Shooting UK is your complete shooting resource. From gun reviews to shotgun licence and firearms certificate information, to clay pigeon shooting, game shooting, shooting lessons and gundog training.
By Mike Robinson of The Field
Sunday, 18 April 2010
Soused mackerel or herring is an old-fashioned favourite for outdoor eating
Soused mackerel (or herring)
Serves 20
This is a lovely traditional dish and very easy to do. The soused mackerel will keep in the liquor for a week or so in the fridge and are deliciously piquant.
Put all the ingredients except the fish in a pan and bring the mixture to the boil. Turn off the heat and allow to cool completely.
Taste the liquor for tartness (I like my mackerel pretty sharp) and immerse the fish fillets. Leave the mackerel to souse for 24 hours in the fridge, then eat them whenever you wish.
I like to serve them on a wooden board with piccalilli, and a watercress salad for added bite.
The really great thing about soused fish is that it is, in effect, preserved and will keep a while- the vinegar being the preservative.
Give it a go - this technique will work really well with lovely herrings as well.
More Food in The Field
Crunchy sesame noodle and lime salad with chicken&...
Get 2009 planned with our guide to game fairs and country shows in the... Read more
Rizzini RB EL 20-bore gun review. The round-bar action has improved th... Read more
Training a puppy that's truly special to be a gundog. If you shou... Read more
As Chairman of the North Atlantic Salmon Fund (NASF), if Orri Vigf&uac... Read more
Her Majesty The Queen's Diamond Jubilee is being celebrated with ... Read more
Subscribe today, have every issue delivered to your door and save money on the cover price.
Comments