Category: Mackerel Recipes

Mouthwatering Mackerel

Submitted by Matt 6/6/2010

I do class myself as a bit of a “foody” and aside from fishing I get a lot of enjoyment from cooking. What was once perceived as a more feminine past time has now been transformed into a staple skill of the new age metro-sexual man, made popular by a whole conveyer belt of celebrity chefs like Jamie Oliver, Rick Stein and Hugh Fearnley-Whittingstall. A couple of things I have learnt in terms of hard and fast rules when it comes to cooking fish is a) to keep it simple, and b) make sure your produce is the freshest it can possibly be. This 2nd part is where we as sea-anglers can cash in with fresh fish readily available to us.

A lot of people are daunted when it comes to cooking fish so I have included a few of my favourite recipes for mackerel – an old favourite that is in season and showing in numbers now. All these dishes are really easy to make so why not pull your finger out and treat your better half or if still living at home make dinner for your mother. As far as I can see it is a win-win situation. After all do a bad job and you will never be asked to do it again. Get it right and you may get that pass to go out again and get some more fresh fish – now that would be a proper result!

Once a month I am going to post 2 or 3 of my favourite recipes focusing on a particular species that is in season – all are tried and tested many times over and I have never had any complaints so far.

Pan-fried mackerel rolled in oatsperfect lunch dish served with minted Cornish new potatoes, fresh green salad and a dollop of horseradish sauce on the side. (It also works really well with herring as well.)


Mackerel fillets
Porridge Oats
Salt & Pepper


  • Pour some porridge oats (season with salt and pepper) in to a shallow dish, coat both sides of the fillets and pat to help the oats stick to the fish.
  • Heat a non stick frying pan with some oil, lay the fillets skin side down and cook until crisp and nutty brown in colour.
  • Turn over and finish cooking; the total cooking time should be around 5 to 6 minutes, depending on fillet size.
  • Remove the fillets from the pan and lay on kitchen paper to remove any excess oil.

Devilled mackerelnice and spicy, this dish is best served with cous-cous and a fresh zingy salad with tomato, avocado, mint and lime juice.


  • Mackerel fillets
  • Pinch of cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon finely ground black pepper
  • 1 teaspoon English mustard powder
  • 1 teaspoon caster sugar
  • Salt
  • 40ml olive oil
  • 2 tablespoons red wine vinegar


  • Mix all spices, sugar, olive oil and vinegar into a paste.
  • Heat oven to 220C/fan 200C/gas 7. Make a couple of slashes in both sides of the fillets and rub with the spice paste.
  • Bake the fillets for about 8 minutes skin side up, remove and allow to rest for a few minutes before serving.

BBQ marinated mackerelthe ultimate summer dish to entertain friends and family. Nothing impresses more than going out and bringing home lunch that very day.


  • Whole gutted mackerel
  • 2 cloves of garlic, finely chopped
  • 4 fresh bay leaves, very finely shredded
  • 1 tablespoon fresh thyme
  • Salt & Pepper
  • 4 tablespoon olive oil


  • Whisk together the garlic, salt, pepper, bay leaves and olive oil. Rub the marinade all over the mackerel and inside the cavity.
  • Make sure your bbq is very hot. Put the fish on the grill and turn after five minutes, allowing the other side to cook for a few minutes longer until the fish is opaque all of the way through. Keep basting with the remaining marinade. Serve straight away.

Mackerel Ceviche

Submitted by Nath 10/4/2008


If you want a simple, light, tasty and altogether different way to eat your mackerel, then you have to try this!

I first learned of ceviche (pr. ser-vee-chee) during a trip around Belize. There are a whole herd of variations to the dish, but essentially it’s a kind of salsa with the addition of fish. Raw fish.

It may sound a bit iffy at first, but believe me when I tell you it’s not quite how it first seems. Normally, I would agree that eating of raw mackerel should only be done by seagulls, other mackerel, and fishermen who will do anything to win a bet – but not this time.

Now, although you don’t actually cook the mackerel, technically you don’t actually eat it raw, either. Allow me to explain by sharing this gem of a recipe.


Image½ lb of fresh mackerel fillets (roughly 3 or 4)
½ a red onion
1 red or yellow bell pepper
1 fresh chilli (only use an amount within your own personal pain threshold)
1 clove of garlic
A good handful of fresh coriander
2 limes
2 Tablespoons of orange juice (from a carton is fine)
½ Tablespoon of good olive oil
A good pinch of salt (rock salt is best, but table salt will do)


1.    Remove the skin from your mackerel fillets: Place them skin side down, flat on a chopping board. Whilst firmly holding the tail end of the skin, ease the knife blade in gently between the upward facing flesh and the skin in contact with the board. With a gentle sawing motion, work your knife further up the fillet until you can lay the side of the blade flat on the board so it effectively holds the skin against the board and the flesh rests on the upper side. Then carry on cutting up toward the head of the fillet ensuring you keep the blade horizontal and paring as close to the skin as possible.

2.    With the skin now off, remove the remaining small bones that run along the lateral line of the fish. Do this by cutting the fillet lengthways either side of the lateral line. The strip of bones can then be removed in one go.

3.    Chop the boneless fillet into bite sized chunks about the size of the tip of your little finger.

Image4.    Finely dice the red onion

5.    Finely dice the pepper

6.    Finely dice the chilli (seeds removed)

7.    Finely dice or mash the garlic

8.    Place the onion, garlic, pepper, chilli and mackerel chunks into a bowl.

9.    Squeeze in the juice of both limes

10.    Add the orange juice

11.    Mix it all up together ensuring the fish has been well coated by the juice.

12.    Cover the bowl with cling film and stick it in the fridge for 4 hours*, return once or twice to stir it up.

*During this time, the mackerel will ‘cook’ in the citric acid from the juices. If you leave it more than 4 hours don’t worry, that’s just the minimum time necessary for the juice to work its magic.

Just before you plan to eat it, stir in the remaining ingredients:-

Chopped coriander
½ Tablespoon of good olive oil
Salt to taste

All that’s left to do then is to pour a cold beer, shovel the Ceviche onto some crackers or water biscuits and enjoy!
NB. This recipe also works with fish such as Bass and Black Bream, but I have other recipes that I feel do them more justice – and I’ll be sharing them soon!


Bon Appetite – or should I say Provecho!