How to catch Mackerel - Catch Clean Cook Oak Smoked Mackerel Beach Fire Survival
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- Опубліковано 26 січ 2021
- How to catch Mackerel on lures. Then how to humanely despatch, bleed, clean and filet them. Then cook and smoke Mackerel on a camp fire using free, recycled materials. Smoked mackerel is a delicious way to enjoy fresh mackerel, wether it is on a summer BBQ or like now on a winter campfire. A great DIY style survival tip to know.
For a detailed tutorial on how to fillet/filet fish here is a fantastic video - • How to fillet and Clea...
Here are some links to the fishing tackle I used in this video:
Ugly Stik GX2 12-20 - bit.ly/2XGqgUh
SL30sh - bit.ly/2MZF9yZ
Penn Clash II 3000 - bit.ly/2LvsROw
Sabikis - bit.ly/3q8fbrW
Spinner - bit.ly/35B8Mx2
Don't forget to check out our sister channel @The Fish Locker Workshop for helpful reviews and videos.
For fish locker merchandise go to the-fishlocker.teemill.com/
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This was so much fun and absolutely delicious. If you enjoyed the video please give it a 👍🏻 and share it with your friends. 😊👍🏻🐟
John - Does the significant other know you are enjoying your beach lunch without her? We won't tell even if you don't take a bite for her home! ;-)
@@mstrdiver - My wonderful wife was actually at home cooking a chicken and bacon pie. 😬
@@TheFishLocker That sounds delicious too! What time do we eat?!
This is my all time favourite Fish Locker vid I'm mad about Mackerel.Thanks to following this excellent channel I now have s rough idea of what I need to do.The end product looked amazing .Thanks so much for posting this one just brilliant.Hope your all well and staying safe take care.Regards Tony
Great stuff mate. Did you soak the oak chips beforehand?
I mean this is perfect. No background music. No nothing, just a simple man enjoying what he's doing. The cooking was precise and the results was magnifique. Good job fam
Thank you very much. We are simply sharing what we love doing. Simple, honest and original. 😊💙
Totally agree.Men have focus if allowed.We keep it simple, no gossip, minimal aimless walking around and always a dream...you, my friend, have cracked it. An inspiration to your many subscribers.
Yeah the music ruins every productions on youtube even most music videos!
This is so wholesome. I don’t do any type of fishing, nor do I really know anything about fish! However, I enjoy eating mackerel. But this video really shows how gentle & kind your soul is, sharing what you know and despite it meaning some fish die you’re still taking care of the ones you know you’ll have to return by crushing your hook thingy! This is awesome. Thank you for sharing! You’re a legend.
Not just any fishing channel John,
A Marks and Spencer’s fishing channel.👌
You got that right 👌
😂😂😂👌👍
Ya posh git! lol
I'm Aldi and DelHaize :)
Good to see you return the small ones. Thanks for the last video from the Pier, demonstrating the T bar was a great help and explained well.
My pleasure Trevor. I show the use of a T bar in a lot of conger boat fishing videos also. 😊
My Dad used to do this in Wales when I was younger. There's nothing better than fresh mackerel!
Wonderful isn’t it. 😊🍽🐟
@@TheFishLocker and they give a good fight too for such a "small" fish since i fish with 0.18mm line and 0.16 leader
When I was a young teenager back in the day dear old Mum used to buy me a Mackeral every so often and pan fry it for me. Those caught on this video seem to be a lot smaller than I remember. Live in Australia now, but!, can still remember the smell of them cooking and the taste!. 🙂 Happy days.
These aren’t small so it’s maybe nostalgia making them bigger?
@@TheFishLocker Don't think so, they were 'stonkers' back in the day. Mum had a large iron frying pan, still have it. The fish head and tail would be up over the side.
I remember fishing for mackerel off the very north west tip of Scotland in my friends tiny boat.
When you get a good sized mackerel on each of your six lures, it's like you've caught a small car. 😆
Gut them in the boat, throw the remains back for the birds, straight up to my friends log cabin, coat them in oat bran and then fry them in butter.
Minutes old fresh mackerel. Mmmmmmmmmmm!
Sounds like a proper adventure. 👍🏻🎣🐟
Fresh Mackerel one of the best eating fish in the world (not the supermarket ones) the clue is in the word Fresh. This video bought back memories of going to the quay side in Looe and buying them directly from the fishermen at 2 old pence each, taking them home and mother cooking them for breakfast. Such a versatile fish goes well with eggs and fried bread. Lovely video thanks for posting.
Good lord. Supermarket fresh doesn't even mean 1 week fresh in most cases!! They are a stunning eating fish when cooked fresh aren't they. 😊
Still to this day the nicest thing I've ever eaten. Fishing for mackerel off the rocks in Aberdaron they'd been out the water literally a few minutes. Threw them on the fire with abit of butter and once cooked absolutely wolfed them down between us all, they were so good.
Delicious aren’t they. 👍🏻😊🍽
I watched the how to fillet fish upload and commented that I wanted to see Mackerel and here it is!! Thank you so much. Greetings from Cyprus
Haha. Usually if you search "Fishlocker ....." and whatever you want to know it will come up. Fishlocker filleting... fishlocker rocket stove... fishlocker whale.
Thank you for bringing us viewers along for the experience, love it! Felt like I was there...your videos are better than many big budget produced television travel shows! I learned a lot!
Thank you very much Laurie, we are simply sharing what we love doing. 😊
Cant argue w that... The wind, wave, fire sound... Love itttt.. Thanx for the awesome video brother @the fish locker
I should be doing homework but I’m here instead😊
Call it a study break. 😉👌🏻
Hey, you're still learning, so I say it's all good~😉
If you're here, I hope you are studying fish management, fish resources, icthyology or seafood cooking.
Hi John: the wife bought me a smoker for xmas ( DAM) so have a few little tips to add if I may.If you slightly damped the wood chips ( you can sprinkle them with whiskey 🤣) raise the mesh, put the embers from the fire directly on to the chips ( don’t put the tin back on the fire) add some (small amount) of curry paste over the fish, put some holes in the lid , leave it for at least 35 minutes, it will never get better than this 👍
Those tips are gold mate! I will definitely be trying that. 😊
hey i know you are one busy lad out there with videos and a family.
but i do want to say that watching your videos helps tons when i have a sensory overload. your relaxed voice, the information, and so much more makes it so relaxing to watch, or even fall asleep to.
i know it might sound weird but i hope you can see it as a compliment, please keep doing what you wish to show us!
I appreciate that! A few people have said that to me before, stay safe 👍
mackrel are such beautiful looking fish. those patterns and that color are just stunning.
Simple and yet stunning aren’t they. 😊🎣
How dare you make me want to go fishing when all the lakes are frozen! lol
🤷🏻♂️ Sorry? Haha. 🤣
How about ice fishing?
Be careful about cooking on that mesh John, if its galvanised it can give off zinc fumes which are toxic!
Top video as usual 👍👍
- Good tip. 👍🏻
Ooh ive had the galvy flu burning galvanised steel!! Horrible night.
Yes ,a sweet taste, headache, nausea. Easy enough to throw the mesh on the fire for 2 or 3 mins to burn it off. Fine Mesh like that would heat and cool fast enough,.just stay good side of the wind.
@@patchthesinclair5896 - I did actually query this before doing it and was assured that the metal wouldn’t get hot enough. “Red hot” was mentioned. But better to be safe than sorry. 👍🏻
Outstanding as always John. Very informative. Kind regards Mike. Norfolk 🐟🐟
Oh, man, do they taste amazing? I can still remember the wonderful sweet taste of grilled mackerel caught in the Bay of Dingle in the afternoon and cooked that evening. I was about 7 or 8 then and am 59 now, so..... yes, they tasted utterly fantastic.
Sometimes the experience adds to the taste doesn't it. These were really wonderful. 😊
What a delightful, educational & relaxing video John with all your natural commentary. That cook up looked like a very interesting technique you got from Jim, 'you could almost taste them from the video'. Thanks for the entertainment, cheers, Don from South Aust.
When I was a young lad on holiday in Scarborough, we used to wrap a normal hook with the tin foil we found in tab packet boxes that were thrown away as rubbish and we caught many mackerel.
It wasn't just me then? 👍😷😷
Mackerel will go for anything shiny, caught them with a KitKat wrapper before, also got a decent Pollock with the same method on the same session
Ive got a video where I make mackerel feathers with kit Kat wrappers. They will go for anything shiny!!
Ah,the good old days when tabs had metal foil..
that's a few years ago! lol
Stay safe :)
anybody else opened their mouth when he offered us the mackerel?
damn im salivating
Haha. 😊
GUILTY 😂😂
I was actually eating smoked herring as he did that.
We came across a school of Mackrell in South Australia recently. They were between 450mm and 500mm long. The school was spread over about 3 acres. There must have been millions of them We smoked them. Very tasty. Wish I could add photos and videos.
Those are the days you dream about!! 😍🎣
Im from Australia and really enjoyed the program 👍.
Thank you.
Brilliant! Love your easy open honest and experienced way with fishing and beach cook ups. It is so relaxing and I really appreciate the way you talk directly to us and share your good times with us. The closed caption subtitles I deeply appreciate. They allow me to watch Fish Locker at any time without disturbing the rest of sleeping household.
Thanks again. Looking forward to many years more with you!
It is my pleasure Willie, this video in particular has captions I entered manually. I haven’t had the time to do that with every video yet - it takes a long time. But there are a few extra messages in them if you pay attention. 😊
Just an FYI , next time pre burn the tin and mesh to remove any coating that may be there that keeps the metal from rusting so it doesn't contaminate your food. Great tip on tin cooking.
Thank you for the tips that is a good shout. 😉
Fresh mackerel cooked on the beach cannot be beaten .I always brine my fish before smoking using equal parts of salt and sugar with enough water to cover the fillets, but you can use seawater. Stay safe Mike.
Sounds delicious
Brilliant video to show that you don't need any of these expensive smoker units to smoke and enjoy some smoked mackerel! And you certainly can not get it any fresher than the ones that you have just smoked and devoured! Well done!
The only one thing that I would say is that some beaches do not like you lighting fires - The easy way out of that is to use one of the single use BBQ packs you can get at most supermarkets, it will do the job just as well!
Me: "oh man, that looks amazing. Beautiful beach and fantastic fresh cooked mackerel. Doesn't get any better than that."
John: "I almost forgot the butter!"
Me: ....
Haha. Cherry on the cake mate. 😉👌🏻
When I was young we used to catch loads of mackerel - it was much easier then. We cooked them on the beach on a driftwood fire. We gutted them and wrapped the whole fish in a copy of The Times (sorry, but that’s because it was the right thickness, not because we only caught pretentious mackerel) that we then soaked in sea water. We placed the wrapped fish in the fire and turned them a couple of times. When the newspaper started to burn they were cooked. I now read The Times on my iPad, but I doubt that would be so successful.
Haha. I would pay to see you try and wrap a mackerel in an iPad. 🤣🤣
I actually had fish for dinner just before starting this video. This made me feel like I could again go for some fish fillets.
You know what, better to watch Mr. Fishlocker's adventures just before a meal, that way, one can workout a good apetite devour a meal. 😄
I am glad you enjoyed it. 😊
I've got to say it john it gives me great pleasure in watching you fish and catching them best wishes buddy 😎👍
Thank you very much Jonathan. Have a great day mate. 😊👍🏻
That was fabulous John, thanks so much, I love the catch and cook videos, and an interesting way of cooking them. In my mind, there is nothing finer than a mid size mackerel, straight off the feather, filleted, into a bag of seasoned flour, and into the frying pan. Delicious!!! My favourite sea fish, and much underrated. Thanks again, and even though I’ve just had me tea, my taste buds have gone mad again. ❤️
Sounds great Matt, thanks so much for watching 👌
My summer Whitby breakfast ....you’re very lucky to have mackerel in winter!
We really are 👌
Food doesn’t get much better than this. Fond memories of getting my girls to catch and cook
Superb!
Wonderful fresh isn't it. 😊
Hey hey Mr Fish Locker. Yes you figured out the finer ways of getting more flavour out of smoking. I still have yet to catch my first fish. ( can’t wait). But I have a little experience in smoking salmon and mackerel. I worked in a Scottish Fish factory for a year running smoke kilns. Actually pretty cool job. And that’s where I tasted my first mackerel fish. Back in year 2000 :-). You are correct a slower cooler smoke is better. Also ...... allowing the fish to cool “on the racks” or in the tin. Will ensure a fuller flavour. Thank you again for such a happy and motivational video in these difficult times. Respect and thanks to you and your family Sir!
Its all a learning experience isn't it. 😉👍🏻 Thank you for the tips. That will be why the second batch tasted better. 😊👌🏻
@@TheFishLocker always mate. Which is why even at the age of 48 I am learning so much watching your vids on UA-cam. Actually often my Mrs walks in and say “Ah ....... coastal foraging again??” Hahaha we enjoy watching them.
Really well done , came for the tips and learning, stayed for the atmosphere and coziness. Keep doing and enjoying what you are doing!
Thank you Tony. 😊👍🏻
Every time I watch one of your videos I always learn something new, I’ve been fishing all my life and I stumbled across your channel while in lockdown I had never been sea fishing I’ve always fly fished you inspired me to head it to my local dock and try my luck at sea fishing I caught my first mackerel and haven’t touched the fly rod since can’t wait for you next video all the best and tight lines 🎣🐟
Thats brilliant I am glad you've found a passion for it 👌
Brilliant video. My grandfather was a fishmonger and fish smoker/curer in the East End of London back in the 1940's. I had never been interested in fish until last year, when I moved down to the South Coast (Hythe) and bought my first boat (a Merry Fisher). Someone gave me a rod, and out with a few friends we caught some Mackerel off of the Isle of Wight. Had them on the barbecue that night and they were delicious. Your video has inspired me to do a bit of mackerel fishing and smoke/cook them on the beach. You make it all look so simple. Amazing!
You have a very nice boat. Good luck and tight lines with your fishing. 😊
There's nothing better than fresh mackerel fillets. Never thought of bleeding them out, thanks for the tip. I've got last nights scabby pasta for lunch now, that looked much better.
Mackerel are much better once bled and eaten fresh. Any more than a day or two and they go to mush. 😊
Living the dream John ? Looks like it ...the simple things in life are the ones you remember 👍👍👍👍👍🇬🇧🇬🇧🇬🇧🇬🇧
I have been saying it for a long time Andrew. It is the simple things in life. 😉👍🏻
Really enjoyed this one! The simple things in life are usually the best.
I won an Abu fish smoker in a sea competition in the 1970s. The prize list was full of rods and reels and I wasn't that chuffed at the time, but it turned out to be a great prize. I used it for cooking and smoking just about everything over the years and I only threw it out about 10 years ago.
ps. It's amazing how many freshly smoked mackerel filets you can eat :-)
Ha ha, what can I say mate I'm a growing lad. 😬
Oh you're brought back very happy memories when my late stepfather and mother and me used to go fishing on Chisel breach. Catching mackerel and cooking them straight from the sea
Sounds like some happy memories David. 😊
Your right in saying to put it on the coals. Smoking meats tend to fare better over subtle heat and longer. I smoke mine in a dutch oven and use coals under and on top and smoke them for about 2 hours. Pure lovelyness 😊 Thanks for another great video bud. Ive been a lurker on your channel for some time and dont usually comment. Im rebirthing my old passion from 15 years a go , starting again, and your vidoes are superbly inspiring indeed. My first rebirth will be the end of this month ( October ) and im off spinning to Redcar and Saltburn. Cant wait 😃 Thanks again bud, be safe and be well.
Good luck to you mate and thank you for the comment. 👍🏻🎣
What a great thing to do John. We’ve done this a few times in Scotland and can’t wait to give it a go in Cornwall when we can all get back. Hopefully not too long now!
Lets hope Peter! 👌
looks absolutely scrumptious and probably really healthy too. My jealousy knows no bounds. Also, thanks for showing us how cleanly and humanely you handled the fish.
It is my pleasure, I hope the video helps people out.😊
Cor blimey mate you really took the survival to the limit on this one aye!
Who says it can’t be tastey. 😊👍🏻
@@TheFishLocker Nobody! I often and casually catch and cook mackerel especially at the moment, the only "survival" involved is when Im done and come back from the pub a bit late.
Just opened a tin of mackerel from Tesco's while watching 😐 but I have never in my life are such fresh fish as you are doing ☹️ great video thank you.
Liverpool UK
Fresh is so much better it’s like a different type of fish.
Just one comment on this method of smoking: Tin cans are usually coated with internal and external lacquers, which emanate toxic vapors when heated. It might be a good idea to burn them first before using them as a smoker. I really love your channel and your knowledge in marine life. Cheers!
Thank you for the tip. I queried this before doing it and was told that the the steel/tin would be fine as the fire wouldn't be hot enough until the metal went red.
Lacquers and paints would not have to get red hot to burn off, defo need to burn the tin out first
Thx for making me and I'm sure many others feel a little bit better 🇬🇧
Thank you so much I am glad it helped 👌
Love the taste of mackerel especially salted,reminds me of my childhood days from the outer Hebrides..Watching from Sydney.
Fresh mackerel is hard to beat.
Smoked mackerel is something else. Can't wait for this summer
Absolutely delicious isn’t it. 😊👍🏻
Absolutely brilliant, like all your videos John! Hats off sir! 👏👏👏
Thank you Cristian. 😊
Brilliant mate. I could see you really enjoyed your meal what a brilliant idea with the sweet tin on a lovely winters day you keep safe tight lines
Thanks David, it was a great little experiment that I will be doing again for sure. Biscuit tin or sweet tin. A square shortbread tin would be ideal. 😉👍🏻
Lovely Fish Locker, I hope you and Hannah and James are doing great! Thank you for the great video!
Thank you very much😊
I don't believe I could ever get tired of watching your videos John....always learning some thing new and leaving my computer hungry and heading for the kitchen!😉
I am just glad to be able to share my passion with people Tim, I truly hope that it helps people in these difficult times. 😊
Well I can't speak for anyone else obviously, as for myself I'd say you sure are blessed with the ability to keep your audience coming back when the little alarm bell pops up! 👀
My friend is loving 😊 watching you I shared you with him he goes sea fishing and loves seeing what you catch xx
Thank you for sharing the videos on Wendy. 😊👍🏻
@@TheFishLocker got a crab 🦀 from Bridlington for my tea and brought it home it was very yummy xx 😘
Starting a droll Wednesday right with this one, thanks John!
Glad you enjoyed it Declan. 😊
Nothing beats a feed of fresh fish. The tin smoker worked well. I agree low and slow is the way to go.
Not much beats fresh mackerel. 😊
what a cracking film mate!...why people dislike this sort of thing i have no idea.keep up the good work john,all the best to you and your family.
As we've covered before Dave, jealous and petty people. It makes you sad to think how negative their lives must be. 🤷🏻♂️
Great video. I bought a small box smoker a few years ago and was amazed how good it was. I followed the advice on an old River Cottage video called How to Hot Smoke a Fish. It was basically the same method you used but the fish are briefly salted before smoking which I found gave a good smokey flavour.
A few people have recommended salting first. I shall do that next time. 😉👍🏻
Nice one John. I love mackerel and especially smoked mackerel. I do a "dirty" smoked mackerel curry. I put pre-cooked smoked mackerel into a dish with lentil soup and a bit of curry powder and microwave it for 3 minutes. I let it cool a little and in the meantime cook a pouch of microwavable rice. I put the two together and voila. Not quite up to Spargo's standards, but delicious !!!
Might not be up to Spargo standard but still sounds very nice. 😊
Amazing video. Never tire of seeing everything you do. So informative and entertaining.
On a personal note this bought back some great memories from when we used to holiday in Devon as a kid fishing of the rocks at watermouth cove. Catching and cooking mackerel at the beach. Thank you for bringing back the good times.
Awesome, thank you! I am glad you enjoyed it
Brought back happy memories of mackerel fishing with my cousins as kids on our boat in North Wales. Looked delicious 👍👌sue
It sounds like you have some fantastic summer memories. 😊
I've never had mackerel, I have to say that looks delicious and i can imagine it with a nice bit if toasted bread and tomato and garlic sauce 😋 and of course the black pepper!
Cracking video 👌
Delicious with some SDT and toasted bread. 😊
Very nice video and as a new fisher, I liked that you taught how to observe nature and what the other critters are doing. (Cormorants, seafulls, dolphins...)
We don't have dolphins in my area but we sure have a lot of feeding birds! Thanks for the insight.
It is my pleasure. 😊👍🏻
Not much of a man for poetry but that poem was really made for a moment like that.
Absolutely love your videos, and now I'm being educated in the finer arts aswell.
I am not either, but sometimes it just fits. Have a great day and take care. 😊👍🏻
Great video John. A little tip if you are smoking . If you salt the Mackerel for 5 minutes then wash the salt off and pat dry, the fish takes on the flavour more readily. Basically the salt breaks the flesh down and opens it up to allow the smoke in. I know thats a pain to do out in the open on a beach, but when I used to run the River Cottage catch and Cook courses I used to do it then, but I did have a chef to help me out :-)
The next time we do a beach camp and have more time I will try that.
Great video - from sea to plate to tummy all in the same day. Like others have mentioned you can get some fairly toxic fumes coming off the mesh and the lacquered inside of the tin, so probably better to torch the inside well before using it for the first time, but such a simple cheap and easy way to quickly smoke your fish. You should try smoking herring as they taste fantastic when smoked, in my opinion anyway, best served on buttered ryebread with some sea salt, freshly cracked black pepper, some finely chopped raw onion, finely cut fresh chives, and if you want to go all the way a raw egg yolk on the top. You will need a cold beer for that too 😄
Some cracked black pepper would have really added another layer 👌🏻
At 6:10 I was almost shouting “John look behind you” lol
Haha. 🎣🐟
I smoke mackerel quite a lot. I like to sugar salt them over night, then dry em off, and then cover them in coarse black pepper. You should try out different woods for smoking. There are some definite differences out there.
I like to eat them with potatoes and sour cream. Maybe some green beans on the side. It’s great.
That sounds great. 👍🏻
Quite right, I learnt how to fish for mackerel in Whitesands Bay off the Looe River back in the 60's, bite unbelievably well off a lure, basically shoal around just sucking up hooks and once cooked tastes mighty good. Well done that man !
As always, great content takes me back to the summer holidays in Cornwall and falling in love with fishing. And as usual, I will now spend a half-hour on Rightmove dreaming of escaping the rat race.👍😂
Haha go for it! 👌
You have made me hungery they look delicious. I will definitely be giving that a go. All you need now is smelly vision as I bet the aroma was fantastic 👌
It was wonderful mate, nice setting and great food. 😊
Lovely responable fishing Mr Locker, crushed barbs, handled little as possible and still fun. 🙏👍
Best way to be mate, see some horrendous things on other channels so feel its best to try and show there is a better way to be. 😊
That is fantastic!! With that cookie container!! I’m definitely going to try that !! Thanks for sharing!!
Enjoy. 👍🏻
Great video ! I’m sure you will get to that 200k mark of subscribers & beyond soon, you deserve all the success you get mate .Amazingly uplifting video , watching a 30 odd year old guy eating mackerel on a beach .... mad time’s ! keep safe 👍
That's very true Al, these are unusual times. Best wishes and stay safe mate. 😉👍🏻
Loved that vid John. As good as a Spargo's cook up.
Not quite that good but it was still delicious!!
My favourite fish to catch on light gear beautiful fish. People need to show them more respect
Another great video mate amazing
They are a stunning fish aren't they. If only they grew to 5 or 6lb they would be unreal!!
OMG that Mackerel looks amazing... mmm making me so hungry :)
They were delicious.
The Mackerel looked cooked well from the heat of the smoke. Before cooking them at home, you can brine them in a strong solution for about 10 - 15 mins. This will remove excess moisture from the flesh but also season them. Nice to see Mackerel caught in January, I normally have to wait until July/August for any !
We are quite fortunate here Ste. We get some of our best Mackerel fishing through the winter. 😊
Smoke them slower.... Wait untill the fire has died down to only embers,and maybe soak the oak chips in water for a couple of hours.Smoke is made up of mostly water.So no water not so much smoke.
Jack Daniels cask chips are worth a try as are apple and cherry chips.
As always nice vid thanks.
Thank you for the tips. 😊
Nothing in the world is better than a shore lunch, the best one I had was a fresh caught lake trout decades ago wish I was there
It’s often the simple things in life that you take the most joy from isn’t it. 😊👍🏻🐟
Wonderful entertainment, the weather looks glorious, right up my street with a cook up on the beach. Looked delicious with minimal fuss. Glad you mentioned flattening the barbs on the sabikis as it’s much easier for the angler and the fish. Thanks so much for an uplifting video. Take care John.
It is my pleasure Stephen, best wishes mate. 😊
Great video fella, we are hopefully going to Cornwall in September if this covid craps all over, so we have penciled a days mackrel fishing in, I've never done it before but after your video I am really looking forwards to having a go, again thats if we can visit Cornwall.
Good luck! I hope you manage your trip!
great idea, tidy way to cook as well, no pans and oil etc, entertaining as always
My pleasure mate, glad you enjoyed it. 😊
Nothing like Marks and spencer , SO much better than M&S ....fresh caught and cooked within as few hours , food degrades after just a few hours from harvest...Lovely vid, enjoyed reminiscing my younger days..
Thank you Kit, I am glad that you enjoyed joining me. 😊
I enjoyed it so much the second time around. You know how to torment a fish lover John.
Haha. 😉
My Lordy. I adore Mackerel. I'm so jealous of you right now.
They are delicious aren't they! 😊
lo,l fishlocker - I had typed a question about touching the mackies and then you answered it. Ha! Great vid again, all the best!
same here lol
I thought that might have happened. 😉 Yeah. The more you mess with them the less likely they are to survive. But simply touching them won’t kill them.
@@TheFishLocker There is some truth to the myth however. There has been some research done on this in the 70s and 80s that found that Atlantic mackerel have a very sensitive and highly specialised skin that is very susceptible to abrasion. This will lead to the fish being unable to maintain osmotic balance and usually mortality after a day or two. Handling the fish with damp neoprene gloves or simply shaking the fish off the hook without touching it was shown to reduce mortality.
Great video John , the fish looked awesome and the view pretty good too.
Thank you very much. 😊
Nice video; thanks. I am from Looe; marooned in Africa and trying to get home. You are making me homesick!
Long way from home there Jack. I hope you manage to get home soon. 😊
I was thinking the same thing about cooking on the coals instead of a hot fire. I love to smoke mackerel and mullet is also a good oily fish to smoke.
I'll just stick to the macro thank you. Not a big fan of mullet. 😉
Wish I was fishing! Keep up the great work!
Thanks! Will do!
Thanks John for a wonderful video. Nothing better than fresh caught Mackerel freshly eaten. Thanks for showing how you dispatch the fish. Quick and easy. All the very best mate. Really enjoyed this video. Graham 🎣🎣🎣🐟🐟🐟🐟
I hope the video helps people out Graham. 😊
@@TheFishLocker I’m sure it will help out many people John, had to laugh my wife was watching with me and she thought for a minute you had a plastic chocolate box for cooking the fish!! We both had a good laugh and it cheered her up on this very sad time for her. Thanks John, loved that video.🎣🎣
Honestly John I could watch you catching mackerel all day.. Such a fun fish to catch.. #teamlocker
Great fun aren't they. 😊
@@TheFishLocker bloody are.. Would love to come down and catch a few as they don't show up here for a long time... Then they are thin on the ground
Try soaking the shavings/wood chips in water first so they are damp when going on the heat. You get more of a Smokey and less of a burnt wood flavour IMO
Reminds me of what they do in Canada & the USA. Get a fresh short plank of wood of your choice, soak it in H20, put the fish on the plank, & then on top of a fire.
NEVER saw it done, but it was startling to see cookbooks for sale with their own planks of wood in Canadian bookshops!
Sounds good 👌
@@redwingrob1036 In Arkansas, we do that with carp.Cook it for about 5 hrs. then throw away the carp and eat the plank.
@@jameskoch7190 YOU eat carp? What was it like, cooked that way?
@@redwingrob1036Read my post again.
Please take a small plastic cutting board the sound of the knife on stone al.ost did for me 😆
- It hurt me when it happened.
Me too
As long as it’s noted to be a food quality plastic, preferably an assigned Wooden board✅
I absolutely love mackerel!! Yum! 😊 Beautiful weather too
So good!
This is lovely scenery to cook and eat your fish. Thanks for bringing us along.
My pleasure. 😊