All you need is tea leaves, rice, some aromatics, a roasting tray and a lid. About eight minutes later, you’ll have home-smoked mackerel
Mackerel travels in huge shoals, and when they’re in season, the sea seems to be almost boiling with them. If you’re lucky enough to witness this spectacle off the beach and you happen to have a rod handy, chances are you’ll be able to catch them by the bucket-load, especially in high summer, when they are especially plentiful.
Mackerel is a worthy hero ingredient: it’s economical, sustainable and good for you, too, being especially rich in omega-3 fatty acids. Store fresh mackerel wrapped up in the coldest part of the fridge (on the bottom shelf at the back, say). And, once the fish have been filleted, keep the skeletons, too, because they make a delicious and nourishing stock or, when shallow-fried until golden brown and crisp and generously seasoned with sea salt and spices, an unexpectedly moreish snack.
from The Guardian https://ift.tt/3AsuLEq
via Google News