Recipe for Mackerel?

[Doc Dan]

Does anyone have a good recipe for mackerel fillets or steaks? I already know South Indian Tenggiri recipes, so no Indian, please (even though I love it). I want something that will make your tongue slap your brains out from licking your lips.

 

[DesertIguana]

Mackerel is like Bonita, best used as bait.

We use to catch in Florida, and use in yard for ferdelizer.

 

[cranewarrior]

It's a strong tasting fish, and I like it served simply. Marinate the fish for < 1 hr with lemon juice, salt, and pepper. A slight amount of cayenne pepper adds some heat and added dimension if desired. Grill quickly over high heat in a iron pan with olive oil. Serve with a salad and fresh crusty bread and good butter.

 

[TheShaun]

Wrap in kale and toss in trash

 

[Doc Dan]

It's a strong tasting fish, and I like it served simply. Marinate the fish for < 1 hr with lemon juice, salt, and pepper. A slight amount of cayenne pepper adds some heat and added dimension if desired. Grill quickly over high heat in a iron pan with olive oil. Serve with a salad and fresh crusty bread and good butter.

I use an air fryer High heat. I didn't think about the olive oil. It makes any fish taste good.

 

[Doc Dan]

narrow-barred Spanish mackerel is the type of mackerel that we get here. And it is not as heavy or stinky as the kind of mackerel that we used to get in the USA. It is somewhat similar to Salmon in texture but not exactly, but of course they don't taste like salmon. There are very few bones. these fish can get huge... More like up to 70 kg. Of course, the ones we eat are much smaller than that.

 

[Claudel Xerxes]

I've liked a number of Brad Leone's recopies. If it's not too late, this might be one to check out.

 

[ChriWilson]

narrow-barred Spanish mackerel is the type of mackerel that we get here. And it is not as heavy or stinky as the kind of mackerel that we used to get in the USA. It is somewhat similar to Salmon in texture but not exactly, but of course they don't taste like salmon. There are very few bones. these fish can get huge... More like up to 70 kg. Of course, the ones we eat are much smaller than that.

Spanish Macks remind me of junior wahoo and has a lesser strength flavor profile from Saba or Pacific Mackerel.
Usually when I get into larger ones here, they end up at my mothers house where she grills, fries, or stews them. I cook them in a pan with some soy, miso, and ginger - though I'm the only one that eats them (fresh tuna as well)...

Mackerel is like Bonita, best used as bait.

We use to catch in Florida, and use in yard for ferdelizer.

Funny thing is that "Bonito" and Skipjack (aku) when handled correctly make some of the best sashimi, panko fry, or ceviche around

Not to mention how fun they are to catch