Are you hungry? Are you looking to cook something easy and tasty? practicallyperfect.org is your source for practically perfect recipes with step by step photos to make cooking food as easy and enjoyable as eating it.
Atlantic mackerel is inexpensive and available all year round. Marinating mackerel in vinegar enhances the flavor and tighten its flesh. Can be prepared 6 hours in advance.
Price: £3.55 for a 366g mackerel on 27/02/10 (£9.70/kg).
Mackerel does not keep well and loose flavor when kept. Should be eaten very fresh. High in proteins and good oils.
 |
| Filet the mackerel |
Filet the mackerel.
 |
| Fillet the mackerel |
Fillet the mackerel.
 |
| Salt the fillets |
Salt the fillets. Pour over the salt and rub the fillets with the salt on both sides.
 |
| On a bamboo strainer for an hour |
 |
| Pat dry with kitchen paper |
Place the fillets on a bamboo strainer for an hour. Rinse under cold water and pat dry with kitchen paper.
 |
| Marinate for 1-2 hours |
Marinade: 150ml rice vinegar, 1 tablespoon mirin (sweet rice wine for cooking, if unavailable replace by 1 tsp of sugar), 1 tablespoon of salt.
Marinate the fillets for 1-2 hours. The flesh will have whitened. Turn if marinade does not fully cover the fillets.
 |
| Peel off outer skin |
Peel off the very thin outer skin. Start at the head.
 |
| Remove any small bones with tweezers or... |
 |
| remove all the bones with a V-shaped incision along the length of the fillet |
Now remove any small bone left over. Best solution is to make a long V-shaped incision with a sharp fish knife.
 |
| Fillets are ready to eat |
Marinated fillets can be eaten after having cut them in thin slices. They can also be used for nigiri sushi.
Share your own recipes that you enjoy cooking and eating.