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Post by AdamG on Jun 28, 2009 19:00:01 GMT
cooked dinner for me and my mum today. fresh mackerel caught out by the fort, kept in good condition in a cool box with ice while catching more mackerel ;D beheaded and sliced the belly, removed guts etc. put 3 slits on each side of each mackerel. stuffed the stomach cavity with rosemary, parsley and sage, with a slice of lemon as well. sprinkled some more of those herbs on the top and put on a nob of butter  . wrapped up in foil and put in oven on gas mark 6 for 20 minutes . prepared some new taters and peas to serve with, and added a slice of lemon on top of the finished dish. in my opinion, and my mums, it tasted absolutely lovely and i cooked it just right so that the flesh came off the bone easily . will post a pic of the finished dish later |
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Post by wayner on Jun 29, 2009 16:05:45 GMT
Sounds a good recipe. My favourite way of eating Mackerel is freshly hot smoked over oak dust. If the fillets are marinaded in a decent brine mixture beforehand they are particularly good. An underated fish in my opinion.
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Post by basskingfifteen on Jun 29, 2009 16:18:47 GMT
sounds great ads, would it work for bass  |
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Post by solehunter on Jun 29, 2009 16:23:29 GMT
Fried with a single bay leave in the pan Mustard and horse radish goes well too! My personal preference is to Mix some cayenne pepper into some flour, fillet and coat the fillets liberally in the mix and straight into a hot frying pan of sunflower oil for about one minute each side. Hard to beat!   |
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Post by AdamG on Jun 29, 2009 16:35:58 GMT
sounds great ads, would it work for bass i guess so making mum cook it 2day same way i did the mackerel. wont be as good with her cooking but what the hell lol |
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Post by AdamG on Jun 29, 2009 16:36:54 GMT
Fried with a single bay leave in the pan Mustard and horse radish goes well too! My personal preference is to Mix some cayenne pepper into some flour, fillet and coat the fillets liberally in the mix and straight into a hot frying pan of sunflower oil for about one minute each side. Hard to beat! wow cheers for that one dave. will try that sometime |
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Post by basskingfifteen on Jun 29, 2009 17:11:57 GMT
is it right that fresh mack , really fresh is one of the best tasting fish goin ?.......kaygee swears by it.........catches a couple ,fillets them quick and job done
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Post by AdamG on Jun 29, 2009 17:52:28 GMT
is it right that fresh mack , really fresh is one of the best tasting fish goin ?.......kaygee swears by it.........catches a couple ,fillets them quick and job done i reckon so. to be honest id say its better than bass. bass is seriously overrated. the mackeral yesterday was scrumptious, but today, cooked a bass id caught yesterday on the plug from the boat and not as nice. then again, my mum did cook it  |
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Post by wayner on Jun 29, 2009 18:45:38 GMT
Bass is ok, but Black Bream is in my opinion much the better tasting fish. Mackerel should only ever be eaten as fresh as you can get it, we all know how soft & mushy it goes even after a relatively short time. If you can, Mackerel keep far better in chilled sea water, iv found all fish do. I usually freeze a couple of 2ltr plastic bottles full of water the night before, one of these in a bucket of sea water keeps the fish in prime nick. Fortunately my yard has a flaked ice maker, a polystyrene box full will stay frozen even on the hottest day.
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Post by solehunter on Jun 29, 2009 19:38:38 GMT
I remember one day my boss on the boat forgot his lunch bag " Get the feathers over" was the shout. Pre heated grill, mackerell under in seconds. Now THAT was fresh :chef:
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Post by basskingfifteen on Jun 29, 2009 19:59:50 GMT
is it right that fresh mack , really fresh is one of the best tasting fish goin ?.......kaygee swears by it.........catches a couple ,fillets them quick and job done i reckon so. to be honest id say its better than bass. bass is seriously overrated. the mackeral yesterday was scrumptious, but today, cooked a bass id caught yesterday on the plug from the boat and not as nice. then again, my mum did cook it actually ate a bass once , not impressed, plaice was nicer have heard lots about turbot and brill that its good |
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Post by lighty on Jun 29, 2009 21:14:11 GMT
Forget the Brill, go for the turbot, its the bizz!
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Post by Cam on Sept 14, 2009 16:13:34 GMT
bass not nice the chef needs stringing up ....bass is about texture its one of the best for texture and its subtle nutty taste is just the background for whatever taste you want ....personally i like chilli and garlic which if you type in world recipes for bass you will find most of the world agrees with me .Bass is not overrated just overpriced ....i like plaice but it does have a strong flavor and i have friends who absolutely hate it as does my wife .i like to try ideas with the fish i catch and have just made some fishcakes ..nothing to fantastic there but these are a bit different ....i soused six mackerel in mus cadet vinegar with a good slug of brandy ,just cheap Spanish stuff....i then removed the skin and bones and chilled the flesh ...350 grams of mackerel flesh was then added to 6oo grams of potato mash with three tablespoons of wholegrain mustard .....these were allowed to set overnight before being floured then egged and finally bread crumbed with plenty of black pepper and a pinch of mace ......result ....very nice indeed and Ive frozen four down to see what they come out like after being in the freezer for a month ....so tonight i am having a couple of fishcakes and the other half in having bass in terriaki sauce ....cooked by me because she always overcooks fish ....strange she under cooks everything else ..i think its a conspiracy....
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Post by pjl83 on Sept 14, 2009 20:20:26 GMT
i have to agree with cam there about bass being the background. It is nice, but only when cooked with onion, garlic, tomato............ etc. I've had it filleted plain and wasn't as impressed. anyway, sorry for the thread hijack. lol sounds nice adam! :cheers: |
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Post by leeds4ever on Sept 15, 2009 14:53:09 GMT
Fillet two 6/0 hooks back in the sea, bass on !
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