A great alternative to semi-finished fish products is mackerel dishes. Fresh-frozen or fresh - no difference. They are much tastier and healthier. Many fear that she will have to tinker with. In fact, labor costs are much less significant than, for example, in the preparation of pike or carp.
Cutting
When you have thawed the fish to the point that you can cut it with a knife, immediately cut off your head. If you are preparing a dish of fresh mackerel, immediately proceed to cutting - cut off the fins and tail, turning the carcass on the stomach, draw a knife along the spine on both sides. In the abdomen, you need to cut carefully so as not to break the costal bones. Then you need to open the fish and remove the spine, take out the insides, clean the abdominal cavity from the black film and divide the fillet in two. Rinse with cold water. Mackerel is ready for further culinary operations. Now you can bake, cook and even salt it.
Oven- cooked fresh mackerel dishes
The easiest option is fish baked in foil. It requires virtually no attention, and the taste is excellent. In addition, mackerel is a rather fatty fish, and adding to it any cooking fats will not add to its diet. Roasting is possible completely without oil. Grate the fish with a mixture of salt and pepper, cover with garlic (if cooked with a whole carcass - put it inside) and parsley. Wrap in foil, given the fact that a little air should remain inside the envelope, you do not need to pack too tightly. Put the carcass on your back and bake for 25-30 minutes. Serve by carefully opening the foil and watering the fish with lemon juice. If you want to cook a more satisfying dish of fresh mackerel, you can bake it with potatoes: cut into small pieces and mix with chopped potatoes and vegetables. Wrap in foil and put in the oven for 30-40 minutes.
Healthy fish
Mackerel contains a large amount of valuable fat, which is very beneficial for the brain. The fatty acids present in such fish are almost impossible to obtain from any other type of food. In addition, mackerel contains vitamins of group B and a set of valuable trace elements. Like, however, any sea fish, it is incredibly useful for children and mental workers. A dish of fresh mackerel is a great alternative to meat. In order to preserve all the useful properties of valuable fish and save your time, you can boil it. There are two ways that best emphasize the taste of mackerel. In the first case, it must be boiled in water, in which sea salt and a little vinegar are added. This will allow the fish to maintain density, and the smell of the broth will not be so harsh. Another way is to boil with vegetables (carrots, onions, tomatoes, herbs, seasonings). Cooking time - 10-15 minutes, the finished fish can be served with lemon juice and olive oil or with white sauce.
Cold appetizer
Another dish of fresh mackerel, which is perfect, for example, to boiled potatoes. After cutting the fish or taking the finished fillet, rub it with coarse salt and ground black pepper. Place the mackerel in a suitable dish and refrigerate. Twelve hours later, it can be eaten. If further storage is expected, wipe the fish with a napkin from excess salt. Serve the mackerel (sliced in transverse slices) with brown bread and herbs. Can be seasoned with soy sauce with lemon, olive oil and green onions. For a little more sharpness, drip a little Tabasco.