Mackerel is a very tasty and incredibly healthy fish. A huge number of different dishes can be prepared from it, but most of them taste pickled and lightly salted mackerel. Each housewife can pickle her at home, because the process is very simple and does not take much time.
Pick your recipe
You will need
- - one kilogram of mackerel;
- - five to seven cloves of garlic;
- - litere of water;
- - five tablespoons of salt;
- - three tablespoons of sugar;
- - two bay leaves;
- - four pieces of spicy cloves;
- - two tablespoons of vegetable oil.
Instruction manual
1
First of all, prepare the fish: if it is frozen, defrost it (leave it at room temperature for 12 hours), then clean the mackerel, remove the tail and fins, as well as the insides and head. Rinse the fish in cold water and get rid of the dark film located on the inside of the fish’s abdomen (if the film is not removed, the fish may end up with a small bitterness). Cut the mackerel into slices about two centimeters wide.
2
Peel the garlic and chop it finely and finely. On average, five to seven cloves of garlic are needed per kilogram of fish, but if you want to cook the fish sharper, you can take a little more garlic.
3
In a deep bowl, put pieces of fish and chopped garlic, mix everything and let stand at room temperature for 15-20 minutes.
4
Pour a liter (preferably enamelled) of water into a saucepan, add sugar and salt to it, mix and put on fire. When the water heats up to a temperature of 70-80 degrees, put in it a bay leaf, cloves, sunflower oil and bring the mixture to a boil. As soon as the marinade begins to boil, remove it from the heat and let cool.
5
With the cooled marinade, fill in the pieces of mackerel and remove the bowl of fish to marinate in the refrigerator for about 12 hours (you can increase the pickling time to 18 hours).
6
After time, remove the pieces of mackerel from the marinade, lay them on a flat plate and decorate with any greens or onions. Pickled mackerel is ready.