Food with Darcy

Consumption of Mackerel has become increasingly popular in recent years, this is mainly down to the health benefits associated with oily fish.

Dingle Peninsula and around Dingle harbour is a great hot spot for Mackerel.

The method of filleting I will be displaying of the my video is called:

Block fillet /Butterfly fillet

With this type of fillet the flesh is cut from both sides of a fish with the two pieces remaining held together by the skin.

Small whiting , herring and mackerel are normally done in this way.

Hot Smoking your own fish has attracted a lot of attention as it is easy to do and the results are fantastic.

My video is a simple guide on brining and hot smoking Mackerel Fillets. I will give detailed step by step guide to preparing ,filleting , brining and hot smoking. You can use a tin for hot smoking. We are using a Bradley Smoker, as the cabinets smoke large batches of fish.

The final part of the video will demonstrate how to make a smoked Mackerel Pate, it can be served in a variety of ways , I will serve it with tossed salad and Homemade  brown bread.

I hope you enjoy my short video.