The authors of The Cambridge Economic History of Europe remarked “There are more references to stinking mackerel in English literature than to any other fish!!” However, mackerel may not have been as plentiful a fish as considered previously, though it does bring out one fact quite clearly that mackerel is a fish best consumed when fresh. Mackerel is an oily fish, rich in omega-3 fatty acids but prone to quick spoilage and can cause scombroid food poisoning.
Been made aware of this fact, I took on the packet of mackerel I bought from the local store to immediate consumption. Now searing as a cooking technique involves cooking the surface of the food at high temperatures to form a caramelized crust. To obtain the desired crust, the surface of the meat should be free of water and so the procedure began with rubbing lot of rock salt on the fish and then wiping it off using paper napkins to remove any traces of moisture that may have gotten in from the refrigerator. I even let the fish in the oven for a brief to get any water off the surface and then quickly got it into a pre-heated pan with oil glazed on fish.
The recipe doesn’t have much to it and the fish is better enjoyed in its natural flavor with basic garnishing. However, I did prepare a side of fries, coleslaw, lemon and sliced jalapenos for the extra fire and that summery flavor. I recommend a slightly bitter ‘Yuengling’ lager to the food to make it a delectable meal.
Enjoy!!!
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