It’s a clear portent of summer when shoals of Atlantic mackerel arrive in the shallower waters off the British and Irish shores. An oily, nutrient-dense fish that is easy to identify thanks to its beautiful stripes, mackerel is flavour forward, easy to prepare and offers incredible versatility in the kitchen.

About Scott Goss, Executive Chef at I’ll Be Mother

Born and raised in Kent – the Garden of England, Scott Goss moved to London to work for Gary Rhodes as an 18-year-old after completing his qualifications at Thanet College. He then went on to work for Anton Adleman at Allium and Robert Spencer at The Admiralty before heading back to Kent. His talent was quickly spotted by Peter Cornwell at The Swan in West Malling, and he was made Head Chef at the age of 25. Scott followed Peter as he launched the I’ll Be Mother group a decade ago, joining as Executive Chef. During his tenure he participated in the 2018 series of the Great British Menu and is just as passionate about food today as he was when he first started in the industry.

TARTARE

We get our mackerel from Rye on the day, and it couldn’t be fresher, so a mackerel tartare is a fantastic way of showcasing the fish in its glorious raw form. We brine it quickly and then serve with macerated cucumber, a gooseberry compote, and horseradish snow.

GARNISH

A brilliant garnish to enhance a wide range of dishes, we smoke our fillets before freezing them. These can then be taken out when required and grated to finish dishes and boost flavour.

TERRINE

A sumptuous seasonal starter, snack or lunch, a mackerel terrine or pâté are always big crowd-pleasers. We confit potato and mackerel to make our terrine and smoke our own mackerel for the pâté.

BBQ

I love cooking over fire, and you don’t get much better than mackerel straight off the flames. Stuff them with dill, tarragon, and thyme before searing over the fire. I like to serve simply with a potato salad.

WHOLE

A great fish to have whole, we cure them for 12 minutes before vac packing with lemon oil and water bathing. To finish, we then blowtorch for that charred character.

WASTE NOT, WANT NOT

Leftover mackerel can be utilised in various delicious ways. Try flaking it into salads for added protein and flavour or mix it with mayo and herbs for a tasty sandwich spread. Alternatively, incorporate it into pasta dishes or use it as a topping for pizzas for a savoury twist.

Also In Season:

Asparagus, Strawberries, Lamb, Watercress, Sea Bass