Mackerel is the perfect fish for your summer table

Now is the perfect time to eat British mackerel.
smoked mackerel

Summer is the perfect time to eat some marvellous British mackerel, and enjoy the tempting taste of smoked mackerel.

The mackerel season is in full swing. In June and July, there’s large-scale spawning as big shoals of mackerel break up into smaller shoals in the shallows around the British coast. They feed on herring, sprats, and sand eels. 

Fishermen bring back bumper catches at this time of year. Fresh mackerel is a wonderful ingredient for summer salads, risottos, and pan frying.

Did you know…?

  • Mackerel isn’t one type of fish. It’s a name given to a number of fish species. Most are from the Scombridae family that also includes tuna.
  • Around the UK, mackerel shoals are formed by Atlantic mackerel.
  • Typically they have vertical stripes on their backs and deeply forked tails. They are superb swimmers, but are often eaten by larger predators like sharks and cod. 
  • Mackerel is an oily fish rich in omega-3 fatty acids which are good for the heart and brain function. It’s also high in protein, vitamin B12, selenium, niacin and phosphorus.
  • British fishermen and fisheries sell more than 7 million tonnes of mackerel every year.  Japan produces the most mackerel of all the world’s countries followed by Chile and China.

What can you make with marvellous mackerel?

Pan-fried mackerel with beetroot and fennel – De-bone the mackerel fillets, rub them in oil and season with black pepper,and fry them, then serve on top of a salad of fennel, beetroot, cucumber, apple, natural yoghurt, and dill.

Scandinavian smoked mackerel – Remove the bones from the smoked fish, mix sour cream, lemon juice, mayonnaise, finely chopped red onion and season with pepper. Pick apart the smoked fish and flake into the mixture. Serve on Nordic rye bread.

Peppered mackerel and new potato salad – Use peppered hot smoked mackerel and add to new potatoes, green beans, watercress, dill, cornichons, shallots, Dijon mustard, red wine vinegar, and olive oil.

Peppered mackerel fish cakes – A fabulous combination of peppered mackerel, mashed potato, horseradish sauce, and spring onions in crunchy breadcrumbs. 

Smoked mackerel risotto – Add smoked mackerel to spring onions, spinach, butter, onion, risotto rice, white wine and vegetable stock. Delicious!

Leek and mackerel pasta bake – Add smoked mackerel to cooked penne, softened leeks, capers, and crème fraîche and top with crunchy breadcrumbs.

Smoked mackerel dip – Add smoked mackerel to sour cream, spring onions, and horseradish sauce then serve with your favourite crunch crudités.

Take a look at the fabulous fish dishes Simon creates by viewing our sample menus.

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