Mackerel Recipes

Cured Mackerel recipe

Cured fish has a very distinct flavour and this lovely recipe for cured mackerel is much easier to make than you might think. The mackerel is first cured, then rinsed and patted dry.


  • 12 mackerel fillets, pin-boned
  • 80g coarse sea salt
  • 100g golden caster sugar
  • 15g white pepper
  • Large bunch of fresh dill, finely chopped

Method of Preparation:

  1. Combine sea salt, golden sea salt, white pepper and fresh dill in a bowl. Spread a little of the cure in the bottom of a dish.

  2. Put the mackerel on top of the cure, then cover with the rest of the cure.

  3. Cover with cling wrap then put something heavy on top of the fish to weigh it down.

  4. Leave the fish in the fridge for 24 hours, then rub the cure off the fish. Rinse, then pat dry. Peel the skin off and serve.

If you like, add some freshly chopped parsley or garlic to the cure for a big punch of flavour. Recipe serves 12.

Author: Laura Young

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Published: April 16, 2012
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