Mackerel is a love it or hate it fish. Line-caught and eaten within hours of landing, it's up there with species that cost three or four times as much. Passed along the distribution chain when it is days old, it soon turns fishy and unpleasant. There's no compromise - you can't leave it in the fridge for an extra day and expect customers not to notice.
In season, mackerel is on all of Nathan Outlaw's UK restaurant menus. His two-star flagship in Port Isaac serves it as one of the five fish courses and it's on the Fish Kitchen menu as a starter. The Mariners, Outlaw's pub at nearby Rock, chargrills it, and within 24 hours of landing, it's on the lunch menu at the Capital in London.
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