To make the Blan Tjang blend the apricot jam, chilies, garlic and vinegar together and set to one side. On a pre-heated pan, sear the mackerel fillets on each side and cook for a minute turning over ...

Beetroot and apple are also a fantastic ingredient pairing. Cooking the beetroots in both apple cider vinegar and apple juice ...

In this light dish, chef David Swain marinates fish fillets in red wine vinegar and olive oil along with tender carrots and shallots. Using a mandoline, cut the carrots into thin strips. In a small ...

Learn the art of filleting Spanish mackerel in this step-by-step guide, perfect for fishing and spearfishing enthusiasts as well as aspiring fishmongers. Discover expert tips for handling and ...

Using a sharp filleting knife, make an incision behind both pectoral fins behind the head of the fish. Flip the fish onto its belly and cut the head off, straight through the backbone. Throw the head ...

Even out of the water they have a commanding presence. Their skin is shiny silver and midnight blue, and their eyes are hard as garnets. These are wild fish fresh from the ocean, and it shows; even ...

MACKEREL escabèche is one of those dishes I have always preferred to admire from afar. It’s traditionally prepared by pickling the fillets in vinegar, but I’ve never quite cottoned to its biting ...