Pickled mackerel recipe

Pieces of fish, marinated in a barrel, tastier, if you do it yourself. After all, you are based on your own tastes and preferences. And who, like you, know about your favorite delicacies. The most delicious home is mackerel pickled mackerel. Its recipe is worth voicing for all lovers of raznosolov.

Mackerel, like any fish, you must be able to choose. It's unlikely that you live in the Primorye Territory and will be able to purchase fresh fish, more often we have the "pleasure" to buy a frozen carcass. So, to mackerel, pickled at home, turned out, as they say, your fingers lick, you need to evaluate it correctly. After all, the taste and aroma of the final dish will depend on the freshness of the fish and the conditions of its storage.

At visual inspection fish should be without deformations (kinks and bends), without disturbance of integrity of fibers and a skin, without stains and a unpleasant smell. The gills of the frozen fish are light in color, and the eyes are transparent. It is important to pay attention to the terms and conditions of storage indicated on the fish packaging, it should be noted that the fish is stored under vacuum for longer. Any product should not be re-frozen. Otherwise, the fish's muscle fibers will lose their elasticity and become tasteless, and the appearance will be very unpresentable.

Frozen mackerel must be removed from the chamber and thawed for 10-14 hours, depending on the size of the mackerel and the cooling regime. The process of thawing should be stretched in time and without sudden fluctuations in temperature conditions, that is, it is optimal to defrost in the refrigerator on the lower shelf, where the temperature varies from 2 to 6 ° C.

Mackerel is quite affordable in the price factor fish, which combines the optimal proportions of price and quality. Its meat is rich in protein, which is absorbed by the body several times better than animal meat. Fillet, in addition to a large set of vitamins (A, D, Group B), contains a lot of important substances for maintaining homeostasis (magnesium, fluoride, phosphorus, iodine). Unsaturated fatty acids are present in the fish, which normalize the work of the cardiovascular system and indirectly affect the level of sugar in the blood, which gives it even more nutritional value. This fish can even be called dietary, if it did not contain the amount of fish oil, which, however, in reasonable quantities, too, is necessary for the body.

Marinated mackerel, the recipe of which we embody in reality, implies the presence of the following ingredients: mackerel freshly frozen - 3 pieces, onion - 100 grams, carrots 150 grams, sugar and salt cooked - 2 tablespoons, sweet pepper - 5 pieces, black pepper spicy - 10 pieces, bay leaf - 3 pieces, table vinegar 9% - 4 tablespoons, 1 liter of filtered water.

Clear the carcass from the entrails, remove the inner film, so that the fish does not bitterly, cut off the head and rinse under running water. Give time to water glass, if there is a desire and need, you can disassemble the fish on the fillet. With a thin blade of the knife, make a deep incision along the back to the chord and, in a flattened form, press down on the chord. The fish will fall into two parts. Tissue to get the costal bones. The fillet is marinated faster than the pieces. If you are used to the pieces from the barrel, that is, traditionally and in the old manner, then cut the carcass into small portions 2.5-3 cm thick.

So, how is marinated mackerel cooked? The recipe assumes the following actions. Onions are peeled off the husks, washed and cut into rings, carrots - thin circles. In a saucepan (better enameled, so that less oxidized), pour a liter of water and add all the dry ingredients. Bring the marinade to a boil and remove from heat. Cool to 40-45 ° C and pour in the table vinegar.

Marinated mackerel, the recipe of which we describe, is laid out in glassware, next layer - carrots, then onion rings. Fill with chilled marinade. We put it in the refrigerator for a day, periodically shaking the dishes for a uniform salting. Mackerel marinated with onion, ready. Delicious fish should be served with garnish from boiled potatoes, decorate finely chopped greens of dill.