Sustainable Scottish mackerel caught by our responsible sourced fishing fleet in the rich fish grounds around Scotland.
A popular summer time classic, the mackerel is bought from the boats at Peterhead fish market and filleted in house by our expert team.
The NHS recommends eating a portion of oily fish like mackerel about once a week, as part of a healthy diet. Mackerel is also a great source of Omega 3, vitamin B12, as well as niacin, iron, vitamin B6, riboflavin, magnesium, phosphorus, folate, and selenium. Studies have shown that regularly eating oily fish like mackerel can potentially improve your heart health, reduce inflammation, and lower your risk of cancer and arthritis.
Grilled mackerel with lemon and garlic
16 mackerel fillets
Juice of a lemon
8 tablespoon olive oil
6 cloves garlic, crushed
Salt and pepper
Chopped parsley and lemon wedges to serve (optional)
Rinse the mackerel fillets and pat dry. Remove any stray bones with tweezers, and place the fillets in a large shallow dish.
Whisk together the lemon juice, olive oil and crushed garlic with a pinch of salt and pepper. Pour the mixture over the fish and turn the mackerel fillets to coat. Cover the dish and leave to marinate for 15-20 minutes.
Heat a ridged griddle pan over a medium-high heat. Cook the fish fillets in batches for 2-3 minutes on each side. Cook the skin-side first, and take care when turning to ensure that the skin is released from the pan and does not stick.
Transfer the fish to a serving dish. You may want to keep the grilled mackerel warm in a low oven while you cook the remaining fillets.
Serve sprinkled with chopped parsley, and with wedges of lemon to squeeze over.