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 completely. 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 frozen, 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 cooking, stir the marinade a couple of times so that the salt and sugar are completely 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.

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 the holiday, but at any time. The ease of preparation 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.

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.

Mackerel marinated with onions

Recipe for homemade marinated mackerel, in oil with vinegar. In order for the pickled mackerel to come out not only tasty, but also tender, fragrant, and juicy, you need to choose a suitable marinade for it. Fish marinated according to this recipe has a light, unobtrusive smell and taste, while the taste directly depends on the vinegar you choose. Mackerel is salted for about 1.5 - 2 days, so care should be taken to prepare it in advance. If desired, mackerel can be immediately marinated in the form of fillets, and then carefully placed on a serving dish, garnished with the freshest herbs. This fish goes very well with potato dishes.

If you like to cook mackerel yourself, pay attention to the recipe: Dry salted mackerel and in brine .

Required ingredients:

2 mackerel;
2 onions;
2 tbsp. spoons of salt (without a slide);
3 tbsp. spoons of 9% vinegar (apple, wine, rice, table);
4 – 5 pcs. allspice;
5 – 6 pcs. dark peppercorns;
3 tbsp. spoons of vegetable oil (unflavored);
3 – 4 pcs. bay leaf.

How to cook:

If you use frozen fish, it is better to cut it for marinating when it is slightly defrosted. Mackerel that has not been thawed is much easier to cut and cut into portions more accurately. So, wash the fish, use a sharp knife to cut off the fins, tail and head. Cut the cooked carcasses into small pieces. Cut the onion into thin rings.

Prepare a container or cup for marinating fish. First add a layer of fish pieces.

Then arrange the onion rings.

Place the remaining mackerel on top, sprinkle with spices and add bay leaves. Immediately in a separate glass, mix together: salt, vinegar (vinegar solution) of your choice and vegetable oil.

Stir the marinade well and pour it into the container with the fish. Close the container with a tight lid, shake slightly and put in the refrigerator for 1.5 - 2 days. During this time, the container with the fish must be shaken from time to time so that the fish is moderately saturated with the marinade.