic Dish

It is worth pointing out that if you buy a packet of smoked mackerel and are not going to be using it all at once, it should be stored in the refrigerator in a plastic dish, like the one above designed for bacon, not the opened packet. This will not only ensure it does stay fresh for a couple of days, it will prevent the smell affecting everything else in the fridge!

Smoked Mackerel Usually Comes with the Skin On - You may wish to remove it prior to service

When you buy smoked mackerel, it will almost certainly still have the skin on. The good news is that it is extremely easy to peel off and usually comes away in one piece. Ideally, you should do this and discard the skin before plating the mackerel.

Smoked Mackerel with Clapshot - A truly Scottish affair

The smoked mackerel is served here with clapshot, a traditional dish from the North of Scotland. Clapshot is simply mashed potato and Swede turnip (rutabaga) with butter, seasoned with salt and pepper and freshly chopped chives.

Smoked Mackerel with Simple Salad - A perfect summer lunch

This is surely about as simple a lunch as it gets, with absolutely no cooking and virtually no preparation required. The mackerel is simply skinned and plated with a few traditional salad items and some fresh bread and butter. Delicious!

Smoked Mackerel and Chive Infused Butter

Smoked Mackerel and Chive Infused Butter
Smoked Mackerel and Chive Infused Butter

Do you find the butter you spread on your bread or toast to be a little bit boring and unimaginative? Would you like to easily liven it up a bit and make it suitable for inventive starters or appetizers, light lunches or imaginative snacks, as well as your everyday breakfast? Herb infused butter of many different types is delicious for all these purposes but by including smoked mackerel in this recipe, along with chives, we have taken the process one step further along the road of tastiness.

  • Prep time: 15 min
  • Cook time: 1 hour 45 min
  • Ready in: 2 hours
  • Yields: Two

Ingredients

  • 1 small smoked mackerel fillet
  • 1/2 tsp freshly chopped chives
  • 2 oz unsalted butter
  • Generous pinch white pepper
  • Hot buttered toast or crackers to serve

Instructions

  1. The quantities here for the smoked mackerel and butter are guidelines, as fillet sizes will vary and the precise amount of mackerel you put in to your ramekin and how tightly you pack it will affect the room available for the butter. You may not need the full 2 ounces (half a stick) but it is better to have too much than not enough.
  2. Peel the skin from the mackerel and break it in to medium sized flakes. Add them to the dry ramekin and press down gently but not too much as you want to leave room for the butter to permeate. You should leave around half an inch gap at the top of the ramekin. Scatter on the chives.
  3. Put the butter in to a small saucepan, season with the white pepper (you will get all the salt you need from the mackerel) and gently melt. It is a good idea to lift the pan away from the direct heat just before the butter is fully melted and complete the process by gently swirling it. This eliminates any risk of the butter starting to brown.
  4. Pour the butter very carefully in to the ramekin, filling it right to the brim. Cover with a plastic food cover and leave it for at least two hours or until completely set.
  5. If you are preparing the butter well in advance, you can refrigerate it, covered with plastic wrap. It will keep in this way for two or three days. Try to remove it from the fridge, however, about an hour before it is required that it may soften at room temperature. If this is not practical, a good tip is to dip the blade of a knife in some boiling water before using it to spread your butter.
  6. Serve this butter with hot toast, crackers, salad, or any accompaniment of choice. One ramekin should do two people as a tasty starter or appetizer.
Click thumbnail to view full-size
Smoked mackerel is flaked in to a ramekin before chopped chives are scattered on topMelted butter with white pepper is poured in to ramekinSmoked mackerel and chive butter is setSmoked mackerel and chive butter with hot toastA knife dipped in boiling water makes butter easily spreadable
Smoked mackerel is flaked in to a ramekin before chopped chives are scattered on top
Smoked mackerel is flaked in to a ramekin before chopped chives are scattered on top
Melted butter with white pepper is poured in to ramekin
Melted butter with white pepper is poured in to ramekin
Smoked mackerel and chive butter is set
Smoked mackerel and chive butter is set
Smoked mackerel and chive butter with hot toast
Smoked mackerel and chive butter with hot toast
A knife dipped in boiling water makes butter easily spreadable
A knife dipped in boiling water makes butter easily spreadable

Have Your Say on Mackerel!

How do you best like to prepare and serve mackerel?

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Thank you for taking the time to read through this page. I hope you have found it informative and helpful. Any comments or feedback which you have may be left in the space immediately below.

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    • profile image

      ssphia 3 years ago

      Great recipes, sounds delicious! Thanks for sharing!

    • profile image

      Doc_Holliday 3 years ago

      Really like them smoked.

    • weakbond profile image

      Nnadi bonaventure Chima 4 years ago from Johanesburg

      Nice yummy lens that could wet appetite. Thanks for sharing

    • profile image

      moonlitta 4 years ago

      Thinking about it I have not had mackerel since my student years, and then I loved it grilled:) I think it would be good to get some soon!

    • LouisaDembul profile image

      LouisaDembul 4 years ago

      I love filled mackerel in the oven, with a lot of roasted veggies!

    • profile image

      anonymous 4 years ago

      I'veeaten mackerel now for five years. For breakfast and I do believe its kept my skin young looking, I'm 52 years old, and not a wrinkle, concerning my life style. The goodness is in the skin

    • profile image

      anonymous 4 years ago

      @Gordon N Hamilton: I bought last week at asda 2 whole fresh mackerel @ 45p each, i put them in the freezer (because it said i can) I don't know how to cook them and mostly i don't know what to serve it with. Please help

    • profile image

      anonymous 4 years ago

      I personally love mackerel anyway I can get it ... but my favourite is poached with onions ... for a healthier version ... or fried after been rubbed with flour salt and pepper and cooked in butter ..,, yummmmmmmmmmmmm

    • profile image

      FrozenTundraGal 4 years ago

      @GregoryMoore: My gosh, we're trying to figure out how to cook OUR limit of Mackerel caught in Destin, probably the same time you were! At least now I know they're King Mackerel. Terrific website and descriptions. We'll try some tonight. I was glad to read the positive comments. We'd been told by people in Destin that it wasn't a very good eating fish. I hope to prove them wrong.

    • Gordon N Hamilton profile image
      Author

      Gordon N Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      @MerandaJade: Thanks, Meranda. I'm actually not sure whether I've ever eaten mackerel in the sushi style or not. Interesting idea. Hope you enjoy what you try.

    • Gordon N Hamilton profile image
      Author

      Gordon N Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      @Gypzeerose: Hi, bloomingrose and thank you. I promise you that fresh or smoked mackerel is very different from out of a can. It is actually like eating a different type of food altogether. I'm glad this page has convinced you to try it and I hope that you enjoy the new and delicious experience.

    • MerandaJade profile image

      MerandaJade 5 years ago

      Great recipes and pictures! I once had mackerel sashimi at a Japanese restaurant and thought it was really flavorful. I have never tried to cook it. I think I will try out some of these recipes!

    • Gypzeerose profile image

      Rose Jones 5 years ago

      I had to tell the truth: I don't like mackerel. However, I have never tried any of your delicious looking recipes, and I think I might change my mind. I've only used it from a can when I couldn't afford salmon. But it is healthy and sustainable, definitely worth another try. Very thorough and wonderful, beautiful - I know exactly how to prepare the fish. Pinned to my cooking and foods lens - I will come back here and try some of these recipes, especially the smoked mackerel. Angel Blessed!

    • Funflower profile image

      Funflower 5 years ago

      Didn't know there were so many things you can do with mackerel. A wholesome fish to boot, as you say: packed with omega-3

    • LucyEMason profile image

      LucyEMason 5 years ago

      This is one of my favourite lenses - I love this fish!

    • profile image

      julia007 5 years ago

      It seems very delicious! Thanks for sharing such an informative Lens!

    • flinnie lm profile image

      Gloria Freeman 5 years ago from Alabama USA

      Hi I have enjoyed your lens on how to cook mackerel.

    • profile image

      DebMartin 5 years ago

      I've never had mackerel. I bet I'd like it though as I'm such a fish hound. This is a very thorough lens with loads of recipes. Very nice. d

    • SophiesWords profile image

      SophiesWords 5 years ago

      This is a really mouth-watering lens, with lots of useful information, and beautifully illustrated too. Thank you!

    • GregoryMoore profile image

      Gregory Moore 5 years ago from Louisville, KY

      @Gordon N Hamilton: I thought it sounded excessive too. Twice a week is better than the 3 times per month I heard. Looks like I'll be firing the grill back up again soon! Thanks for the response!

    • profile image

      anonymous 5 years ago

      Great lens on mackerel recipes. I must admit I became hungry going through all the recipes here. Thank you for sharing.

    • profile image

      Aboutlowercholesterol 5 years ago

      I don't know if I have ever eaten this fish, I best check out the supermartket and if they have some - I am going to give some of these recipes a try. Some look absolutely delic!!!

    • KateHonebrink profile image

      KateHonebrink 5 years ago

      So many yummy looking and sounding mackerel recipes - delish! Harmony, the tabby, gives this article two paws up! Meow-ilicous!!

    • microfarmproject profile image

      microfarmproject 5 years ago

      Congratulations on having the Lens of the Day! This is a fantastic article. Thanks you for posting!

    • julescorriere profile image

      Jules Corriere 5 years ago from Jonesborough TN

      Congratulations on LOTD and your purple star. Well Deserved! Blessed!

    • favored profile image

      Fay Favored 5 years ago from USA

      Congrats on the purple star & LOTD. Haven't had this since I was a kid. I guess because my Dad cooked it for us. He did all the cleaning.

    • Bercton1 profile image

      Bercton1 5 years ago

      I love mackerel is one of my favourite dish. Thank for giving so much ways to prepare Mackerel!

    • profile image

      BradKamer 5 years ago

      Great lens. Your pictures that accompany each "how to recipe" are spot on. I will have to try mackerel at some point. Kind of tough to find any living in the midwest, but will make it a point to try some next time I am on the Atlantic Coast.

    • marparr lm profile image

      marparr lm 5 years ago

      Congrats on your LOTD! I love the pics of every recipe step. I'll have to try the bruschetta for sure.

    • BunnyFabulous profile image

      BunnyFabulous 5 years ago from Central Florida

      Don't know if I've ever eaten mackerel before, but now I won't hesitate to try it next time it's available to me. You do an excellent job with recipes and preparation instructions. Congrats on LOTD!

    • magictricksdotcom profile image

      magictricksdotcom 5 years ago

      Holy Mackerel that's a lot of information! Not a fish fan, but this an impressive lens. congrats on your LOTD honor.

    • MelonyVaughan profile image

      MelonyVaughan 5 years ago

      What gorgeous recipes! I love that every recipe is presented step-by-step along with photos. Lovely lens!

    • KiwiGayle profile image

      KiwiGayle 5 years ago

      How timely. Bought mackerel for the first time and here you are! Thanks for the great lens, Think I'll keep it simple and do the oatmeal one.

    • pheonix76 profile image

      pheonix76 5 years ago from WNY

      This is an interesting lens -- thanks for sharing, although I'm a vegetarian, I'm sure others will find this lens useful. Congratulations on LotD! Despite the "sustainable" designation for this species, commercial fishing species are best avoided altogether in my opinion, which is the best way to ensure that we are conserving marine life. Cheers!

    • themeaparty profile image

      themeaparty 5 years ago

      Must say "A Mouthwatering Lense"....The pictures are very appetizing.

    • Michey LM profile image

      Michey LM 5 years ago

      This lens is so helpful... I like fish... but my problem is that I am not a great cook with fish, so your collection of recipes are just great for me. I print all out.

      Thanks and Blessings

    • JoleneBelmain profile image

      JoleneBelmain 5 years ago

      Wow you have some fantastic recipes here, and I love the step by step pictures and how you show what it's supposed to look like when it is done... you've done a great job on this lens :)

    • profile image

      anonymous 5 years ago

      Great detail, super lens!

    • Gordon N Hamilton profile image
      Author

      Gordon N Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      @GregoryMoore: Sounds good, InterRev. The latest guidelines I heard re (potential) mercury content were that mackerel should not be eaten more than twice a week. My personal belief is that such guidelines err excessively on the side of caution but I suppose there must be some evidence to support the claims.

    • Gordon N Hamilton profile image
      Author

      Gordon N Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Thanks very much to all at Squidoo for the wonderful honour of this being Lens of the Day. I genuinely love mackerel and its sustainability touches on a subject very close to my heart: marine conservation. Thanks also to all of you for your wonderful comments and votes. I wish it were possible to host a huge mackerel feast to share!

    • profile image

      Breginc 5 years ago

      Thanks for the mackarel recipe. I picked up a couple cans the other day while they were on sale. Now I'll be able to cook it the right why

    • Lemming LM profile image

      Lemming LM 5 years ago

      I finally learned what my favorite fish is called in English! Thanks Gordon!

    • profile image

      cyberwizzard 5 years ago

      Very nicely done! Delicious recipes for Mackerel.

    • LornsA178 profile image

      LornsA178 5 years ago

      Smoked mackerel with steam rice! Yummy! Thanks.

    • tslizzy profile image

      tslizzy 5 years ago

      great work....very yummmmm have to try this

    • GregoryMoore profile image

      Gregory Moore 5 years ago from Louisville, KY

      The recipes that I've been searching for!

      I spent spring break in Destin Florida, and we caught our limit of King Mackerel on a guided trip. My freezer is jammed full. I have been blackening them and cooking them on the grill with some lemon slices on top. But am dying to try out some of your recipes. I have heard that due to mercury content, you should only eat mackerel a few times per month. Is that true?

    • profile image

      anonymous 5 years ago

      Very informative, I am not sure I have ever eaten mackerel. Quite frankly, my favorite pan fried fish is panfish and then walleye and not the large ones. I will try one of your recipes though. Thanks for sharing. Again very, very informative.

    • profile image

      anonymous 5 years ago

      Cool

    • profile image

      anonymous 5 years ago

      Love fish. Blessed!

    • profile image

      SteveKaye 5 years ago

      I may be one of the seven people on this planet who has yet to eat Mackerel. (Amazing) I'm very impressed by the amount of information and outstanding presentation in this article. Beautiful job.

    • MBradley McCauley profile image

      MBradley McCauley 5 years ago

      Not too easy to get fresh Mackerel here in TN--I even find it hard to get the frozen. I have used can but prefer to use fresh. Good lens, better than good, excellent.

    • profile image

      jakealoo 5 years ago

      What an amazing and informative lens on Mackerel, lol. Congrats on the LotD award. VERY impressive and food luck with your lens building!!

    • MartieG profile image

      MartieG aka 'survivoryea' 5 years ago from Jersey Shore

      Excellent directions and recipes for preparing mackeral - blessed

    • profile image

      anonymous 5 years ago

      You have great recipes on your lens. I will definitely try some.

    • profile image

      julieannbrady 5 years ago

      My dear, you can make mackerel for me any day! I'd start with smoked and venture on from there ... working my way through all the recipes. Delish!

    • flycatcherrr profile image

      flycatcherrr 5 years ago

      In any form, mackerel is one of my favourite kinds of fish. Usually I make "soused" mackerel, but I'll look forward to trying these recipes - thanks!

    • katiecolette profile image

      katiecolette 5 years ago

      You certainly know how to cook mackerel :) Yummm!!!

    • agoofyidea profile image

      agoofyidea 5 years ago

      Congratulations on LOTD! I don't like fish very much, but some of these recipes would be worth trying.

    • randomthings lm profile image

      randomthings lm 5 years ago

      Hi Congrats on Lens of the Day!!! Woo hoo. And nice lens, lots of great info about mackerell.

    • profile image

      sihemkhalil 5 years ago

      What's for dinner? what's for lunch ? often bother me, I think I ill try the red pesto peckerel with medeterranian salad, just of the season and light for dinner,

      THANX

    • kindoak profile image

      kindoak 5 years ago

      The best thing with mackerel is that it is high in Omega. Excellent images!

    • profile image

      dumutu 5 years ago

      They all look so delicious :) we don't have that fish here but I sure do do wanna try it :)

      Thank you for sharing, very nice lens :)

    • Bestbuyguide profile image

      Bestbuyguide 5 years ago

      I hate mackerel but think this is great. Sure I could substitute Mackerel with Cod or Haddock. Great lens.

    • seeker2011 lm profile image

      seeker2011 lm 5 years ago

      I am just about to sit down to my broiled mackerel, potatoes and beans. Nice lens.

    • Fcuk Hub profile image

      Fcuk Hub 5 years ago

      I Hate fish, but it doesn't mean that this lens is not great. You have described how to cook mackerel very well. Well done :)

    • SheilaMilne profile image

      SheilaMilne 5 years ago from Kent, UK

      We live beside the sea where mackerel is readily available and very inexpensive. We buy it straight off the fishing boats. I've been running out of ways to cook it so your lens will be perfect for me. Thank you for the very clear recipes.

    • winter aconite profile image

      winter aconite 5 years ago

      Great recipes, and so healthy!

    • profile image

      yepply 5 years ago

      I feel very delicious to eat very

    • biminibahamas profile image

      biminibahamas 5 years ago

      I love to smoke the King Mackerel and then make a dip ... yummy!

    • profile image

      getmoreinfo 5 years ago

      These are really great, I love to make fried mackerel and then add some lemon juice on it. yummo.

    • profile image

      linkreggie 5 years ago

      nice tips. I love Fresh Mackerel. thanks for sharing your ideas here!..

    • dann7trdro lm profile image

      dann7trdro lm 5 years ago

      nicely done :)

    • profile image

      soaringsis 5 years ago

      Very informative. Congratulation on your LotD. I love seafood. Smoked, fresh and canned, but I have never had fresh mackerel.Now I have to find fresh mackerel.

      Thanks for all of the info.

    • profile image

      reasonablerobby 5 years ago

      Some great ideas for this delicious fish here. Any smoked fish is my favourite. Congrats on LOTD too.

    • rachelscott profile image

      rachelscott 5 years ago

      There is very simple way to cook mackerel.

    • profile image

      anonymous 5 years ago

      I've eaten a lot of fish, but not mackerel. Your recipes make me want to try it.

    • KimGiancaterino profile image

      KimGiancaterino 5 years ago

      Excellent step-by-step cooking lens. Congratulations on LOTD!

    • profile image

      trendydad 5 years ago

      Mackerel looks delicious, great lens

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