Mackerel


Other round fish


Red mullet are a relative of a group of round fish known as perciformes that includes all kinds of bream, bass and groupers. Once you’ve mastered the technique of preparing the mullet, you can adapt it with very small variations to species such as daurade (gilthead bream) or perch.


Supplier


The Clove Club buys its fish direct from Cornish fisherman Dylan Bean, whose boats are in the Helford River near Helston.


01326 231950 www.kernowsashimi.co.uk dylan@kernowsashimi.co.uk


20 | Best of Chef | March 2016


Mackerel is a cheaper alternative and, providing it is perfectly fresh, is a flavoursome alternative to red mullet. There are a few differences. There is no need to descale the fish, and the head and shoulders aren’t used. The liver isn’t edible and the bones are too oily for stock. After filleting the fish, salt it for 30 minutes.


Wash, clean and marinate it in a blend of three parts water, two parts sugar syrup and one part white wine vinegar. After 30 minutes, drain and pull off the


thin, transparent stocking that covers the skin. Store until service. Blow torch, brush with soy and serve raw slices decorated with chrysanthemum petals.


www.thecaterer.com


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