Cold Cured Mackerel

So, we’ve endured a couple of months of cooking with whatever is in the cupboards. And now it’s the summer and we’re looking to enjoy the finer things again.

Well as it happens, and the clue is in the title of the column, I’m part pirate. Which means when I have my pick of ingredients, I look to the sea.

Having increased my online purchasing over the recent lockdown I have discovered an amazing seafood delivery service. 

I know there are loads out there, I’ve tried a few, but this plaice (pun intended) is fintastic!

Not only do the deliver the freshest of produce, but they deliver in compostable ethical packaging to your door within hours of the catch. 

https://www.fishforthought.co.uk/

My wife has often suggested that I am weird. To be fair, she has a point. Don’t let that prevent you from giving this stunner a go. 

Work out the portions yourself, but this works as both starter and main.

Ingredients:

• 100ml of white wine vinegar
• 50ml of water
• 45g of sugar
• 7.5g of sea salt
• 6 mackerel fillets, pin boned
• 6 whole peppercorns 

Mix the vinegar, water, sugar, and salt together in a wide based saucepan. Add the peppercorns and place over a low heat. Slowly bring the liquid to the boil, stirring occasionally, then remove the pan from the heat and allow to cool to room temperature. Place the mackerel fillets flesh-side down in a single layer in the pan with the pickling liquor. 

Ensure that you spoon the liquor over the mackerel and that all of the fillets are covered. Refrigerate for 2 hours then remove the mackerel and pat dry.

As the mackerel has technically been cooked by this process it can be stored for a day or two in a fridge. 

Seriously, the fish is cooked (cured) by this process. Take a moment before putting the mackerel in the liquor to look at the flesh and texture. Compare it to how it is once finished. 

Also, the proof is in the eating. The mackerel will be soft, with tender flakes of flesh full of a sweet cured pickle flavour.

I have presented mine with red cabbage, apple pea shoots and micro herbs.

This is fresh, vibrant fish at its best. Enjoy! 

As always, any and all feedback is welcome at piratespantry@gmail.com