A Taste of the Share: Chef Gavin’s Miso Butter Mackerel

As a Chatham Harvesters Fish Share member, you get so much more than Cape Cod’s freshest seafood — you get an unforgettable experience.

At our recent members-only cooking and tasting demo, we welcomed Chef Gavin Smith — aka @foodmindedfellow — into the kitchen. Gavin is not only a private chef and author, but also a local fisherman who brings heart, flavor, and storytelling to every dish.

Chef Gavin cooked up a seasonal stunner: Miso Butter Mackerel made with locally caught tinker mackerel. He demonstrated how to master a crispy skin by starting with a ripping-hot pan and just a touch of neutral oil like grapeseed. With careful attention and a chef’s finesse, he seared the fish skin-side down and finished it with a generous layer of silky miso butter.

He then plated the mackerel over warm rice and tender asparagus, topped with radish slices and microgreens — all sourced from the Falmouth Farmers Market. The result? Fresh, bold, and totally Cape Cod.

This is what being a Fish Share member is all about — delicious dishes, insider techniques, and a deeper connection to your food and where it comes from.

Chef Gavin Smith prepares Miso Butter Mackerel for Chatham Harvesters Fish Share members

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Try It at Home: Chef Gavin’s Miso Butter Mackerel

MISO BUTTER

2 tbsp unsalted butter, softened

1 tbsp white or chickpea misoMix until smooth and fully combined. Set aside.

MACKEREL

1 lb tinker mackerel, split and boned (or 2–3 Atlantic mackerel filets)

Neutral oil like grapeseed, enough to coat the pan

Salt

Directions

Pat the fish dry and lightly salt the flesh side.

Heat a heavy-bottomed pan (cast iron is great).

Add oil and place fish skin-side down. Do not move it.

Press down gently with a spatula for 15–20 seconds.

When skin releases cleanly, flip and finish cooking.

Transfer to a rack or plate, slather with miso butter, and serve immediately.

Serve over rice with your favorite local veggies and greens. Enjoy the taste of the Cape — straight from the source.