How to marinate mackerel at home - this issue is of concern to many chefs on the eve of holidays. The case is not very laborious and fairly easy, the only negative of which is duration. Marinating mackerel is simple, but wait until the end of pickling is much more difficult, because each juicy piece of colorful fish and ask in your mouth!
Marinated mackerel is an excellent snack for potato dishes, it can be served as a separate dish, and supplemented with various products, collecting from them a salad.
Ingredients:
- 1 fresh-frozen mackerel;
- 10 black pepper or allspice;
- 1 tsp. sugar;
- 1 tbsp. l salts;
- 250 ml of hot water;
- 3-4 bay leaves;
- 2-3 cloves;
- 2 tbsp. l 9% vinegar;
- 2 tbsp. l vegetable oil.
How to pickle mackerel
1. First of all, defrost the fish at room temperature for 4 hours or simply transfer it from the evening from the freezer to the refrigerator for the night. By morning, the fish can already be marinated. Cut the mackerel head in front of the fins and cut the abdomen, taking out the insides and rinsing it thoroughly. Be sure to peel off the black film that will taste bitter during tasting if you leave it in fish! Wash the carcass in water.
2. Cut the fish with a sharp knife into portion pieces about 1 cm wide.
3. Pour all the dry spices into the skillet and pour in the hot water. Oil and vinegar leave for later. Place the saucepan on the stove and heat the contents to a boil. Then turn off the heat and pour in the oil along with the vinegar. Vegetable oil can be replaced with sunflower or corn, if it is not available. Cool the marinade to 35-40 degrees. In no case do not pour hot fish marinade on fish slices - it will boil and you will get boiled fish!
4. Once the marinade has cooled - put the mackerel sliced in a deep bowl and fill it with it.
5. In this form, you need to leave the fish to marinate for about a day and preferably cover it with a lid and place in the refrigerator.
6. Serve the finished fish to the table, garnish with greens. Optionally, you can add chopped onions.
