In Norway a few summers back, freshly caught mackerel from the fjord were our staple food for the entire week. They were so plentiful that it was easy to catch enough each day to feed four adults and three hungry children. Simply seasoned and grilled on the barbecue, they provided a healthy, filling and delicious dinner each night. However by the end of the holiday we were all ready for something a bit different, but with several mackerel remaining in the fridge we had to get creative with what we already had.
I had my trusty River Cottage Handbook No. 6 with me and leafing through the pages for inspiration I stumbled across a recipe that sounded perfect for the situation: “a great recipe for using up a glut of oily fish, and it’s perfect for large group of fish diners”. The recipe was ‘escabeche’.
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After a great trip to Finland with my good friend Andy and his family in 2017, we decided to visit Norway together for our 2018 summer holidays. We found a lovely house on the shores of a fjord (called Efjord) about three hours north of Stavanger – a fascinating trip travelling by road and ferry. Of course, plenty of fishing would be on the agenda and we hoped that some tasty sea fish could be caught to feed the troops.
Apart from on family holidays in my youth, I have not done much sea fishing and to be honest it has never really attracted me that much. Lowering a bait into fathomless depths or blindly casting towards the horizon has always seemed a bit of a shot in the dark and somewhat boring. However, this was all to change in the fertile, dramatic and beautiful saltwaters of the fjords.
The trip resulted in a number of angling ‘firsts’ for me, and it turned out that sea fishing could be just as exhilarating and rewarding as in my hitherto favoured freshwater haunts.
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