Ingredients for Homemade Pickled Mackerel
- Mackerel 2 pieces
- Water 150 milliliters
- Salt 30 grams
- Wine vinegar 200 milliliters
- Sugar 30 grams
- Chili pepper (cereal) 1 teaspoon
- White pepper 6 peas
- Black pepper 6 peas
- 1/2 teaspoon coriander seeds
- Mustard Seeds 1/2 teaspoon
- Bay leaf 1 piece
- Allspice 2 peas
- Main ingredients Mackerel
- Serving 4-6
Deep plate, mortar with a crush, kitchen knife, cutting board, pan, refrigerator.
Cooking Mackerel Pickled at Home:
Step 1: prepare the mackerel.
Defrost mackerel or take chilled. Gut the fish, shorten the tail and cut off the head. Rinse the mackerel well on all sides, inside and out.
Step 2: add salt to the mackerel.
Pour water into a plate and, stirring well, dissolve the salt in it without residue. Put the prepared mackerel into the brine and send everything to 8-12 hours in the fridge. Periodically, the fish need to be turned over so that they are well salted from all sides.
Step 3: prepare the marinade.
Place all spices except chili pepper in a mortar and mash well with a crush. You can also grind spices with a blender, but do not overdo it by turning them into dust, rough crumbs will be enough.
Pour wine vinegar into a saucepan, mix it with previously ground spices, and add sugar and chili flakes. Bring the marinade to a boil and, stirring, completely dissolve the sugar in it.
Remove the marinade from the heat and set to cool at room temperature.
Step 4: pickle the mackerel.
Drain the brine from the mackerel in which it has been steeped for the past few hours. Instead, fill the fish with the cooled marinade. Close the plate with the marinated fish lid and put everything in the refrigerator. Ready pickled mackerel will be through 48 hoursbut, while she is standing in the marinade, the fish must be turned over from side to side.
Before serving pickled mackerel, it must be cut into portioned portions.
Step 5: Serve the mackerel marinated at home.
Mackerel marinated at home will be a great cold appetizer. Beautifully lay the pieces of fish on a saucer, garnish with pickled or simply soaked in vinegar onions or aromatic herbs. Everyone at the table will be delighted! The main thing is to bring the fish to the table, and not try it out right in the kitchen.
Enjoy your meal!
- Most likely, pickling herring according to this recipe will not work, since it is not as fat as mackerel, so there will be too much vinegar for it.
- You can’t pickle anything, including fish, in a metal container.