Mackerel

Mackerel

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From
Encyclopedia of Food and Cookery

Superb smoked mackerel from Scandinavia are a delicacy to rival smoked trout. They can be skinned and eaten with lemon, pepper and brown bread and butter, or made into one of the best of pâtés. Mackerel are also tinned, and Spanish mackerel are available fresh; they can be cooked like other fat fish (see Fish), and are often served with a sharp sauce such as mustard, horseradish or gooseberry

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