Fish out of water

OF ALL the wondrous fish in the sea, it may come as a surprise that if I had to choose one, it would have to be the humble little mackerel. Fresh from the sea, eaten within hours of being caught, it’s a feast.

The humble little silvery dappled mackerel is full of Omega-3 essential fatty acids in fact, it have the highest content of all fish. Omega-3 essential fatty acids have been shown to have a lowering effect on blood fats and may also help inflammation in rheumatoid arthritis. However, because of the oils, mackerel deteriorate faster than any other fish. The fishermen always say that "the sun should never set on a mackerel" so it's best to enjoy them when you are actually by the sea.

We poach them whole and serve them with a herby Bretonne sauce; pan-grilled, they are delicious served with everything from a simple parsley butter melting over the crisp skin to a green gooseberry sauce which acts as a counterbalance to the rich mackerel. They roast beautifully in a hot oven and are particularly irresistible when you pop them on your barbecue. We simply sandwich them between two wire cake racks to make it easy to turn them over. Very fresh mackerel also make delicious sashimi and can, of course, be used in sushi.