About Us: Find out more about the South East Food Group Partnership

Fish of the Month - Mackerel

Mackerel

Mackerel belong to a relatively small family of fish known as Scombridae which include albacore, bonito, and tuna. Although the species are fewer in number than in most other families of fish, they are widespread and extremely abundant across the oceans of the tropical and temperate zones.

All members of the mackerel family are superb, swift swimmers. The firm, oily flesh of their powerful muscles make them of great importance commercially as food fish.

They travel in schools, feeding on other fish (mainly herring ) and squid. They migrate between deep and shallow waters and approach the coasts only accidentally, occasionally, or periodically whilst searching for food. The common mackerel (Scomber scombrus) are easily recognised by their elegantly shaped, well-proportioned body shining in iridescent colours.

South Coast Fishcakes

Get the kids involved with this simple but delicious and nutritious fishcake.

If you want them to eat Omega 3 and they don’t like mackerel, add some tomato sauce for sweetness instead of the horseradish, mix it with some good value white fish and they won't even know!

These fishcakes are also very nice for adults!

Makes 8 fishcakes:

600 g potatoes, cooked and mashed
300 g fish fillets (try a good value white fish such as Whiting or Pollock with mackerel or smoked fish)
Half a pint of milk
2 spring onions chopped
Horseradish or tomato ketchup (optional)
2 beaten eggs
Freshly ground black pepper, salt
100 g breadcrumbs
3 tbsp olive oil / rape seed oil

Warm the milk in a wide pan and bring to a simmer. Add the fish and turn off the heat, let it poach for about 5 minutes.

Take the fish out, let it cool and flake the flesh into a bowl (throwing the skin away). Mix the mash with the fish, spring onions, season with freshly ground black pepper, salt and a tablespoon of horseradish or tomato ketchup.

If the mixture is a bit dry, add some of the milk you used for poaching the fish. Divide the mixture into 8 equal amounts and shape into patties.

Mix the egg in a wide bowl and put the breadcrumbs on a plate. First dip the cake in the egg and then in the breadcrumbs until coated on all sides.

Heat the oil in a frying pan and fry the fishcakes on each side until golden.

These fishcakes are lovely with a salad.

Other recipe ideas for mackerel: