Text 34032, 83 rader
Skriven 2013-02-24 07:15:14 av Dave Drum (1:18/200.0)
  Kommentar till text 34022 av Dale Shipp (1:261/1466.0)
Ärende: Mackeral - was "interesting"
====================================
-=> Dale Shipp wrote to Nancy Backus <=-

 NB> Mackerel is an even stronger fish than sardines, to my palate... and

 DS> That is a statement that is worth repeating:-}}

What causes mackerel to Winchester on you is the same thing that causes tuna
and sardines to repeat - oil. That's why I buy tuna packed in water and/or
sardines in mustard/tomato/chilli sauce. Mackerel has enough oil on its own
without being canned in more oil .........
 
 NB> more likely to repeat... ;)  Of course, I have a mackerel story,
 NB> too... when I was pregnant, I ate way too much of a can of mackerel,
 NB> which turned me off all fish for the rest of the pregnancy, and still
 NB> today the aversion to mackerel, especially canned, still lingers
 NB> (almost 40 years later).

 DS> When we were first married, we had cats.  Our only use for canned
 DS> mackerel was to feed it to the cats.  Before we were married, the only
 DS> use I heard of for fresh caught mackerel was to cut up for fish bait.

The first place I ever encountered mackerel was when I opened a can of Puss 'n'
Boots cat food. My buddy, Thomas T. Cat (who actually owned the place and let
us humans hang about) was ecstatic. But, I didn't let him get up in my face for
a thank you.  Bv)=

I think I remember my mother making a salmon-like dish using canned mackerel
once. IIRC my Dad's comment was along the lines of "It wouldn't bother me if we
never had this again."

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Broiled Spanish Mackerel
 Categories: Seafood, Citrus, Sauces
      Yield: 4 Servings
 
      3 lb Spanish mackerel
      1    Lemon; sliced
      1 tb Oil
           Parsley; garnish
      1 tb Butter
      1    Lemon; juiced

MMMMM--------------------MAITRE D'HOTEL SAUCE-------------------------
    1/4 lb Sweet butter
      1 ts Fresh lemon juice
           - (amount may be doubled)
      1 tb Fresh minced parsley
    1/2 ts (ea) salt & fresh pepper
 
  This basic recipe is very good as it is, but variations
  using different fresh herbs (minced shallots or garlic,
  mustard, horseradish, and so forth) are just as wonderful.
  
  Soften the sweet butter.
  
  Mix in fresh lemon juice, freshly minced parsley, salt and
  freshly ground pepper.
  
  Makes 1/2 Cup
  
  Before broiling rub thoroughly with salt, brush with pepper
  and work in a little olive oil. Lay on broiler and brown
  well on both sides, being careful not to break it. Apply
  sauce and serve. If fish is large, split down middle of back
  before broiling.
  
  Source: FISHES AND FISHING IN LOUISIANA published 1933
  Recipe date: 01/17/33

  NOTE: I made this recipe (sort-of) using bluefish filets 
  in place of the mackerel - both are very oily fish and 
  must be cooked quickly after being landed or thawed. Next
  time by fish monger has a special on bluefish I may run
  this up again.
  
  Uncle Dirty Dave's Archives
  
MMMMM

... Education is a method whereby one acquires a higher grade of prejudices!
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