Species King Mackerel
Category Saltwater
Average Weight 6 oz. - 1 lb.
Common Names Atlantic Mackerel, Mackerel, Tinker Mackerel, Macks

Marinated Smoked Mackerel
2 fresh mackerel (filleted, skin on)
2 table spoon extra virgin olive oil
2 teaspoon cracked black pepper
1 teaspoon sea salt
Fresh oregano
The juice of 2 limes

Mackerel which are holy, suck salty water from the heads of unholy fish, the fish, the unholy fish who are not wholly as holy as the mackerel, the holy mackerel who sleep on the sweet backs of babies love the fish, the unholy fish who look up to the mackerel for their holiness, the babies, the sweet babies who love the mackerel and the slimy skin of the holy mackerel on their tiny plump backs...the fish, the poor unholy fish, who wish to be as the holy mackerel sleeping on the babies, the babies who sleep and dream of holy mackerel on their sweet little backs devour the fish, the unholy fish, whose wish is to be as the holy mackerel who are sleeping on the tiny backs of the sweet babies...
 
Method
Rub the fillets with oregano, salt and pepper, lime juice and oil. Leave to stand for at least 30 minutes. In a pan melt the butter and half cook the mackerel - 1/2 a minute each side. Remove and place on a cake rack.

Heat a dry large heavy pan and when very hot put in the herbs and tea for smoking.

Place the cake rack atop and cover with a lid or foil - 4 minutes is sufficient (turning at half time).
Delicious eaten straight away or cold.
Serves 4

(recipe courtesy of The New Zealand Fishing Industry)

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