Seafood Made Simple: Variety is the spice of life with these quick mackerel and mullet recipes

"There are endless possibilities with this slender little oily fish; raw, pickled, grilled, baked, soused, pan fried and smoked. It is a fish that’s best enjoyed as soon as possible after it’s landed."

Aishling Moore's Smoked Mackerel & New Potato Niçoise. Picture: Chani Anderson

This weekend features two of the most wonderful and versatile species our oceans have to offer, red mullet and mackerel. 

I tend to avoid naming a favourite species as a rule. Our favouritism of certain species is excessive and problematic, however, every time we receive a delivery of a particular fish at Goldie that I haven’t seen in a while, I’ll exclaim to the kitchen team “This one’s my favourite!”