Those who love fish and are not averse to trying a brand new recipe will find some unusual ideas in our article. Mackerel cooked in a jar can be an excellent dish for a casual and festive menu. There are many cooking methods: you can salt or pickle fish, you can make homemade canned food. The choice is yours!
Fish preparation
So that the mackerel in the jar does not have an unpleasant odor, rinse thoroughly with fresh carcasses and clean the abdominal cavity from internal organs and films. It is better to cut off the heads immediately, they are inedible.
This fish does not have scales. And the bones can not be removed so that the pieces do not fall apart during cooking.
On average, one fish weighs about 350 grams, usually 3 carcasses per kilogram. This will help you calculate the amount of ingredients if you are unable to weigh the fish at home.
Salty fish
According to the following recipe, you can cook spicy salted mackerel in a jar. First of all, you need to prepare a pickle. Boil 500 ml of water by adding 2 tbsp. l salt and as much sugar. Make sure that no sediment remains, all components must dissolve. Put the brine to cool by adding 1 tsp. mustard kernels, several peas of multi-colored fragrant pepper, a bay leaf.
Cut 2 peeled carcasses into large pieces. Lay in a jar in layers, alternating with chopped onion rings. Pour in brine at room temperature, leave in a cool place for 12 hours.
Smoked Mackerel Analog
This fish tastes and looks like an expensive delicacy. The whole secret of the recipe is in the broth of onion husks used to make the marinade. The more you manage to accumulate it, the better. For the specified number of products, at least one large handful is needed.
Put the husk to boil in a liter of water. Immediately add 1 tablespoon of tea leaves (possible with bergamot), bay leaf, cloves and peas to taste. Strain the finished broth until all the sediment is removed.
We proceed to the process of pickling mackerel in a bank. If the volume of dishes allows, you can harvest whole carcasses with heads. However, this is optional.
Cut 2 carcasses into slices of the same thickness. Put it in a jar more tightly. Pour in warm brine, cork, clean in the refrigerator. It is believed that such fish can be stored for 5 days, but many of those who have tried the recipe claim that this delicious snack is eaten much faster.
Korean Mackerel
Nutritionists are advised not to get involved in such products. But why not treat yourself to a holiday with a fragrant fish?
Pickled mackerel in a jar is perfect for potato side dishes, boiled rice, vegetables baked in foil or grilled. And as an appetizer for strong alcohol, it is just perfect.
This recipe is especially good for the summer, because it turns out much tastier with young carrots and onions. And if you wish, you can add fresh cucumbers grated on a Korean grater to the dish.
Cut 2-3 carcasses along, remove the bones. Skin does not need to be removed, it will turn out soft. Cut the fish into strips.
Chop 2 onions in half rings or straws, grate 2 medium carrots.
Mix 1 tsp. salt, 1 tbsp. l sugar, a pinch of pepper, 2-3 minced cloves of garlic and 50 ml of vinegar with three tbsp. l sunflower oil (can be homemade). Add a small amount of water - about half a glass. For taste, you can add cloves, caraway seeds, soy sauce, a mixture of oriental spices. Stir all the ingredients in a bowl and place them tightly in a jar. After a day, the mackerel in the jar is sufficiently marinated and it can be served at the table.
Recipe for the oven: homemade preserves
This cooking method will require more time, but the result will appeal to everyone who loves fish.
Wash 3 carcasses of fat mackerel, cut fillets from the spine. Cut each layer into 3-4 pieces.
Mix in a dry bowl 1 tsp. salt and 0.5 tsp Sahara. Rub the mixture with fish and pour lemon juice on top. Leave to marinate for about a quarter of an hour.
Chop 3 carrots and 3 onions in any way. Put 2-3 bay leaves on the bottom of a 1.5 liter can, pour a layer of vegetables on top. Lay fish in layers mixed with carrots and onions. Top pour 3 tbsp. l sunflower oil.
Please note: this mackerel recipe in a jar does not contain water. Fish is cooked in its own juice.
Put the jar in a cold oven, cover with a metal lid without elastic, turn on a small fire. Keep track of the temperature - it should not exceed 200 ° C. It will take about an hour to prepare the meal.
Carefully remove the jar, let cool slightly. Mackerel can be served both cold and hot.