Recipes for oily fish?

For herrings and mackerel - Souse them.

Place trimmed fish (no fins but leave the tails on) in a casserole dish, place slices of onion and a few peppercorns in the gutted parts then cover with slightly watered-down malt vinegar and put the lid on the dish.

Bake in an over for 15 minutes at mark 4 AND THEN LEAVE THEM TO COOL in the over. They'll be ready to eat the next day and MOST IMPORTANTLY the bones will just fall out of the fish if you lift by the tail-fin.

I see what you mean about some of the unhelpful answers. Sad, isn't it !

Simple quick recipe which I discovered by experimenting is with large pilchards. I say large because it works better with larger of the small fish varieties because you can get a decent meal for one from each of the fish.

Take a biggish fish ( the biggest you can get as they are generally small.

Butterfly the fish ( cut it open from the belly through to the upper fin and open the abdomen but do not separate the two halves- effectively you will have two halves of the same fish attached along the dorsal fin area). You can insert and cut along the side of the main bone and you can chose to keen or discard it. I would keep it because in add taste. I would also keep the head on and split the head into half as well like the rest of the fish. This is done easily if you have a sharp knife.

Season very well with salt and pepper.

Pan fry for 2 mins max on each side.

The bones can be easily discarded during eating but I suggest that the bones be chewed upon because there is good oil and vitamin content in the bones - the Japanese chew on their fish bones for special nutrients.

Can be served with anything really ( boiled potatoes or chips).

Use olive oil. The secret to this is that freshness of the fish so try and get fresh fist as possible.

I don't know any recipes (you should always remove all bones before cooking - though, techically, fish don't have boes, it's cartilage) but M&S do packs of 2 mackerel fillets which they guarantee are 100% boneless (and I can vouch for that having consumed rather a lot of them!)

Unfortunately, you can't 'cook away' the bones.

Hope that helps a little...

Go to a fishmonger as their fish is fresher and you can ask him to do the hard work for you. He should fillet the fish if he's any good.

I like putting a nice piece of fish in tin foil, sprinkle with rosemary ,old bay and black pepper, stick a couple of slices of lemon on top and whack it in the oven for about 25 mins. Or grilling is great too. Eat with cous cous and some garlic cabbage........ Yummy.

remove the bones first

wrap the fish in foil with alot of herbs and barbecue them

Fillet the fish before you cook them?

Butterfish might be close to what you want. its a little more soft and oily than most fish you can get. Tilapia might be OK too, if you coat it in olive oil and grill/broil it.

get fish filet's and fry the babies its awesome with onions in vinegar and salt and pepper

p.s-Ur from the islands I'm from Belize not to far from Jamaica

yuck,

ask my mum.

rofl