Q&A for How to Cook Mackerel

Another mackerel recipe involves seasoning it with a mixture of salt and pepper, along with a touch of Dijon mustard and mayonnaise. While mayonnaise may seem unconventional, it serves to balance the richness of the mackerel. Place the seasoned mackerel on the grill, close the lid, and let it cook for around 12 minutes, especially for thicker cuts. After grilling, add a bit more salt and pepper, along with a squeeze of fresh lemon juice, to enhance the flavors. Despite mackerel having a robust and acquired taste, this combination of seasonings and grilling results in a uniquely delicious dish. The unconventional use of mayonnaise adds a surprising richness that complements the distinct flavor of the mackerel.

Fish like mackerel can be baked at any temperature from 275°F to 450°F. The lower the temp, the longer the fish should be cooked. Size also makes a difference. On average, bake 375°F for 20 - 30 minutes (shorter time for thin fish, longer for thicker).

Mackerel do have scales, but are small enough to not be worried about. If you choose to descale I recommend doing it over a sink with a knife going gently against the grain of the fish.

Find where the bone starts. You may need to dig with your finger to lift up the bone. When you have found it, just pull it gently making sure you remove all of the bone.

It depends on the freshness, but genuinely a couple of months if the fish is fresh and is put into the freezer right away.

Yes, you can. While it may not be a pleasant experience, it would not be harmful. You might find it preferable to avoid them for a more enjoyable meal.

To offset a strong fishy taste, you can try making a flavorful sauce or using a vibrant batter. Ingredients like lemon and lime are very effective. A rich hollandaise sauce, which can be spiced to your preference, is another good option. Simply seasoning with salt and pepper alone is likely to result in a fishy flavor.

The health benefits of canned mackerel can be comparable to fresh, depending on the company and its processing methods. If a company uses high-quality, sustainably sourced fish, the canned version can be as healthy as fresh. Furthermore, canned mackerel can sometimes offer additional health benefits, especially when stored in healthy oils like olive oil.

Yes, you can. You may consider leaving it out for a day before cooking. Since it is already cooked, you generally just need to warm it up, ideally in a grill, pan, or oven, and add spices about three hours before cooking. You can cook it directly from the freezer in a pinch, though it may lose some flavor and not heat evenly. It is definitely possible.

Yes, you can cook mackerel fillets in an air fryer, and it is a recommended method. One approach is to use a grill option (if available) to cook them about 75% of the way, then switch to air fry at approximately 390°F (199°C) until they are slightly pink in the center and flake easily with a fork. After cooking, let them rest for 3-5 minutes before serving. You can also create a batter if you wish.

The presence of bones in mackerel fillets can vary based on their source and how they were prepared. You can often request that a seafood counter attendant remove bones for you, though this isn't always feasible. If bones remain, you can remove them yourself before cooking or simply eat around them once cooked.

A temperature of 200 to 220°C (390 to 430°F) is recommended. This setting is sufficient to cook the mackerel thoroughly and develop a nice golden crust. However, cooking times may vary based on the thickness of the fillets, so monitor closely to avoid overcooking.

First, rinse it under cold water. Then, remove the innards and scales, and optionally remove the head and fins. After that, season to your taste, and cook using your preferred method until the flesh is opaque and flakes easily. Serve hot with your favorite side dishes.

Yes, mackerel freezes well when stored properly. To freeze mackerel, clean and scale it, remove the head, fins, and entrails if desired, rinse under cold water, and pat dry. Flash freeze on a baking sheet, then transfer to airtight bags or containers for up to 3-4 months. Thaw in the refrigerator overnight before using.

Yes! Mackerel has a rich flavor and a high oil content, similar to salmon, so many cooking methods that work well for salmon can also be used for mackerel, including grilling, baking, pan-frying, poaching, and smoking. Feel free to experiment with different cooking methods and flavor combinations to find what you like best!

To fillet a mackerel, start by placing it on a cutting board with the belly facing up. Make a diagonal cut behind the gills towards the backbone, then turn the knife towards the head and cut along the backbone to the tail. Separate the fillet from the body, repeat on the other side, and remove the skin and any bones. Finally, rinse the fillets and pat them dry.

You need to thaw it first and then cook it evenly through in the oven or air fryer. Before consumption, make sure it's cooked throughout.

Defiantly cooked mackerel as it's soft and not slippery. But wait for it to cool down before handling it.