Mackerel belongs to the white varieties of fish - quite fat, but very useful. If you want to increase your immunity and improve your health, feel free to enter mackerel into your diet. This inexpensive fish is very tasty, and only some of its recipes in a fried form, there is a huge variety.

However, there is one "but" - the fish during frying produces a huge amount of fat, in a heated state it has a very specific smell. Perhaps this is the main reason why mackerel do not like to fry. However, odor can be avoided. The easiest way is to pickle mackerel. Half an hour in an aromatic liquid, and the fish will be cooked quickly and easily.

Fried Mackerel - preparation of products and dishes

Before you fry the mackerel, you need to prepare it. Wash the fish thoroughly, then remove the unwanted parts (head, tail, giblets) and remove the bones. Bones from mackerel is not difficult to get - pull out the spine, and assume that it's done.

How and what to pickle mackerel? The fish should stay in the marinade for at least half an hour, then during heat treatment there will definitely not be any unpleasant odors. Here are some options for the marinade:

• Mix 120 ml of dry white wine and a couple of tablespoons of lemon juice;
• Mix mineral water without gas, 1 tbsp. a spoonful of sugar, salt and vinegar;
• 1 tbsp. a spoonful of vinegar, ½ tablespoon of sugar and water;
• Lemon juice and water mixed in proportions 1: 3.

Mackerel can be fried in butter or by adding vegetables. These are the vegetables that are best combined with fish - green beans, cauliflower, eggplants, tomatoes, carrots, potatoes.

It is best to fry the mackerel in a frying pan with a non-stick coating or at the bottom of the bowl of the slow cooker. Since mackerel will marinate well, part of the fish oil will “go away”, and therefore use butter or vegetable oil so that the fish do not stick to the bottom.

Fried Mackerel Recipes:

Recipe 1: Fried Mackerel

If you do not like fish in batter or with vegetables, then you can simply fry it in oil. We recommend using a slow cooker for this dish. Firstly, the oil consumption will be minimal, and secondly, while the fish just will not burn and will not stick. Choose the "Fry" mode and set the time for 20 minutes.

Ingredients Required:

• Mackerel
• Butter - 60 grams

Cooking method:

1. If you decide to cook fried fish in oil, then you can cut it just in portions, without removing the bone. Cut off the head and tail, taking out the insides, cut the carcass into steaks. Marinate the meat for half an hour, then dry it with the help of dry napkins.
2. Melt the butter on the surface, and lay out the pieces of mackerel. Cook on both sides for ten minutes.

Recipe 2: Fried Mackerel in batter

Fry the fish in batter, you serve it as a supplement to the side dish.

Ingredients Required:

• Mackerel
• Chicken Egg - 2 pieces
• Flour - ½ cup
• Butter for frying

Cooking method:

1. Start by removing the head, tail and fins, the insides, and then cut it lengthwise. Pull out the spine and all the bones. Cut mackerel into portions, marinate for 30 minutes.
2. Mix with a mixer egg, flour and salt.
3. Melt the butter.
4. Dip each piece of fish in flour, then dip the mackerel in the egg mixture and immediately put it in the pan. After 7-8 minutes, turn the fish on the other side, fry for 5-6 minutes.
5. You can also use breadcrumbs. Here is another interesting recipe for batter-breading - roll mackerel in mayonnaise and then sprinkle with croutons. The mackerel, cooked in batter, is soft, while the breadcrumbs create a firm crunchy crust.

Recipe 3: Mackerel fried with cheese

Very tasty grilled mackerel with cheese. Serve this fish hot until the cheese has hardened.

Ingredients Required:

• Mackerel - 2 pieces
• Hard cheese - 200 grams
• Butter

Cooking method:

1. Prepare the fish: cut the head, fins and tail, remove the skin, remove the giblets and the spine. As a result, you should get two layers of fish fillets. Cut it into pieces and pickle.
2. Cheese need to grate on a coarse grater.
3. Melt the butter in a hot skillet, put the fish on it and cook for 7 minutes.
4. Turn the fish over and sprinkle it with cheese. Cover and simmer for 10 minutes.

Recipe 4: Fried Mackerel with Cauliflower

For this recipe in Tuscany, cod and mackerel are used, as well as cauliflower and green peas. The dish turns out beautiful in appearance, but most importantly - very tasty and healthy.

Ingredients Required:

• Fish - 2 pieces
• Canned peas - 100 grams
• Cauliflower - 200 grams
• Hard cheese - 100 grams salty
• Vegetable oil

Cooking method:

1. Mackerel need to cut, remove the bones. The resulting fillet cut into strips of 1-2 centimeters wide. Marinate the fish.
2. Cut the cabbage or break it into small florets.
3. Cheese grate on a fine grater.
4. Heat the pan, grease it with vegetable oil and put the cabbage to roast. Cook over low heat with the lid closed for 7 minutes.
5. Add fish and peas to cabbage, mix, salt and fry for another fifteen minutes.
6. Serve the prepared dish in a warm form, sprinkled with grated cheese.

Recipe 5: Fried Mackerel with Eggplant and Basil

If you do not know what to cook tasty and unusual for the second, to your attention mackerel, fried with vegetables. You can take any vegetables, such as potatoes, carrots, tomatoes, mushrooms, onions. We suggest you cook fish with eggplant and basil.

Ingredients Required:

• Mackerel - 1-2 carcasses
• Eggplant - 2 pieces
• Onion - 1 piece
• Fresh basil
• Sour cream - 120 grams
• Vegetable oil

Cooking method:

1. Peel the mackerel (remove the head and tail, remove the giblets, spine) and cut into small pieces, then marinate.
2. Chop onions and eggplants finely. Basil tear your hands.
3. Grease the preheated pan with oil, put onion, fry it until golden brown, then lay out the eggplant and fish. Fry the mixture for 10 minutes, add sour cream and salt. Add fresh basil to the finished mackerel.

1. Which oil is best to fry mackerel? Use cream or sunflower, but not olive. Because of him, the fish will get an unpleasant odor.
2. Do not forget to dry the fish after it is marinated, otherwise the mackerel will not fry.
3. Can I use frozen mackerel for frying? Of course, however, it must first be defrosted. If you do not have time for defrosting, then the fish should be put in a bag and placed in water. So the mackerel answer is much faster.
4. Mackerel can be served for the festive table. For this dish you need to decorate. Use sesame, flax seeds, chopped herbs and lettuce sheets.
5. If you do not want to marinate mackerel, then note that the vegetables need to fry in another pan. If this is not done, the vegetables will be saturated with fish oil and will not taste good.

They say that such fish as mackerel is absolutely impossible to spoil when cooking, because it is tasty in any form: hot, cold, boiled, baked, stewed and fried. The last version will be discussed in our recipe. Fried mackerel is an excellent fish dish not only for lunch or dinner, but also for breakfast. In such a fish, small bones are completely absent, which makes it possible to tasting meals for young children.

The only thing you need to remember is that mackerel is very fat in itself, so this fried fish is best eaten with a slice of bread or potato side dish.

Ingredients

• 1-2 frozen mackerel
• salt to taste
• 0.5 tsp. lemon juice
• 50 ml of vegetable oil

How to fry mackerel in a pan

  1. We will get frozen fish and wash it in water. Without cutting off the head, cut the abdomen of each mackerel and clean it from the entrails. Knife clear black film on the inner side walls of the abdomen and carefully rinse in water. If you do not remove the black film, then its bitterness completely spoil the taste of the dish! If possible, lightly marinate carcasses of fish in soy sauce, lemon or orange juice or other dressings before roasting.

  2. Then cut the carcasses of the head and tails, as they may not fit in the pan. We wash the last time and dry the carcass with a paper towel. Pour vegetable oil into the pan and heat it up. Put the carcasses of mackerel in butter and fry them on medium heat for 3-5 minutes on one side. It is best to cover the pan with a lid and turn on the hood, as the fish has its own specific flavor. After that, we turn the carcass to the other side and process the same amount of time.

  3. As soon as the fish is properly roasted, serve it to the table with fresh herbs or vegetables. If desired, carcasses of fried mackerel can be poured with lemon juice to neutralize its sea flavor.

Mistress note

1. Mackerel has the thinnest skin, so it is surely deformed and in many places will burst during frying, revealing grayish-black striped pulp. No need to lament that such a shame to offer guests. Defects are easy to hide with citrus peel powder or lemon semicircles, fluffy sprigs of dill, small shavings of green onions, rings made from thick stalks of lemongrass. At the same time, a similar decor will slightly muffle the strong fishy smell. Decorating the finished product with thick tomato sauce is also a good decision. For your information: an acidic tomato is more suitable for seafood than spicy and spicy, and in this case garlic ketchup should be discarded, as well as adjika.

2. All types of pelagic fish in the process of heating produce a lot of their own fat, so you should not pour oil abundantly on the pan. But to heat it is required, otherwise the carcass will immediately stick to the poorly heated bottom of the brazier. The dish can be saved by making efforts: cover the onion and carrot "coat" and pour water on it, but then the fish cannot be called fried - it will become stewed.

3. When mackerel acts as the queen of the table, you need to prepare at least one of these drinks: pomegranate juice, berry juice with a minimum amount of sugar, natural lemonade; for adults - dry wine, sake or beer.

For frying we will need fresh or fresh frozen fish. When choosing, pay attention to the color, there should be no yellowing on the abdomen, the back should be shiny, without damage and plaque.

Before frying, mackerel needs to be gutted, head, tail, fins and entrails removed. Be sure to scrape the black film inside, it will give bitterness and unpleasant smell. If you want to fry mackerel with heads, then remove the gills and eyes.

Mackerel fried in batter

What is needed from the products:

• Frozen mackerel two jokes
• Chicken eggs two pieces
• Half a cup of wheat flour
• Salt and pepper
• Vegetable oil for roasting

How to cook fried mackerel in batter:

1. Completely sliced ​​fish must be freed from the spine so that we can make small pieces of fillet. Eating fish in bone dice is not very convenient. Mackerel is very easy to cut, as it is not bony.
2. Cooking batter from eggs, flour and salt. It should be like not too thick sour cream.
3. Slices of fish must be dried with a napkin and only then rolled down in batter.
4. Immediately lay out on a frying pan heated with oil and fry for 10 minutes on each side. Such fish can be served with any vegetables or rice.

What products are needed:

• Fresh frozen mackerel one
• Water 100 ml
• Wheat flour half a cup
• Slaked vinegar 1/4 tsp
• Vegetable oil
• Salt with pepper

Cooking mackerel in batter:

1. Fish we split as in the first fillet recipe. Drain the pieces and sprinkle with salt and pepper. Let stand 20 minutes.
2. Make the batter like fritters dough. He, too, must stand for a little bit in order for the soda to react.
3. Fish slices roll in batter and fry in a pan for 10 minutes on each side. The dough in this recipe is lush and quickly absorbs the butter, so you need to pour it a little. Also, if desired, you can add finely chopped greens or crushed garlic to your batter.

Fried Mackerel breaded

• Thawed mackerel 1 piece
• Eggs 2 pieces
• 4 tbsp breadcrumbs
• Salt with pepper to your taste
• Frying oil
• Juice of half a lemon
• Water 2 spoons

1. We cut the mackerel and cut it at will, it is possible with rings, without pulling out the spine, but with a fillet. I just cut lengthwise into two pieces and so fry.
2. Soak the washed fish for half an hour in the marinade of lemon juice and water, this is if you don’t like the way it smells.
3. Dry the fish and begin to roll, first in the egg, then in the croutons, then again in the egg and again in the croutons. Immediately lay on the pan and fry. All the juice remains inside the double breading.

• Thawed mackerel
• Any hard cheese 200 grams
• Oatmeal one glass
• Two chicken eggs
• Vegetable oil in the pan

How to cook mackerel with cheese:

1. Prepare the fish, gut and wash, then cut into fillets in pieces.
2. Eggs break whisk.
3. Cheese rubbed on a grater and pour in a plate.
4. Pour the cereal into a bowl.
5. Dry the pieces of fish, roll in the egg, then in the cheese, again in the egg and at the end in the flakes. Flakes can be a little crushed or take not very large.
6. Fry for 10 minutes from all sides.
7. Serve best hot dish.

Products for meals

• Fresh or fresh frozen mackerel
• Half a lemon
• 3 spoons of soy sauce
• Water 3 spoons
• Vegetable oil
• Breadcrumbs

1. Mackerel to cut and wash. Pull out the spine and bones to make two filets.
2. Put them in a shallow plate and pour the marinade of soy sauce and water for half an hour.
3. Pull out of marinade, sprinkle with lemon juice.
4. Sprinkle with bread crumbs and fry until ready condition.

Fried mackerel with vegetables

• 2 mackerel carcasses
• 2 medium carrots
• 2 medium tomatoes
• 1 bulb onion
• Salt and pepper
• Vegetable oil
• Spoon of wine vinegar
• Half a glass of water
• A teaspoon of sugar

Cooking fried mackerel with vegetables:

1. Mackerel need to be filleted, gutted, remove the spine, insides, fins, cut off the head with a tail. Cut into small pieces.
2. Make a marinade of vinegar, sugar and water, put the pieces of fish in it for half an hour.
3. The onion must be cut into cubes, rubbed carrots, tomatoes, too, cut into slices.
4. Fry the onions in a pre-heated pan, then add the dried (required) pieces of mackerel, carrots on top, fry for about 15 minutes.
5. At the end lay out the tomatoes, salt and pepper and fry until done.

Mackerel fried with mushrooms

From the products we will need:

• Fresh Mackerel
• Canned champignons
• Sour cream 100 grams
• Onion head
• Vegetable oil
• Half a lemon
• Half glass water

1. We cut the fish, trim the head with the tail and fins, gut and pull out the spine. Cut into small pieces.
2. Soak the mackerel in the marinade of water and lemon juice for half an hour. Then lay out on a napkin to dry.
3. Onion cut into cubes, mushrooms with plates and fry lightly in a frying pan, then lay out the fish and fry until ready. 10 minutes before the end of frying add sour cream.

If you want the mackerel to turn out without a specific smell, then it needs to be soaked in marinade or sauce. But after that, so that it does not become stewed, you need to dry it with a napkin.

Fast cooking and delicious mackerel fried in a frying pan will be an ideal option for everyday lunch or dinner. This fish does not contain small bones, so it can be included in the children's diet. Fried mackerel in butter is rather dry, so it’s best to cook it with onions, vegetables, potatoes.

Mackerel, fried in a pan with slices

This is a basic recipe, which in a few minutes will be able to cook delicious fish for the main garnish.

Would need:

• 1 medium mackerel;
• 2 eggs;
• 60 grams of wheat flour;
• salt to taste;
• spicy herbs optional;
• sunflower oil for frying.

Cooking technology.

1. They process fish: cut off the head, upper, lower fins, tail, clean the insides from the abdomen, wash the carcass.
2. Mackerel must be dried with a paper towel, otherwise it will not fry.
3. Sharpened knife fish cut into medium pieces.
4. Each slice is sprinkled with spices.
5. Eggs are shaken with salt.
6. Flour poured on a saucer.
7. Preheat pan with butter.
8. Chunks of fish are alternately dipped in an egg, then in flour on both sides and spread in hot oil.
9. Mackerel is cooked on medium heat, roasting on each side until golden brown.
10. Finished fish slices are placed on paper napkins to absorb unwanted fat.

Tip: so that during the frying process there is no unpleasant fish smell, pieces of raw mackerel should be sprinkled with lemon juice and left for 5 minutes.

How to cook with onions?

Fried fish with onion is more appetizing and juicy.

List of ingredients:

• 2 fresh-frozen mackerel;
• 50 g of flour;
• 2 large onions;
• 2 g black ground pepper;
• to taste salt;
• 60 ml of vegetable oil.

Step by step recipe.

1. A bag of fish is immersed in cold water for quick defrosting.
2. Mackerel is cut, gutted, thoroughly washed under a tap.
3. Carcasses are cut into portions, put in a cup, salted, peppered and left outside the refrigerator for an hour. Thanks to this technique, the fish will not fall apart during frying and will not stick to the pan.
4. Oil is well ignited (40 ml).
5. Harvested pieces are rolled in flour and sent to the pan. Fry at minimum heat from two sides.
6. Ready mackerel shift on a dish.
7. Bulbs are cut arbitrarily (not too small), fried in the remaining oil, spread on the fish.
8. Cooked mackerel in a pan with onion blends perfectly with mashed potatoes.

Mackerel in batter

The fish cooked according to this recipe is especially juicy and tender.

It will take:

• 1 mackerel;
• 1 large egg;
• 60 g low-fat sour cream;
• 80 g of flour;
• salt;
• seasonings for fish;
• frying oil.

Stages cooking.

1. Fish milled: cut off the fins, head, tail, remove the insides and ridge with the costal bones.
2. The carcass is divided into 2 halves, each cut into pieces.
3. Eggs salt, pepper, whisk whisk.
4. Add sour cream and stir again.
5. Continuing to interfere, gradually fall asleep flour.
6. Heat oil in a pan.
7. Mackerel dipped in batter and roasted for 3 minutes on each side.
8. Fried mackerel in batter goes well with vegetable salads and greens.

With the addition of vegetables

Mackerel with vegetables is a ready dish with a side dish for lunch or dinner.

Required components:

• 1 small fish;
• 1 carrot;
• 1 onion;
• 5 g of tomato paste;
• 100 ml of drinking water;
• 3 g of sugar and salt;
• 50 g of white flour;
• black pepper if desired;
• oil for frying.

Cooking steps.

1. Mackerel is cut, freed from bones, cut into small pieces.
2. Each portion of pepper, salted, breaded in flour and fried in boiling oil until golden brown.
3. Carrot tinder on a coarse grater, onion chopped into cubes.
4. Vegetables are fried in oil for 3 minutes, then add water, tomato paste, sugar and cook another 7 minutes.
5. Before serving, fish pieces are covered with vegetable gravy.

Cooking in a marinade with soy sauce

Marinade allows you to mask the specific smell of mackerel and make the fish dish even more delicious.

Would need:

• 1 large mackerel;
• 20 g of mayonnaise;
• 30 ml of soy sauce;
• 5 g of mustard;
• a pinch of spices: coriander, paprika, white pepper, basil;
• frying oil.

Stages cooking.

1. The fish is cleaned of excess parts, viscera, bones.
2. Soy sauce is mixed with mustard, mayonnaise, seasoning mixture.
3. In the cooked marinade dipped slices of fish fillets. Leave for 50 minutes.
4. Pickled mackerel is fried in hot oil for 6 minutes (on one and the other side).

Fried Mackerel Fillets

The fish in this way is prepared quickly from the minimum amount of products and it turns out to be unusually tasty with a delicious golden crust.

Hearty Dish with Potatoes

Delicious and nutritious mackerel with potatoes can be cooked for everyday lunch. If you arrange this dish beautifully, you will get a great treat for the festive table.

Required Products:

• 2 fish;
• 100 g butter;
• 30 ml of wine vinegar;
• 15 grams of sugar;
• 5 potatoes;
• 1 onion;
• 40 g of flour;
• 300 ml of water;
• dried basil.

Cooking method.

1. The fish are separated head, fins, tail. Take out the bones.
2. Prepare a solution of water, vinegar and sugar and place the fillet in it for 30 minutes.
3. Potatoes are cut into thin slices, fried in butter until semi-mild state.
4. Shred the onions.
5. Mackerel soaked in vinegar is cut into pieces, each rolled in flour, sprinkled with basil.
6. Fish and onions are added to potatoes and fried for 10 minutes, stirring several times.

As a side dish for grilled mackerel fit cereal porridge, pasta, mashed potatoes. You can supplement the dish with fresh vegetables, sprigs of greens, lettuce.

It belongs to the "white" varieties. Mackerel is quite fat, but at the same time very useful fish. She has such a rich chemical composition:

• vitamins (almost everything, a lot);
• many micro and micronutrients (especially cobalt, chromium, fluorine and iodine);

Regular consumption of mackerel has an amazing effect on the condition of hair, bones, joints and mucous membranes. And the nervous system becomes more enduring. But this fish is especially useful for pregnant, lactating, adolescents and the elderly.

The energy value of fresh mackerel - 150-200 kcal. But the calorie content of fried is 240-260 kcal

The caloric value depends on the conditions of its habitat. And also from the period when it is caught. For example, in the fall, fish are fatter than at other times of the year.

How to prepare

Mackerel thaw at room temperature. Do not wait until it is completely defrosted. In this state, it is easier to cut. Remove the head, fins and entrails. Be sure to carefully remove the dark film lining the abdominal cavity. If this is not done, the finished dish will be bitter.

It remains only to cut the carcass into portions and start cooking delicious and healthy foods.

How much to fry

Cooking time depends on the size of the pieces:

• If the mackerel is roasted whole, it will take about half an hour to cook. Each side should be fried for 15 minutes.
• Small portions will be cooked in 15 minutes (each side is fried a little more than 7 minutes).

For frying, use sunflower or butter. Olive is not suitable. It is too chadit during heating and the fish gets an unpleasant odor.

Yes, there is another nuance. During frying, mackerel produces a lot of fat, which, when heated, has a specific flavor. That is why many do not like to fry it. But you can easily get rid of the unpleasant smell. It is enough to hold the mackerel for 30-60 minutes in a fragrant marinade, and the smell will disappear.

Choosing marinade

• First option :   mix several tbsp. lemon juice with 120 ml of dry white wine.
• Second option :   mix lemon juice and water (1 to 3 ratio).
• Third option : 1 tbsp. sugar, a little vinegar and salt mixed with 150 ml of mineral water. Take water without gas.
• Fourth option : mix 0.5 tbsp. sugar, 1 tbsp. wine vinegar and some water.

After marinating the fish from the marinade, “free” and dry a little. Otherwise, it will not fry in the pan, but cook. I recommend cooking mackerel in a pan with a non-stick coating or. So it turns out very tasty.

Recipes

How to fry without flour

We will need: mackerel and butter (for frying). I heat the pan, melt butter in it. Then I spread the marinated and dried pieces of fish into a pot.

Roast mackerel on medium heat. Served fish served with vegetables: cauliflower, potatoes or carrots. If you do not have butter, feel free to cook on vegetable.

Cooking on the grill pan

Before cooking the fish in this skillet, I keep it in special spices. Please note that in this case, mackerel is better to take whole or fillet. That is, cutting the carcass into pieces is not necessary.

For the "marinade" you will need: a little thyme, black pepper, juice of one lemon, salt and vegetable oil. Crushed pepper in a mortar: it turns out much more fragrant than if you use ground powder purchased. I grind dried thyme and mix it with the other components of the marinade. Then I process the fish from inside and outside with this aromatic and spicy composition. In addition to each box carcass on a slice of lemon. Marina 15-20 minutes.

When mackerel is marinated, I put a grill pan on a strong fire. At the bottom of the pot I pour some water and put a sprig of thyme. I spread the fish on the grill and cover the pan with a lid. The first 5-7 minutes I cook over high heat, and then reduce it to medium.

Rosy crust is formed quickly. Therefore, 10 minutes after the start of preparation, I turn the mackerel on the other side.

Mackerel is prepared very quickly. Fresh vegetables, including green salad, go well with her. This is a great option for a summer dinner.

Delicious fish in batter

Products we need:

• fish;
• half a cup of flour;
• salt and pepper;
• 2 chicken eggs;
• oil for frying (I use butter).

Marinated fish in lemon juice. This time the mixer thoroughly mix eggs with flour, salt and pepper. This will be a breading mixture, in which you will need to dip the pieces of mackerel.

However, if there is no desire to tinker with a mixer, it is possible in a bowl to shift eggs with pepper to a homogeneous mass. And in another flour mix with salt. Then each piece of fish will need to dip into the egg mass and roll in flour.

Another version of batter - instead of flour, take crushed croutons with mayonnaise. Then first you need to roll the fish in mayonnaise, and after - sprinkle with crackers.

On a heated pan, melt butter. And put in a bowl pieces of fish, "dressed" in a breading mixture. I fry them on medium heat from all sides until a crispy ruddy crust.

Stewed in sour cream sauce

My husband and I really like this version of the dish. Take the following ingredients:

• large onions;
• medium carrots;
• up to 200 ml of 20% sour cream;
• salt;
• cooking oil for frying;
• black pepper;
• lemon;
• bigger fish.

I prepare the fish and marina. Remember, dear readers: if you do not pickle mackerel, then you need to fry vegetables in a separate frying pan! Otherwise, the vegetables are saturated with fish oil and become tasteless.

Heat a griddle, pour oil into it and heat it up. I put in a bowl peeled and chopped half rings onions. I cover the pan with a lid, and reduce the fire to medium. After about 5-7 minutes I add carrots peeled and grated on a medium grater. Vegetables tomol under cover for about 5 minutes.

On top of the onion-carrot "litter" lay out the pieces of fish. I prisalivat and priperchivat. I cut a few slices of lemon and put them in a bowl. Pour all the sour cream, cover the pan with a lid and carcass food until tender. This dish goes well with boiled rice or potatoes.

How to choose

I would also like to give some recommendations on the choice of fish in the store. I advise you to buy mackerel in a specialty store. Please note that the fish should be covered with ice. But the amount of such glaze should not exceed 4-5% of the total mass.

At the same time I advise you to buy a “shock” freezing fish. This method of cooling at a temperature of -30 degrees for 4-5 hours in a row. Frozen fish thus retains all its useful qualities and properties.

But if you see “snow” in the package, this is a sign that the fish has been re-frozen. Also, the carcass must be level, not deformed and without damage. If the fish has lost its shape, this is a signal that it has been frozen and defrosted many times.

And look at the fish eyes. They should be transparent and clear. Muddy eyes - a sign that you are trying to slip the "old woman" :) And still yellow spots on the body should also make you think. These are traces of the oxidation of fish oil: they say that mackerel is stale.

Yes, and give preference to the fish, which is sold to the whole carcass. Buying a headless mackerel, you risk to buy low-quality product.

Like described all the nuances of cooking. If you have something to add, write a review to the article and subscribe to new blog updates. And I'm going to cook dinner for my husband. The fish is already pickled. It remains to grind carrots with onion and simmer in sour cream sauce. Mmmm ... I’m already drooling лю Therefore I say goodbye to you and go straight to the kitchen. Bye bye friends!