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barbecued red mullet with a hot salsa
When cooking fish, you dont have to stick to soft herbs like tarragon or dill gutsy, woody herbs like...
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When cooking fish, you dont have to stick to soft herbs like tarragon or dill gutsy, woody herbs like...
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I love mackerel. I am going to try this recipe.<br /> Just a suggestion, as you say in this recipe we should be eating more mackerel and less tuna and yet you have so many tuna recipes on this site - where are all the mackerel recipes?<br />
I think you must have a different fish overthere. Here in England Mackerel is pink in color on the inside and silver with black tiger stripes on the outside and is delicious smoked and I've just done the Jamie recipe and it is just fantastic. <br />
Ed: <br /> I fish off the peir in Newport often - about 10% of the macs I catch are Spanish. Spanish have less oil in them, but for whatever reason are regarded as tasting better. But the pacific macs are mostly blue, the Spanish macs are slightly green with a tiger like pattern on their back. <br /> <br /> But I haven't figured out how to cook them properly. Most of them are so small that you cant get a decent filet off of them. Cooking the fish whole gives you hundreads of tiny bones. I don't really get it either.
Los Angeles is one of the largest commercial mackerel fisheries in the world! Here's a link to the history: <br /> <br /> http://content.cdlib.org/view?docId=kt500003wt;NAAN=13030&doc.view=frames&chunk.id=d0e75&toc.id=0&brand=calisphere<br /> <br /> The mackerel caught there is Pacific Jack and, as Jamie says, it's a lot further down the food chain so not only is it more sustainable but it's also much less likely to contain pollutants and therefore a safer fish to eat than tuna. It's also extremely delicious!
Okay....I live in L.A. ...have fished my whole life locally..and to me, mackerel is BAIT....so I see Jamie use it...Gordon's always putting it on the menu of his Kitchen Nightmares...seems so popular! It LOOKS the same as the local mackerel in the Pacific. Is it "Spanish Mackerel? A lot of meat in mackerel here is very dark and oily and nasty....like part of a Bonita (which is great fun to catch). Both are in the tuna family. I see 'Soba" in Asian markets that looks the same. Anyone out there care to edumacate me??<br /> Thanks! <br /> Ed in L.A.