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.

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 ...

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

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.” ...

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 ...

The Best Things We Ate In August: Slow-Smoked Mackerel, Pickled Curry Cauliflower And More By Amanda Arnold , Sr. Home & Kitchen Editor I've tested everything from chef's knives to olive oils to ...

The mackerel and herring for kippers are fished off Donegal. The salmon is farmed from Scotland and Norway. When the salmon fillets arrive they are brined, then arranged on large racks and wheeled ...