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Last year’s mouthwatering Mackerel BBQ

March 5, 2011

This ones a bit old, but seriously worth recording, it was everything a BBQ should be i.e. the day was sunny, the food was excessive, amazing tasting, with lots of people and lots of good drinks! My writing this up is an attempt to remember the exact marinade recipe as it really was something special. It was my birthday (19th June) and I’d organised a 12 man fishing trip for it with Tiger Charters, based in Exmouth and lovely.

We had some beers with us and the sea was calm (well maybe too rough for Lauren), and somehow, over 3 hours with such a small group, we caught 120 Mackerel! and one Pollock (I think next time I want to try more for fish other than Mackerel, no more feather lines). As you can see in the pictures, attempting to gut them all in a half hour very slightly choppy boat ride was a bit of a manic experience. We ended up giving about 40 to the skipper for use as bait, and even after everybody ate their share at the BBQ (a fair few other people came over too), everyone went home with a couple of Fish for themselves. Needless to say after this I didn’t really fancy any more fish for a while!

– Recipe –

This is for roughly 5 large Mackerel, scale up or down depending on how many Fish you have to work with

3 tablespoons dried Parsley

2 tablespoons dried Marjoram

2 tablespoons fresh Dill, chopped very finely

1/2 a tablespoon Salt

1/2 a tablespoon Pepper

1/2 a tablespoon Chilli flakes

1/2 a cup Extra-Virgin Olive Oil

2 cloves Garlic, grated or crushed and chopped finely

  1. To gut Mackerel; chop the head off and then make a shallow cut across the belly to its bum without cutting into the organs inside, scissors or cutting from the inside work well. From the head end use your thumb to lift/pull the organs out as a whole piece. Clean the inside with a bit of water, rubbing away the whitish tissue along its back bone and then very lightly rub with kosher salt (or normal, but Kosher is better as it takes longer to dissolve).
  2. Make three large slashes going down each side of the fish and, depending on how long you have. Mix the marinade thoroughly and then either dip the Fish in marinade and then pile tightly into a suitably sized container before pouring more marinade on top and leave to marinate for at least 1 hour. Or dip the Fish in the mix making sure it is very well coated and dripping with Oil if you are short on time or have a lot to do like we had.
  3. Use briquettes on the BBQ  as they burn the steadiest for the longest period. About 15 minutes after the flame dies down, chuck some Oak Chips in if you have any and cook the Fish without the lid, it might start to flame again a little, but as the cooking time is so short and you are using briquettes, it will just produce a crispy skin on the fish. Baste them after about three minutes, then flip over after about seven. Cook for the same time on the other side, some of the skin will stick but pay that no mind as you are only flipping it once. Serve straight away.



From → BBQ, Fish

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