Oily, full flavoured with a delicate yet well textured flesh. Versatile, too, taking to smoking as easily as it takes to simple grilling; blended, makes a great pate.
But what of nutrition? I did say it was phenomenal ...
Along with a strong protein profile, well balanced fatty acids and a host of micro-nutrients, the mackerel is known to be anti-carcinogenic, boosts immunity, aids cardio-vascular function by cleaning the blood and lowering blood pressure, and aids in the development of cells in the brain and nervous system, protecting against their degenerative disease.
What a fish!
Let's just take a moment to give it up for the humble mackerel.
So, mackerel in hand, clean it up and gut it, running clean water through the digestive cavity and up through the mouth.
Cleaned, simply slash the skin a few times on each side and stuff with flavour.
We've just been to the Bingley Show the day before and I came away armed with a bag of cheese and some farmhouse butter.
I blended some butter with ginger, chilli, spring onions, coriander, sea salt, black pepper and lemon juice.
Spread the paste over the fish, working it into the slashes.
No fucking around ...
Get it under the grill. That's proper English for an overhead heat source, so broiler, I think for folks the other side of the pond, but if you use your grill just wrap the fish in tin foil to prevent the juices from escaping.
Grill for maybe three or four minutes each side and then serve out.
I served out over a plate of samphire, pouring the juices over.
Gorgeous! Too gorgeous! Enormously satisfying, satiating and a great breakfast. Now, let's get about enjoying a fine day ...
