For a simple, light and tasty dinner, there's nothing like a good baked mackerel! Accompanied by melting potatoes and herbes ...

Take a behind the scenes look at the mackerel cutting process in a Japanese food factory, where fresh fish is expertly prepared for one-night dried set meals. Witness the precision and skill that go ...

Fresh mackerel is usually sold whole with or without the head on. They are at their peak season in July, so keep an eye out for them at your local fishmonger. Freshness is of utmost importance ...

Scoop-up Marcus Wareing’s homemade mackerel pâté and herby baked goats’ cheese with slices of crusty bread. Don’t forget the melon and meat on the side. You will need to prepare a barbecue ...

Lift into a preheated oven at 160°C and bake for 30 minutes ... Pour in the frozen peas, followed by the spinach and flaked mackerel and stir gently. Return to the oven for a further 10 minutes ...

Heavily spiced dishes need a protein such as mackerel that can stand up to it. Before you make this recipe, ask a fishmonger to butterfly the fish, then serve it grilled with a pickled carrot ...

Season fish on all sides with salt and set aside. Prepare the soused vegetables: Heat 3 tablespoons oil in a large pan over medium heat. Stir in sliced fennel, carrots, shallots, celery, garlic ...