(normally 2 hours)
The South West is world famous for its quality sea fishing. St.Ives was long considered the most important fishing port on the north coast.
Most species of sea fish can be landed within the area including sharks, bass, garfish, mackerel, wrasse, pollack, coalfish, mullet, flatfish, conger, scad, gurnard, tope, ling, whiting, pouting, red bream, dogfish, skate, ray, monkfish.
Many of these varieties will require considerable patience and skill to catch but for the thrill of catching your own supper and the feel of the pulsating line by far the most likeliest option is to ‘whiff’ for mackerel.
The skippers of ‘Prime Time’ are local fishermen who have caught many tons of mackerel over the years and know the best places to fish, according to the state of the tide. A two hour fishing trip on ‘Prime Time’ will see if you’ve got what it takes to be a fisherman (or fisherwoman)!
Abounding in omega 3 oil mackerel taste great baked, fried, grilled or BBQ’d. Try this barbecued recipe for Prime Time caught fresh mackerel:-
• 2 one-pound mackerel
• ½ cup butter, melted or softened
• Salt and pepper
• Lemon wedges
• Sprigs of parsley
1. Rinse the fish and pat them dry with paper towels
2. Split each fish into two pieces and spread them open
3. Preheat a broiler pan and brush it with melted butter
4. Broil mackerel about two inches from the flame for about six minutes
To grill the mackerel, brush a hinged wire rack with oil, brush the fish with melted butter and set it on the rack
Close the rack and grill about two inches from the heat, turning and brushing for about three minutes on each side
Season the finished mackerel with salt and pepper, garnish with lemon wedges and parsley and serve with mustard butter. Serves two