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 ...

To make the Blan Tjang blend the apricot jam, chilies, garlic and vinegar together and set to one side. On a pre-heated pan, sear the mackerel fillets on each side and cook for a minute turning over ...

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 ...

Such excitement yesterday evening, we all piled into my son-in-law’s little fishing boat from the pier and Ballycotton. My youngest grandson Jago had just got his first fishing rod with a reel and ...

Good things come in small packages. Sardines and mackerel are proof of this adage. These are fish for the converted, fish for people who truly enjoy the flavor of fish. My first experience with fish ...

For the tikka spice: 2 tbsp oil, 1 thumb-size piece of ginger, 1 clove of garlic, 1/4 tsp chilli powder, 1 tbsp garam masala, 1 tsp cumin seeds, 1/2 tsp fenugreek, 1 tsp ground turmeric, pinch fennel ...

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 ...