A fish is cooked when its flesh is completely opaque in its thickest part. If it’s still a bit translucent, it needs to be cooked for a few minutes/second.
How do you know if a mackerel is cooked?
If your skin is browned and toasted, so much the better. Cook another 2 or 3 minutes and turn one last time. Then check the cooking, when the flesh of the fish becomes opaque, your cod is cooked.
How can I prevent fish from sticking to the grill?. Place the fish on a bed of lemon slices Fortunately, there is a very simple trick to prevent the fish from sticking to the barbecue grill: place it on a bed of lemon slices!
How to sublimate a back of cod?. Choose beautiful, unprocessed organic lemons and your best olive oil and you’ll see how good it tastes. Serve these cod fillets with a pan of fresh spinach, basmati rice to soak up the cooking juices and you’ll see how simplicity goes hand in hand.
Stir a fork into the flesh of the fish. If it comes off on its own, it’s cooked. Your fish is golden on the surface, but not yet cooked? Cover your plate with aluminum foil and cook for a few more minutes.
Cook the pan with the mackerels for 10 minutes if the fish are small, 15 minutes if they are large. Enjoy them fresh out of the oven, after removing the central bone.
How to eat mackerel?. Marinated then grilled and served with a mustard sauce, with a Mediterranean sauce of olive oil, parsley and lemon, or in foil, mackerel is particularly fond of the barbecue, like all blue fish. To be preferred during summer barbecues.
How to fillet a mackerel?. Bones with a knife (option 2) Slide your index finger along this line, from head to tail, to feel the presence of a ridge and make them stand upright. Make a first incision along the line, being careful not to insert the knife too deeply so as not to scratch the skin of the mackerel.
How to reheat smoked mackerel?
Marinate them in salt for 1 hour. Rinse them with cold water, pat them dry and let them sit for 1 hour. In the meantime, light a fire for the smokehouse. Put the embers and then the wood chips in the fuel drawer and blow on it to produce smoke.
Smoked mackerel fillets with DELPIERRE pepper: the 150 g tray at the Carrefour Price.
How to clean a smoked mackerel?. Open the mackerel at belly level, empty it then rinse it under cold water. Cut the head at an angle. Pass the blade of the knife between the central bone and the pulp, cut from the head to the tail to lift the fillets. Proceed for each side.
How to prepare a mackerel?
Pass the blade of the knife between the central bone and the pulp, cut from the head to the tail to lift the fillets. Proceed for each side. Take a fillet, cut the sides and remove the bones with the tip of the knife. Remove the remaining ridges with tweezers.
It is the meat of the fish which is rich in omega 3. So eat the meat yes, the meat with the skin why not if it is a pleasure. But it is better to eat it grilled because it will be tastier otherwise it is viscous and not very pleasant in the mouth.
Prepare a mackerel
- Incise the belly, from the bottom towards the head.
- Remove the entrails and rinse thoroughly.
- Incise under the eyelids.
- Lift the fillets by inserting the knife into the incision and move it slicing towards the tail by sliding it resting on the central bone.
- Same operation on the second thread.
