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from Just One Cookbook

Grilled Mackerel (Saba Shioyaki)

Tried and true. Grilled Mackerel | via JustOneCookbook. Turned out fantastic! Easy, cheap, and so delicious.

from EatingWell

Korean Grilled Mackerel

Korean Grilled Mackerel Oily fish, such as mackerel, are strong-flavored and pair well with boldly seasoned glazes made from gochujang chile paste. The red, rich paste is so common in Korea that it is sold in virtually every supermarket in plastic containers ranging in size from about 2 cups to about 2 quarts. Normally the main ingredients are fermented soybeans ground with red chiles and powdered rice, plus a little salt and sweetener.


Fish Recheado Masala Recipe, Mackerel Fish Recheado Masala Recipe | Goan Food Recipes


Fish Recheado Masala Recipe, Mackerel Recheado Masala

from BBC Good Food

Peppered mackerel fish cakes

Peppered mackerel fish cakes. These were delish! I used fresh mashed potato instead of leftovers, and I didn't have any spring onions so instead I carmelized some white onion chopped small and added them in instead. The first time I made them I did the whole flour, egg, bread thing before frying but the 2nd time I didn't and I think I like them more that way. It makes them less heavy and you can taste the fried potato more. Channie Johnson


Canning Smoked Fish, Salmon, Blue, Mackerel, Trout. Fish that has been smoked the standard way will end up being very dry after pressure canning. So you will want to shorten the process.


Mackerel fish cakes the easy way. No need to crumb them, full of omega 3 long chain fatty acids and so easy, the kids can make them!

from Epicurious

Roasted Mackerel with Garlic and Paprika

Roasted Mackerel with Garlic and Paprika Photo at | I don't know why some people don't like mackerel and why it's not more widely served in the States. It's such a lovely fish, cheap and plentiful, and, served with this gently Spanish vinaigrette, an absolute winner. Make sure you dress the potatoes while they are still warm as they'll take on the dressing much better


Must-try: 2 hardtail mackerel (ikan cincaru) Spice Paste: 3 fresh red chilies 5 dried chilies 10-12 shallots 2 cloves garlic 1 tbsp belacan 1 tsp salt 1 tsp sugar 1/2 tablespoon tamarind pulp, soak in 1/4 cup water, extract juice and discard pulps 1/4 cup oil


Easy baked mackerel - just olive oil, salt, pepper and bake. Ryan caught some Mackerel this morning, so this is how I shall prepare them! :)