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IN THE SEAThe health benefits of mackerel are numerous. This is a fatty fish that belongs to the same family as the sardine. Very nutritious, it is particularly rich in omega-3, vitamin D, and B-group vitamins. Its phosphorus and magnesium content is also very beneficial for the body.

Due to its abundance, mackerel is the fish to choose if you want to adopt eco-friendly habits. Its consumption also helps restore a balance with endangered species at the top of the food chain. In addition, it is often caught by hook, a more environmentally respectful method than net fishing. In Quebec, Atlantic mackerel is mainly caught in Gaspésie, which makes it an excellent choice for local consumption.

Yield: 2 servings

Preparation time: 30 minutes

Cooking time: 15 minutes


  • 3 Quebec sunflower oil
  • 1 ½ salted herbs
  • 2 mackerel fillets (about 200 g each)
  • 2 Lebanese cucumbers
  • 8 red or French radishes
  • 6 buttermilk and garden herb vinaigrette (see recipe on page 63)
  • 12 small pieces of lacto-fermented rhubarb (see recipe on page 63)
  • 1 cup baby greens, fresh herbs, or sprouts
  • Salt and pepper


  • Turn the barbecue on to maximum heat (500°F).
  • In a bowl, mix the sunflower oil with the salted
  • Baste the mackerel fillets with the mixture and let marinate in the refrigerator for 15 minutes.
  • On a baking sheet, season the Lebanese cucumbers and radishes with a drizzle of sunflower oil, salt, and
  • Grill the vegetables over high heat until their skin is blackened on all sides. Set aside.
  • Lightly oil the barbecue grates and reduce the heat to 400°F.
  • Grill the mackerel fillets for 2 to 3 minutes on the skin side, then on the meat side.
  • Cut the Lebanese cucumbers into long quarters and the radishes into halves.
  • Arrange the cucumbers and radishes randomly on the left side of the plate. Place the mackerel fillet on the right side, leaving an empty space in the centre of the
  • Place 2 tbsp. of buttermilk and garden herb vinaigrette in the centre of each Garnish randomly with the lacto-fermented rhubarb and the greens. Drizzle with one additional tbsp. of vinaigrette.

Strom MagSS22 HD 7 web - Barbecued Mackerel


The fermentation process for fruits or vegetables is carried out using salt and lactic acid bacteria. Known since the dawn of time, lacto-fermentation is a natural preservation method with many benefits. In addition to adding umami, that fifth savory flavour, lacto- fermentation also facilitates digestion. It is rich in nutrients, prebiotics, and probiotics, and it promotes a healthy microbiota. At the same time, it increases the nutritional value of foods thanks to its bioavailability.


Lacto-fermented rhubarb

  • 4 cups rhubarb, cut into 1-cm pieces
  • 10 g sea salt

Buttermilk and garden herb vinaigrette (for 750 mL of vinaigrette)

  • 2 cups garden dill leaves
  • 1 cup garden tarragon leaves
  • 1 cup garden basil leaves
  • 1 cup Quebec sunflower oil
  • 2 cups buttermilk
  • 1 ½ honey
  • ½ cup cider vinegar
  • Salt and pepper

Strom MagSS22 HD 8 web - Barbecued Mackerel


  • Rinse the rhubarb pieces and dry Place the rhubarb in a bowl, sprinkle it with the salt, and mix.
  • Arrange the rhubarb pieces in one or more airtight glass jars.
  • Place a weight on the rhubarb, such as a small lined Ziploc-type airtight plastic bag full of water, then close the lid.
  • Let ferment at room temperature for seven days, opening the jar(s) each day to let the gas escape.
  • Set aside the rhubarb pieces needed for the recipe. The rest of the fermented rhubarb can be ground with the liquid until a compote texture is Store in an airtight glass jar in the refrigerator. The compote will be perfect to garnish your yogurt, accompany a slice of cake, or marinate a piece of meat.

Buttermilk and garden herb vinaigrette

  • In a pot of boiling water, blanch the fresh herbs for 10 seconds, then immediately immerse them in ice
  • Spin dry and wipe off the herbs to dry them
  • In a mixer, grind the herbs with the sunflower oil on high power for 20 seconds.
  • Place a sieve lined with cheesecloth over a container.
  • Pour the preparation into the sieve and collect the strained oil, which will be flavoured with the
  • In a bowl, mix the buttermilk, honey, cider vinegar, salt, and pepper, and keep cool.
  • Just before serving, combine two parts buttermilk mixture with one part herb oil, according to the desired amount of vinaigrette. For example, combine ½ cup of the buttermilk mixture and ¼ cup of oil.