Recipe: Some recipes using Mackerel for John

Source: CAPTAIN JACK

Mackerel
Onion (chopped)
Celery (chopped)
Bread crumbs
Hunter's Seafood Seasoning
Eggs

Drain your mackerel, sort the meat, removing bones and skin. To your sorted meat add some sauted onion and celery, bread crumbs, seafood seasoning and fresh whole eggs. Mix well. Form into dinner size cakes and fry until golden brown on each side.

Another use for your Mackerel is to add your fish to a pasta salad. Before adding the fish to your salad, drain the mackerel and pick out the bones and remove any skin you may find.


INFORMATION:

ORLEANS Jack Mackerel:
ORLEANS Jack Mackerel, a fish similar to a large sardine, is cleaned, headed (head removed), tailed (tail removed) and packed into cans, usually 3-4 per can. Normally used in the same way as canned tall salmon. Perfect for hot or casserole dishes.


Canned Fish:
Our canned fish like Sardines or Mackerel are a great addition to salads, or on a sandwich.


Kingfish or Mackarel Enchiladas
Makes 8 enchiladas

1 pound king mackerel fillets - cleaned, washed and cubed (or use the equivalent from canned mackarels)
1/2 cup Italian-style salad dressing
1/4 cup all-purpose flour
2 tablespoons olive oil
1 onion, diced
1 green bell pepper, diced
1 (16 ounce) jar salsa
8 (8 inch) flour tortillas
8 ounces shredded Cheddar cheese

Combine fish cubes with Italian dressing. Let marinate for at least 30 minutes. Dredge fish cubes in flour and set aside. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking pan. In a non-stick frying pan, heat olive oil over medium high heat. Add onions and green pepper. Cook slowly, stirring occasionally until vegetables are soft. Stir in fish cubes and cook until fish is soft, about 5 minutes. Stir in half of the salsa and remove mixture from heat. Spoon mixture into tortillas, roll up and place seam down in prepared baking pan. Spoon remaining salsa over the enchiladas and sprinkle with shredded cheese. Bake in preheated oven for 15 minutes. Makes 4 servings