This recipe works nicely with herring, sardines or even red mullet in place of the mackerel. The idea is that the finely ...

Fresh mackerel is usually sold whole with or without the head on. They are at their peak season in July, so keep an eye out for them at your local fishmonger. Freshness is of utmost importance ...

1. First fillet and pin bone all the mackerel and cover with salt and thyme to cure. 2. Leave to cure for 20 minutes. 3. Wash all the fillets in cold water and pat dry. 1. Separate 1kg of the salt ...