Many thanks to Krissy for highlighting my picture of a bowl full of mackerel for the photoshoot. The fish were left outside the door, and subsequently put into a thick layer of salt. A couple of days later, they were boiled in water twice (in order to remove the worst of the salt) and served with milk and boiled potatoes. Very nice, but an acquired taste.
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Remember seeing that photo first time round and thought it great then....The resulting recipe sounds just as good. Love Sybil xx
ReplyDeleteIt was a great picture! They looked almost alive, ready to flop out of the bowl and back into the sea. I don't think I'd care for them, however. Bob's mom was a sweet Finnish lady and she loved those kinds of snacks. Linda in Washington
ReplyDeleteWe had mackerel in New England, but it was used mainly as a bait fish, if I remember well. Is that an oily fish? Dawn
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