soused Mack/Pollack

[MrCoombe]

Any small and annoyingly boney fish can be done like this, its how my Grandad use to do it, apparently before fridges they would cook a batch and they would last for ages.

Head, tail and gut your fish (Pollack or Mackerel)
put in an oven proof dish
cover with cold tea/pickling vinegar mix (I use 1:1 my dads a 3:1 man)
add a few bayleaves and some peppercorns
loosely cover in tin foil
stick in oven 180c for an hour or so

Whn done allow to cool pick out the fish and eat, great on salads, if cooked long enough the bones should go soft and you can eat the lot. Makes those slightly undersized fish a pleasure to eat

 

[Spaniard]

Sounds great! Do you have the recipe for the pickling mixture? I'm gonna try this one out. Cheers.

 

[MrCoombe]

literally some sarsons or cheap malt vinegar and some cold black pg tips, few bayleaves and pepper corns, I uncover for last 20 mins or so as well forgot to say that before. To check its done right i pullout some bones and see if they are soft.

 

[Spaniard]

Cheers mate, will try it out!