Mackerel Fillets Skin On

Mackerel filleted by hand, pin-bones pulled, skin left on and frozen the same day the fish came off the boat. The dark striped skin is what you want: it protects the flesh and crisps into a salty shell. A 2 kg pack holds eight to ten fillets, each a single portion.

Flavour

Bold, savoury and rich, with the deep mineral tang that oily fish is prized for. The flesh is moist and stays that way under high heat, and the layer of fat under the skin bastes it from below as it cooks. Eat it the day it is cooked; this is not a fish that improves overnight.

Kitchen Notes

• Lay skin side down in a hot dry pan and let it crisp before turning, once.
• Grill with salt, lemon and a few thyme sprigs, two to three minutes a side.
• Cure in salt and sugar for twenty minutes, then serve with vinegar and onion.
• Bake with mustard and breadcrumbs until the crust goes gold.

Score the skin lightly if the fillet is thick, and never cover the pan, or the crust goes soft.

Storage

Keep frozen at -18 degrees Celsius and use within four months, sooner than white fish, because the fat turns first. Thaw in the refrigerator and cook immediately.