mackerel

[rigchukka]

hi all
need some advice on how to store fresh mackerel (when i catch some that is) i have tried freezing them but they never seem to be as good once thawed out ,i have heard that it is also possible to salt them but am not sure how to go about this properly

[kiwimarty]

Hi Steve,

Spotted this unanswered thread/question, so I thought I would give it a stab.

Before you go fishing, place a metal tray in your freezer!

As you maybe aware, our dear ole’ mackerel starts to deteriorate not long after being caught. To keep them in tip-top condition its best to gut them straight away after catching them (please not whilst alive). Keep a bucket of cool fresh seawater to store them in until you get home.

Once home, give your Mack’s a quick rinse under a cold tap and then pat them as dry as you can get them using Bounty, the stronger soaker-upper (other equally good brands, are available)!! This is important as it’s the ice crystals that form during the freezing process that damages the flesh.

Place one Mack into a freezer bag and suck out the air inside. A small length of plastic tubing is ideal for doing this. This is done because any air left inside also carries water.

Grab the wife’s marigolds and get the tray from the freezer. Please don’t use bare-hands or your fingers will stick to the metal……OOOWWWW. Place all your prepared mackerel on the icy cold tray and place the tray and Mack's into the freezer.

If you want one or two from the freezer sometime, let them defrost overnight in the fridge. Oh, and if you find the bags have all stuck together on the tray, just drop the tray on the floor. They will all separate.

Now you have done everything I can think of, to keep your mackerel as fresh as they can be, from the freezer. They are never going to be like the “just caught” fish, but they won’t be bad.

Hope this helps Steve.

Kiwi.

[geffski]

u can make a diy smocker mate! and its tops with crusty bread!
treat you mackys like has been said by kiwi!
get em home take off the tail and fins! put them on a chopping bord belly down! flaten them, and run a thumg up the spine! this will seperate the spinal colum and rib bons from the flesh!

now for the smocker!
you will need
1, a souce of out side heat, a primus,barby or fire will do the job
1, rusty old metal bucket
2,saw dust (go for oak or some of the fruit trees ar good like cherry or apple experiment) but not pine its way too bitter!
3, a couple of ft squre of chicken wire!
4, some tin foil

all thes bits and bobs can be improvised with anything else that is free and duz the job!

get your metal bucket and throw in a few hadfuls of saw dust!
make a rack in side the bucket with the chicken wire!
throw your fillets on the rack and cover the bucket with tin foil,
popping a small hole (about the width of your finger) in the centre!
put it on the heat, wait for the smoke to billow out the top,
10 mins later eat your beutiful hot smoked mackys with some
crusty bread and a cold beer!

leave em a bit longer and have em a cold a few days later!
they make wicked smocked mackrel pate if you mix with philadelphia cream chees!
awsome on toast!