Still carrying on about it.
It may have gone quieter, but Fish discards and sustainable sources are still a very hot topic and justifiably so. Fish species are in as much danger as the Giant Panda, Tiger or the Black Rhino. In fact, two out of the top ten Endangered species are the Beluga Sturgeon and the Mako Shark.
As I write this, There has already been a debate in the House of Commons with regards to Fish discards, Fish Fight and the CFP (Common Fisheries Policy) which is great news, but retiring early feeling all is done would be a mistake.As a nation of food lovers, and especially all us within the catering industry we need to continue the support by means of opting for alternative fish, experimenting with flavours and creating new exciting recipes.
The beautiful Mackerel (AKA the Sea Pigeon) is in abundance round our Coastal shores and is such a versatile choice of Sea meat you cannot go wrong.
It can be grilled, baked, roasted, pan fried, deep fried, Barbecued, smoked and even Curried. It has a rich aroma that is not unpleasant at all and its flavour is one of depth and freshness.
We have a local Gent who goes beach fishing regularly and will turn up of an early morning with his trophies which we then serve up to eager diners in a multitude of ways.
We offer Mackerel Salads, Grilled Mackerel with Crushed New Potatoes a zingy Tomato sauce and fresh Pesto, Mackerel in a Grain Mustard & Cider Batter served in a Rustic Roll and our new Sandwich/Jacket filling; Smoked Mackerel with Spring Onion & Horseradish Mayonnaise.
The latter has become a big seller which replaced the staple Pub filling of Tuna & Sweetcorn. We opted to remove the fishy filling because of the largely unknown sourcing and fishing methods that were utilised to produce the tinned Tuna. All we knew was the fact it was processed and canned in Asia. Customers showed mixed emotions when the filling was removed, but was soon forgotten and we now sell more of the Mackerel than we ever did with the Tuna.
Smoked Mackerel with Spring Onions & Horseradish Mayonnaise
Ingredients for 4-5 Jacket Potatoes/Demi Baguettes
6 Smoked Mackerel fillets.
3 Spring Onions
Juice of ½ Lemon
Pinch Cracked Black Pepper
1 ½ Dessertspoons Quality Horseradish Sauce
6 Dessertspoons Quality Mayonnaise
Good Handful Chopped Fresh Coriander
75g Fresh or Defrosted Frozen Peas
- Remove the skin from the Mackerel fillets, and any bones that can be found. Tear flesh by hand into small pieces and place into a mixing bowl.
- Peel the Spring Onions, top and tail. Slice finely into rings and add to the Mackerel.
- Add the Lemon juice, Black Pepper, Horseradish & Mayonnaise. Stir the Ingredients together until well mixed. (The mix needs to be bound and coated without being too wet. If in doubt add four dessertspoons of Mayonnaise, mix and add more if required.
- Add the freshly chopped Coriander and Peas and fold through the mix.
- If this is being made in advance and being stored in a Fridge, there will be a layer of Oil formed when utilised. This is from both the Fish and the Mayonnaise. Therefore for better results mix the Horseradish and Mayonnaise in its own bowl and add just before use, Mixing the fish oil back into the other ingredients first.