Atlantic Mackerel

BIN: Scomber scombrus
FR: Maquereau
GER: Makrele
IT: Sgombro
ESP: Caballa
HR: Skuša
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Ingredients (serves 4):

4 x 300-400g whole mackerel
150g salt
150g sugar
250ml sherry vinegar
1/2 chopped shallot
120ml herb oil
40ml sherry vinegar from the cure
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Recipe:

1. Fillet the fish following one of the methods shown in this reel and trim.

2. Combine the sugar and salt in a tray, place the mackerel fillets skin side down and cover with the cure mix. Refrigerate for 1 hour.

3. Rinse off the fillets and place in a bowl or tray with sherry vinegar, refrigerate for another 30 minutes.

4. Pat dry fillets, remove pin bones and peel off the silver skin using tweezers.

5. Make the vinaigrette combining the herb oil with the sherry vinegar used for curing at a 3:1 ratio and add the chopped shallot. Drizzle over the cured fish fillets and enjoy!