Something fishy with Simon Rhodes from Lobsterpot Fishmongers, Wood Street Food Hall

THERE is no better time to enjoy mackerel, this marvellous British fish, than in the winter months.

This oily fish, which is related to the tuna and is very nutritious and high in Omega 3, is a great fish to enjoy after the excesses of the festive season. It is also easy to prepare and cook and is also economical.

During the winter months they go to colder, deep waters coming back to warmer waters to spawn in vast numbers.

They are aggressive predators by nature and are relatively easy to catch by fishermen of all ages and abilities using a spinney or feathered hooks.

Fresh mackerel should be stiff with bright eyes and bright red gills.

We tend to buy our mackerel from Scotland as they are generally bigger and tend to come to us in superb condition.

Mackerel are rich in taste so creamy buttery sauces are not ideal accompaniments.

The fillets can be simply pan-fried, skin side down, in a little oil or the whole fish can be baked in the oven or grilled.

I also find that a simple tomato and red onion salad works well with mackerel and cuts through the oiliness.

It’s important to take time to make a good salad dressing. I find that salad dressings vary greatly depending on what oils you use.

It’s great fun experimenting with different combinations of oils, sugars, honey, mustards, and vinegars – why not have a go and create your own personal favourite salad dressing? Toasted sesame seeds work well in salads.

The versatility of mackerel means that it can also work well with Asian flavours.

Try marinating fillets with soy sauce, ginger, lime and chilli. Simply combine some chopped chilliies (depending on your preference of heat), the juice of a lime, a ‘thumb’ of grated ginger and 2 tspn of soy sauce and marinate the fillets for a few hours.

Then grill for about five minutes skin side down. Serve with some steamed jasmine rice with finely chopped spring onion. Garnish with fresh chopped coriander.

At The Lobster Pot Fishmongers, in The Wood Street Foodhall, we stock fresh mackerel and we can prepare it however you desire.