Anyone who has at least once tasted a pickled homemade mackerel will never buy it in the store. The fish is very tender, lightly salted and fat. And to cook it yourself will not be difficult, even for those who have never before dealt with salting fish.
Recipe for pickled mackerel with onion and carrots
Ingredients:
- mackerel - 2 pieces;
- carrots - 1 piece;
- onion - 2 pieces;
- sugar - 0.5 tbsp. spoons;
- vegetable oil - 2 tbsp. spoons;
- apple vinegar - 2.5 tbsp. spoons;
- pepper fragrant (peas) - 5 pcs .;
- black pepper (peas) - 5 pcs .;
- cloves - 3 pcs .;
- coriander - 5 pcs .;
- water - 500 ml;
- salt - 1 tbsp. a spoon.
Preparation
In a small saucepan pour the water, bring it to a boil. Add carrots chopped with circles, spices, salt and sugar. Cook for 5 minutes, then remove from the fire. And when it has cooled to room temperature, pour vinegar and vegetable oil.
In the meantime, prepare mackerel. We remove the heads and fins, we clean the insides. Rinse thoroughly under cold running water. We cut into small pieces and put them in a glass jar. Layers of fish alternate with chopped onion rings. Fill with a warm marinade. Mackerel with onions and carrots is aged in marinade for at least 24 hours.
Mackerel with onion, ketchup and vinegar
Ingredients:
- mackerel (frozen) - 700 g;
- onion - 2 pieces;
- table vinegar (9%) - 1 tbsp. a spoon;
- sugar - 1 teaspoon;
- ketchup - 1 tbsp. a spoon;
- vegetable oil - 3 tbsp. spoons;
- black pepper (peas) - 7 pcs .;
- water - 1 item;
- salt - 1 tbsp. a spoon.
Preparation
Now tell you how to pick up mackerel with onions and ketchup . To begin, we divide the fish. It will be more convenient if it is not completely unfrozen. We remove the head, tail and fins. Gut the carcass. We cut it along in half, remove the ridge and remove the large bones. Cut the fillet into small pieces.
For marinade, onion is cut into half rings and we put it in a saucepan. Fill with water, oil and vinegar. We add ketchup, salt, sugar and spices. Bring the marinade to a boil and cook for about 5 minutes. When it is a little cool, put a couple of spoons on the bottom of the jar, in which our fish will pickle. From above - a layer of fillet, then again a little marinade and so continue until the mackerel is over. Fill it with the remaining marinade and hide it in the refrigerator for a day.
Especially good such mackerel of domestic salting goes under a young boiled potato (we modestly keep silent about vodka).