Atlantic Mackerel

Name: Atlantic Mackerel
Cook time: 90 min
Total time: 90 min
Yield: 4 servings
Ingredients: 4 x 300-400g Mackerel; 150 g Salt; 150 g Sugar; 250 ml Sherry vinegar; 1/2 Shallot; 120 ml Herb oil; 40 ml Sherry vinegar

First things first and props where props are due. The inspiration for this cured mackerel recipe comes from two great chefs, both pescatarian trailblazers in their respective countries. Josh Niland of @saintpeterpaddo & @fishbutchery in Sydney and Tom Brown of @cornerstonehackney & @pearlyqueenshoreditch in London. In this reel, I’m also showing two different methods to fillet this delicious fish 🔪.

Cook

1h 30m

Ingredients

Method

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Step 1

Fillet the fish following one of the methods shown in this reel and trim.

4 x 300-400g Mackerel

Step 2

Combine the sugar and salt in a tray, place the mackerel fillets skin side down and cover with the cure mix. Refrigerate for 1 hour.

150 g Sugar

150 g Salt

Step 3

Rinse off the fillets and place in a bowl or tray with sherry vinegar, refrigerate for another 30 minutes.

250 ml Sherry vinegar

Step 4

Pat dry fillets, remove pin bones and peel off the silver skin using tweezers.

Step 5

Make the vinaigrette combining the herb oil with the sherry vinegar used for curing at a 3:1 ratio and add the chopped shallot. Drizzle over the cured fish fillets and enjoy!

120 ml Herb oil

1/2 Shallot

For

x 300-400g

Mackerel, whole

150

Salt

150

Sugar

250

Sherry vinegar

1/2

Shallot, chopped

120

Herb oil

Sherry vinegar, from the cure

Notes

BIN: Scomber scombrus FR: Maquereau GER: Makrele IT: Sgombro ESP: Caballa HR: Skuša

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