8th September -More Rough ground plus Open beach

Brian scores with crack of dawn mackerel and scad

Brian scores with crack of dawn scad

More dissapointment on the rough. Another four hours, for zero fishes. Luckily, Brian was very enthusiastic, and jumped at the opportunity to fish the beach mark on the ebb. I mentioned that there should be just enough water at daybreak to bring a few mackerel in, so he would be likely to find something for the table, even if the bass didnt oblige. Well, no suprises with the current bass form on the beaches, the bass didnt show. But as soon as the first splashes revealed themselves, Brian put out with the feathers, with dawn just beginning. The splashes were horse mackerel, and Brian quickly caught several of these sporting fishes.

Brian with more mackerel

More mackerel as it gets lighter

As the light increased, so less horse mackerel and more true mackerel were caught. Brian soon had plenty for his culinary requirements. He asked me about Horse mackerel, and if they were any good to eat. I explained that I had always understood they were not good for eating, but that I also knew our Asian colleagues often preferred them to true mackerel, which have to be rated as one of the best fish in the sea. He said he would experiment, and let me know the results. Below, is the return e-mail, published with Brians kind permission.

Robin,
 
Just a note to say thanks for a great night, despite the bass not showing. As for the Horse Mackerel:
 
First thing I tried was "River Cottage Sashimi" from Hugh Fearnley Whittingstall's Fish Book. Basically one scad was filleted and skinned, pin boned then sliced into bit size pieces. smear some english mustard on each piece, splash on some soy sauce and served. Excellent breakfast! Actually he does this when boat fishing -as soon as the mackerel is caught.
 
Took the other six scad and used his "Japanese slow-cooked mackerel" recipe from the Fish book. I'm sure our Chinese friends on the arm do something similar to theirs:
 
2 large dried red chillies
lump of fresh ginger sliced finely
4 garlic cloves sliced finely
75ml soy sauce
40ml cider vinegar
20g soft brown sugar
400ml apple juice
 
put all the ingredients in a small pan and bring up to a simmer.
 
Put the scad into a heavy bottom pan, cover with the liquid. Simmer very slowly with a lid on for three hours, add some more apple juice if it looks like drying out. Don't move or stir the fish while they are cooking.
 
Just had them for lunch! The smell was a bit pungent while they were cooking but they tasted great -fell off the bone, a bit like tinned sardines.
 
Worth a try
 
cheers
 
Brian