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Whole Encrusted Mackerel Extravaganza

Get ready for a fish-tasting adventure with our "Whole Encrusted Mackerel"! This recipe is easy, so let's dive in.


  • 2 whole mackerel

  • 1 pastry pie sheet

  • 1 cup of cooked spinach 1/2 small onion, minced

  • 1 tablespoon of butter

  • 1/4 teaspoon Kosher salt

  • Pepper to taste

  • 1 egg white, whisked


  • Begin by thawing Chatham Harvesters flash-frozen whole mackerel. I

  • Preheat your oven to a toasty 425 degrees.

  • Melt butter in a pan and sauté the minced onion until it becomes transparent.

  • Add spinach and cook until it's as wilted.

  • Turn off the heat and let it cool.

  • Take the fish and rinse them off. Optionally, cut off the heads.

  • Split the fish, season the cavity with salt, and stuff it with the cooled spinach mixture.

  • Close up the fish.

  • Roll out a pastry sheet and cut it in half.

  • Place a fish on one-half sheet and mold the pastry around it. Repeat the process with the second fish. Brush with egg whites.

  • Place your pastry-clad fish on parchment paper.

  • Bake in the oven for 20-25 minutes or to an internal temperature of 145 degrees.

  • Cut your encrusted mackerel into sections and serve.

Pro tip: Eat it by opening the pastry and reveling the delicious fish and spinach mixture. It's like unwrapping a gift, but the gift is dinner, which is awesome.

And there you have it – Whole Encrusted Mackerel.


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