is the Best Method to Cook Mackerel?
Farmer's Market during the Autumn
months are full of those tiny Atlantic
Mackerel's which are high in omega-3
oil and have such wonderful taste
when fresh. Although I really like
eating atlantic mackerel raw I also
like their taste cooked especially
grilled. For those living in apartments
and even for those with grills, a
Chefs Blowtorch lets you get similar
taste and texture. The latest version
from Iwatani shown below is perfect
for cooking mackerel.
latest design for the
Iwatani Cooking Torch,
(9,725 BTU/h) is ideal
for the home chef for
such things as Creme Brulee,
and searing small amounts
of meat and fish.
a blowtorch to sear fish is not new.
Japanese restaurants have been doing
it for years. With the newer blowtorch
designs they make it much easier for
the home cook.
use a short salt brine or salt the
fish 20 minutes ahead of time. This
will help in flavor and allow the
fish to retain more flavor. Use a
sharp knife to score the fish. This
will prevent curling during cooking.
Depending on your personal taste (sear
vs. more cooked) the time you spend
using the blow torch will vary. You
can place the fish two at a time in
a metal pan. Just make sure there
is nothing in the vicinity that will
catch fire and if using tin foil either
do it by placing the foil in a metal
pan (on the stove) or over a metal
If using aluminum foil be aware since
it is flammable and will ignite!
Mackerel pairs with Sauvignon Blanc
and Chardonnay but also pairs well