The key to this recipe is the paste that he makes to marinate the mackerel. The paste only needs four ingredients, all of which are quite easy to find: garlic, paprika, salt, and olive oil.

Place the potato slices on top. Drizzle more olive oil over the top and season with salt and pepper. Place the cleaned ...

There are many different ways to cook the fish in this recipe. First lay the mackerel onto a tray and cover the fish with the rock salt. Leave for 10 minutes, remove and wash off any excess. Allow to ...

Put the mackerel fillets on the grill tray, brush with the wholegrain mustard and season with salt and pepper. Grill them for 2-3 minutes, then turn over and grill for a further minute ...

Cut the heads off very fresh mackerel. Gut and clean them but keep whole. Bring the water to the boil, add the salt and the mackerel. Bring back to boiling point, and remove from the heat.

The lox bagel is perhaps the most iconic seafood sandwich. It’s the quintessential breakfast for New Yorkers on the go — a ...

“Despite being a fish, mackerel is thick and full of umami like meat,” Ueda said. “And it can be pickled with salt and vinegar and left to sit so the flavor is enhanced. It is a dish that is ...

Add the sugar, peppercorns, salt, mustard and coriander seeds ... then slide in the tray of mackerel and close the door. Grill for 6-7 minutes, until the spice mix is sizzling and turns golden ...

This is an innovative mackerel dish that is different from those that simmer the fish with miso or grill with salt. The oyster sauce can be used without heating and the Chinese cabbage dish ...

Roughly chop the tomatoes and place in a bowl. Add the mackerel, olive oil and parsley. Season generously with salt and pepper and set aside. To make the breadcrumbs, heat the oil in a medium ...

Add the salt and knead for a further two minutes ... Step 5: To make the topping, flake the smoked mackerel into large pieces and mix together with the bacon and watercress.