Mackerel are coming to the end of their season about now, I was lucking enough to catch a few during the summer off Ardmore Bay but this week will probably see the end of them until next summer. Normally they'd be gone by now but lads were still catching them Monday night off the pier probably due to the extraordinary summer we had. My favourite way to catch them is off my kayak with a simple rig that consists of a light spinning rod & one lure called a German Sprat , I recommend not using any more than one lure while in a kayak , space is limited & if your using a string of 6 feathers & happen to catch a few in the one go you'll probably end up with a hook stuck in yourself, trust me , its very painful. I took a few photos the last time I went out & you can see for yourself, its worth every second . I honestly can't think of a better way to relax. Lets Make The Pate
Ingredients : 200g mackerel
zest & juice of half lemon
100g cream Frisch
Black pepper to season
1tsp horseradish sauce
Method
1: place the mackerel in a oven proof dish, cover & bake @180 degrees for 10 to 15 mins .
2:when cooked place on a chopping board, spilt the fish in two and simply remove the whole bone in one go using your fingers .
3: place all the ingredients in a bowl & mix well using a fork . Simple as that , I choose to serve it on home made brown bread , yummy !!!! This recipe also works very well with smoked mackerel, I might put a smoker on my wish list for Christmas . Hint hint to my wife.
As the saying goes ........ "Give a man a fish and you feed him for a day, teach a man to fish and you feed him for a lifetime" ....The Happy Fisherman .
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