Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life. The first time ...

Even out of the water they have a commanding presence. Their skin is shiny silver and midnight blue, and their eyes are hard as garnets. These are wild fish fresh from the ocean, and it shows; even ...

Replacing sodium chloride with potassium chloride does not affect the sensory quality, or shelf-life of fish fillets, says new research. Writing in the International Journal of Food Science and ...

“By the edge of the Bosphorous in the heart of Istanbul, commuters refuel with tea and grilled mackerel sandwiches. Finished with a squeeze of lemon and a dash of Turkish red chilli paste, this street ...

The word spreads like lightning around our local fishing village: “The mackerel are in”. Hopefuls head for Ballycotton pier with rod and line, full of anticipation. You may be surprised to learn that ...

With an extra bank holiday this weekend I remain hopeful that the weather will stay clement enough to wheek the cover off the barbecue and get grilling. Mackerel is coming into season now and is very ...

The marinated mackerel from Brooklyn's beloved southern Italian eatery Franny's. 1. To make the croutons: Preheat the oven to 350 degrees. Toss the bread pieces with the olive oil and season with salt ...

Method: For the mackerel, heat the olive oil and butter in a frying pan. Add the mackerel and sprinkle with rosemary, salt and freshly ground black pepper. Fry for two minutes on each side, or until ...

2. Brush a tray with a little olive oil, add salt and pepper to the tray and place the mackerel fillets on it, skin side up. 3. Brush the skin with a little more olive oil and season again. 4. Bring ...