Mackerel is delicious in every shape or form – an inexpensive, healthy fish that packs a real punch of flavour. A great way to elevate this humble species to restaurant-quality is to prepare it ...

What He’s Known For: Simple cooking over live fire. Meticulous sourcing. An unpretentious welcome and an ambitious vision. “IT’S AMAZING what a splash of vinegar will do for an oily fish. “This is a ...

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 ...

Good things come in small packages. Sardines and mackerel are proof of this adage. These are fish for the converted, fish for people who truly enjoy the flavor of fish. My first experience with fish ...

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 ...

After learning how to bake mackerel, you absolutely must try this recipe for mackerel lacquered in soy sauce! This often underestimated fish is nonetheless extremely tasty, especially when cooked in ...

The humble, versatile mackerel (saba, in Japanese), hits its peak season in the fall. Like other classic fall fish, it used to be fairly affordable, although that is changing due to overfishing. It's ...

Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life. The first time ...

Fresh mackerel is usually sold whole with or without the head on. They are at their peak season in July, so keep an eye out for them at your local fishmonger. Freshness is of utmost importance - ...

At this time of year there are always lots of tourists and locals casting feathers into the sea from our beaches, piers and promenades with the hope of snagging a few strings of mackerel. I used to do ...