June
This month, Tom Norrington-Davies takes the beet route.
Tom Norrington-Davies thinks the much-loved symbols of summer are much more versatile than people give them credit for.
British produce shines this month. The array of homegrown produce in season is dazzling: broad beans and peas are joined by earthy beetroot, tender carrots, tangy gooseberries, omega 3-rich mackerel, and eagerly-awaited strawberries. Eat like the gods!
Unique, tart, sweet, petite: if this fruit was a woman it would be Kylie Minogue.
Cool as, and it's not hard to see why.
delicious. online has teamed up with FoodLovers Britain to highlight some of the producers responsible for bringing this month's succulent seasonal produce to our kitchens...
Celebrate mackerel
Picasso like them so much he included one in a nudey picture! Come and see how the mackerel earned its stripes...
Mackerel's always been a popular fish. Its striking
stripes and iridescent skin make it a prize catch. The Ancient Romans – not ones to miss a trick – were fans. They made a fish sauce called garum, which is very like the fish sauce (
Nam Pla) we use today. Garum was not only a prized flavour enhancer in dishes, it was used as medicine and – wait for it – in cosmetics (bearing in mind it stank to high heaven, we should be thankful that in this modern age, Clinique doesn't feel the same need).
This oceanic shoal fish has been eaten through the ages. It's not only a favourite with humans but with many large sea predators, including sharks, dolphins and orcas.
Nutritional content
Mackerel is rich in omega-3 fatty acids; it's recommended we eat at least one serving a week. It also contains vitamins A, D and B12 – essential to healthy nerve function – and the antioxidant selenium. Basically, it's very good for you.
Buying and storing mackerel
When buying any fish, always look for bright eyes and firm, almost rigid flesh. Keep it cool and eat it within 24 hours; this is important – mackerel, like all oily fish, spoils quickly and can cause food poisoning. This may be why it's often smoked or cured straight after being caught. It also freezes well.
Cooking mackerel
Mackerel benefits from most cooking methods: baking, barbecuing, grilling or pan-frying. Its attraction is in its simplicity; the oiliness of its flesh means it doesn't need to be bolstered by a creamy, heavy sauce. Instead, a tart sauce to offset its natural richness works beautifully. Gooseberry sauce is particularly good, as is rhubarb or citrus.
To check that mackerel is cooked through, make in incision in the thickest part – if it's cooked the flesh will be opaque and moist.
Mackerel facts
- It's a relatively cheap fish to buy
- It's a feisty fish, known for its fighting prowess
- It's the only salt-cured sushi fish
- The word 'mackerel' has entered the English language to describe other species with stripes; e.g. mackerel tabby cat, and mackerel shark
- Picasso included the mackerel in an erotic sketch called The Mackerel.
some delicious. mackerel recipes
Grilled mackerel fillets with garam masala butter and fiery salad recipe
Spice up mackerel fillets with this Indian-inspired recipe.
Grilled mackerel salad with miso dressing recipe
A lovely light meal on its own, you can also serve this dish with cold
cooked rice or egg noodles, tossed in a little more sesame oil.
Pepper mackerel salad with vegetable crisps recipe
Strong, vibrant flavours make this easy mackerel salad one you'll want
to try again and again, and the vegetable crisps are a clever touch.
Smoked mackerel and chorizo potatoes recipe
This hearty and tasty mid-week family meal is quick to make and everyone will love it.
Smoked mackerel and couscous salad recipe
Try a little taste of North Africa with this zesty dish of smoked
mackerel and couscous salad, made with cucumber and dried apricots.
more...
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