Easy and Savory Mackerel Recipes with Vinegar, Oil and Onions

It’s hard to imagine any New Year’s table without tender and necessary fish dishes, namely, tenderloin, which copes well with the role of an appetizer, is always a good idea. Salted mackerel with onions and butter is a constantly winning option that leaves no one indifferent. You can prepare such a dish not only for a holiday, but at any time. The ease of production and the affordable price of all goods allows you to treat yourself to such a wonderful dish at least once a day.

Mackerel is the most delicious, nutritious and necessary fish, which impresses with its cool features. You can purchase such a product at a low cost and at the same time prepare a unique dish - mackerel marinated with onions and butter . Onions give the fish a special charm, making the fish even more tasty and fragrant. With all this, the dish becomes indescribably tender and inimitable.

There are several methods for preparing such a delicious dish. Anyone can choose a marinade to their own taste and amaze guests with a unique option. This will be the best decoration for a festive and daily table, it will saturate the body and provide it with all the necessary nutritional substances.

Recipe for mackerel with onions, vinegar and oil - “New Year’s”

This very simple recipe is suitable for housewives who do not like to spend long hours in the kitchen. To make a real masterpiece, the following ingredients will be useful:

three carcasses of frozen mackerel;
three bows;
three medium-sized cloves of garlic;
one tablespoon of salt with a small slide;
three tablespoons of nine percent vinegar;
half a teaspoon of dark peppercorns;
half a teaspoon of dark ground pepper;
three to four bay leaves;
one teaspoon of sugar;
two tablespoons of sunflower oil.

Curious! This is an incredibly successful and easy recipe, since the fish does not need to be defrosted before cooking. The frozen version is marinated the day before the main action.

First, the heads and tails are separated from the carcasses, and all entrails are removed. Next, the fish is washed well under cool water and placed on a cutting board. Using napkins, excess water is removed from the surface of the fish. The carcasses are cut into pieces four to 5 cm wide. Vegetables are cut into small thin rings and placed in a huge bowl. Onions and garlic are sprinkled with salt, sugar, pepper, and bay leaves are added. Fish is placed on top of vegetables and spices and oil and vinegar are added. You need to carefully mix the contents of the bowl so that any piece is saturated with marinade on all sides. The mackerel with vinegar, onion and oil is left for almost five to ten minutes at room temperature.

Fundamentally! When transferring pickled fish to a jar, you need to place the pieces close to each other. The closed container must be kept in the refrigerator for at least a day.

Fish prepared according to this recipe has a wonderful taste, in no way inferior to reddish fish. This is the only option that is significantly cheaper.

Recipe for mackerel with onions and butter - “A Gift from the North”

This recipe is sure to amaze all guests, as it is extraordinary and indescribably delicious. The cooked fish comes out juicy and tender.

For the dish, mackerel weighing about four hundred to five hundred grams is useful. It is better that it is fresh and not frozen. Usually, before the holidays, purchasing this option is not a problem.

The first step is to salt the mackerel. The carcass is decapitated, the tail is also cut off, and the inside is perfectly cleaned. The finished version can be washed well under water and dried with napkins. The carcass is cut into pieces about 2 cm wide and placed in a container with a volume of about 2 liters. Brine is prepared in a liter jar: pour about 3 glasses of clean water and dissolve two tablespoons of sea salt. The solution is thoroughly mixed until the salt crystals completely disappear. The fish is filled with brine, covered with a special film and placed in the refrigerator for the whole day.

The 2nd step is marinating. Juicy and sweetish reddish onions are cut into thin half rings. In a separate small bowl, mix three tablespoons of sunflower oil, a couple of tablespoons of nine percent vinegar, half a teaspoon of sugar, a little ground ginger powder, a little dark pepper and coriander seeds to taste. All ingredients are mixed well.

For marinating, some kind of plastic container is useful. A small part of the onion is laid out on the very bottom, a part of the already cooked fish is placed on top of the onion, then again a layer of onion and fish. The remaining onion is placed on the very top. The entire contents of the container are filled with marinade, shaken well to coat all the pieces evenly, and put into the refrigerator for another day. Thus, in two days you can create a true work of art from the most accessible ingredients.

Marinated mackerel “Minute”

If you have absolutely no time left to prepare the New Year's table, and you need to amaze your guests with something, in other words, a cool, frisky and easy “Minute” recipe. To do this, buy already salted mackerel, one onion, one or two lemons, a small piece of ginger.

Salted fish is cut, in other words, the head, tail and entrails are removed. The carcass is carefully washed under cool water. The flesh of the fish is very quickly separated from the skeleton. The onion is peeled and cut into half rings, mixed with the fish. The ginger root is quickly grated on a small grater and added to the fish and onions, lemon juice is squeezed out and sugar is added. It is important to mix the mixture well with your hands and send it to marinate in the refrigerator for almost 10 to fifteen minutes. The finished fillet is cut into small pieces of about 2 - 3 cm, served on a plate. Definitely served with onion rings. The finished dish can be topped with sunflower oil to complete the taste.

All the described recipes are completely ordinary and will not require much time, and the taste of the finished dishes will delight all guests.

Homemade marinated mackerel. TOP 4 ordinary and delicious recipes.

Have a nice day, friends!
From our table to yours – homemade marinated mackerel. Spicy, meaty, juicy, with onions and fragrant spices - it’s, well, very tasty! I bring to your attention 4 good recipes.
I advise you to take everything into account and enjoy the deliciousness under various marinades. By changing the manufacturing process, you will see how mackerel plays with the mood and taste of the cook. How gratefully she responds to changes in the marinating method and feels sociable with a wide variety of spices and even vegetables (!).

Contents
1. The most common method of marinating mackerel at home.
Recipe with onions and vinegar. 2. Savory marinated mackerel with seasonings and garlic.
3. Home-made marinated mackerel.
Recipe for making with ketchup. 4. Mackerel marinated with vegetables. Finger lickin' good recipe.

And in the end - different presentation, surprise and ecstasy of loved ones, honor and praise to the cook.
Convinced to try all the options? Then let's get down to business.

The most common method of marinating mackerel at home. Recipe with onions and vinegar

When I share recipes, I’m afraid to say the word “traditional.”
But in this case it might be needed. Therefore, the combination of mackerel, bay leaf, and aromatic peppercorns is truly traditional. Add onion, vinegar and vegetable oil - and, as they say, an oil painting. Nothing more is needed. This is the basis of the usual, but very tasty recipe for marinating mackerel at home. But let's take it one step at a time.

Ingredients

♠ Fresh frozen mackerel 2 pcs.

♠ Salt 3 tbsp. with a small slide

♠ Sugar 3 tbsp. with a small slide

♠ Vinegar 4 tbsp. (3 tbsp for marinade and 1 tbsp for pickling onions)

♠ Dark and aromatic peppercorns (5 – 6 pieces each)

♠ Bay leaf 4-5 pcs.

♠ Sunflower oil gr. 50 – 70.

I would like to immediately discuss the amount of vinegar. Look, you need to add it to the marinade, and then sprinkle it on the salted fish and onions. If you are wary of its acidity, then reduce the amount for the marinade.

Manufacturing

1 .
Prepare the marinade. Pour water into a saucepan, add salt, sugar, bay leaves and peppercorns. Bring to a boil and set aside to cool completely. 2. Prepare the fish. We cut off the head and take out the insides.

3.
We wash the carcass well both inside and outside. 4. Cut into portions. There is no need to grind it too much. A thickness of 2 - 3 cm will be just right.

5 . Place the pieces in a comfortable bowl. I usually choose one so that the pieces of fish feel free in it. Then they will practically bathe in the marinade, moderately saturated with its beauties and riches.

6.
Add vinegar to the cooled marinade and stir. 7. Pour in the fish and cover the bowl.
Set aside in a cold space for 10 – 12 hours. The marinade will become cloudy, so don't be alarmed. This means the marinating process has begun. To prevent pieces of fish from floating up, you can put on top a flat, not very languid plate with the smallest diameter. 8 .
Peel the onion, cut into rings or half rings. 9. Place a layer of fish tightly on the bottom of the container.
10 . Place chopped onion on top.

eleven .
Lightly spray the entire surface with vinegar. This procedure is necessary so that the onion is marinated a little and makes a worthy company for the fish. 12 .
Drizzle with a small amount of sunflower oil. In the same way, we constantly chop herring with onions and season them with vinegar and oil. 13 .
Next, lay the fish and onions in layers, not forgetting about the vinegar and oil. In a small container, I usually end up with two layers of the designated amount of fish. 14 .
Cover the container and place it in the refrigerator for 2–3 hours. During this period of time, the onion will marinate and become friends with the mackerel. I would like to see that the longer the dish sits, the tastier both the fish and the onion become. Be sure to serve the pieces of fish with onions.
Don’t pull anyone by the ears, either from one or the other. With boiled potatoes - just right. Have fun! The advantage of a watery marinade is that the pieces of fish are marinated most sparingly.
To reinforce this, I recommend watching the video recipe. There are slightly different proportions, but the manufacturing principle is the same.

Savory marinated mackerel with seasonings and garlic

Now let’s marinate the mackerel using the “dry” method. Also a good option. The fish comes out especially spicy, tender, and, of course, tasty.

Pickled mackerel with finger-licking mustard - homemade recipe

Have a nice day everyone! I don’t know about you, but I really like mackerel. For its extraordinary softness and tenderness, for its fat content and for its usefulness. This fish can be prepared in different ways: baked, boiled, fried, salted and marinated.

Now I would like to share a fascinating recipe for marinated mackerel. But there won’t be enough vinegar here, so the fish won’t turn out sour. The main thing is to take the freshest carcass, not dried out. And it will turn out very soft, it will actually melt in your mouth. Having prepared such a snack once, you will come back to it again and again.

This mackerel (it will be similar to lightly salted) is good both on weekdays and on a special occasion. At the same time, you won’t find anything like this in the store among the preserves. Making it yourself is cheaper, more natural, and tastier.

Also read 9 recipes for salted mackerel here: https://magija-vkusa.ru/skumbriya-solenaya/. There are different methods: both in brine and without it.

Recipe for marinated mackerel in brine with vinegar

In fact, everything is prepared very simply and quickly. It's not necessary to fillet fish, I don't do it. If you wish, you can do this activity. Then the production time will be noticeably reduced. After 12 hours you will be able to test what happened.

It will be useful for you:

mackerel - 2 pcs.
apple cider vinegar 6% - 2 tbsp.
bay leaf - 2 tbsp.
aromatic peppercorns - 6 pcs.
dark peppercorns - 0.5 tsp.
dry mustard seeds - 1 tsp.
salt - 2 tbsp.
sugar - 1 tbsp.
water - 1 l

1. Remove the fish from the freezer to defrost. We begin production by boiling the brine. Pour a liter of water into a saucepan and bring it to a boil. Add a tablespoon of sugar and two tablespoons of salt.

2.Also add dry spices: bay leaf, mustard, allspice and dark pepper. Boil again and simmer for a few minutes until the seasonings open and the crystals dissolve one hundred percent.

3. Leave the marinade to cool; you can only pour the mackerel with cooled brine.

4. Gut the fish, remove the head, fins and tail. Wash well under running water. Pay attention to the abdominal cavity, you need to remove the black film, it will taste bitter.

5.Cut the cooked carcasses into portions. Adjust the width according to your preferences.

6. Place the fish parts in a suitable container. This could be a 2 liter jar, pan, container with a lid.

7.When the marinade has cooled one hundred percent to room temperature, pour two tablespoons of apple cider vinegar (you can use wine vinegar) to the fish. And fill it with brine.

If pieces float, press them down, for example, with a saucer so that they are one hundred percent covered with liquid.

8.Cover and refrigerate for a day. During this period of time, the mackerel will have time to be one hundred percent salted, become slightly salted, soft and tender. Mustard may give off a slightly cloudy sediment, this is normal.

9. Place fish pieces on a plate and chop onions or green onions for them. If desired, you can season it with a little freshly ground pepper and vegetable oil.

Our family liked this recipe, I hope you won’t pass it up and cook it too.

I also have a video format for you where you can clearly see all the processes:

And if you love mackerel not only in its salted form, then see how you can deliciously bake it in the oven.

I wish everyone a bright and cheerful day! Don’t forget to write comments and share this note with your friends. In this way you will support my blog in development. Thank you for your attention, see you soon!

Mackerel marinated in a special way, even tastier than reddish fish

Thanks to my mother, I learned how to cook very tasty marinated mackerel. I also offer you her recipe for a marinade for fish with onions, vinegar and oil, which will allow you to marinate mackerel at home. And it will turn out tastier than reddish fish, which is considered a delicacy, especially in regions remote from fishing grounds.

Therefore, almost all people can afford this product only a couple of times a year. But mackerel is the most affordable fish, and in this marinade it is not inferior in taste to even the “generous” reddish fish. The secret is in successfully selected spices and proper defrosting. Try it!

Ingredients:

fresh frozen mackerel – 1 pc. (weighing about 400 g);
drinking water – 250 g;
cloves – 3-5 pcs.;
coriander seeds (cilantro) – 1 tsp;
aromatic peppercorns – 4-6 pcs.;
ground dark pepper - a pinch;
onions – 1 evenly large onion or 2 small ones;
table salt – 0.75 tbsp. l.;
sweet sand – 0.5 tsp;
sunflower oil without aroma - 2 tbsp. l.;
apple or light wine vinegar (6%) – 2.5 tbsp. l.

How to cook savory marinated mackerel

It is better to defrost freshly frozen mackerel in the main section of the refrigerator (in the refrigerator compartment). Then the fish remains dense and retains its taste one hundred percent. Defrosting using this method takes 6-8 hours, so you need to remove the mackerel from the freezer in advance. It is very convenient to defrost fish at night, and begin specific production in the morning.

If the fish has just been purchased or there is no time for long-term defrosting, the mackerel must be placed in a bowl and left for several hours at room temperature. If the carcass remains slightly frostbitten, it’s okay, it will even be easier to cut it into even pieces.

While the fish is defrosting, prepare the spicy marinade. Place spices in a saucepan or bowl - cloves, both types of pepper, coriander.

Fill everything with drinking water.

Add oil. Place the marinade on the fire or in the microwave, bring to a boil and simmer for 2-3 minutes. During the manufacturing process, stir the marinade a couple of times so that the salt and sugar are one hundred percent dissolved.

Remove the marinade from the heat and add vinegar, stir and cool to room temperature.

While the marinade is cooling, peel and cut the onion into halves of rings.

Gut the defrosted fish, cut off the head and tail, and wash thoroughly. Cut the cooked carcass into small pieces or (if desired) cut into fillets.

Place the pieces of fish and onion in a food container or jar and mix.

Pour the cooled marinade over the mackerel and onions, cover with a lid and put in the refrigerator to marinate for a day.

After 24 hours, you can take the first sample. Serve the appetizer sprinkled with fresh herbs.

And if you want smoked fish, then mackerel can be salted in onion skins for only 3 minutes; its taste cannot be distinguished from smoked fish.