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aporigine said:
I would love to try it, considering how much I like the canned variety. I don’t remember seeing it even when I lived in seafood heaven.

also, I bear witness to the awesome capacity of teenagers.
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Hmm, mackerel should be a relatively common fresh fish as it is grows pretty much all around the world. Well, if you ever do find it, it is highly recommended to process it as soon as possible and cook it the day it was purchased, or very soon after (unless you process and cure it and keep it properly refrigerated).

It it known to spoil pretty fast and carries a risk of food poisoning, so some measure of haste and caution is recommended. :D
 
daddy yo yo said:
Fresh mackerel is very underrated if you ask me.
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That it indeed is. I was a bit hesitant to try it at first having been previously exposed only to the smoked variety (very strong taste and not the best texture) but once I started finding whole fresh mackerel here in Helsinki, and cure it as they do it in Japan for sushi and sashimi (sugar cure > wash > salt cure > rice vinegar bath) mackerel turned out to be one of my favorite fishes.
 
dhruan said:
Hmm, mackerel should be a relatively common fresh fish as it is grows pretty much all around the world. Well, if you ever do find it, it is highly recommended to process it as soon as possible and cook it the day it was purchased, or very soon after (unless you process and cure it and keep it properly refrigerated).

It it known to spoil pretty fast and carries a risk of food poisoning, so some measure of haste and caution is recommended. :D
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I figured as much. It’s a specialty near its fisheries. I’m (logistically) far enough from any that even if some did show up here, chances of its being fresh enough are not good.
Should I travel to a suitable coast, I’ll keep an eye out for it, likely at a restaurant.
 
Some food..
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dhruan said:
That it indeed is. I was a bit hesitant to try it at first having been previously exposed only to the smoked variety (very strong taste and not the best texture) but once I started finding whole fresh mackerel here in Helsinki, and cure it as they do it in Japan for sushi and sashimi (sugar cure > wash > salt cure > rice vinegar bath) mackerel turned out to be one of my favorite fishes.
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Buddy, I was in Helsinki last week. Next time I'll go there I'll get in touch!
 
Wife is away so I decided to make a ribeye tonight. No one to criticise a 23oz ribeye was great. I can cook for 2 and eat it myself.

The weather sucked, cold and icy. The pavement where I keep the grill was completely covered in thick ice and it was too cold for lighters to work. I decided to fire up the WSM smoker despite it being stuck in a snow bank and frozen to the ground. Matches work great. Gave the steak a 30min smoke on some charcoal and applewood then blasted it on the gas grill to finish. It turned out fantastic, best steak I’ve had in a long while.

Served with roasted potatoes, brussel sprouts, onion and mushrooms.
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