Blue mackerel:
the flesh is an
eating experience eating experience
to behold.to behold.delicious.com.au/food-files
For more tips on buying and
storing fresh fish.@huckstergram @anthuckstepTIPS & TRICKS
BUYING Always buy blue mackerel
whole. The eyes should be clear and
plump, not sunken or discoloured.
Fresh fish will be covered in a clear,
clean protective coat of natural sea
slime – hence the nickname ‘slimy’.
STORING Keep the fish whole
(gutted), wrapped tightly in freezer film
on a rack over ice in a sealed container,
stored in the fridge until ready for use.
COOKING Cook whole or, for fillets,
skin-side down on the barbecue or in a
pan. Keep it medium-rare – overcooked
mackerel is unpleasant. If eating raw,
set the protein with a quick pickle or by
pouring boiling water over fillets. Skin is
delicate, so cook at room temperature.
SUBSTITUTIONS
Bonito, trevally.
ACCOMPANIMENTS
Pickles, soy, ponzu in raw applications;
with a simple watercress salad or on
your own fish sandwich if cooked.
ILLUSTRATIONALICE CLEARYBLUE MACKEREL
IF I WERE A fish, I’d be the
spotted chub mackerel,
if for the name alone.
Though for how it sums up
my physical appearance,
the blue mackerel, perhaps my favourite
eating fish, is a more apt comparison.
With far from glamorous nicknames,
such as ‘slimy’ and ‘horse’, blue mackerels
are often kids’ first keeper-catch because
‘slimys’ will nibble on anything, even an
unbaited hook, for the chance of a feed.
Who knew we had so much in common?
A member of the same pelagic family as
tuna, blue mackerel are available year-
round, and are prolific breeders and fast
growers, making them highly sustainable.
This relatively small, torpedo-shaped
fish has a shimmering blue back with
black stripes and a spotted silver belly.
Firm-grained and high in fat, the blue
mackerel is highly regarded by Japanese
chefs for sousing (pouring hot water over
raw mackerel to set the protein).
In Sydney, Ibrahim Kasif, chef and
owner of Stanbuli in Enmore, pan-fries
blue mackerel skin-side down for his
signature ‘fish sandwich’ – arguably
the best thing on a bun in Sydney.
“I love the flavour, it’s delicious,” says
Kasif. “Mackerel are cheap, yes, butAffordable and sustainable, blue mackerel is his favourite eating
fish, declares Anthony Huckstep – despite its slimy nickname.rich in flavour, thanks to that oiliness
some people don’t seem to like.”
His blue mackerel sandwich is a spin
on the humble street-side fish sandwich
in Turkey – mackerel, lettuce, onion and
pickled turnips united in a soft bun.
“I love that we can grill a whole fish
and it becomes so smoky and tender.
I love that we can pan-fry it in olive oil
and butter as the skin goes crisp,” says
Kasif. “I’m mindful that sometimes the
fish, even though fresh, can be a little
mushy in consistency. So we give it a
quick 20-minute brine before cooking.”
The flesh is an eating experience to
behold – a juicy roast meat with notes of
green seaweed and a texture that is soft
when raw and medium-firm when cooked.
Until recently, they’ve been used as bait
for commercial tuna, lobster and crab- no wonder those critters taste so good.
But blue mackerel’s ready availability,
low price point and delicious eating
qualities are seeing it appear far more
regularly on the plate than the hook.
Search delicious.com.au for ‘orange and
soy glazed grilled seafood’ for recipe.soy glazed grilled seafood’ for recipe.36 delicious.com.auCATCH OF THE DAY.