MACKEREL RECIPES

-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
GARLIC MACKEREL (10/23/94) (23:08)

INGREDIENTS:

4 LARGE MACKEREL (OR 8 SMALL) 
1 CLOVE GARLIC 
SEASONED FLOUR 
BUTTER FOR FRYING 
LEMON JUICE 

DIRECTIONS:

  MINCE GARLIC VERY FINELY  DIVIDE BETWEEN THE FISH AND RUB IN
WELL.  ROLL MACKEREL IN BEATEN EGG AND THEN IN FLOUR.  FRY IN BUTTER FOR 4-5
MINUTES EACH SIDE.  SPRINKLE WITH LEMON JUICE AND SERVE.
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
MACKEREL STUFFED WITH OLIVES (10/23/94) (16:08)

INGREDIENTS:

2 SPANISH MACKEREL, CLEANED        2 TBS FINELY CHOPPED ONIONS
1 CAN PITTED BLACK OLIVES          1 CAN PITTED GREEN OLIVES
SALT AND PEPPER                    OLIVE OIL AND BUTTER

DIRECTIONS:

RUB THE CAVITY OF EACH MACKEREL WITH BUTTER AND SALT AND PEPPER AND
STUFF AS MANY GREEN OLIVES AS WILL COMFORTABLY FIT IN CAVITY. RUB
HALF STICK OF BUTTER AROUND ON THE BOTTOM OF BAKING DISH OR PAN AND
PUT FISH IN. SPRINKLE WITH SALT AND PEPPER AND THE ONION. SPOON 1
1/2 TBS OLIVE OIL OVER EACH FISH. SMOTHER THE FISH WITH THE BLACK
OLIVES AND BAKE AT 350 DEGREES FOR AROUND A HALF HOUR. BASE BLACK
OLIVES AND FISH FREQUENTLY.
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
SALTED MACKEREL (10/24/94) (23:17)

     FILLET MACKEREL AND WASH TENDERLY. INTO A CROCK OR PLASTIC
CONTAINER PUT A LAYER OF MACKEREL AND A LAYER OF SALT. REPEAT
UNTIL ALL FILLETS ARE USED AND COVER COMPLETELY WITH SALT.
LET STAND FOR TWO OR THREE WEEKS TO DRAW WATER FROM MACKEREL AND
THEN START EATING.
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
SALTED MACKEREL 1 (10/24/94) (23:18)

     TAKE HEADS OFF, GUT, LEAVE SCALES ON AND WASH. PLACE FISH IN
NON-METAL CONTAINER AND COVER WITH HEAVY SALT. WHEN YOU ARE READY
TOCOOK, SOAK OVER NIGHT IN FRESH WATER. NO SALT IS NEEDED IN COOKING.
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-