After learning how to bake mackerel, you absolutely must try this recipe for mackerel lacquered in soy sauce! This often underestimated fish is nonetheless extremely tasty, especially when cooked in ...

What He’s Known For: Simple cooking over live fire. Meticulous sourcing. An unpretentious welcome and an ambitious vision. “IT’S AMAZING what a splash of vinegar will do for an oily fish. “This is a ...

The feeling of pulling up a line with some silvery, glistening mackerel is unmatched. Except for disappointment at the other end of the scale when you pull up a piece of kelp seaweed you’ve been ...

In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes ...

A traditional Irish recipe taken from My Wild Atlantic Kitchen: Recipes and Recollections, by Maura O’Connell Foley. The fillets have a naturally oily flesh, and the crunchy oat crust adds a pleasant ...

There are few dishes from the grill that are as impressive -- or as delicious -- as a whole grilled fish. The skin crisps and blackens slightly, picking up a slight overtone of smoke and funk. The ...

Even out of the water they have a commanding presence. Their skin is shiny silver and midnight blue, and their eyes are hard as garnets. These are wild fish fresh from the ocean, and it shows; even ...

FOR THE MACKEREL: (1) Season the fillets with salt and pepper. In a deep frying pan, heat the olive and eucalyptus oil to 120 degrees (with a gas stove, it’s best to turn the flame as low as possible) ...

Mackerel isn’t as popular as salmon or tilapia, but it packs a powerful punch of nutrients and is a forgiving fish to cook. This recipe from “Bon Appétit: The Food Lover’s Cleanse” (William Morrow, ...

Drain the beans. In a large pot, heat 2 tablespoons of olive oil over medium-low heat. Add onions, carrots, celery, and garlic. Cook for 3 minutes or until onions are translucent. Add tomato paste, ...