Mackerel Integration

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So, after Ronan's "Anchovy Integration" thread made me go out and purchase 2xtins of anchovies, let's talk about another of my favourite canned fishy fishy.

THE MACKEREL!

It is healthy, tasty, and most importantly for cowardy-custards, comes in a tin with the bones and skin removed HOORAY!

I love mackerel!!

However. I'm afraid that the only way I know how to eat mackerel is "on toast". Carsmile has suggested "kedgeree", but I am not at all keen on the combination of fishy fishy and EGG. Blergh! I mean what on earth next, eggs + smoked salmon? Ch. It'll never work.

Anyway. This thread could easily be "Tinned Fish, discuss", as well. I also like sardines! The other way I know how to do sardines is to mash them up with butter and put them on pasta, but this is nowhere near as nice as "on toast".

(I like the way the category is "cusine", it shows the sophisticates from the luddites when you scroll down fruitlessly searching for the "food" category").

― Bhumibol Adulyadej (Lucretia My Reflection), Monday, 20 November 2006 15:10 (nineteen years ago)

I was going to have mackerel on a bread roll (this is 'cooking method' #2) at lunchtime but my new office doesn't have any plates because zere eez no budget for zees... plates. (Or at least I imagine that is what they say, in FINANCE WORLD sigh). So I didn't have mackerel. I had a hot vegetable curry.

New answers.

― Bhumibol Adulyadej (Lucretia My Reflection), Monday, 20 November 2006 15:12 (nineteen years ago)

Mackerel sashimi is SO DELICIOUS.

That's the only way I know how to eat it (not tinned), unfortunately.

However, when I was in France, I often ended up with sardines in my salads (usually dandelion salads), which turned out to be surprisingly tasty.

― molly d (mollyd), Monday, 20 November 2006 15:15 (nineteen years ago)

Aha! I had sushi yesterday, but I didn't have any mackerel sushi. This is because I am on a BUDGET and thus only ate the green and light blue cheapo plates. I really must go to the all-you-can-eat sushi place in Catford soon.

― Bhumibol Adulyadej (Lucretia My Reflection), Monday, 20 November 2006 15:16 (nineteen years ago)

Mackerel is almost always the cheapest fish sushi you can get.

See this thread for a discussion of the slow cooked mackerel recipe.

What has Ed cooked today?

Fresh Mackerel is almost out of season now, comes back in March, but smoked Mackerel should be good for a while yet.

Smoked mackerel is nice in a watercress salad with beetroot. Gently warm the smoked mackerel. This combination is also good with an added poached egg.

― Ed (dali), Monday, 20 November 2006 15:21 (nineteen years ago)

Ah, Ed, this is a bit too advanced integration for me. I am yet to cook fish which doesn't come out of a tin. I once though about purchasing one of those strange mackerel packs - vacuum packed - in fact, I have been thinking about this more and more often. But I've never quite made the cognitive leap from putting in basket => working up nerve to cook it.

― Bhumibol Adulyadej (Lucretia My Reflection), Monday, 20 November 2006 15:24 (nineteen years ago)

Simple sandwich: sardines + salsa. Or crisp iceberg lettuce.

― ledge (ledge), Monday, 20 November 2006 15:24 (nineteen years ago)

The vacuum packed stuff is the smoked mackerel stuff and it's a good next step from the tin. Practice with that and you can move up to the fishes with the bones and the heeds and the eyeballs from the fishmonger.

― Ed (dali), Monday, 20 November 2006 15:29 (nineteen years ago)

Smoked mussels! Wonderful snack food, healthy (haha I have no idea if they are) and uniquely flavoured.

I heart the mackerel too - if I am on my own of an evening I'll often just open a tin and eat it with the ubiquitous toast. Sgs isn't too keen on me eating it around her as it does pong a bit.

Mackerel sashimi IS the nicest, I agree.

― === temporary username === (Mark C), Monday, 20 November 2006 15:29 (nineteen years ago)

tinned fish = vodka chaser, to be eaten on stale bread. i do not think of tinned fish as real food. (ed may change my mind though.)

― Maria (Maria), Monday, 20 November 2006 15:30 (nineteen years ago)

Tinned fish is OK. I like it on toast with lots of butter. The only tinned fish I eat a lot of is salted anchovies.

― Ed (dali), Monday, 20 November 2006 15:33 (nineteen years ago)

So. Ed suggests a fried (?) bit of the smoked mackerel that comes in a pack. OK. And I should then put this onto a watercress salad, ideally with an extra fried egg. I don't like the beetroot but I am sure that is not essential. But... perhaps the reason for my lack of enthusiasm for this is lacking the crunch of the mackerel + toast combination? Oh - I just don't know.

The packing on my oatcakes by the way - I have just noticed - suggests an oatcake topped w/ a boiled egg and anchovy!

Does mackerel really pong that much Marko? I don't notice it, but I always ask others (ie office mates) and they say it is okay - only once did my pregnant colleague say it was a bit much but even that only lasted a week.

― Bhumibol Adulyadej (Lucretia My Reflection), Monday, 20 November 2006 15:34 (nineteen years ago)

Not so much fried as warmed through. Very gentle heating, you can also warm your mackerel by jugging (i.e. putting in a jug and pouring hot water on it). I think for mackerel a poached egg is better than fried.

― Ed (dali), Monday, 20 November 2006 15:36 (nineteen years ago)

Oh! So that's what jugging means!

That seems like it would save on some washing up! But... soggy fish doesn't sound very pleasing either!

― Bhumibol Adulyadej (Lucretia My Reflection), Monday, 20 November 2006 15:39 (nineteen years ago)

smoked mackerel in salad is very nice! i.e. smoked mackerel (doesn't even have to be warmed up, really) + whatevs!

― Euai Kapaui (tracerhand), Monday, 20 November 2006 15:41 (nineteen years ago)

Fish are naturally fairly impervious to water and don't get soggy especially if they are oily like the mackerel and herring.

That is jugging in the case of fish, in the case of game it is something more akin to making brawn.

― Ed (dali), Monday, 20 November 2006 15:42 (nineteen years ago)

Mackarel masala fry = heaven. Probably need fresh mackrel though.

― Matt DC (Matt DC), Monday, 20 November 2006 15:44 (nineteen years ago)

http://www.bestbizcom.com/Brawny.jpg

doh! xpost

― g00blar (gooblar), Monday, 20 November 2006 15:44 (nineteen years ago)

I love peppered smoked mackerel, drizzled with a little freshly squeezed lemon juice, and served with brown bread and butter. Num.

― C J (C J), Monday, 20 November 2006 16:06 (nineteen years ago)

Smoked Mackerel Pate is TEH BOMB!

Can't remember the exact recipe but it involves mixing mackerel, soft cheese, butter, horseradish, lemon juice and then seasoning to taste. Num Num.

― Chewshabadoo (Chewshabadoo), Monday, 20 November 2006 16:19 (nineteen years ago)

I had mackerel and mushroom pasta for lunch today. Very good, though I say it myself.

― Daniel Giraffe (Daniel Giraffe), Monday, 20 November 2006 16:22 (nineteen years ago)

Do you usually get other people to say it for you instead, then?

― C J (C J), Tuesday, 21 November 2006 09:19 (nineteen years ago)

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