• Diet, Food & Nutrition

  Mackeral

  Posted by naslam1603 on December 23, 2022 at 7:14 pm

  Hi B. and Daniel,

  Thinking of trying Mackeral.
  Unfortunately, can’t tolerate dry herbs.

  How would you recommend making it?

  naslam1603 replied 2 years, 1 month ago 2 Members · 2 Replies
• 2 Replies

• 

  Daniel

  Member

  December 25, 2022 at 9:07 am

  Hey ,

  I don’t have much experience with preparing Mackerel. I usually don’t use many herbs with fish either. If you can tolerate fresh herbs, personally I like fresh dill on top with a drizzle of olive oil, put the fish in the oven and you are done. Usually, I would put a few slices of lemon on top, but you can leave them away. It will still taste delicious!

  Sometimes I change the herbs: I mix basil with mint leaves (which I know… is not a good idea for you right now, but it is just too tasty to don’t mention). Another mix of herbs if you like the taste of fresh coriander: coriander, parsley and basil.

  There are some other techniques that are easy. Usually, with new recipes, I try to look at chef cooks from different countries, for example:

  The French cook fish in Court Bouillion giving the fish a different taste:
  • Here is a recipe from a french chef explaining the process.

  When you referred to the best cooking process for fish, I wrote an article about that a while ago. Here is the link to that article!

• 

  naslam1603

  Member

  December 26, 2022 at 9:51 pm

  Hi ,

  Excellent article which you wrote. Thank you for the link.

  I baked the mackeral using coriander, parsely and basil. It turned out amazing. Unfortunately, the stomach couldn’t cope with the oil. To be honest, I had the entire fish to prevent histamine building up if I had it later. 

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