Topsail Treats: Lemon and Rosemary Mackerel

One of the best things about going to the beach is the food. Many a vacationer comes to sample the delectable bounty of the Topsail Island waters and many find a new love for seafood. From the local restaurants that have a great understanding of how to prepare and serve our plentiful sea fare, to the fishermen that bring us the freshest catch to put on our plates, Topsail is all about delicious seafood. One of our favorite fish comes into season in May and is one of the more versatile and filling of the fish entrees we love to serve up to our friends and family. With summer right around the corner, we thought our readers could use an easy and light way to prepare this traditional Topsail fish to get your vacation tastebuds in the mood for some good eating. If you pan to fish for your own mackerel, be sure to check out the guidelines on the NC Marine Fisheries website! 

The humble Mackerel, known for its torpedo-like shape, is usually sold whole with the head and tail still attached. Don't let that intimidate you though, this little fish is extremely versatile and delicious when prepared correctly. One thing to keep in mind about Mackerel is that it is an oily fish and goes bad more quickly than its white-fleshed counterparts, so you want to make sure that any Mackerel you buy has a firm and shiny flesh with clear, bright eyes. If you are feeling adventurous, mackerel is also amazing when smoked and goes perfectly with a light summer salad. Try one of our favorite recipes from BBC Food below and make sure you let us know what you think!