This fish can be called royal, and quite rightly: tender flesh, a small amount of bones, which, moreover, simply remove, the optimal content of omega-3 fatty acids, phosphorus and protein. Mackerel is most often sold already in ready-to-eat form: marinated, salted or smoked. However, this is not always a useful and tasty, and not necessarily a quality product. To get a really decent result, we'll prepare the mackerel yourself.
This wonderful fish can be marinated or salted, stewed, cooked, smoked or fried, but the most useful cooking option is bake. Mackerel baked on the grill, this is a great diet dish that can be served for lunch or dinner. Next, we will tell you how to prepare mackerel mackerel to please the loved ones with a tender, fragrant fish.
The selected fish should be gutted and prepared: gently open with a sharp knife abdomen from tail to head, remove the insides and dark films, cut off the head and fins. Well we shall wash fish under cold water and we shall dry a napkin. Prepared in this way the carcass can be marinated.
Marinade for mackerel on mackerel
Marinade can be prepared in different versions. Here are a few recipes based on 1 kg of prepared fish.
Ingredients:
- lemon - 1 piece;
- fennel - 1 onion;
- pepper ground white - on the tip of the knife;
- mustard seeds - 1/3 tsp.
Preparation
In the mortar, grind mustard seeds with white pepper until a homogeneous powder mixture is obtained. Fennel is cleaned and cut into thin feathers, we will dry a little peel with lemon. Carcasses of fish should be rubbed with a mixture of pepper and mustard, transfer the fennel, polish squeezed out of lemon juice, add the zest and let's marinate for 3 hours.
Marinade for mackerel on a wine-based grill
Ingredients:
- white dry wine - 1 glass;
- paprika - ½ tsp;
- saffron - 1 pinch;
- dried herbs (tarragon, sage, basil, dill) - ½ st. spoons.
Preparation
Mix the spices in a mortar, well rub them to get a homogeneous mixture, gradually add the wine to get the paste. We shall smash this paste with fish, put it in a container with a lid, set it for half an hour in a cool place, then let us drink the remaining wine and pick it up for another hour.
Prepared in this way, mackerel baked on the brazier quickly and turns tender and juicy. Cooking fish on charcoal can be in various ways: on the grate, on skewers, in foil or in leaves.
Mackerel in foil on the grill
This recipe has many advantages: the fish does not burn, remains as juicy and soft as possible, you can pack it in advance, leave it in the refrigerator for the night, and then cook at the cottage or in the woods.
Ingredients:
- mackerel - 3-4 pieces;
- lemon - 1 piece;
- salt - to taste;
- pepper ground (a mixture of white, black, fragrant) - ¼ tsp.
Preparation
Prepared fish we'll rinse and dry, salt, sprinkle with ground pepper. Lemon doused with boiling water and cut into thin slices. We will put slices of a lemon in abdomen, we will distribute on тушким, we will pack each small fish in 2 layers of a foil. We lay the bundles on the grate and bake for about 40 minutes.
Skewers of mackerel with mackerel
Fish shish kebab is prepared simply: it does not require long marinating and constant supervision:
Ingredients:
- mackerel - 1 kg;
- salt - to taste;
- marinade - to taste.
Preparation
Fish gutted, washed, cut across the carcass into slices 3-4 cm thick, pickle in any way for 2 hours. We will put pieces of fish on the skewers and cook on the grill over the coals for about half an hour.