In our recent workshop we revisited mackerel. We cleaned the fish, removed the skin and bones, gave it a quick brine and bonded it back together with Activa GS. Once the fish was put back together into a more convenient size and shape for cooking we started exploring. We pan roasted a piece in rendered tallow. We cooked a second piece in the CVap sitting in a mix of beef jus and rendered fat. We will continue to test ideas ranging from an escabeche of mackerel to a smoked preparation.
Years Past:
