Mackerel is a healthy marine fish. It is valued for its low cost, almost complete absence of bones, as well as for the beneficial minerals, vitamins and trace elements that make up its composition. You can cook mackerel at home in any way you want - boil, fry, stew, bake, can and, of course, pickle.
Frozen Mackerel Pickling Recipe
You will need:
- frozen mackerel, 3 pcs.;
- bow, 1 head;
- garlic, 3 cloves;
- sugar, 1 tsp;
- salt, 1 tbsp. the spoon;
- vinegar (9%), 3 tbsp. spoons;
- vegetable oil, 2 tbsp. spoons;
- ground pepper, 1 pinch;
- peppercorns, 6 pcs.;
- bay leaf, 5 pcs.
Rinse the mackerel thoroughly, peel and cut into large pieces, place in a deep saucepan. During this time, the fish should not defrost. Chop the onion finely and chop the garlic, place with the fish. Add salt, sugar, vinegar, oil and spices there, mix. Arrange the fish in jars (or fold into one large one) and store in the cold for a day.
Recipe for pickling mackerel fillets
This requires the following components:
- mackerel, 1 pc.;
- salt, 1 tbsp. the spoon;
- sugar, 1 tsp;
- garlic, 2 cloves;
- spices: peppercorns, thyme, rosemary, to taste.
Rinse the mackerel, remove the entrails and chord with bones.
In order to quickly remove the notochord, a small incision should be made along the spine.
Cut the fish in half and use tweezers to remove the remaining small bones. Combine salt, sugar and spices in a separate bowl, divide into three equal portions.
Place the fish in an elongated container as follows: spice mix - half fish - spice mix - second half of fish - spice mix. Put the container in the refrigerator for at least a day.
The larger the fish, the longer it should stand in the refrigerator.
After the required time, remove the mackerel, drain the liquid, rinse the fish from all kinds of impurities under cool water. Wrap each half of the fish in foil, place in a container, close the lid tightly, and refrigerate for a week. Finished pickled mackerel is kept in the refrigerator.
Recipe for pickling mackerel pieces
To cook fish according to this recipe at home you will need:
- mackerel, 3 pcs;
- vinegar (3%), 2 tsp;
- salt, 1 tbsp. the spoon;
- sugar, 1 tbsp. the spoon;
- vegetable oil, 100 ml;
- ground pepper, 1 pinch;
- mustard, 1 tsp;
- dill.
In mackerel, you need to cut off the tail, head, fins, and clean the rest of scales, internal organs, and bones. Cut the fish into large pieces. Put the pieces of fish in an elongated container, placing layers of finely chopped dill between them. Mix the remaining ingredients and pour the mackerel on top with the resulting sauce. Close container and leave cold for 4 hours.
