How do you spot someone who really loves their food?
Well, they’re the ones who manage to write an almost 1000-word blog post about a single ingredient…
So, recently I’ve felt like I haven’t done a lot in the way of proper hands-on marine conservation. There are things in the pipeline… beach cleans, a few training courses, Art For Oceans stuff… but they’re still a few weeks off yet.
To make up for this I’ve been trying to do a little ‘mini beach clean’ every time I go for a walk along the shore.
It doesn’t take any effort to bundle an extra bin bag into a coat pocket just in case. Plus it’s no hardship to pick a few bits up here and there.
On a recent visit to Camus More, a local beach in the North of Skye, I did just that. I’d been in the studio for days on end and needed some fresh air so threw on my wellies and went to find a sea breeze.
A quickly-filled bag
It never takes long to fill a bag. Soon I was lugging around a big bundle of old rope, crumpled milk bottles and plastic strapping.
Once full to the top I flung it over my shoulder like a really rubbish Father Christmas and picked my way back up the rocks to the car.
To road to Camus More leads onto a pier and at the top I came across a couple of fishermen gutting and filleting a box of fish. I’d seen them take their little boat out only an hour or so before. It had obviously been a successful trip.
We chatted for a while and they ended up giving me two beautiful mackerel. Firm and iridescent, they were probably the freshest fish I’ve ever had in my hands (well, apart from live ones).
They joked about my fish-matching trousers as I left.
I cleaned a beach and was rewarded with a gift. That’s some pretty instant ocean karma right there!
Now, as a rule I generally don’t eat fin fish.
Most people involved in marine conservation wont touch seafood.
This isn’t because of some mermaid-like affinity with fish; it’s because they’re aware of the pressures of the fishing industry on marine habitat. The realities of commercial fishing can be really shocking, especially when it comes to bycatch and catch-size.
Scientists estimate that for every pound of shrimp that’s caught, up to 10 pounds of other marine life is discarded. That’s things like turtles, birds, dolphins, sharks and other important and precious marine wildlife.
But a couple of fisherman landing a few mackerel isn’t commercial fishing.
I watched them catch the fish with lines and hooks; no bycatch or dodgy fishing methods involved here.
Bar not trying to catch anything at all, this is the most sustainable way to fish that there is (in fact, fishing like this is something that I’ve wanted to try myself on Skye but it’s just another thing I’ve yet to get around to doing).
I also think that, if we do have to eat fish at all, it should be a one-off treat sourced from individuals and small businesses rather than the huge trawler ships that supply our supermarkets. Sustainability should also consider livelihoods; to be pro-conservation isn’t necessarily being anti-fishermen.
*Right, end of marine conservation talk (unless you’re genuinely interested, in which case please see me after class)*
Anyway, I was thrilled with this gift and I my conscience was happy to take them too.
Despite a few unsuccessful attempts to catch my own salmon (turns out I suck at fly-fishing) this was the first time I’d get to eat fish in over a year.
All the gear and no idea (my first attempt at fly fishing for salmon on Lewis)
At home I made my first attempt at gutting them.
I was pleasantly surprised to find it so easy. Those who complain about gutting fish have obviously never had to tackle something like a goose.
It’s impossible to ignore how beautiful these fish are; their holographic skin and tiger stripes shone bright under the running tap water.
Strange how something so pretty has been relegated to just another everyday ingredient in a British shopping trolley…
It hadn’t even been an hour since they’d left the ocean.
Mackerel is always best eaten on the same day it’s caught but it’s rare to find some this fresh. I’d make the most of it and eat the first one raw.
Before I gave up fish my #1 favourite food was sashimi; there’s a subtlety and cleanliness to it that I find delicious. I’ve missed it.
A foodie’s anticipation in returning to their most desired dish cannot be underestimated; greed is a force to be reckoned with.
My ham-fisted attempts at filleting had no effect on the taste; it was perfect.
I sipped my wine and pondered course two.
Lime, chilli, coriander, spices. Eaten before I could contemplate taking a photo.
How far can you stretch just two mackerel?
I’d made some bread dough earlier so I stretched out a disc and floured it. In a smoking pan it became a flatbtread accompaniment to go alongside the second fish, simply grilled with a simple squeeze of lemon and a dollop of aioli.
Grilled with homemade flatbreads
Could I eke out a fourth course?
It would have been trickier if I hadn’t made such a rubbish attempt at filleting the first one. My beginners attempts left me with enough offcuts to fry up and mash with some lemon, butter and pepper.
Spread onto pieces of toasted flatbread these made tasty little pate canapes.
Short of making a stock with the bones, I’d used up every little bit of mackerel that I could.
There’s a lot of talk in foodie circles of ‘doing an animal justice’ and using (and respecting) every part. I think it’s safe to say that my mackerel were appreciated as much as they possibly could be.
Because of my interests in conservation and animal welfare I’ve always had a complicated relationship to meat/animal products.
Since moving to Skye my food choices have shifted more rapidly. Although I’m happy to eat eggs now I can see the chickens, seeing the bond between the cows and their calves on the croft makes it difficult for me to justify eating dairy. My diet is mostly vegan now.
But I still think that ‘wild’ food is wonderful when there’s enough of it to eat once in a while as a treat.
Maybe next year things might have changed but for now I’m looking forward to the next time I bump into some generous fishermen. I’ve got the wasabi ready.