Catch of the day
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.