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Mackerel

Robinredbreast

Oracle
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18,446
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Planet Earth
Type of diabetes
Type 1
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Tonight for my dinner, I had the best Mackerel ever. I bought from Morrisons, Fishmonger, Sweetcure Boneless Mackerel Strips. Price £1.24, 160g.

I would recommend this fish, it was absolutely delicious and I just wanted to share it you and not a bone in sight :0

Best wishes RRB
 
Re: Mackeral

The only fish I eat is in bread crumbs or batter lol

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Re: Mackeral

brett said:
The only fish I eat is in bread crumbs or batter lol

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Since becoming Coeliac, I can't eat those any more :cry: but boneless delicious Mackerel :thumbup: honestly, it's fantastic.

RRB
 


Fantastic fish ... a lot of fishermen used to throw them back or use as bait as they were considered a nuisance. I've got two LIDL whole smoked mackerel waiting to be eaten. Also, the peppered smoked ones are nice, as is mackerel pate and sushi. Goes well with horseradish (and clears your sinuses) or gooseberry sauce...
 
aw, sorry didn't realise you were coeliac. I know its common in diabetics, did u have that before or after diabetes and within what sort of time difference?

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brett said:
aw, sorry didn't realise you were coeliac. I know its common in diabetics, did u have that before or after diabetes and within what sort of time difference?

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Hi brett, thanks, but don't be sorry, it's fine now. 23 years diabetic then last year, spring time, I became ill, my daughter and I were going through a bit of a bad time. I thought it could be an ulcer, but, I kept getting worse, really bad, I felt so ill and then I asked my GP about Coeliac Disease and hey presto I had it. I found out in November 2012, even though I have now been told they knew in June 2012, blood tests, it was greater than 100 and it should be about 4 :roll:

Anyway, enjoy your delicious fish, and a maybe a few chips as well

Best wishes RRB.
 

Mackerel is so delicious, a lovely meaty fish. I am growing gooseberries, so the sauce sounds delicious. I love peppered too, but these boneless ones are so good, my daughter also likes Mackerel, but not so much the bones, so I will get more on Friday. I do love fish

RRB
 
Absolutely adored peppered mackerel and would eat it 2 or 3 times a week, sadly I've cut back on it and only eat it occasionally now, for reasons unknown I find it repeats on me quite badly
 
noblehead said:
Absolutely adored peppered mackerel and would eat it 2 or 3 times a week, sadly I've cut back on it and only eat it occasionally now, for reasons unknown I find it repeats on me quite badly
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Aaaww that's a shame, but at least you can still eat it occasionally and it's so nutritional too.

RRB
 
Robinredbreast said:
Aaaww that's a shame, but at least you can still eat it occasionally and it's so nutritional too.
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It is nutritious RRB and I do miss not eating it every week, I'll have to try taking a peppermint oil capsule after eating to see if this helps with the indigestion , due to go to Holland & Barrett for my green tea so will purchase some, your thread has got me wanting Mackerel.........like now!!!!!!
 

Yeah, a lot of people are put off fish because of the bones. Thankfully, mackerel is not as bad as some. My gooseberrys have started to appear ... red and green (separate bushes of course) and they're not hairy like they were when I was a kid.
 
Home smoked mackerel is great too, and very quick and easy to do on a lidded barbecue. There is also a thai style of cooking which works very well where you essentially fry the fillets in a tiny amount of oil till the skin and any remaining bones go quite crispy, then cover them with finely chopped chillis, garlic, onion and shredded lettuce, absolutely delicious if you like spicy food


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Yeah, a lot of people are put off fish because of the bones. Thankfully, mackerel is not as bad as some. My gooseberrys have started to appear ... red and green (separate bushes of course) and they're not hairy like they were when I was a kid.
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Sorry to butt in
Justr had to let you know, my gooseberries are coming along nicely. I have 4 different type, but don't remeber buying 4 different lol.
red hairless, green hairy and green smooth, can't remember the other one as i don't think it produces much.
We have moved house, but still hve to sell the old one, the wife wants me to move her two favourite bushes to the new house
I am decorating old house and yesterday thinned the plums out a bit. Jesus, it's got loads on, never seen so many. a few years ago, the tree split and i lost a third of it lol.
Continuing the fruit theme, the raspberries are doing well, looks like we will have a good crop again, didn't get any last year, dunno if they summer or autumn fruiting lol.
Finally, looks like we will get some cherries this year, they usually fail, dunno why. This year they are late and I reckon in previous years the frost got the blossom, plus this year,m i went round with a makup brush and trried pollinating them myself, dunno if that' right.
I don't eat any of it, doesn't excite me any more, I could eat the plums, they are dead nice, but can't be bothered, wouldn't eat them between meals anyway. Doctor told me some time ago, i ate too much fruit, which i realised, so only have an apple at dinner time now.
oops, i said rather a lot, sorry.
 

Shifting your gooseberry bushes to a new house should be fine as long as the soil etc. at the receiving end is Ok. We've given away a few which have thrived in their new homes. They seem to be very resilient, but I am not the gardener in the family so that's about as much as I know.
 
Mackerel is a fantastic fish. I'll eat it smoked or tinned but the taste of fresh mackerel can't be beaten. It's very sweet. I used to catch it whilst sailing by trailing a paravane. When a fish bites, the paravane comes to the surface and you know you're in a shoal. Then, out comes the rod with half a dozen feathers and you get three of four every dip of the line. Gutted and washed whilst at sea and barbequed as soon as you are ashore again. Nothing beats it, not even smoked wild atlantic salmon.

Paravane:




Catching with feathers:

 
Hi I moved my gooseberry bush into a bigger pot this year and it seems to be flourishing. They are green and hairless( at the moment) but can't remember whether they are hairy or not? But I don't mind. Can anyone tell me when they are ready for harvesting, I'm thinking possibly July or August ?

I bought two more packets of Mackerel this morning, it's still on offer, one for my daughter and a piri piri one for me. I was going to save mine for next week, but I doubt whether I'll last that long.

I also have, raspberry and strawberry plants, but strawberries are not my favourite fruit, my daughter loves them

Best wishes RRB

Just seen your post yorksman and I want to go Mackerel fishing now :thumbup: I am not keen on sSalmon, Mackerel is one of the top fishes. BBQ Mackerel sounds fantastic
.
 

Due to a genetic mutation ours have developed 'Brazilians' :crazy: Kidding! Just checked ours and they are still rock-hard. 'Er indoors reckons late July/early August, so we suggest you keep a close eye on them from July onwards. You will know when they are ready as they should be as soft a grapes. I tend to scoff mine before I've had a chance to freeze them ... they are a bit morish! You should be able to find a recipe on the internet for mackerel with gooseberries or other 'tart' fruit like rhubarb.

In the meantime, horseradish or the similar Japanese wasabi with mackerel is a combination made in heaven! We're just about to try and harvest our horseradish. It buried itself the full length of a chimney pot and into the ground and we had to break the pot to remove it. It has to be contained, otherwise it spreads almost like bindweed!!
 

As an afterthought on mackerel, I have a hob smoker which is basically a thick, eliptical aluminium pan with a drip tray and wired shelf. You shake wood shavings (apple etc.) onto the base of the pan beneath everything and herbs etc. into the drip tray with a liquid if you want. Once hot, it smokes anything inside. I had some smoked pork, aubergine and red peppers last night. You can easily knock a smoker up using a heavy large pan (baking tray?) which doesn't distort when heated up, and insert a smaller pan as a drip-tray and a wire grill and cover it with foil. There are, I am sure, loads of examples on the internet but it's dead easy. You just have to remember that you are heating wood shavings in a 'dry' pan and that's why the pan should be fairly thick, in theory. Once it has started smoking, you need to turn the heat down a bit and it will carry on smoking for a while.

I also have an outdoor smoker which looks like a dalek and although no bigger than a large kitchen rubbish bin can smoke and cook 4 chickens at a time, or whatever else you fancy.
 
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