Mackerel spicy
I want to recommend a delicious recipe for quick pickling mackerel. I always do just so! 4 hours - tasty and the fish is ready. Fish is obtained such that the fingers can be swallowed, highly recommended. Try it and you will fall in love with this fish forever! It is delightfully delicious, is swept away from the holiday table is always first!!!))) Know what options on the site a lot, carefully studied them all, but this is not! Bon appetit, my dear, and all the upcoming holidays! Please favorite!!!)))


  • Mackerel

    1 kg

  • Onion

    1 piece

  • Red onion

    2 piece

  • Allspice

    10 piece

  • Bay leaf

    3 piece

  • Seasoning

    1 tsp

  • Coriander

    1 pinch

  • Carnation

    2 bottle

  • Salt

    2 Tbsp

  • Sugar

    1 Tbsp

  • Sunflower oil

    5 Tbsp


Mackerel defrosted, cut the head and tail, gut it. Remove from brushes black film and the ridge to clean up all the black. Cut into slices of 2.5 - 3 cm wide.
Now prepare the brine. Pour 1 liter of water. Add salt, sugar, seasoning, pepper, coriander, cloves, Bay leaf. Onion my onion, cut in half and throw right in the husk. This is important, gives a nice color ready to fish, and a spicy flavor.
All bring to the boil. Proverjaem 2 mins, turn off and stand in the cold. The brine needs to completely cool, the brine will acquire a nice Golden hue.
In the cooled brine, put the prepared mackerel, cover and put in refrigerator for 4 hours. This is the Express option. You can put in the evening at night, the fish will absorb salt as needed.
After 4 hours you can eat!
Recommendations to further storage that will make the fish even tastier!!! In a jar or any deep container spread rings of red onion...
Next fish I cut up to make it easy to eat, cut the pieces in half, remove the spine and bones, skin and so leave the layers whole fish, layering them with onion rings...
The last layer of the onion, if you was not red, replace the normal. All this beauty poured about a Cup of brine, mixed with sunflower oil (the brine in which fish is marinated). In this state, the fish is even better!!! I add sunflower oil with the smell, we like it better, but you, according to your taste, you can use refined. Can be stored in the refrigerator for a couple of days... if you stay that store... usually flies off the table without the rest)))
A must try is swept away instantly! Very tasty and beautiful. Well, simply delicious mackerel!!!)))
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