Grilled Mackerel

Grilled Mackerel
Mackerel is a phenomenal fish!

Oily, full flavoured with a delicate yet well textured flesh. Versatile, too, taking to smoking as easily as it takes to simple grilling; blended, makes a great pate.

But what of nutrition? I did say it was phenomenal ...

Along with a strong protein profile, well balanced fatty acids and a host of micro-nutrients, the mackerel is known to be anti-carcinogenic, boosts immunity, aids cardio-vascular function by cleaning the blood and lowering blood pressure, and aids in the development of cells in the brain and nervous system, protecting against their degenerative disease.

What a fish!

Let's just take a moment to give it up for the humble mackerel.

So, mackerel in hand, clean it up and gut it, running clean water through the digestive cavity and up through the mouth.

Cleaned, simply slash the skin a few times on each side and stuff with flavour.

We've just been to the Bingley Show the day before and I came away armed with a bag of cheese and some farmhouse butter.

I blended some butter with ginger, chilli, spring onions, coriander, sea salt, black pepper and lemon juice.

Spread the paste over the fish, working it into the slashes.

No fucking around ...

Get it under the grill. That's proper English for an overhead heat source, so broiler, I think for folks the other side of the pond, but if you use your grill just wrap the fish in tin foil to prevent the juices from escaping.

Grill for maybe three or four minutes each side and then serve out.

I served out over a plate of samphire, pouring the juices over.

Gorgeous! Too gorgeous! Enormously satisfying, satiating and a great breakfast. Now, let's get about enjoying a fine day ...


  1. Hello there!!!!! I wondered where you got too!!!! I see you are still blogging which is great. I have been eating loads more fish recently and thought about you. Just sent a message to Chowstalker wondering if they had heard from you. So pleased you are still blogging!!!! Kate :D

    1. Hi Kate! I trust you and T are well. We're fine ...

      Yes, I hit a point of no return with something, or other, and ended up removing all my social media accounts - F, G+, Twitter, Flickr, Tumblr, a couple of blogs that I run, a host of forums, resigned as admin/moderator from a bunch of places and a raft of other stuff; a real slash and burn.

      I left some good people behind without explanation for which I am sorry. Onwards and upwards. When the tail wags the dog, it's wise to turn around and go the other way.

      I love cooking, love eating and this blog almost got retired ... but it's too much fun to let it go. I'll keep on writing up what I cook here in my little corner of the internet. It's all that other stuff I just don't bother with. Heck, I don't even have a mobile phone. No, really.

      See you around ...

  2. I love mackerel. Seriously love it! I think it comes from my Mum. Mum and Dad went on a mackerel fishing trip when they were on their honeymoon (Dad hit her round the face with one of the fish he caught!) and grilled mackerel were always one of her favourite fish, so we ate it a lot growing up. I think the fact that it is so cheap also played a big part in that too!
    Living in Alberta, Canada, I can only find frozen mackerel in Asian stores, but I buy it whenever I can.

    1. I did read that it might be on the endangered list now from over-fishing. I'll have to check. This was a guilt-free mackerel and very nice indeed. I'm glad to have eaten it simply, adding in little more than a flavoursome butter sauce.

      Yeah, mackerel rule! Great fish!

      Thanks for dropping by. See you around ...