Marinated mackerel

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in
Orchards in the Oasis: Recipes, travel and memories

By Josceline Dimbleby

Published 2010

  • About

We were frequently inundated with mackerel, caught from the boat. With those we could not grill and eat immediately, I often made this dish - a sort of ceviche - so the fish would keep a bit longer. We now know that we should eat oily fish regularly and if you have access to really fresh mackerel there are few nicer ways to do so.


  • 500 g fresh mackerel fillets, skinned
  • about 300 ml sherry vinegar
  • 2 large


Using a small, sharp knife, cut the mackerel into thin strips and lay in a shallow dish. Pour enough sherry vinegar over to just submerge the fish. Cover the dish with cling film and leave in the fridge for 2 hours or more.

Peel and roughly chop the garlic, then pound to a purée with a little salt using a pestle and mortar. Chop the parsley leaves fairly coarsely. Put the puréed garlic