Cookingbites Recipe Challenge: Mackerel

Yorky said:
No, my wife does the majority of the fish cooking. The last pair she "pok-poked" with chillis and stuff. I gave it a miss.
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They look like they are preserved - I imagine they could be used to make an interesting pâte. Have you tasted them at all? Maybe they are a bit like our smoked mackerel.
 
Indian Spiced Mackerel Pâté with Beetroot Achaar

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SatNavSaysStraightOn said:
Coming into this rather late but what's the vegetarian/vegan option please?
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Its up to @epicuric as judge - but I'd suggest perhaps smoked tofu in place of smoked mackerel, jackfruit in place of fresh mackerel - using vegan fish sauce and or seaweed to flavour. Alternatively there is the new kid on the block if you can get hold of it - banana blossom:

As of October 4, the UK has its first wholly vegan fish and chip shop (Bristol's Matter Fastfoods is similar but has a broader menu), and the signature dish is made with... banana blossom. Strictly speaking, banana blossom is neither a banana nor a blossom, being instead the fleshy, purple-skinned fruit that you get at the bottom of a cluster of bananas, but this Thai favourite was so popular with the customers of Sutton and Sons, a Hackney chippie that served it during Veganuary, that it merited a standalone vegan fish and chip shop.
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https://www.cookingbites.com/threads/britains-first-vegan-fish-and-chip-shop-has-opened.13625/
 
morning glory said:
Its up to @epicuric as judge - but I'd suggest perhaps smoked tofu in place of smoked mackerel, jackfruit in place of fresh mackerel - using vegan fish sauce and or seaweed to flavour. Alternatively there is the new kid on the block if you can get hold of it - banana blossom:

https://www.cookingbites.com/threads/britains-first-vegan-fish-and-chip-shop-has-opened.13625/
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I'm not sure I can get hold of jackfruit let alone banana blossom. BTW, what is jackfruit ? That said, smoked tofu will be a challenge as well.
Whilst the vegan Vietnamese restaurants around Canberra stock and amazing variety of tofu ,including one that actually tastes fishy (which I didn't like ) and another that resembles crabmeat (I've not picked up the courage to try it, not liking fish as it is! ) you don't seem to be able to buy this wonderful variety anywhere which is a real shame.
 
@SatNavSaysStraightOn, Jackfruit comes in tins too - which is easily found in the UK whereas the fruit isn't generally on sale here. The flesh has a 'meaty' shreddy texture which doesn't taste like fruit and will soak up other flavours added. Its often used in vegan burgers or vegan 'pulled pork' - here is a burger I made:

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Here is the prep:

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The flesh is white so could resemble fish - I coloured it with achiote. It seems to be available in tins in Australia.

https://www.sbs.com.au/food/article/2017/05/05/why-everyones-embracing-jackfruit

https://www.crueltyfreeshop.com.au/products/chefschoiceyounggreenjackfruit
 
SatNavSaysStraightOn said:
That said, smoked tofu will be a challenge as well.
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I've smoked it myself using a smoke gun - but I guess you don't have one of those. You can smoke it in a pan indoors - line pan with foil, add some wood chips and place a rack or steamer to hold the tofu, cover tightly. Or smoke it outdoors if you have a BBQ.
 
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Quote from the 19th century tome, The Cambridge Economic History of Europe, in reference to the fact that preservation methods (like curing or smoking) weren't used in England at the time: "There are more references to stinking mackerel in English literature than to any other fish!"
 
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