Catch of the day

delicious - - CONTENTS -

An­thony Huck­step re­veals his love for blue mack­erel.

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.

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