Locally Caught Mackerel

The UK Mackerel season begins in July, when large shoals of this silvery blue-striped fish return to shallower waters off the Devon and Cornwall coast to spawn. Warmer, lighter evenings are drawing us to the coast, too, especially when there’s a beach barbecue to look forward to! Mackerel will cook beautifully over charcoal, the heat rendering its rich flesh deliciously moist and flavourful. Here’s our simple recipe for barbecuing a whole fish:

Start with a Mackerel that’s been gutted, scaled and cleaned – leave the head and tail on. Taking a sharp knife, make a few shallow slashes on each side of the fish, then drizzle on olive oil and rub it over the skin, adding a sprinkling of salt and a squeeze of lemon if you like. When your charcoal is white-hot ready, place the fish on the hot grill for about five minutes on each side, or until all the flesh is opaque, then serve with more lemon and some cold beers. Cheers!

Buy locally caught Mackerel