Mackerel is a delicious and incredibly healthy fish. You can cook a huge number of different dishes from it, but most people like pickled and lightly salted mackerel. Every housewife can marinate it at home, because the process is very simple and does not take much time.
It is necessary
- - one kilogram of mackerel;
- - five to seven cloves of garlic;
- - litere of water;
- - five tablespoons of salt;
- - three tablespoons of sugar;
- - two bay leaves;
- - four pieces of spicy cloves;
- - two tablespoons of vegetable oil.
Instructions
Step 1
First of all, prepare the fish: if it is frozen, then defrost it (leave at room temperature for 12 hours), then clean the mackerel, remove the tail and fins, as well as the entrails and head. Rinse the fish in cold water and get rid of the dark film on the inside of the fish belly (if the film is not removed, the fish may end up with a slight bitterness). Cut the mackerel into slices about two centimeters wide.
Step 2
Peel the garlic and chop it finely and finely. On average, five to seven cloves of garlic are needed per kilogram of fish, but if you want to cook the fish sharper, then you can take a little more garlic.
Step 3
Put pieces of fish and chopped garlic in a deep bowl, mix everything and let stand at room temperature for 15-20 minutes.
Step 4
Pour a liter of water into a saucepan (preferably enameled), add sugar and salt to it, stir and put on fire. When the water heats up to 70-80 degrees, put bay leaves, cloves, sunflower oil in it and bring the mixture to a boil. As soon as the marinade comes to a boil, remove it from the heat and let it cool.
Step 5
Pour the pieces of mackerel with the cooled marinade and remove the bowl with the fish to marinate in the refrigerator for about 12 hours (you can increase the marinating time to 18 hours).
Step 6
Over time, remove the mackerel pieces from the marinade, place them on a flat plate and garnish with any herbs or onions. The pickled mackerel is ready.
