Using Smoked Mackerel Oil

#1

I like to heat my smoked mackerel to dry it out a bit. I usually get a load of oil rendered out but as it’s such a strong smell I never use it and always end up chucking it out.
Anyone any ideas of how I can use it in cooking?

(Bob M) #2

If you’re doing a recipe that is supposed to be, or would be, smoked, this might work. But does it also have a fishy taste/smell? If so, there might not be anything to do but to toss it.

I toss a lot of fat. For instance, I used to keep fat from bacon. But then I end up with a ton of bacon fat and nothing to do with it.

#3

I never ever ever ever throw out food. Not any kind. But I am lucky we aren’t super choosy.
My SO dislikes fishy scrambled eggs, I have no such problems. I totally could use the smoked mackerel oil in scrambled eggs :slight_smile: Or maybe I would fry lean pork in it. But I understand it’s not a good combo for others… Maybe some fishy spread?

I love smoked mackerel by the way. Very, very much. Never had extra oil though. But I would do the above things with it.

(Jens Madsen) #4

Grill water-packed tuna with the oil?

#5

Not too undoable.

#6

OMG belly pork.