Catching and Cooking Mackerel
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Grandson Kristian lands his first Mackerel
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The Spanish mackerel the Spotted mackerel and the School mackerel are probably the most popular of the mackerel species in Australia and a very popular sport fish.
The Spanish mackerel can be mistaken for wahoo, but can be distinguished by the shorter dorsal fin with less (15-18) dorsal spines and the external bone and upper jaw which both extend to just behind the eye. Smaller Spanish mackerel may also be confused for other mackerel species such as slimy mackerel. They are blue to grey on their dorsal side (back) with many narrow vertical bands along their sides and a grey-silver colour on their belly. The Spotted Mackerel is easily identified with four rows of large black spots over its sides. The School mackerel is the smallest of mackerel caught along the coast. They have two or three rows of large dark blotches, with a white patch on the dorsal fin. They are great fighters with excessive speeds in the water.
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| Often Mackerel are mistaken for Wahoo. This beauty "Wahoo" was caught in the waters between Hayman Island and Bait Reef in the Whitsunday Islands. Weighing in at 51kg provided many meals for us and the boats anchored with us that night ... fisherman should always share a good catch! |
Spanish mackerel is truly one of the greatest Pelagics in the ocean, with awesome streamlining and screaming runs, impressive razor-sharp teeth, and also they are great to eat with some fantastic mackerel recipes available!! These guys should be on your list to catch this season.
Spanish mackerel grow up to 60 kilo’s and 7 foot in length, although they are more commonly caught between 10 and 20 kilo’s in size. Where as the Spotted mackerel can grow up to around 10kg at around 100cm. School mackerel on the other hand are generally caught around the 2kg mark, they have been known to reach 7kg but this is rare.
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| Spotted Mackerel are a prized fish on Our Dreamtime |
While Spanish mackerel are considered an all year round possibility, especially out wide on outer reefs, it is the seasonal closer inshore areas that experience large congregations of Spanish mackerel. This can be caused by changes in water temperature, the behaviour of certain currents as well as the movement of bait schools.
The Spanish mackerel fishing seems to keep on improving with new fishing regulations seeming to have an impact with bag limits of three per person. Remember the size limit of 75 centimetres as well. Fisheries change the limits and sizes regularly please ensure you read the latest guidelines.
While mackerel are quite often caught in waters as shallow as 3 to 5 metres inshore on the bigger tide periods, which are around the moons, not many people know what they do on the neaper tides as they seem to disappear during this period. They feed on the tide change and run with bait fish. Chopping up the waters in a frenzy feeding ritual, and this is when you will see Our Dreamtime tacking and gybing all over the place chasing the bait fish runs.
Some of the best techniques for catching Spanish mackerel are Trolling Lures, Baits, and Jigging chrome lures. The old fishing saying applies here that "a pretty lure will catch a fisherman before a fish". Over the years we have used a number of different bait rigs and lure combinations. To be truthful the most successful has been the simple spoon lure. My father scolds me for using these, but I'm the one with fish on the table without losing a $40 lure for my trouble. For trolling, we use strong nylon cord and the use of single strand wire, about 100lb, keep size down to a minimum so it's not so visible, but if you use light wire be aware larger mackerel can cut through it if it's too light. It's true you will get more "Strikes" if you don't use wire, but you also usually lose more lures as well. Keep the lure about 30 meters or so behind the boat. Add a swivel to your rig for trolling and keep the speed below about seven knots.
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| Even after these guys come aboard they have plenty of fight left in them and their razor sharp teeth will give a nasty bite if you are unfortunate enough to be on the receiving end. |
The hardest thing with fishing for Pelagius from a yacht is landing them, you seriously need good gaff skills. Slowing the boat to idling ahead speed, and bringing the fish in slowly for the gaff shot, is the best. However under full sail this is darn near impossible to do ..... the biggest tip I can give you if in this situation .... is once you are pulling in the fish don't hesitate and slacken the line giving the fish the opportunity to spit the lure. They are very good at this and it is often the case of how the 'big one got away'. Also recommend a serious 6ft Gaff for that extra reach and control of a large Spanish when coming alongside. One very important thing like all lure fishing is that you need to use protective sunglasses as they can flick that lure back at you when they are along-side or once aboard.
Spanish have a maximum size limit of 75cm and a bag limit of 3. Whilst Spotted are limited to 60cm and 5 per person. School mackerel have a size limit of 50cm with a bag limit of 30 per person. We find this excessive, 30 fish at any size let alone 30 at 50cm is a lot of meat, and is it necessary?
Now that we have our fish onboard let's enjoy their beautiful rich flavours. Schoolies are a little dry if overcooked so extra care is need when preparing and cooking them, but they make a great fish to smoke or use in dishes such as sushi and sashimi. If you frequent sushi bars, you may know it as saba fish.
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| I just love it when we have fresh fish on our plates |
However the Spanish and Spotted Mackerel is a great all round eating fish. We either fillet or cut them into slices (steaks). When using slices try the 6cm to 8 cm sizes, 3 inch is great for school mackerel but the spotted mackerel can grow up to 7 kg or more and we really like the slightly larger slices around the 8 cm mark. As an oily fish, it is a rich source of omega-3 fatty acids, mackerel is especially high in vitamin B12, selenium, niacin and phosphorus, among a range of other essential vitamins and minerals. For more information on the health benefits of eating Mackerel
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| The easy solution to filleting Mackerel ... Make them into steaks! |
There are a couple of important points about preparing your fish for the table. The only fish that I know of that has a scientific reason to be bled are fish in the scombridae family.... mackerel, tuna, wahoo etc. They start to produce scombrotoxin when they die. Cooling the fish is the best way to stop the production of scombrotoxin. In large tuna/mackerel bleeding them helps cool the fish faster. To do this immediately once the fish is secured on deck, cut through the gill area to the back bone. Then slice the fish from the anus to the gills removing the intestines. You will then have a clear view of the back bone and main artery with a sharp knife cut along the blood line and wash with copious amounts of saltwater. As soon as possible refrigerate or ice bath the fish.
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| Simply grilled on the BBQ with a tropical salad ... now you can't beat that! |
When you cook it, "eat it like a steak,” Mackerel takes to stuffing and grilling incredibly well, or if you’re feeling adventurous, you can grill or bake it whole? That's if you have an Oven big enough! In the Galley, use a a hot pan to crisp up the skin or do a quick sear on both sides using a hot cast iron pan. Packed full of Omega 3, this oily fish is full of flavour and great in salads, baked or on the BBQ. So this winter buy yourself a mackerel rig and cook yourself a delicious meal from one of the best fishes in the ocean.
Mackerel Fillets encrusted in Dukkah
Fresh fillets of firm fish fish, Mackerel, salmon and Cod are good choices. (Skin on)
Dukkah Ingredients
1 cup full almonds
¾ cup sesame seeds
2 tablespoon coriander seeds
2 tablespoon cumin seeds
½ tablespoon fennel seeds
½ teaspoon black peppercorns
sea salt or salt to taste
Yoghurt Salad Dressing Ingredients
1/2 cup yoghurt
1 tsp lemon juice
1 cloves garlic grated
dash sea salt (to taste)
Optional: dash black pepper (to taste)
Let's Get Cooking
Roast the almonds till they are lightly browned.
Then roast the sesame seeds till they become a pale brown.
Roast the coriander seeds, cumin seeds, fennel seeds, peppercorns till they become fragrant.
Put everything in a grinder and grind till you want the desired level, slightly coarse or fine.
Store dukkah in an air-tight container. This can be kept for up to 3 months.
Blend all Dressing ingredients together with a stick blender. You can adjust the thickness by adding small quantities of milk.
3 tbs of Dukkah mixed with 1/2 tbs of olive oil per fish fillet
Season the fish well and then on the flesh side pack down the Dukkah to cover the fish.
Heat olive oil in a heavy based pan until shimmering (not smoking) place the fish Dukkah side down for 2 minutes and then turn to skin side down.
Continue to cook until cooked through and skin is crispy.
To Serve
With your choice of salad arranged of plate dress with Yoghurt Dressing sprinkle with extra dry Dukkah and place fish on top with lime wedges.
A sensational salsa's for your fish ......
A Taste of Mediterranean Salsa
Ingredient
12 (small) Cherry Tomatoes, cut in half
10 Basil Leaves, torn
12 (small) black olives
1 1/2 tbs Caramelised Balsamic Vinegar
3 tbs of Olive Oil
2 tbs of Our Galleys Tapenade Herb Mix
Let's get Cooking
Combine all ingredient in a bowl.
Let rest for 1/2 hour prior to serving to let flavours develop.
Mango Salsa
Ingredients
1 ripe mango
1 cucumber
1 jalapeño (with ribs removed)
½ red pepper
¼ cup red onion diced
2 limes
¼ cup chopped cilantro
2 tbsp olive oil
Salt and Pepper to taste
Let's Get Cooking
Begin by dicing the mango, cucumber, jalapeño, red pepper and red onion into a bowl.
Next add the zest of one lime and the juice of both limes to the mixture.
Add the cilantro and olive oil to the bowl, salt and pepper to taste.
Allow the salsa to sit and marry together for at least 30 to 45 minutes prior to serving.
Mango Tango Black Bean Salsa straight from your Pantry
Sweet and spicy come together for this simple, tasty, quick, easy salsa!
Ingredients
1 can black beans, drained and rinsed
1 can mango slices, drained, cut into 3/4-inch cubes
1 can corn kernels
1/4 cup dried onion flakes
1 tbs of Dried cilantro
2 tbs lime juice
1 tbs garlic powder
1/4 tbs ground cumin
Let's Get Cooking
Combine beans, mango, corn, onion and cilantro in a medium bowl.
Stir in lime juice, garlic powder and cumin. Allow the salsa to sit and marry together for at least 30 to 45 minutes prior to serving.
Asian Style Mackerel Noodle Salad
Ingredients
2 Fillets of mackerel with skin on or firm fish cut into 6cm rectangles (3 per person)
Salt
1 tbs of canola oil
Marinate
2 tbs fresh ginger, minced
2 cloves garlic, minced
3 tbs canola oil
1 tbs light soy sauce
1 tsp oyster sauce
1 tsp sesame oil
1/2 tsp sugar
1/8 tsp ground white pepper
1/8 tsp fish sauce
Salad
1/4 tsp Coriander Seeds
2 cups of pad Thai noodles
2 cups of fresh shredded vegetables of your choice (purple cabbage, carrot, wombok, shallots, beans)
6 water chestnuts cut in half
1/4 cup of dried shiitake mushrooms soaked in boiling water
1 onion thinly sliced into rings
1/2 cup of bean sprouts
4cm piece of Ginger cut into matchsticks
Extra sesame oil.
Let's Get Cooking
Dry the fish skin and salt well.
Combine all of the marinate ingredients. Place the marinade in a shallow tray. Put the fish flesh side down into the marinate. Leave for two hours in fridge to allow the flavours to intensify.
Heat the oil in a wok. Add Coriander seeds and stir.
When just smoking add the onion rings half the Ginger matchsticks and half the bean sprouts. Remove once crispy, drain on paper towel. Now add the fish skin side down. Cook until skin is crispy then turn heat down and turn fish over. Add the rest of the marinate to the wok. Cook the fish through. Remove fish and set aside, skin side up.
To the wok add the drained mushrooms cook until warmed through. Remove from wok set aside. Add the softened noodles to the wok toss to warm through and colour, sprinkle some sesame oil over noodles as you toss.
In a bowl toss together the vegetables, water chestnuts and mushrooms.
To Serve
Divide the noodles between your bowls pile on the salad, top with fish and finish with the rest of the ginger matchsticks and bean sprouts.
Thai Green Curry Fish Balls
Ingredients
2 fillets of Mackerel poached in 1/2 cup of coconut milk
1 cup of sweet potato mashed
1 cup of cooked rice
1 tbs of toasted shredded coconut
1 tbs Thai Green Curry Paste
2 eggs whisked
1 cup of Panko Breadcrumbs
1 tbs of Coconut oil for frying
Let's get Cooking
Poach the fish in the coconut milk in a shallow pan. Once cooked through mash the fish with remaining milk.
Combine, fish, sweet potato, coconut, rice, curry paste and eggs combine well.
Form into balls or patties and roll them in the Panko flakes.
In a heavy based pan heat oil, cook the balls until golden on all sides.
Serve with a side salad and your favourite dipping sauce.
Sri Lankan Fish Curry
Ingredients
2 garlic cloves
3cm piece ginger, sliced
2 tsp each panch phoran and whole coriander seeds
1 tbs mild madras curry powder
2 small green chillies, chopped
2 tbs sunflower oil
1 onion, chopped
4 tomatoes, chopped
10 curry leaves
1 bunch broccolini
270ml can coconut milk
600g skinless fish fillets, cut into 3cm pieces
To Serve
Shredded coconut, lime wedges, chutney and warmed roti, to serve
Let's get Cooking
To make the curry paste, place the garlic, ginger, spices and chilli in a mortar and pestle and grind to a paste. Set aside.
Heat oil in a saucepan over medium heat. Add onion and cook for 3-4 minutes until softened. Add the curry paste and cook, stirring, for 2 minutes or until fragrant. Add the tomato, curry leaves and broccolini, then cook for a further 2 minutes. Add the coconut milk and 1/2 cup (125ml) water, then bring to a simmer.
Add the fish, season and cook for a final 5 minutes or until the salmon is just cooked.
To Serve
Garnish the curry with shredded coconut and serve immediately with lime wedges, chutney and warmed roti.
Fish and Mushroom Risotto
Ingredients
500 grams of fish filleted and cut into 3cm pieces
1 onion diced
2 garlic cloves peeled and smashed
1/4 red capsicum diced
4 tbs of Italian mixed herbs dried or fresh
500 grams mixed mushrooms
1/2 glass of white wine
1 litre of fish stock (best quality you can buy)
2 cups of Arborio rice (risotto rice)
2 tbs Intense Garlic Olive Oil
4 tbs of butter chopped
To serve
Shaved Parmesan Cheese
1 cup fresh parley chopped
Lemon wedges
Let's get Cooking
In a heavy based frypan heat oil. Add Onion, Garlic, capsicum and 2 tbs of Herbs add stir until onion is clear. Add fish and cook approx 3 minutes, add mushrooms and cook until fish is cooked. Set aside. In a saucepan heat stock to simmer.
In wok add more oil with 2 tbs of Herbs and rice, stir to cover rice. Add white wine stirring constantly and cook until absorbed. Slowly add batches of hot stock enough to cover rice and stir constantly until each batch is absorbed. When no stock is left add fish mix. Heat through. Once the rice is cooked through add the butter and mix gently until absorbed ... this will add creaminess to the risotto.
Serve with shaved Parmesan Cheese and Fresh Parsley chopped over the top and lemon wedges ..... Enjoy!
We love to hear your experiences with the recipes from Our Galley ... leave us a comment below
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