One of our most popular native sea fish, British mackerel is at the peak of its season now so it's the perfect time to enjoy this flavoursome delight at its best. It's also one of our most sustainable catches when line-caught, so you're safe in the knowledge that it makes an ethical supper too. We caught up with Charlie Passant of Forest Row fishmongers Veasey and Sons at the twice-weekly pop-up fish stall at Priory Farm in Nutfield to find out more about this delicious fish.
Mackerel's rich flavour and firm, meaty texture makes it an ideal partner for summer ingredients and cooking techniques, Charlie explains. It's also well-known for its abundance of Omega-3 and Omega-6 fatty acids, vitamins and minerals which are known to support brain and heart function and health, as well as helping to fortify the immune system and even help protect against cancer. It's a true superfood, and one to make the most of while you can.
Most of us probably don't realise that mackerel is seasonal as it's usually available year-round in supermarkets. But in fact mackerel migrate south to breed so they're not always found in our waters, and much of this fish is imported from Europe outside of its British summer season. Veasey and Sons fish for mackerel in the English Channel between Eastbourne and Newhaven so when it's on their slab you know it's really fresh. This is important, because oily fish can spoil quite quickly and are best enjoyed within 24 hours of being caught. How can you tell if a mackerel is fresh? Look for bright eyes and vivid stripes on the skin and firm, rigid flesh, says Charlie.
For a quick and simple mackerel supper, butterfly fillets can be grilled or barbecued with a twist of black pepper and a sprinkling of orange zest to help cut through the oiliness of the fish. For a real barbecue showpiece Charlie recommends a whole fish, which looks great and gives fantastic flavour, especially when stuffed with herbs or other aromatics.
As far as flavours go, mackerel's meaty flesh can stand up to strong, spicy and acidic ingredients – gooseberry sauce or relish with mackerel is a classic combination that allows the tart fruit to cut through the oiliness of the fish. It also goes well with redcurrants, and is a great partner for Asian flavours like chilli, garlic, lemongrass and coriander. And if you really want the big flavour of the mackerel to shine through, softer flavours like beetroot and cucumber are ideal, particularly when pickled.
Why not try our recipe for charred mackerel with beetroots and anchovy crème fraîche and enjoy this summer gem for yourself?
Tags: fish
Veasey and Sons
mackerel
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