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Encyklopédia rýb |
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Don’t be afraid to use a knife here: Larger fish do not only cook more evenly if cut 2-3 times up to the central bone but they respond better to seasoning, marinating or filling.
„Filled mackeral“ is prepared by cutting 3 times from the outside at a slight angle (pic. 1).
Place halved pieces of anchovy fillet into the cuts and then likewise into the fish (pic. 2).
Coat the grilling tongs with olive oil and place the mackerel on the grill for 12-15 minutes, turning often (pic. 3).
Tip: You can find NORDSEE fresh fish and grilling tongs (set of 2) at the NORDSEE branches with seafood and fresh fish counters.
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