Grab your fishing line and your bucket, your wellies and your woollies. This week’s mackerel recipe is for your beach holidays and for the coastal dwellers and is as simple as Simon…
Sea-Salt & Blackberry Cured Mackerel Recipe
Time: 30 minutes (+ fishing time)
Makes: 4 portions
- 4 filleted mackerel
- 1 litre of water to 500g of sea-salt
- 100ml of white wine vinegar
- 100ml or so of blackberry puree
- Lemon or lime zest
- Firstly, catch some mackerel! (or buy it locally.) Fillet the fish, pop them in a dish and cover with the salt water. Leave this for 20 minutes
- Secondly, mix together your blackberry puree, zest and white wine vinegar. Get rid of the salt water. Pat the cured fillets dry with kitchen roll/newspaper/tea towel. Then pour the mixture over the fillets
- Leave the fillets for another 10 minutes and then say hello to the most simple and scrummy sea grub.
- Finally, serve with fresh forage, like samphire and sea purslane
We dined on this tasty mackerel recipe at our Foraged Feast using a hand made Studland blackberry puree and it worked an absolute treat. Commonly, curing recipes use sugar so if you don’t have a bottle of something hand made and sweet you could use 50g of sugar to mix with the vinegar instead.
More than that, if you are in toe-dipping distance of the sea, as we are, then you can use sea water instead. Alternatively why not have a go at making a rosehip syrup while the hedgerows are full of them and use this to sweeten the mackerel recipe? Let us know how it goes…
*This recipe has been adapted from Richard Corrigan’s simple summer mackerel recipe using sea water, take a goose here
If you’re interested in catching your dinner, learn your forage knowledge, or enjoy some delicious wild food in a stunning location, check out our range of adventures.