Soused Mackerel

As I mentioned earlier, I had lots of fun as a kid, catching loads of mackerel off the end of the pier in West Bay. Gran would cook up the first batch the following day, when they no longer had rigor mortis. She would cut them like kippers, flour them and fry them. Mackerel really need to be eaten within a couple of days of being caught to appreciate fully their delicate oily flesh. The rest of our catch would get soused, an old-fashioned way of preserving fish, then eaten with brown bread