Cooking fish at a very low temperature ensures consistent even cooking which is beneficial when cooking small fish fillets such as mackerel. After the desired result is achieved in sous vide it is advisable to finish the mackerel in a very hot pan so as to crisp up the skin for added texture and flavour.
Please enter your email address
If email "" has been registered on our system you will receive an email from us shortly.
Please follow the instructions to reset your password.Return to sign in