‘sup?
This afternoon.
Lilly writes:
What’s up with the Mackerel? None to be found for weeks now.
Anyone?
Pic via An Irish Angler’s World
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Everything. As It Happens.
‘sup?
This afternoon.
Lilly writes:
What’s up with the Mackerel? None to be found for weeks now.
Anyone?
Pic via An Irish Angler’s World
December, Lilly. It’s December.
Oh okay. Why didn’t the fishmonger just tell me they migrate to Florida for winter.
Clearly playing a nefarious trick.
The bastard.
Had some mackerel a couple of days ago. Plenty in my fishmongers. We call him George. The fishmonger. Not the fish.
Are you on the east coast, Kim? I’ve tried all the usual suspects and same story everywhere. Maybe George is giving you the contents of his freezer.
https://g.co/kgs/oi1x8U
Santry, Dublin.
Great little shop, had sardines every Tuesday morning during the summer.
http://georgesfishshop.com/
Thanks BB and Kim. I’ll be heading over to George’s tomorrow.
Lockdown for FFS
Yeah, fish can’t leave their counties either.
Plenty in the west
the question nobody has asked yet (and I’m surprised) is:
what are you planning to do with the mackerel when you find some?
on the grill with salt, pepper + lime….with a soy, honey, coriander, mint, chilli, ginger and lime glaze….served on some basmati?
or….
True – we’re all a bunch of Philistines
Totally neat or a little bit of green curry paste
I like the honey, soy, chili, ginger, lime thing with some Monkfish. Will try it on the Mackerel next time
Anyway Brexit will destroy everything and we’ll all need to survive on beats and turnips… so enjoy it while you can!
fried in butter, with spuds, carrots and parsnips.
oooh or served on a bed of tiny potatoes in garlic and paprika
A dry rub
Garam Masala : Cumin : Ground Coriander,
And Mild Chili Powder to taste, + pinch of Tumeric for some colour
Let it rest for an hour
Sheet of tinfoil (per fillet)
Squeeze out half a lime
Wrap and seal and place on a scorching hot baking sheet and into a scorching hot oven
10 minutes – 15 if you’re unsure about your oven
Let the parcels rest for about 5 minutes
Sprinkle fresh coriander
Enjoy
You might want to squeeze some lime
Lovely with warmed naans
…used to sea fish out of Killala…first job was to find the mackerel but never had to go too far…the fish finder would fill with more fish than water and it only took a few minutes to fill a box catching them four or five at a time…as we steamed out to known wrecks the skipper would dry fry fillets of mackerel…once you’ve tasted mackerel so fresh you would never buy it in a shop…some hardy souls would venture out in December when the mackerel season was over but mackerel is an oily fish that doesn’t freeze successfully…
Have had great fun fishing out of Killala but if it’s a wet summer the peaty run-off flowing into the bay drives the fish further out to sea. Have to disagree with the freezing, in fact most commercial smokers will freeze then fillet their mackerel before curing and smoking. I’ve macks in the freezer for 6 months and still taste good. Nothing beats fresh though.
…thanks Paddy…I’ll try the smoking next year…got a Lithuanian friend with access to a smoker…I meant for bait, once frozen they are too soft to stay on the hook…
My misunderstanding, tight lines to you Sir.
Mackardel
Best seafish for curry. Use Bengali recipes.
monger told me it was the weather…fishermen cant get out, lazy sods!