Mackerel in our country is loved and revered for its tender meat, useful properties and affordable cost. You know that it is enriched with vitamin B 12 and vital minerals. Nutritionists and doctors consider it one of the most valuable fish species and recommend it as food for the prevention of heart and nervous diseases.
Experts have established a fact - people who regularly consume mackerel in any form are less susceptible to depressive conditions, since omega-3 fatty acids are present in the meat of this fish, which increase the level of serotonin in our body (the hormone of happiness). The chefs also highly appreciate her - according to them, she goes with absolutely any side dishes and is distinguished by excellent taste.
Its main advantage is the absence of bones, scales, as well as a small amount of viscera. Each kitchen has its own carcass secrets. To add a piquant taste and aroma, a mackerel marinade is used. Culinary experts assure that properly pickled fish is already part of the success. We will not torment you - we proceed to the recipes.
Tender fish with spicy sauce
Prefer large individuals with a head. For a marinade for two freshly frozen carcasses of mackerel, you will need: garlic (five cloves), two onions, 12 pcs. peppercorns, lavrushka (five leaves), allspice (8 pcs.), vinegar (two tablespoons), dessert spoon of granulated sugar, mustard (20 g), table salt (30 g).
We wash the fish, cut it into small portions. Now we will prepare the marinade for mackerel: in the cooled boiled water we put sugar, vinegar, salt and mustard. Sprinkle our carcass onion rings, chopped garlic and listed spices. Then pour the prepared sauce, leave for a day at room temperature, and then put it in the refrigerator. Enjoy with mashed potatoes and fresh lettuce!
"Smoked" mackerel at home
Necessary components: two carcasses of mackerel, one and a half liters of water, liquid smoke (50 g), lavrushka, two tablespoons of granulated sugar, 4 large tablespoons of salt, eight peas of pepper, six tea leaves and favorite spices. It is also necessary to take two plastic bottles with a cut neck (so that the fish fits).
First, prepare the mackerel marinade for smoking from pepper, salt, water, parsley and sugar. Cook the liquid for 5 minutes and let it cool, then add liquid smoke (30 g) and spices. We wash the washed fish (do not gut or clean) upside down in bottles. Pour the sauce, mix well and send to a place protected from the sun for two days.
We take it out of the home-made "smokehouse", gut it and cut off its head, put it into a deep container and pour about 5 liters of hot tea. In the warm liquid, add the remaining liquid smoke - leave for half an hour. We hang the impregnated carcasses by the tails for two days - you get a soft and juicy fish. If left for 4 days, it will become elastic and less oily.
Cinnamon and mustard powder marinade recipe
For three large carcasses of mackerel: a liter of water, cloves, mustard powder (10 g), salt (20 g), 9% vinegar (tablespoon), bay leaf (a couple of pieces), granulated sugar (tablespoon).
Rinse the gutted fish (without a head), cut into small pieces and carefully fold into a deep container. To it add peppercorns, bay leaf and cloves. In a separate container we make marinade for mackerel: mustard powder, sugar and salt should be put in water. Put on low heat and boil for five minutes. Add hot dressing to our carcass along with vinegar and insist in the refrigerator for a day. The fish acquires a unique taste, juiciness and amazing piquancy, which is so lacking in the store.
How is grilled mackerel made?
Marinade for the dish: olive oil (100 ml), two cloves of garlic, lemon juice and zest from one lemon, a little salt (half a teaspoon), white pepper (5 g) and rosemary (tablespoon). Accordingly, you need a big fish weighing about 600 g.
We rub the zest, squeeze the juice and combine it with the listed ingredients. We cut the fins, head and tail from the carcass, we also remove the insides. Rub heavily on all sides with ready-made lemon sauce, leave to marinate for half an hour. Spread on the grill and fry evenly for no more than 7 minutes. When serving, garnish with fresh tomatoes and Chinese salad. Such a fish goes well with white wine.
Bake fish on the grill in foil
We will need: two fatty fresh mackerel, onions (large head), large lemon, olive mayonnaise (tablespoon with a hill), a bunch of dill with cilantro, spices for fish and salt.
We prepare marinade for mackerel from onion rings, chopped lemon, grated zest, seasoning, finely chopped greens and salt. After that, we return to the carcass, which we will pre-process, wash and cut into neat little bars (not very thin). Immerse the fish in the prepared sauce for half an hour.
Then pour each piece of mayonnaise and wrap in foil. Fry should be for 40 minutes on the grill, not forgetting to periodically turn it over. Spicy, juicy and very tender mackerel is obtained on the grill. By the way, you can make a marinade according to your own recipe - it doesn’t matter.