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Fresh mackerel is usually sold whole with or without the head on. They are at their peak season in July, so keep an eye out for them at your local fishmonger. Freshness is of utmost importance ...

Flake the smoked mackerel with a fork ... a more streamlined design for recipe content, we’ve added lots of new features to make your food experience the best it can possibly be.

I love rich, oily fish such as mackerel, sardines and anchovies. These types of fish have a lot more flavour than most white-fleshed fish, and I like to serve them with something acidic ...

These smoked mackerel fish cakes are bold with horseradish ... The fish cakes are now best put in the fridge for about 30 minutes to firm up, but can be cooked straight away if necessary.

Heavily spiced dishes need a protein such as mackerel that can stand up to it. Before you make this recipe, ask a fishmonger to butterfly the fish, then serve it grilled with a pickled carrot ...

Now is the best time to prepare ... This week’s recipe uses a modest amount of salt to retain the flavor of the horse mackerel. The marinating time in vinegar should be short if the fish ...

And thank Cornwall-based chef, Pete Biggs, for this smoked mackerel, bacon and duck egg, which should impress even the most particular of foodies. The Doom Bar beer adds a kick to the bread ...

Aromatic fish drizzled with warm raspberry sauce with a delicate hint of chilli will enable you to serve your loved ones a ...

If you can find a “good shop” that is lively and ready to offer information and recipes for fish, cooking them will become fun. “Despite being a fish, mackerel is thick and full of umami ...