Hi Jonathan,
the problem which you had was in the way you marinated them. The lemon juice since being acidic will have a chemical reaction and will actually "cook" the meat from the outside.
Normally if you want to eat raw fish like in sushi so to say ... the best way is to just rub normal salt on both sides place them on a plate and cover them with cling film (strech & seal) and leave them in the fridge for 24 hours.
This system is mainly used for salmon but honestly I never tried it with tumbrell !!
Sometimes for Tumbrell or Makerel you can also try the following:
- 30ml (2tbsp) clear honey
30ml (2tbsp) wine vinegar
30ml (2tbsp) mil mustard
salt and freshly ground black pepper
4 large mackerel, cleaned, heads and bones removed
4 bay leaves
Mix the honey with the vinegar, mustard and plenty of seasoning. Lay the fish in a shallow dish and top with the bay leaves. Pour over the marinade, cover with cling film and refrigerate. Leave the fish to marinate for several hours or overnight,.
Cook the fish opened out under a hot grill, basting frequently with the marinade, until it is cooked through. Turn the fish once during cooking. Serve immediately.
Hope this can help you out !!
Enjoy the cooking and also the eating my friend !!
Attila
