Marinating mackerel is not as difficult as it seems at first glance. Indeed, for this it is only necessary to purchase fresh fatty fish and some fragrant spices. It is worth noting that a home-made dish is much tastier and healthier than a store counterpart, where slightly spoiled products are often used.
How to pickle mackerel at home
Essential Ingredients:
- bulbs of sweet varieties (purple) - 2 pcs.;
- fresh fat mackerel (you can also fresh-frozen) - 2-3 pcs. (depending on the number of family members);
- small iodated salt - 2 tbsp. l .;
- vinegar 6% - 2 tbsp. l .;
- olive oil - 30-35 ml;
- granulated sugar - a little;
- spices designed specifically for fish - at will and taste;
- purified drinking water - ÂŊ liter .;
- leaves of parsley - 3-4 pcs.
Fish product processing
Before pickling mackerel, it must be purchased in fresh or frozen form. After this, the fish needs to be thawed slightly (if necessary), and then thoroughly cleaned of all the insides, fins, tail and head. Next, the processed and thoroughly washed product should be chopped into steak pieces with a thickness of no more than 2.5 cm and put them in a deep enameled dish.
Marinade process
It is recommended to pickle mackerel using ordinary drinking water in an amount of 0.5 l and 2 large spoons of iodized salt. Both of these products should be combined in one dish and mixed thoroughly so that the loose spice completely melts. If desired, other seasonings intended for fish can be added to such a marinade.
Pickling process
Ready salted liquid needs to be poured into enameled dishes, where slices of mackerel were previously laid out. After this, the fish should be mixed well with your hands, adding 3-4 leaves of laurel to it. It is also recommended to place a plate on top of the product, on which you need to put some kind of cargo. In this position, the fish should be pickled for a day or a half to two days (no less).
Fish dressing process
Quickly pickled mackerel turns out to be much tastier and more aromatic, if in addition to it make a special dressing. To do this, take the sweet purple onions, peel them, and then cut them into thick rings and put them in a ceramic container. Next, you need to mix olive oil and vinegar, adding a little sugar, iodized salt and any seasonings to them. After that, the finished pickled fish (without liquid) should be put on the onion, and completely pour over it with oil dressing on top. Gently mixing the aromatic product with a spoon, you can safely serve it for dinner.
Proper serving
Pickled mackerel, the photo of which is presented above, is served for dinner in a chilled form along with round boiled or baked potatoes in the oven. Also, for such a fragrant snack, it is necessary to serve fresh wheat tortilla, greens (dill, parsley) and leek arrows.