Simple Grilled Mackerel
We have a great fishmonger in town and he usually has line caught mackerel in. I keep meaning to cook more fish and especially whole fish but have also wanted to cook mackerel for a while now. Today in an unplanned visit to the high street we bought two mackerel for dinner (£7.70 the pair) then I came home to work out how to cook them!
After a quick Google I found this video which made it look really simple: https://www.youtube.com/watch?v=ck4_vgYzJ7E
The Fish:
One fish.
Two fish:
The fish smelt really fresh with a hint of the sea, cold but not slimy to touch.
As per the video I took off the head, gutted the fish then slashed them.
The Cook:
Two fistfuls of Oxford Charcoal Beech lumpwood into the Thuros T1. Four flamers underneath, lit then left alone for 20 minutes. I rubbed rapeseed oil, salt and pepper over the fish then placed them on the grill. It flared up a bit from the oil so I whacked the T1 lid on to calm it down.
After five minutes I turned them over. Fish slice worked better than bbq tongs!
After a couple more minutes I took the fish off.
Time to Eat:
The fish was looking and smelling fantastic, time to eat it!
SUMMARY:
With the first few bites of the fish I was thinking to myself “Why haven’t I cooked this before!” – it tasted so, so good. Simple to prep, quick to cook, pretty cheap but tasted fantastic! The skin was really crisp, the fish was firm and meaty, not a strong tasting fish but took on a nice smoke and char flavour from the grill. The Thuros T1 is made for cooks like this, I can imagine going fishing and taking the T1 with me. That would be awesome!
| Cook Difficulty: | 2/5 |
| Cook Duration: | Quick 1/5 |
| Cook Equipment: | Thuros T1 |
| Cook Method: | Direct |
| Charcoal: | Oxford Charcoal Beech |
| Smoking Wood: | N/A |
| Cook temperature: | Hot |
| Cook time: | 8 minutes |
| Internal temperature: | N/A |
| Notes: | Maybe cook a little bit longer, 1 or 2 minutes extra |
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