Mackerel marinade - a recipe for tasty and fragrant fish

Kitchen appliances and utensils:

• kitchen stove (hob);
• beaker;
• cutting board;
• knife;
• pan with a capacity of 1 liter;
• a container with a lid for pickling fish;
• teaspoon and tablespoon.

Ingredients

Step cooking

1. 2 thaw frozen mackerel, take out the insides, cut off the heads, rinse and cut into portioned pieces (each fish into 7-8 parts).
   
2. Boil 300 ml of water, add 6 pcs. cloves, a pinch of coriander and black pepper grains, 1/3 tsp ground allspice and 2 tbsp. l vegetable oil.
   
3. Simmer for 1 minute over low heat, pour 2.5 tbsp. l cider vinegar, remove from the stove. Allow to cool to 30 ° C.
   
4. Peel, wash and chop the onion (arbitrary amount) into half rings.
   
5. Slices of mackerel put in a container for pickling mixed with onions, pour the cooled marinade, close the lid and leave to marinate for 12-18 hours.
   
6. Arrange the prepared pickled mackerel on a dish, sprinkle with chopped green onions, dill, parsley, optionally sprinkled with lemon juice or vinegar and vegetable oil. You can cook small sandwiches with pickled fillet, a circle of boiled egg and half a cherry tomato.
   

Experienced chefs advise

• Frozen fish should not be covered with too thick a layer of ice, which indicates repeated temperature drops during storage;
• do not buy mackerel with yellowed skin: it is a stale, long-stored fish that will be bitten in a ready-made form and have a taste of old fat;
• it is better to defrost fish at room temperature (2-3 hours) or on the bottom shelf of the refrigerator (5-6 hours);
• for pickling it is better to buy bigger carcasses - they turn out juicier and fatter;
• gutting the fish, carefully remove the black film, which is lined with the abdomen, because it gives bitterness;
• chop the mackerel for pickling is better about 1 cm thick, so it will be ready in 6-8 hours;
• the thicker the pieces of fish, the longer it will marinate;
• pickled mackerel in marinade can be stored in the refrigerator for up to 3-5 days;
• tuna mackerel is sold in stores, which is not suitable for pickling - too dry and fibrous. It’s easy to distinguish them: on the back of an ordinary mackerel there are dark stripes, and on the tuna one there are specks on the sides.

Video recipe

You will be surprised how easy it is to cook pickled mackerel! This video recipe will tell you how to chop fish for pickling, how to cook a fragrant marinade, and also give you a list of the necessary foods and spices.

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