Mackerel is a tasty fish. Get to it fresh! It is ecologically a healthier fish to catch than many others. The Maine Department of Marine Resources is encouraging more people to check it out.
One dedicated mackerel lover is Sam Richman from Sammy's Deluxe in Rockland. Here's his recipe for mackerel tartar:
- 6 very fresh mackerel, cleaned
- A small handful of roughly chopped parsley
- 2 scallions, thinly sliced
- Mild tasting vegetable oil, like grapeseed, safflower or canola
- 1 lemon.
- Excellent bread, thinly sliced and lightly toasted
- A few tender sea rocket leaves, flowers or seedpods which can be found easily, growing on many Maine beaches
Using a spoon, scrape the flesh from the mackerel fillets. Be careful not to scrape the bones, or just remove them if you scrape them up, or just don’t worry about them, they are small and not unpleasant to eat. Put the scraped mackerel meat into a bowl and stir in some of the vegetable oil just to dress the fish. Mix in the scallions and parsley and season with the salt and squeeze in some lemon juice to taste. Spoon some of the tartar onto the toast and top with some sea salt and some of the sea rocket.