The mackerel is a strong flavoured fish and its richness isn’t always complimented by a simple ‘lemon and herbs’ recipe. Treated correctly mackerel is a fantastically moist, flavoursome fish that makes an inexpensive and very healthy meal.
Mackerel is packed full of goodness for your body, vitamins; A, B6, B12, C, D, E and K, minerals; calcium, iron, magnesium, phosphorous, potassium, sodium and selenium, Omega-3 and Omega-6 fatty acids. The fish is also a source of protein and contains the antioxidant Coenzyme Q10.
Pickling fish is a common Scandinavian practice. It was originally used to preserve the fish. However, we now use it as a way to add flavour. Mackerel is just coming to the end of the season so it’s a great time to try this recipe just before is goes away again.
50ml white wine vinegar
2 star anise
6 coriander seeds
1/2 small chilli chopped
Bring all ingredients to the boil to dissolve sugar and salt, allow the pickle to cool then poor over the mackerel skin side up, cover with greaseproof paper and allow to pickle for 12 hours.