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Pelagic Species

 

Mackerel Fillets Pomegranate web sizeFished for generations, Scotland’s cold clear seas are home to a bountiful supply of high quality mackerel and herring. Fished from sustainable stocks, both species have a great flavour and are rich in Omega 3 which is important for a healthy heart, body and mind.

Founded in tradition, Scotland’s pelagic industry has since developed into one of the most sophisticated seafood industries in the world. Mackerel and herring from Scottish waters are landed into the ports of Lerwick in Shetland and Fraserburgh and Peterhead in the North East of Scotland by our fleet of 23 state of the art vessels. And these little beauties are growing in demand, exported around the world as well as being served up by some of Scotland's top restaurants and leading chefs.

Both species are readily available to buy from fish counters at a competitive price. A versatile fish, they can be enjoyed fresh or smoked, baked, BBQ’d, grilled or pan fried. Quick and simple to cook, they go well with a variety of flavours. 

Below is a selection of delicious and versatile recipes for you to try out at home.  Scottish mackerel and herring, both nutritious and tasty - enjoy!

Smoked Mackerel Fish Cakes with Salad and Horseradish Dressing

Ingredients - For 4 peopleSmoked Mackerel Fishcakes websize

245 grams pack smoked mackerel fillets, flaked
455 grams potatoes, peeled and roughly chopped e.g. Desiree
3 eggs
1 tablespoon(s) creamed horseradish
1 tablespoon(s) flat leaf parsley, finely chopped
1 dash(es) salt and freshly ground black pepper
85 grams plain flour
115 grams fresh white breadcrumbs

Directions
Preheat the oven to 220°C, 425°F, Gas Mark 7.
Cook the potatoes in boiling water for 15- 20 minutes, drain and mash.
Add the mackerel, 1 beaten egg, horseradish, parsley and seasoning.
Shape into 10 patties with lightly floured hands, then dip into flour, then into the remaining beaten eggs and finally into the breadcrumbs. Chill for about 30 minutes.
Place the fish cakes onto a lightly oiled baking sheet and cook for 25-30 minutes, turning halfway through cooking.
Combine the creamed horseradish and yogurt and serve alongside the fish cakes.

Devilled Mackerel with Beetroot and Dill Relish

Ingredients - For 4 peopleDevilled Mackerel

4 mackerel fillets
4 tablespoon(s) of Dijon mustard
1 packet of 4 cooked beetroot
1 small bunch of dill, chopped
1 tablespoon(s) olive oil
2 teaspoon(s) balsamic glaze
1 tomato, diced for garnish
1 pinch(es) salt and pepper to season

Directions

Cut the mackerel fillets in half then rub the skin side with a little oil and season.
Grate the beetroot on a course grater into a bowl, add one tablespoon of olive oil to bind, then add the chopped dill and balsamic to taste. Season with salt and pepper.
Place the mackerel fillets skin side up under a hot grill for about three minutes, then turn over. Spread the flesh side with a generous layer of Dijon mustard and return to the grill for a further two minutes.
Place a pile of the beetroot salad in the centre of your plate and add the fish fillets on top. Serve immediately with the diced tomato and garnish with a sprig of dill.

Pan Fried Herring in Polenta Crust with Summer Vegetable Salad

Ingredients - For 4 peoplePan Fried Herring

4 herring fillets
1 aubergine
1 courgette
20 baby plum tomatoes
16 pitted olives
1 tablespoon(s) pesto
500 grams new potatoes
50 grams polenta
3 tablespoon(s) olive oil

Directions

Slice the courgette and aubergine lengthways into 8-10 strips. On an oiled griddle pan, grill the slices until coloured and soft, set aside and drizzle with olive oil and salt.
Pan fry the plum tomatoes until softened and set aside.
Cook the potatoes in salted water.
Pour the polenta onto a plate and press the herring fillet flesh side into the polenta to coat. In a hot non-stick pan, fry the fish in 1 tbsp of olive oil, skin side down until lightly crispy. Turn down the heat and turn over. Cook on the polenta side until it is golden brown.
Warm the courgettes, aubergines, plum tomatoes and olives in the oven. Drain the cooked potatoes and gently crush with a fork just to break the skins. Add a spoonful of pesto and 1 tbsp olive oil to the potatoes.
Arrange the potatoes in piles on your plates topping with the vegetable ribbons, tomatoes and olives. Add the herring fillets alongside the salad and serve.

For further recipe ideas for Mackerel, please visit: Marvellous Mackerel

 

 

 

 

 

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