Why BBQ Mackerel Is the Best Summer Fish
If I had to pick one fish for the barbecue, it’d be mackerel every time. Cheap, abundant in Dorset waters from May through October, and the high oil content means it stays moist on the grill where leaner fish can dry out. Five minutes a side and you’ve got something that genuinely tastes better than what you’d get in most restaurants.
We catch mackerel locally and they don’t come any fresher. Have a look at our seasonal calendar if you want to know what else is at its best right now.
Method
-
Light the BBQ. Get the coals to medium-high. You want hot enough that the skin crisps but not so fierce that the outside burns before the flesh cooks through. If you’re using a gas BBQ, medium heat is plenty.
-
Prepare the mackerel. Score the skin on both sides, three diagonal slashes about 1cm deep. This helps the heat penetrate and stops the fish curling on the grill. Rub all over with olive oil and season generously inside and out with salt and pepper.
-
Stuff the cavity. Tuck a few lemon slices, the garlic, and the herbs inside each fish. Don’t go mad. Two or three slices and a small sprig of thyme is enough. You’re flavouring the flesh from the inside, not making a sandwich.
-
Oil the grill. This matters. Use tongs to wipe an oiled kitchen towel across the bars. Skipping this step is how mackerel ends up stuck and shredded. Done right, it lifts clean.
-
Grill. Place the fish across the bars (not parallel). Cook 4-5 minutes on each side. Don’t fiddle with it. Let the skin crisp and release on its own. When it lifts cleanly with tongs, flip it.
-
Check it’s done. Test by lifting the back fin: if it pulls out easily and the flesh underneath is opaque, it’s ready. Should still be a little juicy. Better slightly underdone than overdone.
-
Rest briefly. Transfer to a warm plate and let it sit for 2 minutes before serving. Squeeze a fresh lemon wedge over the top.
Serving Suggestions
Goes brilliantly with:
- A simple tomato and red onion salad with red wine vinegar
- New potatoes with butter and chives
- Salsa verde or a horseradish cream
- Crusty bread to mop up the juices
A cold lager or a sharp white wine (Picpoul, Albariño, Sauvignon Blanc). Perfect.
Tips From the Counter
- Get them whole and gutted. We gut them on the counter so all you have to do is rinse, score, and grill. No prep faff.
- Buy local where you can. Locally caught Dorset mackerel in summer is in a different league to whatever’s been frozen and flown in. We line-catch when we can.
- Don’t overcrowd the grill. Give each fish space. Crowding drops the temperature and you’ll end up steaming instead of grilling.
- Leftover mackerel? Flake it cold over a salad the next day, or fold into scrambled eggs. Don’t reheat. You’ll ruin it.
Buy Fresh Mackerel for Your BBQ
We get fresh whole mackerel in throughout summer: locally caught, gutted on the counter, ready to go. Order online for next-day delivery across all BH postcodes, or pop into the shop on Bournemouth Road. Free delivery, £40 minimum order.
Buy whole mackerel or browse the full fresh fish range.