My vegetarian/ piscetarian g'son helped catch 200+ mackerel in the Moray Firth today. Two hours after their demise a brace or two were in my frying pan. Happily g'son doesn't mind gutting and beheading them! He even supervised the cooking, as every hunter must.
Very very tasty and well worth having the kitchen looking like an abbatoir. Some will be soused to eat cold.
2 comments:
Saw lots of fishermen going home from Whitby, yesterday, with great mackerel catches.
Our favourite is smoked mackerel with some toast, dill and mayo.
Can you smoke them at home?
Cheers Gillian
There are fish-smoking courses to be found, and smokers to be bought, but I've never fancied it. Yet.
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