For the drizzle


  • STEP 1

    Light the barbecue and allow the flames to die down until the ashes have gone white with heat. Make the drizzle by whisking 2 tbsp olive oil and all the other ingredients together in a small bowl, adjusting the ratio of honey and lime to make a sharp sweetness. Season to taste.

  • STEP 2

    Score each side of the mackerel about 6 times, not quite through to the bone. Brush the fish with the remaining oil and season lightly. Barbecue the mackerel for 5-6 mins on each side until the fish is charred and the eyes have turned white. Spoon the drizzle over the fish and allow to stand for 2-3 mins before serving.


Simple, quick methods of cooking are best for

mackerel. Roasting, grilling or barbecuing all work well as the oils self-baste during cooking (pan-frying can cause the skin to stick to the pan). Fruit

works well with the oiliness of mackerel and it is traditionally served with a sharp sauce, such as gooseberry or rhubarb. It is also excellent cooked

with ginger, lime,

coriander and spices.


Very fresh whole mackerel may still be in a state of rigor mortis and will be rigid and stiff. Once it’s out of rigor mortis the fish should still be firm, with no ‘give’ when you press the flesh. The eyes will look glassy and the gills should be a very deep red. Fillets should look firm with no discolouration. As the fish ages the flesh will soften, the eyes will become cloudy and the gills will tinge brown.


Oil-rich fish should be refrigerated quickly after buying, and is best eaten on the same day.

You can freeze mackerel, but it’s better frozen commercially as the techniques used prevent any change to the texture of the fish. Use frozen mackerel within three months and always defrost in the fridge.


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