What He’s Known For: Simple cooking over live fire. Meticulous sourcing. An unpretentious welcome and an ambitious vision. “IT’S AMAZING what a splash of vinegar will do for an oily fish. “This is a ...

There are few dishes from the grill that are as impressive -- or as delicious -- as a whole grilled fish. The skin crisps and blackens slightly, picking up a slight overtone of smoke and funk. The ...

A traditional Irish recipe taken from My Wild Atlantic Kitchen: Recipes and Recollections, by Maura O’Connell Foley. The fillets have a naturally oily flesh, and the crunchy oat crust adds a pleasant ...

Good things come in small packages. Sardines and mackerel are proof of this adage. These are fish for the converted, fish for people who truly enjoy the flavor of fish. My first experience with fish ...

Mackerel with lemon and black pepper nam jim: a quick assembly of a handful of fresh and invigorating ingredients - Haarala Hamilton Other than gently toasting some rice and grilling or frying the ...

Mackerel isn’t as popular as salmon or tilapia, but it packs a powerful punch of nutrients and is a forgiving fish to cook. This recipe from “Bon Appétit: The Food Lover’s Cleanse” (William Morrow, ...

Enjoying fish is not a given for everyone! But there are different ways to increase one’s appreciation of this food, often ...

This recipe works nicely with herring, sardines or even red mullet in place of the mackerel. The idea is that the finely shredded beetroot from the cure is also used as a garnish. Once cured, the fish ...