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 ...

There are few dishes from the grill that are as impressive -- or as delicious -- as a whole grilled fish. The skin crisps and blackens slightly, picking up a slight overtone of smoke and funk. The ...

A traditional Irish recipe taken from My Wild Atlantic Kitchen: Recipes and Recollections, by Maura O’Connell Foley. The fillets have a naturally oily flesh, and the crunchy oat crust adds a pleasant ...

Looking for a way to elevate your pasta game while keeping things nutritious? This Mediterranean-inspired mackerel pasta combines the rich flavors of canned mackerel with sweet cherry tomatoes and a ...

If using a whole mackerel, place the smoked fish on a chopping board with the cavity of the fish facing, you. Detach the head and pull working from the head down to tail to remove the main frame of ...

I wrote this recipe about 15 years ago. At the time, I chopped up the mackerel and formed it into a patty, but here I’m doing a breadcrumbed fillet for extra crunch. Prep time: 15 minutes Cook time: 8 ...