Whether you've got smoked mackerel or fillets, we've got ideas for how to prepare it. From marinated and seared on the stove to wrapped in banana leaves and grilled, these are our favorite ways to ...

Smoked mackerel is brined before smoking, then kiln-smoked so that it is cooked. It requires little further preparation, but it’s worth checking it for bones.

No oyster sauce? No problem. The post This Fried Rice With Smoked Mackerel Packs An Umami Punch first appeared on Spoon University.

There are many different species of mackerel Spanish, Atlantic, Pacific, Tinker, Cero, King Mackerel, Sierra. When found fresh and whole, all are easy to fillet. In New England, smoked mackerel is ...

Work from largest to smallest elements, adding bigger items and then filling in with smaller ones. “It’s quite logical. You can fill in the little gaps and make it all beautiful.” ...

New York officials have warned the public to not eat Phil Am branded smoked mackerel — Hasa Hasa — because it was not eviscerated and could contain spores that cause botulism poisoning.

Lots of kedgeree recipes use cold smoked haddock – which is delicious – but hot smoked mackerel doesn’t even require any additional cooking, removing a step from the recipe.

Smoked mackerel isn’t the only unpopular fish dish to tuck into mid-journey - crab sticks (joint sixth, 34 per cent), tuna pasta (joint seventh, 33 per cent), prawns ...

smoked mackerel is kind of like the poor man's smoked salmon. it's not an inferior product, but it's quite cheap, so you can eat as much of it and as often as you want.

Smoked mackerel is brined before smoking, then kiln-smoked so that it is cooked. It requires little further preparation, but it’s worth checking it for bones.