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Old 05-05-2011, 02:17 AM   #1
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Mackerel on the Grill

For me Mackerel is one of my favorite fish for the bbq, the skin is very thin so even if you lemon the grill they look a bit rough after cooking. we serve with the only sauce Croatians use, Olive oil, lots of chopped garlic and parsley.I will be hot smoking sea bass, mackerel, trout this weekend and some sprats if I can find them
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Old 05-05-2011, 07:04 AM   #2
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Really looks good! I have never tried Mackerel and it looks like you really enjoy grilling/smoking meats. My brother is the same way with meats when it comes to grilling/smoking meats. I can grill foods but I am certainly not a pro at it but I guess I should just start to practice a little more so I can become better at it. Thanks for sharing!
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Old 05-05-2011, 07:26 AM   #3
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I've only tried pickled mackerel, never fresh. It certainly looks good! Is it very boney? I had a bonely roommate once. I didn't work out.
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Old 05-05-2011, 10:36 AM   #4
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Yow, they look good! I don't eat them often, but I do enjoy a good mak broil. A very distinctive fish. Lean. Bitter. Iron minerally. Pairs well with aggressive sauces and condiments. I'm looking forward to your description of smoked sea bass too, Bolas...
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Old 05-06-2011, 12:17 AM   #5
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Quote:
Originally Posted by Selkie View Post
I've only tried pickled mackerel, never fresh. It certainly looks good! Is it very boney? I had a bonely roommate once. I didn't work out.

Selkie mate they are a boney fish that demands use of the hands to eat them
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Old 05-06-2011, 12:22 AM   #6
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Quote:
Originally Posted by LindaLou View Post
Really looks good! I have never tried Mackerel and it looks like you really enjoy grilling/smoking meats. My brother is the same way with meats when it comes to grilling/smoking meats. I can grill foods but I am certainly not a pro at it but I guess I should just start to practice a little more so I can become better at it. Thanks for sharing!
Thank you, the very reason I came to this board was although I was competent at grilling on the BBQ I wanted to learn about hot smoking on the BBQ. The next challenge is Pastrami
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Old 05-06-2011, 12:28 AM   #7
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Quote:
Originally Posted by spork View Post
Yow, they look good! I don't eat them often, but I do enjoy a good mak broil. A very distinctive fish. Lean. Bitter. Iron minerally. Pairs well with aggressive sauces and condiments. I'm looking forward to your description of smoked sea bass too, Bolas...
The mackerel hold a lot of evocative memories for me Spork mate. I caught my first one spinning from a boat with my Dad in the estuary at Helston Cornwall in 1958. My fav sauce to go with them is gooseberry
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Old 05-06-2011, 02:49 AM   #8
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mmmmmmmmackerel is all i have to say.

man, that looks delicious. an old friend/restauranteur furned me on to grilled fresh fishes like macketel and sardines years ago before he passed.

and if ypu have good olive oil, a persillade is the perfect way to go. nice job, mr. bolas.
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Old 05-07-2011, 01:19 AM   #9
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Thank you Tom mate, my kid brother will be here this evening with a new young strumpet in tow so they want a BBQ duck tonight, I will smoke the bass, trout and mackerel for Sunday lunch.
This is he at 57, he's been married more times than Zsa Gabor with a very clingy waitress in Miami who loved his accent Click image for larger version

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Old 05-10-2011, 03:07 PM   #10
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your brother is just gorgeous. the mackerel not so much.
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