What He’s Known For: Simple cooking over live fire. Meticulous sourcing. An unpretentious welcome and an ambitious vision. “IT’S AMAZING what a splash of vinegar will do for an oily fish. “This is a ...
Good things come in small packages. Sardines and mackerel are proof of this adage. These are fish for the converted, fish for people who truly enjoy the flavor of fish. My first experience with fish ...
Even out of the water they have a commanding presence. Their skin is shiny silver and midnight blue, and their eyes are hard as garnets. These are wild fish fresh from the ocean, and it shows; even ...
A traditional Irish recipe taken from My Wild Atlantic Kitchen: Recipes and Recollections, by Maura O’Connell Foley. The fillets have a naturally oily flesh, and the crunchy oat crust adds a pleasant ...
After learning how to bake mackerel, you absolutely must try this recipe for mackerel lacquered in soy sauce! This often ...
Mackerel isn’t as popular as salmon or tilapia, but it packs a powerful punch of nutrients and is a forgiving fish to cook. This recipe from “Bon Appétit: The Food Lover’s Cleanse” (William Morrow, ...
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Mackerel with Orange
To make the orange mackerel, first, clean the fish: cut the lateral fins (1), slit the belly with a knife and gut it (2), then rinse under running water to clean it (3). Now make diagonal cuts on the ...
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