Curing and brining your fish can make a huge difference in its tenderness and flavor, but which method is best depending on ...

1. Place the mackerel fillets into the cucumber and summer cup brine for 30 minutes. 2. Then drain the fillets. 3. Cut them down the middle so you have 8 belly fillets and 8 ‘royal’ fillets.

Add the icecubes and when cool add the mackerel – making sure they’re covered. Leave for 30 minutes then remove from brine and pat dry. Brush with oil and sprinkle over the ground coriander ...