Mackerel marinated at home
I like marinated mackerel much better than herring - it's more tender and fattier. However, store-bought mackerel often leaves a lot to be desired, so I tried marinating it myself. It turned out great - tender, flavorful and very tasty. But you need to be patient and wait until the fish is salted and marinated. And you can enjoy it! With boiled potatoes, black bread and onions - mmm, just finger-lickin' delicious!
Composition:
- mackerel - 2 pcs.
- salt - 3 tbsp.
- bay leaf - 2 pcs.
marinade:
- 9% vinegar - 3-4 tbsp
- large onion - 1 pc.
- garlic - 2 cloves
- vegetable oil - 1 tbsp.
- black pepper, hot paprika - to taste
Preparation of mackerel marinated at home:
Frozen mackerel is great for marinating, only before doing so, it needs to be slightly defrosted. It's not worth defrosting completely; frozen mackerel is much easier to cut than fully thawed mackerel.
Gut the fish, cut off the head and rinse thoroughly.
Then cut the carcasses into slices about 1.5 to 2 cm thick.
And then cut the carcasses into slices about 1.5 to 2 cm thick.
Pour a large glass of water (about 250-300 ml) into a bowl and dissolve 3 tbsp of salt
in it.
Place the fish pieces in the bowl. If desired, you can put a couple of bay leaves.
Cover the bowl with a plate and place a weight on top so that the fish is pressed down and completely in the brine.
Place the bowl of fish in the refrigerator at least overnight so it has time to salt. If you leave it longer than that, it's fine, it's good for the fish.
Then drain off all the liquid.
Place the fish back in the bowl. Add vinegar, sliced onion, garlic pressed through a garlic press, black pepper, hot paprika and vegetable oil to the fish and mix everything thoroughly.
Cover the fish again with a plate so it's all in the marinade, press a weight on top and place in the fridge for at least 12 hours,
To ensure the fish marinates well and evenly, stir it periodically.
Enjoy!"
