Pickled mackerel is a delicious snack that is easy to get at any supermarket. But not everyone knows that such fish can be cooked at home, and for this you do not have to make much effort or have professional culinary skills. In addition, mackerel will turn out to be more useful, since it will lack preservatives and other harmful "chemicals". And the taste of aromatic spicy fish will undoubtedly be appreciated by everyone.

The technology for making pickled mackerel is simple, and it will take 15 minutes to prepare the fish. The fish is thawed, it is advisable to do this at room temperature or on the bottom shelf of the refrigerator. Then the mackerel is cut: the head, tail, entrails are removed, washed thoroughly, dried and cut into pieces. Sometimes mackerel fillets are pickled. For this, all bones are removed from the fish. A marinade is prepared, which consists of vinegar, oil and spices. This fragrant liquid is poured over the fish and kept in the refrigerator, usually for at least a day. Ready-made mackerel is served as an appetizer or main course. Forshmaks and various salads like herring under a fur coat are prepared from fish.

The Secrets to Making the Perfect Pickled Mackerel

Mackerel is a versatile fish. It is good both fried and baked and stewed. But pickled mackerel is especially tasty. Let's reveal a few secrets of cooking this dish at home. Experienced chefs who know how to share tips and tricks how to cook delicious pickled mackerel:

Secret number 1. To remove the fishy smell, sprinkle the mackerel with lemon juice before cooking.

Secret number 2. Choose spices to your taste, you can add extragon marinade and blackberry or currant leaves.

Secret number 3. For a beautiful yellowish-golden color, add one bag of large leaf black tea and some onion skins to the marinade during boiling.

Secret number 4. The glass jar can be replaced with any container, such as a food grade plastic container.

Secret number 5. To keep the fish longer, drain the marinade after a day and completely fill the mackerel with vegetable oil, then put it back in the refrigerator. In this form, the fish can be stored for about a month.

Secret number 6. In addition to onions, you can also put chopped carrots and chopped garlic.

Secret number 7. You can serve mackerel in different ways. For example, in dishes specially designed for fish or in portions on plates. Fish can be offered as the main dish with your favorite side dish: boiled potatoes, mashed potatoes, vegetable salad, loose rice.

Secret number 8. Instead of mackerel, you can marinate any other fish, for example, herring.

Secret number 9. Before serving, sprinkle pickled mackerel with vegetable oil and lemon juice, garnish with sprigs of herbs or circles of lemon or lime.

Homemade mackerel is much tastier and healthier than store-bought mackerel. Everyone knows about this, but sometimes it is easier and faster to buy fish than to do it yourself. We offer a simple recipe from ordinary ingredients, the mackerel will be ready in a day. Such a dish will be a good snack for a festive table and diversify the daily menu. If you want to make the taste of mackerel more piquant, then put black and allspice peas, bay leaves, and herbs in the marinade.

Ingredients:

• Fresh frozen mackerel - 2 pcs.;
• Vegetable oil - 250 ml;
• Water - 250 ml;
• Sugar - 2 tablespoons;
• Vinegar - 2 tablespoons (9 %);
• Salt - 2 tablespoons;
• Onions - 2 pcs.;
• Dill - a bunch;
• Mustard - 1 tablespoon

Cooking method:

1. Defrost the fish on the bottom shelf of the refrigerator. We wash, clean, cut off the head, tail, fins, gut.
2. Cut the prepared mackerel into small pieces, transfer to a separate container.
3. Peel the onion, cut into rings or half rings, send to mackerel.
4. Let's prepare the marinade. Combine water, oil, sugar, salt, mustard and vinegar in a bowl. Mix well until sugar and salt are completely dissolved.
5. Pour fish and onions with the resulting marinade, close the container with a lid.
6. We leave in the refrigerator for a day.
7. Put the finished mackerel on a plate, decorate with dill and pickled onions.

Interesting from the network

Mackerel marinated according to this recipe turns out to be incredibly tasty. Marinade with spices and apple cider vinegar adds a special spicy aroma to the fish, pleasant pungency and tenderness. You can also marinate mackerel fillets. To do this, the fish should be cut, removing all the bones, cut into pieces and pour over the marinade.

Ingredients:

• Mackerel - 2 pcs. (about 400 g);
• Onions - 2 pcs.;
• Water - 500 ml;
• Pepper peas - 5 pcs.;
• Cloves - 3 pcs.;
• Bay leaf - 2 pcs.;
• Allspice - 5 pcs.;
• Salt - 3 tsp;
• Vegetable oil - 2 tablespoons;
• Coriander - 5 pcs.;
• Sugar - ½ tablespoon;
• Apple cider vinegar - 2.5 tablespoons

Cooking method:

1. Boil water in a separate saucepan, add all the spices, salt, sugar. We boil for 5 minutes. Cool to room temperature.
2. Add oil and vinegar.
3. Defrost the mackerel, remove the insides, head, fins, tail, rinse thoroughly with water and dry.
4. Cut the fish into 5 cm thick pieces.
5. Cut the onion into half rings or rings.
6. We put the mackerel in a glass jar or other container, alternating layers of fish with layers of onions. Pour the prepared spicy marinade into the jar. We close the container with a lid, leave it for a day.

Now you know how to cook pickled mackerel according to the recipe with a photo. Enjoy your meal!

In Hong Kong, people don't like mackerel. "Ah, too fat!" Therefore, whenever fresh mackerels appear, they linger for a long time in the fish market, despite their cheapness. Shining rows of fresh fish, sparkling with silver gray stripes under hanging bulbs, remain unclaimed in the East. But the Europeans appreciated this fish and know how to quickly pickle mackerel.

It can be cooked in the oven with lemon and butter. But by right we associate mackerel as an ideal fish for pickling. And it's not difficult to cook it. The hardest part of the process is the thoroughly cleaned fish fillets. But, fortunately, you can easily find pre-cleaned fish fillets on the market.

The main advantage of pickling mackerel is that although it is steeped in vinegar and herbs, it still retains a fresh seafood flavor. Therefore, prepare pickled mackerel and you will have something to show off to your guests!

Pickled mackerel - the usual Scandinavian technique. Originally conceived to preserve fish, it is now used to add flavor and sharpness. Mackerel is especially good for pickling because the aroma of the fish is strong enough to counteract the taste of the vinegar and any other additional aromas that may be added.

Pickled cucumber can be additionally seasoned with herbs and spices such as bay leaves, peppers, chili, fennel seeds, and star anise.

Pickled mackerel goes well with salad, fennel and cucumber. Try pickled mackerel with cucumber and dill.

How to quickly pickle mackerel?

To quickly and easily cook pickled mackerel, you need the following ingredients:

• 70 ml white vinegar;
• 30 ml of water;
• 30 g sugar;
• 5 g salt;
• 4 fillets of mackerel.

Cooking method:

1 Combine white wine vinegar, water, sugar and salt in a saucepan and place over medium heat.

2 Bring to a boil, then remove the pan from the heat and let cool to room temperature.

3 Place the mackerel fillets, side down, in a single layer in a serving dish and cover with the marinade liquid.

4 Refrigerate for 1 hour, then remove the mackerel and dry. When removed from pickled liquid, mackerel can be stored in the refrigerator for up to 2 days.

Pickled mackerel with coriander

• 2 large bunches of coriander seeds;
• 120 ml white balsamic vinegar;
• 120 ml white wine vinegar;
• 4 tablespoons light, soft brown sugar
• 4 whole mackerels (about 250 g each) in the form of fillets;
• 1 tbsp sea \u200b\u200bsalt, plus extra for seasoning;
• 1 small red onion, thinly sliced
• 2 fresh coriander, plus 2 tablespoons of chopped fresh coriander leaves
• 1 clove of garlic;
• 300g small young potatoes such as Charlotte or Pink Spruce
• 1 apple, peeled;
• 1 tablespoon natural yogurt
• Finely grated zest and lemon juice;
• 8 large radishes, thinly sliced;
• 1 spring onion, diagonally sliced \u200b\u200bthinly
• Freshly ground black pepper.

Cooking method

Heat a skillet over medium heat. Add coriander seeds for 1 minute, shaking occasionally until aroma appears. Place them on a plate and crush lightly with a knife blade.

Pour both vinegars into a small saucepan, add sugar and cook over medium heat for 2-3 minutes or until sugar dissolves, stirring occasionally. Transfer contents and stir in coriander seeds, then refrigerate.

Place the mackerel fillets in a shallow, non-metallic dish, skin side down, and sprinkle with salt. Pour the vinegar mixture and top with three quarters of the red onion. Cover with plastic wrap and marinate in the refrigerator for 6 hours or until completely marinated by turning the fish over after the first three hours.

Shortly before the mackerel is cooked, fill a saucepan one-third full of water, cover with a lid with a small steam hole and bring to a boil. Place the remaining red onions, twigs, and garlic in the water. Place the potatoes in a saucepan, cover and cook for 12-18 minutes. Turn off the heat and leave the pan on the stove for another 5 minutes, then set to cool.

French recipe

French-style pickled mackerel is prepared in two stages. But this does not at all mean the complexity of the cooking process. Everything is prepared quite easily and quickly. First you need to make a marinade, and then mayonnaise.

French marinade

• 2 tablespoons Dijon mustard
• 2 tablespoons white balsamic vinegar
• 4 tablespoons olive oil or sunflower oil

Marinade with mayonnaise

• Ingredients for mayonnaise:
• 2 egg yolks;
• 1 tablespoon French mustard
• A few drops of lemon juice;
• 150 ml of sunflower oil or grape seed oil.

Pickling method:

For French pickled mackerel, mix Dijon mustard, vinegar, and 2 tablespoons of water together in a small bowl. Whisk both olive oils. Season with salt and pepper.

For the mayonnaise, grind the egg yolks and French mustard together in a large bowl. Add a few drops of lemon juice and season with salt and pepper. Drizzle the oil a little at a time, whisking continuously with a handheld electric whisk until it thickens.

Whisk 3 tablespoons French mustard, 2 tablespoons mayonnaise, and yogurt in a bowl. Stir in juice and season with salt and pepper.

Cut the potatoes into 5mm pieces and place them in a large salad bowl. Add radishes and chopped coriander leaves, then moisten and toss carefully. Remove the mackerel from the pickled liquor and place on serving bowls. Add some pickled red onions and serve with potato salad.

Quick recipe for pickled mackerel with cinnamon

Prepare a lidded glass jar to marinate the fish. The recipe is for small mackerel. If the mackerel is large, divide the ingredient ratio.

Ingredients:

• 10-15 small mackerels;
• 2 carrots;
• 1 onion.

Marinade:

• 4 cups white vinegar
• 2 cups water
• 1/2 cup sugar
• 10 carnations;
• 2 cinnamon sticks, cut into pieces;

• 12 black peppercorns;
• 2 bay leaves;
• 5 cardamom pods, lightly minced;
• 1 cup of salt dissolved in 8 cups of water.

To fillet, remove the main bones from the mackerel. Smaller bones can be left as the vinegar will dissolve them. Remove the transparent thin membrane over the mackerel skin. Use your fingertips or a small knife to lift the membrane along the cut edges of the fillets. Once you find that you have completely cleaned the membrane, place the fish fillets in the brine solution for 3 hours or until the desired degree of salting (depending on your taste). Meanwhile, put all the ingredients in the marinade solution in a saucepan and bring to a boil. Simmer for 15 minutes. Let it cool then.

Drain the marinade, rinse with cold water, and pour again. Gently place fish fillets, carrots and onions in a glass jar for a better visual effect. When done, pour the chilled pickling solution into the jar until all the fish are coated. Blow the fish lightly to release any trapped air. Cover and refrigerate. The dish will be ready to eat in two days, but will increase in flavor over time. So wait if you want to fully enjoy the flavor of the marinade. Mackerel can be kept in the refrigerator for several weeks.

When you eat the mackerel, place the fish on a plate, add a generous rain of olive oil, freshly ground pepper and add 3-4 capers. This is the perfect combination for pickled fish, and nothing else is needed. Maybe it doesn't hurt to combine mackerel with fresh bread.

Pickled Mackerel with Beetroot Salad

Ingredients:

• 4 fillets of mackerel;
• 140 g (½ cup) salt
• 1 liter (4 cups) water

Marinade:

• 500 ml (2 cups) white vinegar (distilled malt vinegar, 5%)
• 250 ml (1 glass) water;
• 50 g (¼ glass) foundry (superfine) sugar;
• 5 carnations;

• 1 cinnamon stick;
• 6 black peppercorns with peas;
• 1 bay leaf;
• 1 tsp yellow mustard seeds;
• 3 tsp cardamom, lightly chopped.

Vegetables:

• 2 carrots, thinly sliced;
• 1 onion, chopped
• Lettuce leaves as a side dish;
• 2 small boiled beets, thinly sliced;
• 100 g mixed salad leaves.

Fill:

• 2 tablespoons lemon and dill (mix 1 tablespoon lemon juice, 3 tablespoons lettuce, 1 tablespoon chopped dill and 1/2 teaspoon sugar);
• Balsamic glaze (supplied ready-made in bottles);
• Olive oil;
• 2-3 small sprigs of dill.

Method

1. Select the fillets to check for large bones (small bones will dissolve in the vinegar).

2. Mix salt and water for the pickle solution. Place the fillets in the solution for 3 hours, or until the fish is firm.

3. Place all marinating ingredients in a saucepan and bring to a boil. Simmer for 15 minutes. Let it cool then.

4. Place fish fillets and vegetables in a sterilized glass jar or container. Pour the marinade solution into the jar until all of the fish is coated. Cover and refrigerate for at least two days, preferably longer.

5. Place 3 or 4 beetroot slices on each plate. Mix the salad with the sauce, add the pickled carrots and place on top of the beetroot pieces.

6. Roll up the mackerel with small pickled onions in the center and place on top of the lettuce leaves. Top with pouring and small sprigs of dill.

Marinated mackerel with coriander and thyme

This recipe takes very little time to prepare. But the richness of taste and aromas is simply amazing!

Composition:

• Fresh mackerel;
• Salt;
• Freshly ground white pepper;
• 1 bottle of dry white wine;
• 1/2 cup white wine vinegar
• 4 shallots;
• Thinly chopped 2 carrots;
• Thinly chopped 2 celery stalks;
• 1/2 lemon slices thinly sliced;
• 2 bay leaves cut into 12 wedges;
• 2 thyme sprigs;
• 1/4 teaspoon black pepper
• 1/4 teaspoon coriander seeds
• 3 whole carnations.

How to do it?

Dip the mackerel in salt and white pepper. Cut the mackerel into 6 pieces and arrange the pieces in a 9 "by 13" glass or ceramic baking dish, skin side down.

In a large saucepan, combine all remaining marinade ingredients with 1/2 tablespoon of salt. When the marinade comes to a boil, place the heat on a moderately low level and simmer until the vegetables are cooked through. The entire process should take about 20 minutes. Pour the marinade immediately over the mackerel, spreading the vegetables evenly. Cover tightly with plastic wrap and let cool to room temperature, then refrigerate overnight.

Place the mackerel fillets on plates, skin side up. Garnish the top with a few vegetables and sprinkle with the marinade. The mackerel should be refrigerated for up to 2 days.

Pickled mackerel "Chermula" in Portuguese

• 2 whole mackerels;
• Refined olive oil;
• Lemon;
• 1 garlic clove, roughly chopped
• 2 tsp fennel seeds;
• ½ teaspoon ground ginger;
• ½ teaspoon ground cinnamon;
• ¼ saffron;
• 1 red chili, roughly chopped, seeds removed
• 1 tablespoon olive oil

For Chermula:

• 2 cloves of garlic;
• A pinch of cumin;
• ½ teaspoon paprika;
• pinch chili powder;
• 2 tablespoons lemon juice
• 50 g coriander, coarsely chopped;
• 3 tbsp light olive oil.

Make 3 diagonal cuts along both sides of each mackerel, then place the filling inside. Refrigerate for up to 2 hours before cooking.

Heat the oven to 180C. For Chermula, place the garlic, spices, lemon juice, coriander and a pinch of sea salt in a blender. Soak slowly in olive oil, stirring occasionally.

Peel the mackerel and sprinkle a little olive oil on both sides, then place in a hot skillet and strain for 2 minutes on each side. Gently transfer the mackerel to the oven tray and bake for 10 minutes or until the fish is cooked through. Serve with carrots, olive and lemon couscous, lemon wedges and leftover Cermula.

The wine with floral overtones compensates for the acidity of pickled mackerel and adds depth to the dish. GewÜrztraminer from France or Viognier from California are the perfect combination to add sophistication to your meal.

There are many ways to marinate mackerel. I will share one of the easiest ones. Let's call this recipe basic. Then, when you get used to it, you can easily vary the spices, seasonings to complicate the taste of the finished fish.

So, we need, first of all, the mackerel itself. I buy frozen from the supermarket. We are not a seaside land, so finding fresh mackerel is problematic.

By-products, only garlic, onions, peppers, salt, vinegar and vegetable oil.

Frozen mackerel must be thoroughly washed with cold water, gutted, head and tail end cut off. Now you can cut into portions. If you defrost the fish beforehand, then the pieces will turn out to be uneven, and after pickling they will become "shaggy" and unappetizing at all. Therefore, we carry out all manipulations with frozen fish. True, you can hold it a little at room temperature in order for the knife to cope with cutting.

Peel and chop the onion and garlic. Onions can be cut into rings or half rings. But it is better that it was chopped coarsely. If you love the taste of pickled onions, then feel free to add more onions than indicated in the list of ingredients. If, on the contrary, you don't like it, then the onion can only be used as a marinator, which means that you can chop it almost into onion paste.

Cut the garlic into slices.

Now let's prepare the marinade sauce. To do this, you need to mix vinegar, vegetable oil, salt, sugar, bay leaf and pepper. It's simple, but there are a few subtleties.

This recipe is one of the rare occasions when I use table vinegar. As a last resort, apple. All other noble types of vinegar (balsamic, wine, etc.) significantly affect the taste of mackerel. They can and should be used in variations of this recipe. But first, a classic recipe.

Separately, I would like to say a few words about vegetable oil. Take the one you love the most. I often use olive - yellow, amber, stringy. Sometimes I add a little squeezed lemon juice to the oil.

Bay leaf is such a classic spice that it’s even strange to hear that you can not love it. But I don’t like it. Rather, I welcome a fragrant, very delicate flair of bay leaf in a dish, but if I put a little more bay leaf than I would like, I will not eat the dish. Therefore, I, to my taste, use a minimum of bay leaves, and you focus on your taste preferences. And yes, it is better to break the bay leaf into small pieces, it will give its aroma better and more actively when used cold (without heat treatment).

And finally, about the pepper. In this recipe for pickled mackerel, I use allspice and peas (not black, but allspice!), As well as a ground mixture of peppers. It seems to me that with such a set of peppers, the fish comes out very fragrant, but not at all spicy.

The final step is to mix the sauce with the chopped mackerel. I usually put the fish in a large bowl, add the onion and garlic there and pour the prepared sauce. Why is a bowl large? So that you can mix everything very easily without breaking fish pieces and vegetables.

It remains only to arrange the pickled mackerel in the jars. I use glass jars. Firstly, no unauthorized chemical processes take place in them - only planned pickling. Secondly, they take up little space in the refrigerator. And finally, thirdly, they are affordable and easy to use.

So, we send the jars filled with mackerel in the cold for a day (maybe a little less).

And you can feast on! Pickled mackerel turns out to be very tender, tasty, slightly salted, aromatic.

A few slices for hot boiled potatoes ... or a sandwich with fish and green onions ... or maybe a piece of mackerel with a thinnest slice of lemon, cranberries and a glass ...

Good appetite!

I always pickle herring and mackerel myself. And I advise you.

At home, you can marinate not only red fish. Below are several ways pickling mackerel ... Mackerel is the best choice: this fish does not accumulate toxins, is rich in omega-3 acids, is inexpensive and has a special taste. Mackerel is pickled longer than red fish.

Method 1:

We take three pieces of frozen mackerel, wash, peel and cut into large pieces.
The main thing in this matter is not to let the fish DEFROST.
Clean and chop 3 onions and 3 garlic cloves.
Put mackerel, onion and garlic in a bowl,
add 1 teaspoon of sugar, 1 tablespoon of salt (with a slide),
3 tablespoons of 9% vinegar, 2 tablespoons of vegetable oil,
ground bitter pepper, allspice peas,
bay leaf. Mix gently.
We put it tightly in a jar, cover with a lid and in the refrigerator for a day.

Method 2:

• mackerel 2 pcs
• onions 1-2 large onions
• apple cider vinegar 4-6 tablespoons
• salt 1 tbsp. the spoon
• water 1 glass

1. Separate the mackerel from the head, fins and viscera. Cut into portions (their size depends on the dishes in which you marinate), cut the onion into rings (the more onions, the better and tastier). Put the fish and the onion in the dishes. Add Art. To a glass of water. a spoonful of salt and 4 tbsp. mix tablespoons of vinegar, fill in the fish with onions (if the marinade is not enough, make another 0.5 cups of water, 2 tablespoons of vinegar and 0.5 tablespoons of salt) put in the refrigerator for 12 hours - then turn the fish (each piece) and for another 12 hours in the refrigerator.

Method 3:

Ingredients for pickled mackerel

- frozen mackerel
- onion - 1 pc.
- carrots - 1 pc.
- allspice peas - 5 pcs.
- black peppercorns - 10 pcs.
- salt - 2 tbsp. l.
- sugar - 2 tbsp. l.
- bay leaves - 2 pcs.
- vinegar 30% - 2 tbsp. l.
- dill

1. Defrost the mackerel, remove the entrails and cut into small pieces.

2. Cut the onion into rings. 3. Carrots - in circles.

4. Finely chop the dill.

We make a marinade: pour everything except vinegar with a liter of water, put on fire and bring to a boil.

Then pour in the vinegar. Cool down.

Put the mackerel in a container, shifting the onions and carrots. Pour the marinade over the fish and leave in it for a day or two.

Method 4:

2-3 mackerels,

2 tbsp chopped dill, parsley.

For the marinade:

1/2 cup vegetable oil

2-3 tbsp 3% vinegar

1 / 2-1 tsp cooked mustard

1/2 tablespoon salt and sugar.

Cut the prepared fish into fillets, put on the board skin side down and, holding the knife obliquely, cut into pieces, cutting them off the skin. Put pieces of fish and dill on the bottom of the enamel dish, alternating them in layers. Mix vinegar, vegetable oil, mustard, salt, sugar and pour the fish and dill with this mixture. Keep the fish marinated in the refrigerator for 2-3 hours. When serving, transfer the fish to a dish, pouring with the same marinade. Top p

Method 5:

Mackerel 3 pcs

Sugar 1 tbsp

Salt 1 tablespoon

Ground black pepper 1/4 tsp

Vegetable oil 1/2 cup

Vinegar 3% 2 tsp

Mustard 1 tsp

Dill

Wash the fish, remove the entrails, cut off the head and tail.
Cut into pieces (1.5-2 cm wide). Finely chop the dill. Put in a pickling container (for example, in a tray) on the bottom - part of the dill, then a layer of fish, on top of it - the next portion of dill, then fish again (and so, depending on the height of the dishes - pouring dill over all the fish, the last layer of dill ).
In a separate bowl, mix mustard, salt, pepper, sugar, vinegar and pour over with oil (either refined or extra virgin olive).
Mix the marinade thoroughly and pour over the fish.
Cover the dishes with a lid and put in the cold for 2-3 hours

Method 6:

• mackerel - 1 pc.
• salt - 2 tbsp. l.
• allspice - 3 - 4 peas
• bay leaf - 2 - 3 pcs.
• black pepper - 1/4 tsp
• water - 300 ml

Gut the fish, separate the head, rinse under running water. Cut into portions approximately 3 cm thick.
Dissolve salt in water, add spices, mix. Pour the cut fish with marinade and leave to marinate for a day in a cool place. Remove the finished fish from the marinade, let it drain. Place on plates, garnish with parsley and lemon wedges.

Method 7:

Frozen mackerel - 1 pc.;
- carrots - 1 pc.;
- onion - 1 pc.;
- salt - 2 tbsp. spoons;
- sugar - 2 tbsp. spoons;
- allspice peas - 5 peas;
- black pepper, peas 10 peas;
- two bay leaves;
- vinegar 30% 2 tbsp. spoons;
- finely cut dill.

That's all. Cut the onions into rings, carrots into circles. Pour everything except vinegar with a liter of water, put on fire and bring to a boil. Pour in vinegar. We enjoy the aroma spreading throughout the apartment. Let it cool. Defrost mackerel, cut, gut. All the insides, together with the head, it is clear that, apart from caviar and milk, we throw away. We put in an enamel (no chips) or glass container, shifting mackerel with onions and carrots. Fill with marinade. We forget for a day, or better for two ...

Method 8:

Mackerel

Fine salt

Sugar
black peppercorns
garlic
thyme
rosemary

The recipe description does not indicate the number of products, since it all depends on the size of the fish and the number of pieces that you plan to marinate. Focus on the description and your own feelings.

1. Peel the mackerel, gut the entrails. To separate the fillet from the bones, it is necessary to make an incision along the spine and carefully remove the chord along with the ribs. Using a sharp knife, divide each fish into 2 fillets. After that, use tweezers to remove the individual remaining visible bones and films from the peritoneum. Finally, wash and dry the resulting fillets.

2. In a separate bowl, prepare a dry marinade of equal parts salt and sugar, and your choice of spices. This recipe suggests using black peppercorns, thyme, rosemary and finely chopped garlic.

3. Pour one layer of dry marinade into a container suitable for the length of the mackerel, put the fish skin side down on it, sprinkle it with marinade on top and put another fillet with the flesh down. Sprinkle the entire structure with marinade and cover the container with cling film.

4. Place the fish in the refrigerator for at least 12 hours, preferably 24: the larger the fish, the longer it should stand in the cold.

5. After the specified time has passed, remove the fish from the refrigerator: you will see that liquid has formed in the container under the influence of the marinade. Shake the fillet off the marinade. To completely remove the remaining sugar and salt, you can rinse the fish under cold water and then blot with cooking paper.

6. Now the mackerel needs to be preserved in the refrigerator for a week: for this, place the pieces of mackerel wrapped in foil in a hermetically sealed container.

The fish can be served cut into thin slices as a separate snack, as a filling for toasted toast or crackers sandwiches, or sprinkled with lemon juice and dill as a light main course with

Good day everyone! Do you like mackerel? The question is probably stupid. There are few people who will answer in the negative.

And if this is a very tasty pickled mackerel cooked at home, then not a single person will refuse such a treat.

Today I will share with you some interesting and simple recipes that I use myself.
By the way, mackerel is one of the types of commercial fish. And it contains a huge amount of minerals and vitamins.

Did you know that such a fish has several times more easily digestible protein than beef?

And besides, there is sulfur, phosphorus, potassium, selenium and fatty acids that can normalize blood cholesterol levels.
So, let's figure out the secrets of cooking delicious and aromatic fish.

Let's start by learning how to choose the right quality fish. This product arrives on the shelves in ice cream or fresh frozen versions. Interestingly, mackerel is cooled and frozen right on the ship.

Such a slave is often used for pickling or salting, so choose a whole fish with its head, as you can judge its freshness by the eyes. They should not be cloudy or sunken.

Any dents from your fingers should disappear quickly. The color of the fish should be grayish without yellow tints. Check the fish in the water.

A fresh specimen sinks, but only this method is not suitable for frozen mackerel.

Do not wait until the fish is thawed until soft, but keep it at room temperature for half an hour and start peeling.

Then cut open the abdominal region with a knife and remove the insides. For salting, large fish are suitable, the weight of which is at least 350 grams.
In order for the fish to work, you need to find a cool place in advance. This could be a cellar or refrigerator.

Cooking secrets

Little secrets will help you to cook delicious and beautiful fish.

So, here they are:

1. Only by cutting a frozen carcass can you get an even cut.
2. Try adding a little vinegar to remove excess fat. But here it is important not to overuse, otherwise you will kill the taste of the fish.
3. You can experiment with spices, but bay leaves, cloves, extragon, coriander and Italian herbs work best.
4. For pickled fish to acquire a sweetish taste, you need to take as much sugar as salt.
5. Juice with lemon will help get rid of the fishy smell.
6. In order for the fish to become yellowish - a beautiful color, you need to make a marinade in tea.
7. To keep the fish for a long time, drain the marinade, and then cover the mackerel with vegetable oil. In this form, put it in the refrigerator.
8. In addition to onions, fish can be marinated with carrots, and finely chopped garlic can also be added to it.

Such an appetizing fish is served with any side dish: with vegetable salad, rice or boiled potatoes.

Before serving, sprinkle with lemon juice, vegetable oil and garnish with herbs.

How to pickle mackerel

Before marinating, clean the fish thoroughly and be sure to remove the dark film. It is she who will give the dish a bitter taste.

The product can then be used whole or cut into pieces. The cooking procedure does not take much time, but the mackerel will be ready in 6-12 hours.
If you have never made a marinade before, then for the first preparation you will need garlic, water, onion, vinegar, sugar and salt.
You are probably wondering how quickly this product can be marinated. When cooking a whole fish, it will cook in a day.

And small pieces will be marinated faster. Somewhere around 2 hours... But at the same time, it should be left in the room, and not placed in the refrigerator.

Delicious fish recipes

You won't regret taking the time to cook. After all, homemade mackerel is much healthier and tastier than a store product.

So, let's go through some interesting recipes for cooking such a fish.

A simple recipe

This recipe consists of the usual ingredients, and the fish will be ready in a day. Such a dish is a great solution for a festive table or as an everyday option.

For cooking, you need two fresh frozen fish, each 250 ml water and oil, two onions, two tablespoons of salt, 9% vinegar, sugar, as well as a bunch of dill and a spoonful of mustard.
The fish can be cooked like this:

1. Defrost the carcasses on the bottom shelf in the refrigerator, then peel and rinse them.
2. Cut the fish into pieces and transfer to a separate container. Next, send the onion cut into half rings and rings.
3. To make the mustard marinade, mix butter, sugar, salt, water, vinegar and mustard in a bowl.
4. Then pour this mixture over the fish and onions and cover with a lid.
5. Refrigerate for 24 hours.

After this time, the fish can be taken out and served with pickled onions and dill.

Fish in a jar

Mackerel made according to this recipe turns out to be simply amazing. Marinade with and spices gives the original spicy taste, as well as tenderness and pungency.

To prepare such a dish you will need: about 400 g of fish, two onions, half a liter of water, three pieces of cloves, five pieces of peppercorns, two bay leaves, three teaspoons of salt, two tablespoons of vegetable oil, coriander, two and a half tablespoons of apple cider vinegar and half a spoonful of sugar.
The dish is made like this:

1. In a saucepan, you need to boil water and add all the spices, salt and sugar there. It should be boiled for about five minutes and then cooled at room temperature.
2. After that, the oil is also added.
3. Clean and dried fish are cut into small pieces, and onions are cut into rings.
4. Then you need to put the fish and onion pieces in layers in a glass jar.
5. The marinade is poured on top.
6. The container is covered with a lid and sent to the refrigerator for a day.

All fish in the jar are ready to eat.

Mackerel with tomato juice

This unusual method with tomato and onion involves the use of fish fillets, which allows you to prepare the dish in the shortest possible time.

So, to create it, you need two fish, two tablespoons of sugar and salt, as well as a glass of tomato juice, half a glass of oil and two onions.
The cooking process is as follows:

• cut the defrosted fish into fillets, and cut the onion into rings;
• heat oil in a frying pan, add onion and juice there, and when the mixture boils, add vinegar;
• put the pieces of fish in a bowl and cover with the marinade. Leave to marinate for 6-9 hours.

Festive option

The most delicious fish is obtained according to this recipe. It is made with vinegar and its more detailed instructions can be seen in the video.

The taste of this original appetizer turns out to be extraordinary. To prepare it, you will need three fish, one boiled carrot, half a glass of sunflower oil, a jar of delicious peas, three onions, a little less than half a glass of vinegar, three tablespoons of ketchup, as well as black pepper and salt.
The cooking procedure consists of the following steps:

• disassemble the mackerel into fillets and cut into pieces;
• boiled carrots need to be cut;
• then in the container you need to shift the fish in layers, with onions, peas and carrots;
• the marinade is made from vinegar, sugar, salt, oil, ketchup and black pepper;
• pour the prepared components with marinade and put in the cold for a day. After 12 hours, the dish is good.

Such a dish will become a decoration of a festive feast.

Brine option

Many people like fish in brine. It turns out to be more juicy and not as salty as pickled. To make it, you need to prepare two fish, two tablespoons of oil, three tablespoons of salt, and from spices, dill, cloves, pepper and coriander seeds are great.
Gut, wash and chop the mackerel beforehand.

Then start cooking:

• pour a liter of water into a saucepan;
• then marinade with a few leaves of laurel, oil, salt and spices. Put the dishes on fire so that the liquid boils for a few minutes;
• the hot brine needs to be cooled, and then pour the fish folded into the dish with it.

The product can be kept in brine for about two days.

I hope you enjoy my recipes. If you have your own way of cooking delicious fish, I will be glad if you share it in the comments.

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That's it for today! Bye Bye!