Mackerel tartar
Mackerel tartar is nothing else but de-boned and skinned raw mackerel filet, sliced in small pieces. Although you can eat it raw as is, [...]
Cured mackerel in mustard sauce
Cured mackerel in mustard sauce hails back to a great Swedish tradition where people eat marinated herring in mustard sauce at festive occasions. As [...]
Sugar cured mackerel
Sugar cured mackerel is prepared in a somewhat similar way as gravad laks. This is the century old tradition in Scandinavia to bury a [...]
Warm smoked mackerel from the smoker
Warm smoked mackerel is best if you can self smoke it. Warm smoked mackerel while slightly cured, is delicately cooked with a wonderful smoky [...]
Warm smoked salmon from the smoker
Warm smoked salmon is best if you can self smoke it. But this requires a garden with your neighbors on a large enough distance [...]
Fish glace
Fish glace starts with a fumet of white fish. Fish fumet is a type of fish broth. As mentioned in 'how to cook', the [...]
Fish Broth
As mentioned in 'how to cook', the best fish broth is made with lots of fish bones. And lots of meat on to it. [...]
Vitello tonnato
Vitello tonnato is an Italian dish, that contrasts the mild taste of veal with the specific taste of a tuna sauce. Most of the [...]
Curing fish (e.g. gravad laks)
Introduction Curing fish (e.g gravad laks) is a very attractive way of preparing raw fish. Almost every fish fillet can be cured, high fat [...]
Smoked mackerel mousse
Smoked mackerel mousse is an extremely simple and quick dish to make. Especially if you are not into smoking of food products yourself. So [...]
