Mackerel baked in the oven: the secrets of a delicious dish

A dietary dish does not mean that it is not tasty. The fish according to this recipe turns out very tender and appetizing.

Preparation:

1. Cut the prepared and washed fish into portions.
2. Squeeze lemon juice into 1500 ml of cold water. The zest and pulp can also be dipped in water.
3. Add dill, bay and salt.
4. Boil. Place pieces of mackerel in boiling water and cook for no more than 8-10 minutes, otherwise it will become tasteless and acquire a rubbery consistency.

Place the finished fish on a plate lined with lettuce leaves. Sprinkle with chopped dill.

How to cook boiled mackerel in 15 minutes

Ingredients:

• mackerel – 2 pcs.;
• lemon – 1 pc.;
• onions – 2 pcs.;
• water – 2 l;
• bay leaf – 3 pcs.;
• salt - to taste;
• spices.

Preparation:

1. Cut the prepared and gutted fish into several pieces.
2. Cut the lemon into rings, removing the seeds.
3. Cut the onion into large pieces along with the peel. This will give the broth and the fish itself a richer color.
4. Place lemon, onion and bay leaf on the bottom of the pan. Pour in water and bring to a boil.
5. Add spices, salt and chopped fish to the boiling broth.
6. Bring to the boil again and cook for about ¼ hour.
7. Remove the mackerel with a slotted spoon and place in a colander.

Serve with any potato side dish. The broth remaining after cooking does not need to be poured out. It can be used to make delicious fish soup.

What vegetables does it go with?

When preparing mackerel, you need to know what it goes with and what it doesn’t. Like any other fatty fish, it is cooked with vegetables from the list below:

• broccoli;
• pureed or canned green peas;
• baked/fresh tomatoes;
• potato;
• beet;
• zucchini;
• carrot;
• cucumbers;
• eggplant;
• bell pepper

The taste of fish will be complemented by oranges, sour apples, pineapple, mango, barberries, cranberries, grapefruit, and cabbage. Sprinkle with greens - spinach, parsley, celery, sorrel, lettuce, green onions at the very end (removing the mackerel from the broth and transferring it to a plate). Having cooked it with spices and seasonings, you can make a salad of any vegetables as a side dish with dressing in the form of sour cream, vinegar, vegetable oil or mayonnaise; rice paste; buckwheat or wheat porridge.

Pasta dulls the taste of already hearty fish, and therefore they are not prepared as a side dish.

Boiled mackerel roll

Ingredients:

• mackerel – 3 pcs.;
• eggs – 3 pcs.;
• carrots – 2 pcs.;
• pickled cucumbers – 3 pcs.;
• salt and pepper - to taste;
• gelatin – 1 package.

Preparation:

1. Make 2 cuts along the back of each fish and carefully remove the ridges.
2. Unwrap the carcasses and remove all internal organs. Rinse. Salt and sprinkle with pepper on the inside.
3. Boil eggs and carrots. Grind on a grater.
4. Cut the cucumbers into thin strips.
5. Cover the board with film and place 3 fillets on it, meat side up, so that they form a single layer.
6. Sprinkle fillets with gelatin. Layer carrots, eggs and cucumbers.
7. Roll into a roll and wrap in film, secure with thread.
8. Place the workpiece in boiling salted water and cook for about 40 minutes.
9. Place the finished roll under the press.

Remove the film and cut the fish roll into beautiful rings.

You can make many delicious and healthy holiday snacks from boiled mackerel.

On the Internet, I came across a recipe for delicious mackerel, which turned out to be not labor-intensive and economical. Despite the specific aroma and taste of the fish, the dish turned out excellent. Citrus acid masks the unpleasant shade of the product, giving it a refined aftertaste. Excess fat goes into the brine, so you won't have to worry about extra calories. Of course, fish broth should not be used as a base for soups, because it is not as fragrant as after boiling salmon, pike perch or crucian carp. On the “I Love to Cook” portal I will share this wonderful mackerel recipe.

Ingredients:

• fresh frozen mackerel (dry frozen) - 1 piece;
• water (plain) - 1 liter;
• salt (coarse) - 1 level tablespoon;
• dry dill - 1 teaspoon;
• lemon (medium size) - 1 piece;
• bay leaf - 2 pieces.

Step-by-step recipe for delicious boiled mackerel

1. Cooking fish according to a very tasty recipe begins with purchasing a quality product and defrosting it correctly. The day before creating a fragrant dish, it is advisable to take the mackerel out of the freezer, place it in a long bowl, cover it with film and put it in the refrigerator to defrost. Do not throw it into warm water, heat it in the microwave, or otherwise violate the defrosting technology. The quality and taste of the food depends on this.
2. When the fish is ready for cutting, rinse thoroughly, dry lightly with a paper towel, and place on a board. Use a sharp knife to remove the head and tail, and cut off the fins using scissors. Remove the insides and be sure to clean off the black film, because it is this that gives the mackerel an unpleasant bitter taste.
3. Rinse the prepared carcass again, dry it and divide it into approximately 5 parts, depending on its size.
4. How to cook mackerel deliciously so that your family will be delighted? It all depends on the marinade. To prepare it, it is advisable to take a pan that is not too wide. Rinse the lemon thoroughly in warm water with a brush to remove the waxy coating (a kind of “packaging” of overseas sellers). Cut the citrus in half and squeeze out the juice. Don't worry if seeds get into the container. Also add the remaining lemon to the marinade.

Advice. Grate the zest from the lemon, remove the white part (it is usually bitter), and you can safely place the rest into the marinade.

1. Pour in a liter of water, add salt, dry dill, bay leaf. Fresh herbs are also suitable for marinade, in which you can additionally add parsley or thyme.
2. Bring water with spices to a boil, throw in the mackerel pieces. Wait until the first bubbles appear on the surface and count 8-10 minutes. The marinade should not boil too rapidly, otherwise the product will boil over.
3. Remove the boiled fish using a slotted spoon and place on a flat dish. While cooking, a not very pleasant aroma hovers around the kitchen, but it is tolerable, and an open window or hood will reduce your discomfort!
4. Boiled mackerel can be served cold or hot. It has a sour taste, aromatic and delicate texture. Of course, you can omit the citrus or reduce its amount, but then the specific notes of the product will be more distinct.
5. You can store the delicious boiled product without liquid or in a marinade: it is only advisable to immediately remove the bay leaf. This seasoning will give the fish a bitter taste.
6. To diversify the flavor range of the dish, I advise you to make several sauces: milk or sour cream, as well as based on cream or mayonnaise with gherkins. They can be supplemented with evaporated white wine and various spices: turmeric, paprika, saffron, ground white and red pepper. To make the mackerel with lemon more spicy, it is advisable to supplement the marinade with cloves, coriander, hot pepper, ground ginger, add parsley root, even onion skins.

Using cooked pieces of fish, you can prepare a lot of other dishes.

• For example, do not heat it in the microwave, but make any tomato sauce with carrots and onions, put the boiled product there, simmer for 2-3 minutes.
• And if you add a couple of pinches of curry, you will get an original dish with a specific flavor, similar to sprat in a tomato.
• Chilled mackerel is an excellent ingredient for fish salads. It goes well with a boiled egg, sweet and sour apples, all kinds of herbs, fresh or pickled onions, and potatoes.
• I have repeatedly prepared mimosa, to which I specially added delicious boiled fish, and not the usual canned food. You will be amazed by the amazing taste of this simple salad!

You will definitely like the recipe for deliciously cooked fish: the photo, unfortunately, cannot convey the full aroma and palette of tastes. It is excellent in combination with potato side dishes, porridge and couscous; however, it should not be served with pasta (personally, I did not like it).

Mackerel, or as it is commonly called in the West, mackerel, is a fish that is not only tasty, but also healthy. The richest set of micro- and macroelements, vitamins and polyunsaturated fatty acids make this fish a welcome guest on our table. There is, however, one nuance - the smell of even the freshest mackerel is quite specific, and therefore most housewives prefer to do a little magic before cooking mackerel deliciously.

Before cooking, mackerel can be marinated in lemon or lime juice, dry white wine, vinegar, or sprinkled with aromatic herbs, which will add a delicious aroma to the finished dish. There is probably no need to say that for cooking you need to choose really fresh mackerel, and in no case re-frozen. Yellow spots on the carcass may be a sign of rancid fat; it is better to avoid purchasing such fish.

Mackerel fillet is very tender and fatty, easily falling apart into semicircular layers. There are many ways to cook mackerel deliciously, but the best options are baking (in foil or a sleeve), stewing, smoking, as well as salting and pickling. Boiled and fried mackerel turns out to be a bit dry, since with these cooking methods the fillet easily gives up the fat in it, but if you know some tricks, then ordinary fried mackerel becomes simply a delicacy!

the site will tell you how to deliciously cook mackerel and share recipes suitable for both the festive table and every day.

Homemade “smoked” mackerel

Ingredients:

3 mackerel. For brine: 1 liter of water, 3 tbsp. salt (without top), 1.5 tbsp. sugar, 2 tbsp. dry black tea without flavoring, 2 handfuls of onion peels.

Preparation:

Prepare the brine. To do this, add sugar, salt, dry black tea and onion skins to a saucepan with water. Bring to a boil, cool and strain. Place prepared fish carcasses without head and tail in a container, fill with prepared brine, cover with a lid and leave for 4 days at room temperature. Turn the fish over in the morning and evening every day. When the time is up, remove the fish from the brine, transfer to another container and store in the refrigerator.

Salted mackerel roll “The Pride of the Hostess”

Ingredients:

4 mackerel fillets, 4-5 cloves of garlic, 1-1.5 tsp. salt, 1 pinch of allspice, 1 pinch of ground black pepper, 1 pinch of ground nutmeg.

Preparation:

Wash the fish fillet, dry it slightly and place it on parchment or cling film, slightly overlapping. Mix all the spices so that they are distributed evenly. Finely chop the garlic and lightly crush it with the blade of a knife. Sprinkle the fillet with a mixture of spices and garlic, even pressing it a little into the flesh of the fish. Carefully and tightly roll the fillet into a roll, wrap it in several layers of paper or film and place it on the bottom shelf of the refrigerator for 5 hours. When the time is up, transfer the roll to the freezer for a day. 15 minutes before serving, remove the roll from the freezer, slice thinly, pour olive oil and garnish with herbs.

Marinated mackerel

Ingredients:

2 frozen mackerel, 1 onion, 250 ml water, 6 cloves, 10 peppercorns, ⅓ tsp. ground black pepper, 5 coriander grains, 1 bay leaf, 2.5 tbsp. 9% apple cider vinegar, 2 tbsp. vegetable oil, 2 tsp. salt, ½ tsp. Sahara.

Preparation:

Clean the fish and cut into pieces of the desired thickness. Cut the onion into thin half rings. To prepare the marinade, boil water, add salt, sugar, cloves, ground coriander, bay leaf, peppercorns and vegetable oil. Boil the marinade over low heat for 1 minute, then pour in the vinegar, stir, remove from heat and cool. Place the fish in the prepared marinade, add the onion, stir, cover and refrigerate for a day.

Heh from mackerel

Ingredients:

1 kg mackerel, 2 onions, 1 carrot, ½ cup. vegetable oil, 3 tbsp. tomato paste, 2 tbsp. salt, 1 tsp. sugar, 2 tsp. vinegar, 1 cup. water, ½ tbsp. seasonings for heh.

Preparation:

Clean the fish and fillet it. Cut the onion into half rings and the carrots into strips. In a saucepan, combine water, oil, vinegar, heh seasoning, carrots, onions, tomato paste, salt and sugar, boil, remove from heat and leave to cool. Place part of the marinade in a separate container, then part of the fillet, again part of the marinade and part of the fillet, and so on until the ingredients are gone. The main thing is that the marinade is on the bottom and top. Leave the dish in the refrigerator overnight.

Mackerel in batter

Ingredients:

700 g mackerel, 100 g flour, 2 eggs, 100 ml milk or water, 100 ml vegetable oil, dry fish seasonings, salt, ground black pepper - to taste.

Preparation:

Clean the mackerel, gut it, wash it, fillet it and cut it into pieces. Mix flour with seasoning and salt. Beat eggs with milk, add a mixture of flour, seasonings and salt, mix well. Dip the fish pieces into the batter and fry in well-heated vegetable oil until tender.

Mackerel in a coat of dough

Ingredients:

1 mackerel, 200 g of fresh mushrooms, 1 onion, juice of ½ lemon, vegetable oil, a little milk, salt and ground black pepper - to taste. For the dough: 250 g flour, 1 egg, 3-4 tbsp. water, 100 g vegetable oil.

Preparation:

Mix flour with salt, add egg, vegetable oil and water, knead the dough, roll into a ball and leave to stand at room temperature. Clean the mackerel, cut off the fins, tail, remove the bones and gills, leave the head. Fry finely chopped onion in vegetable oil, add finely chopped mushrooms, add lemon juice, salt and pepper and simmer until tender. Roll out the “rested” dough on a floured surface into a layer. Place the filling into the prepared mackerel (put more, it will taste tastier), salt the fish on top, wrap it in dough and place it on a greased baking sheet. Brush the dough with milk and place the baking sheet in an oven preheated to 180-200 °C for 30-40 minutes.

Mackerel appetizer

Ingredients:

1 kg mackerel, 3 onions, 2 carrots, 3 tbsp. tomato paste, 2 tbsp. sugar, 1 tsp. salt, 2 tbsp. 6% vinegar, 4 buds of cloves, 6 peas of allspice, 8-10 pcs. black peppercorns, 2 bay leaves, 100 g vegetable oil, 600 ml water.

Preparation:

Wash the mackerel, gut it, cut off the head and fry with a little oil for about 3-4 minutes on each side. Cut the onion into half rings, grate the carrots on a coarse grater. Fry the onions and carrots in a frying pan immediately after the fish for 5 minutes. Separate the fish from the vertebral bone, removing all the large bones if possible, and divide into small pieces, but do not make them too small. In a saucepan with a thick bottom, place alternately in layers, first half of the carrots and onions, then the fish, then again the carrots and onions, add all the spices, salt, sugar, vinegar. Dilute the tomato paste with water until it reaches the consistency of juice, pour it into the fish and leave to simmer on the lowest heat for 2-3 hours (this depends on the fish itself). Do not forget to make sure that the liquid does not completely boil away; if necessary, add a little water. This snack is good both cold and hot. The appetizer can also be prepared in a slow cooker in the “Stew” mode.

Mackerel with mushroom sauce

Ingredients:

1 kg mackerel, 500 g mushrooms, 200 g 33% cream, 1 tomato, 1 onion, seasoning for mushrooms, vegetable oil, salt, pepper - to taste.

Preparation:

Wash the mackerel, peel it, cut it into portions, add salt and pepper. Then fry in heated vegetable oil. Cut the onion into half rings, mushrooms into slices, peel the tomato and cut into small cubes. Lightly fry the onion in vegetable oil, add mushrooms and mushroom seasoning and fry for 5-7 minutes. Then add the tomato cubes to the onions and mushrooms, add salt to taste and fry for another 3 minutes. Pour in the cream, bring the mixture to a boil and place the fish in the sauce. Simmer the mackerel with mushroom sauce for 3 minutes and remove from heat.

Mackerel baked in the oven with zucchini and tomatoes

Ingredients:

2 mackerel, 1 zucchini, 1 onion, 1 tomato, 3 tbsp. sour cream, 100 g hard cheese, 3-4 peppercorns, 1 tbsp. lemon juice, salt to taste.

Preparation:

Cut the cleaned fish, rub with salt and pepper, add lemon juice, stir and leave for a while to absorb the juice. Cut the peeled zucchini and onion into half rings, tomatoes into slices. Place the fish in a baking dish along with the zucchini and onions. Grease the surface with sour cream, place the tomatoes, add salt to taste and bake the dish in the oven for 15 minutes at 200°C. 5-6 minutes before the end of cooking, sprinkle the dish with grated cheese.

Oven-baked mackerel rolls with vegetable filling

Ingredients:

3 mackerel, 2 carrots, 2 onions, 1 sweet pepper, 3 cloves of garlic, 50 g of grated cheese, lemon or orange juice, vegetable oil, salt, pepper, seasonings - to taste.

Preparation:

Fillet the mackerel and remove the bones. Pour orange or lemon juice over the fillet, salt and pepper, and add seasonings. Finely chop the onion and pepper, grate the carrots and fry the vegetables in vegetable oil until soft. Place a spoonful of roasted carrots, onions, paprika and thin slices of garlic on the fillet. Sprinkle the filling with grated cheese. Wrap the rolls tightly in parchment paper (like candy), place on a baking sheet and bake in an oven preheated to 180°C for 30 minutes.

Mackerel aspic

Ingredients:

1 salted mackerel, 4 tbsp. corn, 4 tbsp. green peas, 1 sweet pepper, 1 tbsp. dill greens, 1 tbsp. gelatin, 150 g sour cream, 150 g mayonnaise, 100 ml water, 1 tbsp. lemon juice, ground black pepper - to taste.

Preparation:

Clean the fish, cut into pieces and place in molds. Place a mixture of peas and corn on the fish, then sliced ​​peppers. Soak gelatin in 100 ml of water. Mix sour cream and mayonnaise, add lemon juice, ground pepper, dill and dissolved gelatin to this mixture. Pour the resulting sauce into molds and leave in the refrigerator overnight.

Mackerel in pots “Magnificence of taste”

Ingredients:

2 mackerel, 1 kg potatoes, 4 onions, 4 cloves of garlic, 3 tbsp. tomato paste, 2 tbsp. mayonnaise, 500 ml kefir, 4 bay leaves, vegetable oil, salt, ground black pepper - to taste.

Preparation:

Cut the fish into boneless fillets, slice, lightly salt and leave for 15 minutes. Cut the peeled potatoes into large slices, then place them in a frying pan and fry in oil until golden brown. Cut the onion into quarters of rings and also fry in a frying pan until golden brown. Add tomato paste and fry for 2 minutes. Then add mayonnaise and kefir to the same pan and simmer for 3-5 minutes. Place potatoes, fish, bay leaf and chopped garlic in layers in pots. Pour all this over with onion, kefir and mayonnaise sauce, you can add a little water. Place the pots in a preheated room at 200°C for 25-30 minutes. When the time is up, turn off the oven and let the dish sit for another 15 minutes.

Mackerel cutlets

Ingredients:

2 mackerel, 4 potatoes, 1 onion, 1 egg, 100 g flour, 50 g butter, 150 g parsley, spices to taste.

Preparation:

Cut the mackerel into fillets without skin and bones. Boil the potatoes and grate them on a fine grater. Finely chop the onion and fry. Shred the fish with a fork and add it to the potatoes. Add the fried onions there too. Beat in the egg, add salt and pepper and mix well. Separately, use a blender to mix the butter and herbs and place the resulting mass in the refrigerator for 15 minutes. Take some minced fish, make a flatbread, put some filling inside and form cutlets. Dip them in flour and fry on both sides until golden brown.

Mackerel casserole with pasta “Greetings from Italy”

Ingredients:

600 g mackerel fillet, 250 g pasta, 1 red bell pepper, 100 g cheese, 100 g butter, 2 tbsp. breadcrumbs, 2-3 tbsp. tomato paste, 1 cup. water or fish broth, juice of ½ lemon.

Preparation:

Grease a rimmed baking sheet with vegetable oil. Place the fish fillet in one layer on the bottom, sprinkle it with lemon juice and salt. In the next layer, place the pasta cooked until half cooked and the pepper cut into thin slices. Pour in tomato sauce (dilute tomato paste in 1 glass of water or fish broth), sprinkle with breadcrumbs, then grated cheese and pour over melted butter. Bake the dish in the oven at 180ºC for 30 minutes.

Smoked mackerel pate

Ingredients:

1 smoked mackerel, 80 g smoked bacon, 1 sweet and sour apple, 1 onion, 1 tbsp. vegetable oil, 2 tbsp. sour cream.

Preparation:

Pass the smoked fish fillet, bacon and onion fried in vegetable oil through a meat grinder, add the apple and sour cream grated on a medium grater to the resulting mass and mix.

On our website you will find many more examples of how to deliciously cook mackerel.

Cook delicious, beautiful, healthy!

Larisa Shuftaykina

Let's look at how to cook mackerel deliciously, as well as how long to cook mackerel in water. Incredibly tasty fish!

Boiled mackerel is more beneficial for the body, which is why nutritionists often recommend consuming it. Fish meat remains just as healthy, and the cooking process itself requires minimal preparation.

General cooking principles

Salting mackerel is not the most difficult process, but quite entertaining. For it, as for other fish dishes, the freshness of the product is very important. It must be at the highest level. Even if spices are used further, slightly rotten fish will immediately make itself known by smell or taste.

Fresh fish is quite elastic, it has pink, clean gills, and there may be transparent mucus on them. The eyes are clear. Frozen fish will also work, there shouldn't be any dents on it and it won't be too heavy. If it weighs a lot, it means it has already been frozen several times and all the excess weight is ice. There should be no damage to the fish.

When choosing good fish, not only appearance is important, but also smell. Good mackerel has practically no smell, it is barely felt, it smells like the sea. But if there is a smell of fish, spices or some other uncharacteristic aromas, you should refuse the purchase. This is an old catch, and they are trying to hide it with spices. There shouldn’t be any water under the fish, and if there is, it’s just odorless water.

It is best to purchase a carcass at the fish market, first thing in the morning. There are often deliveries there, and there are many fish experts from whom you can ask for advice. In supermarkets, such carcasses are frozen several times, until they are delivered, they lose both structure, taste, and appearance, turning rather into a piece of ice, vaguely similar to mackerel. And, of course, if you do not live by the sea, go to a specialized fish store, where the likelihood of finding good quality is much higher.

Before salting, fish must be thawed. It's best to place it in a bag or airtight container, seal it, and let it defrost completely over a few hours on the bottom shelf of the refrigerator.

It is advisable to take coarse sea salt. It is most often used in restaurants; it is believed that it is not only healthier, but also gives the products an additional balanced taste. When it comes to spices, a safe bet is to grind them before using.

Of course, you can buy already ground spices, they are cheaper. However, the contents of these packages are often filled with analogues, salt, additives, and plants of unknown origin. That’s why their price is lower, the smell is not so pronounced, and they most often look pale.

You can grind the spices in a mortar, a blender, or a coffee grinder - whichever you prefer. There are even special mills, they are the most convenient. This will give the fish more taste, more aroma, and more pleasure for you.

Salted mackerel

Cooking time

45 minutes

calorie content per 100 grams

207 Kcal

You can salt fish at home if you know how to do it correctly. Therefore, we offer you a simple recipe for preparing such fish.

How to cook:

1. Wash the fish with running water, cut off the head and tail;
2. Open the belly and gut the carcass, even taking out the black film;
3. Wash the inside of the fish with running water;

4. Dry it with dry wipes on all sides;
5. Mix mustard and sugar, coriander, salt, cumin, garlic, black pepper;
6. Finely chop the laurel leaf and add it to the mixture, mix well;
7. Rub the resulting mixture onto the fish on all sides, including inside the belly;

8. Place it in a bag, which, in turn, is tied and placed in another bag;
9. Place the carcass on a plate or in a container, put it in the very bottom of the refrigerator for two days;
10. When time has passed, remove the fish, rinse off the spices, and dry with dry cloths;
11. Then cut the fish and serve.

Tip: if you don’t have ground mustard, you can use regular sauce from a pack.

How to cook mackerel correctly

Fresh fish of this type cooks extremely quickly, so the cooking process does not require much effort or time. It’s not enough to just put the fish in the water and turn on the stove; to achieve the desired result, you need to use several culinary tricks.

Ingredients:

• mackerel - 1 piece;
• lemon - 1/2 piece;
• peppercorns - a few pieces;
• bay leaf - a few pieces;
• dill - a pinch of chopped fresh or frozen;
• salt - to taste.

How to cook mackerel

Using fresh and frozen fish, you can achieve the same result if you work according to this scheme. Housewives usually look for advice on how to cook fresh frozen mackerel, since this is the kind that is sold in supermarkets.

Wash the mackerel thoroughly. Cut off the head, fins, remove the entrails, and wash the carcass again.

Rub the fish with salt, leave for five minutes and rinse again with water. If you plan to marinate, postpone it until the next point.

Prepare the broth: put water in a saucepan, squeeze half a lemon into it, you can throw in the remaining tail, add salt, you can take a tablespoon per liter of water (if you don’t eat salty foods, reduce the dose), add dill, pepper, bay leaf. We put it on fire.

Cut the meat into medium-sized chunks. You can cook it whole, but this will require a large pan. You should not cut it too finely - in this case, the mackerel will boil to the state of porridge and lose its shape. Place the resulting blanks in a pan of boiling water. Cook for 7-10 minutes.

Mackerel meat is filled with various beneficial substances and vitamins. These elements are not digested, so boiled fish is extremely beneficial for humans. It increases the body's protective properties, helps stabilize metabolism and hormonal levels. Mackerel is especially useful for children and women.

How to cook fresh frozen mackerel

1. If you are using frozen fish, defrost it as slowly as possible. Microwaving it will likely ruin the flavor and texture.
2. After defrosting, mackerel can be cooked either whole or divided into pieces.
3. Place the fish in a pan of boiling water. If you like to cook with spices, you can add lemon, pepper, dill and bay leaf, as shown in the photo recipe above.
4. Usually mackerel is cooked for up to 10 minutes.
5. After completing the cooking process, you only need to check whether the product is ready. To do this, divide one slice with a knife and evaluate the color of the meat. The absence of a pink tint will indicate the dish is ready. Otherwise, cook the fish for another two minutes.

You can boil mackerel using modern kitchen appliances - a multicooker, a double boiler or other similar units. When working with them, you can be guided by the attached recipes, or, based on the recommendations described above, you can independently find the best option. However, often it is the traditional methods that turn out to be the most successful, since they help to obtain more tasty and healthy dishes.

In foil

You can pamper yourself with such an appetizing fish and there is no shame in displaying it at a gala feast.

Ingredients:

• one mackerel;
• one egg;
• parsley;
• lemon;
• 2 tsp. mustard seeds;
• 2 tsp. soy sauce;
• 1 tsp. mayonnaise;
• salt;
• black pepper.

Preparation:

1. Clean the defrosted fish from the entrails, remove the film, separate the fins and head. Rinse the prepared carcass and divide into pieces 3-4 cm wide;
2. The egg must be hard-boiled and finely chopped. Chop the greens and mix with the egg. Add a little salt to your taste;
3. We continue to prepare the filling. To do this, add mustard seeds (ideally French), soy sauce and half a teaspoon of lemon juice to the mixture of eggs and herbs. It is optional to add mayonnaise to the filling, if desired;
4. Salt and pepper the carcass pieces, add lemon juice;
5. Cover the pan with foil and place the carcass on it. Using a small spoon, fill each piece with the prepared seasoned egg mixture;
6. Cover the prepared fish with foil so that there are no holes left;
7. Heat the oven to 180°C, place the mold there. Bake for 20 minutes. After time has passed, unfold the foil and let the contents “brown” in the oven for 5 minutes.

How long to cook mackerel in water

How long to cook mackerel pieces

Thawed fresh fish is boiled for 7-10 minutes

, if it is first cut into pieces.

How long to cook whole mackerel

The fish is cooked for 25-30 minutes in its entirety.

. For taste, you can add vegetables or other ingredients, but in this case, give them time to boil and soak the meat. At the same time, the mackerel should not be allowed to be overcooked. It is difficult to determine the exact time, but everything can be determined experimentally.

How long to cook fresh frozen mackerel

The cooking time for fresh frozen fish is no different from raw fish - 7-10 minutes

. But it is important to note that the fish must first be defrosted. The best option is to leave it in the refrigerator overnight so that the process goes as naturally as possible. If this is not possible, leave the fish on a plate at room temperature.

Nutritionists recommend consuming mackerel not smoked, but boiled. It is no less tasty, but also very healthy. Manipulation requires minimal preparation. Thawed and fresh mackerel needs to be cooked for only 7-10 minutes if it is cut into pieces, and 25-30 minutes

, if it is processed as a whole. True, in order to get the optimal result, you will have to master several useful techniques and remember a couple of rules.

Interesting tips

1. For salting, it is best to take large or medium-sized fish. The little ones have too many bones and not enough fat, they are not as juicy as their older brothers. Ideally, each fish weighs about 300 g. It is worth considering that frozen fish weighs more before thawing. When excess water leaves, the mass decreases;
2. Salt takes moisture from the fish, literally draws it out, filling the empty space. This helps get rid of parasites during long-term salting, if there are any, of course. It is important to constantly maintain a low temperature in the room where the fish is located so that it does not go rotten;
3. For salting mackerel, it is best to use an enamel, glass, or plastic container. If there is not one suitable, there is an original and cheap way to make it yourself: cut off the neck of a wide plastic bottle - and you’re done. Other types of cookware oxidize;
4. It is better not to use iodized salt. It will not greatly affect the taste of the dish; there is enough iodine in mackerel. But this type of salt can spoil the appearance. After salting, you should never freeze the fish, as it will simply fall apart and become impossible to eat. It can be stored in the refrigerator for no more than five days, adding a little vegetable oil.

Even an absolute beginner in both fishing and cooking can pickle mackerel. Using our tips and recipes, you will certainly end up with a delicious dish. You won't even want to share it! Fragrant, tender, spicy, versatile - what else should a snack be to be perfect?

Features of traditional mackerel boiling

When boiling a fresh or frozen product, you can count on getting an equally good result if you act strictly according to this scheme:

• Take fresh or previously defrosted mackerel and rinse thoroughly under running water. We cut off the head and cut out the fins from the surface of the carcass. We remove all the insides and wash the product several more times.
• Before cooking the workpiece, you can rub it with salt, leave for five minutes and rinse thoroughly again. It is better not to use marinades before such processing.

Tip: When working with frozen fish, it is recommended to use the slowest methods for thawing it. Of course, you can simply pour cold water over the mackerel or place it in the microwave for a few minutes, but the result will not be the best. Even if it turns out delicious, the texture of the meat will noticeably suffer.

• Next, cut the carcass into medium-sized pieces. You can boil the fish as a whole, but it’s not so easy to choose a pan that’s the right size for it. In addition, it is difficult to say exactly how long it will take for standard processing in this form. The pieces should not be made too small; they will lose their shape during the cooking process.
• Place the preparations in a saucepan with water, salt the liquid to taste and bring to a boil. Then reduce the heat, cover the mackerel with a lid and boil for 7-10 minutes.

At the very end, all that remains is to check the readiness of the product. To do this, we cut one piece and evaluate the color of the meat. If there is no pink tint, the fish is ready. If an undesirable color is detected, the component must be placed in the same broth and cooked for no more than 2 minutes. If you keep it longer, it won't be as tasty. As a last resort, it is better to keep the pieces in a heated plate under a lid for a while so that they reach through their own heat.

Dry salting method

This method of salting fish is also quite fast, since you only need to mix everything and coat the fish. Then wait two days and you're done.

How long: 2 days.

What is the calorie content: 205.

How to cook:

1. Remove the head and tail from the fish and wash it;
2. Next, gut it and wash it from the inside too;
3. Be sure to remove the black film from the inside and cut off the fins;
4. Dry the fish both inside and outside with dry paper towels;
5. Pour salt into a small bowl, add coriander, sugar, mustard, black pepper and chopped bay leaf and mix all ingredients well;
6. Place the fish in a bag, sprinkle it with a mixture of spices, close the bag and mash it with your hands to evenly distribute the spices throughout the carcass;
7. Wrap the fish in a bag so that it fits tightly;
8. Wrap the carcass in another bag and place the fish on a tray;
9. Place the tray in the very bottom of the refrigerator;
10. Keep the fish there for at least two days;
11. After this, take out the fish, unwrap it and rinse it of spices in running water;
12. Dry the mackerel and cut it into slices for serving.

Tip: for the best effect, it is better to grind all the spices in a mortar and pestle.

How to cook mackerel in a bag?

Sometimes a rather unusual approach is used to boil fish. If you know how long to process the product in this way, you can get meat with a very tender consistency, with a taste characteristic of baked dishes.

• For one mackerel weighing 0.5 kg we take a carrot, a few slices of lard, a couple of chicken eggs, a tablespoon of gelatin, salt, pepper and your favorite spices.
• We wash the fish, cut off its tail and head, make an incision along the belly and clean it thoroughly. Then carefully remove the spine and bones and wash the carcass again.
• Rub the workpiece with salt and pepper on both sides. Inside, instead of the spine, we place pieces of lard. Next, stuff the carcass with grated carrots. We boil the eggs hard, chop them coarsely and also send them inside the carcass (with quail eggs it will be no less tasty).
• We fasten the parts of the abdomen with toothpicks so that the structure does not fall apart. Sprinkle the product with gelatin. We place the workpiece in a baking bag, which we carefully tie.
• Bring 1 liter of water to a boil in a saucepan. We put mackerel in it. It needs to be cooked for half an hour (in general, this time is optimal, regardless of how much the carcass weighs).

Cool the finished fish under pressure, then put it in the refrigerator for a couple of hours. Cut the appetizer into portions and serve along with the side dish that is prepared inside. Of course, this dish can be eaten hot, but it is better to infuse it a little, achieving the peak of taste and aroma.

Smoking mackerel by boiling

To prepare the most delicate snack, we need one mackerel, husks from two onions, 3 tablespoons of salt, 2 tablespoons of black leaf tea, 2 tablespoons of sugar. The manipulation is carried out in several stages:

• If necessary, defrost the mackerel and rinse it in cold water. The husks also need to be rinsed under cold water to remove dust.
• Pour 1 liter of water into a saucepan, add the husks, bring the mixture to a boil and boil for 10 minutes. Add tea, sugar and salt to the resulting mixture and mix thoroughly.

• Strain the resulting mass and pour into a convenient container. We put mackerel in it, wait until the workpiece cools down. Place the product under a press and put it in the refrigerator for 3 days.
• Dry the almost finished fish and grease it with vegetable oil. Cut the resulting dish into portions and serve. You can store it in the refrigerator for no more than 1-2 days. It is better not to freeze boiled mackerel.

Thanks to the advent of such devices as a multicooker, steamer, pressure cooker and microwave oven, cooking mackerel has become even easier. The main thing is to choose the optimal exposure time for the components, which can be from 10 to 20 minutes. This most often has to be done experimentally, because... much depends on the size of the carcass, the available modes and the power of the device. True, practice shows that traditional processing options make it possible to obtain a dish with a richer taste and pleasant texture.