Message from George McIvor, Chairman of The Master Chefs of Great Britain

The Master Chefs of Great Britain was formed in 1980 to provide a forum for the exchange of culinary ideas and to further the profession through training and the guidance of young chefs. In addition, the association seeks
to promote all that is best about British cuisine and produce.

A most memorable mackerel feast was with my wife Serena and dear friends Master Chef Bill and Elizabeth Bryce on the Shetland islands where Dave Parham, legendary fisherman presented us with mackerel still in rigor fished from the icy Atlantic ocean. The fish was pan fried in butter with a sprinkle of sea salt served on sourdough and washed down with Malt whisky. Shetland and Dave Parham have that love of the freshest food and dining with the people you love.

Properties: Mackerel is a common name applied to several different species of fish, easily recognisable by the vertical stripes on their backs and forked tails. As an oily fish it is a rich source of omega 3 fatty acids which have blood pressure-lowering effect. The flesh of mackerel spoils quickly so is always best eaten on the day of catch.

Notes: Mackerel was always most commonly preserved smoked, canned, and cured. Mass produced mackerel is also turned into pate and sold in supermarkets. Nowadays endorsed and popular with chefs with their innovative methods of cookery, the fish is consumed fresh, and cooked by scorching the flesh with a blow torch and also barbecuing is very popular.

The flavour of the barbecued mackerel really stands out in this dish, served along side a delicious, fresh salad of tomato and fennel.

Oily fish such as mackerel are particularly well suited to pickling, as shown in this dish here finished with a vibrant tomato ceviche.

This Seared Chilli Cured Mackerel Tartare dish was served as the starter in Westminster Kingsway College student chef team’s menu for the Grand Final of the Country Range Student Chef Challenge in 2018.

The mackerel within this dish is seared and accompanied by the fresh flavour of watermelon. The dish is then finished beautifully with micro herbs and edible flowers.

Traditionally this delicious mixture of rice, parsley, eggs, curry powder and cream would be served with smoked haddock, however other fish such as mackerel works well.

Recipes supplied by: 1. Graeme Watson, Masterchefs of GB, 2. Craig Millar
at 16 West End, Fifen, 3. Ian MacAndrew, Blackaddie House Hotel, Dumfries 4.Westminster Kingsway College Team.

To reduce waste, slightly cure the mackerel that you don’t wish to eat straight away with a salt rub, or slow poach the fish in oil so that it is less time sensitive and can be eaten within the next couple of days. Mackerel skin can also be eaten and is super tasty when crispy