Mackerel marinated at home recipes. how to marinate mackerel in brine

Mackerel pieces, marinated with onions

Ingredients

• mackerel - 1 pc.;
• onions - 2 pcs.;
• garlic - 2 cloves;
• coarse salt - 2 tbsp. l. (or to taste);
• any vinegar - 3 tbsp. l.;
• vegetable oil - 2 tbsp. l.;
• black peppercorns -10 pcs.

Cooking steps

Wash the mackerel, gut it and cut it into pieces.

Add salt to the mackerel and stir.

Cut the onion into thin rings.

Finely chop the garlic.

Place the onion and garlic in a bowl and add black peppercorns to them.

Mix vegetable oil and vinegar in a glass.

Add mackerel pieces to the onion and garlic, add a mixture of vegetable oil and vinegar, mix thoroughly.

Transfer the entire contents of the bowl into a jar, compacting it tightly, close the lid and put it in the refrigerator to marinate. The next day, the most delicious pieces of mackerel marinated with onions are ready.

Mackerel can be eaten as soon as you open the can. After all, you will probably like her very much. Or you can, slowly, boil the potatoes in their skins, slice them thinly, add onions and place pieces of pickled mackerel next to each other, pouring sunflower oil over everything.

Bon appetit!

Recipe in a jar

A glass container is most suitable for pickling and preserving any food. You can cook fish in a jar in just 2.5 hours.

To do this you need to take:

• mackerel – 2 carcasses;
• water – 500 ml;
• coarse salt - 2 tbsp;
• sunflower oil – 30 ml;
• vinegar – 30 ml;
• onion – 1 large or a couple of small ones.

The fish is washed, the head and entrails are removed so that the belly is not cut open. Afterwards, the mackerel is cut into small pieces (to marinate faster) and poured with marinade. It is prepared as follows: salt and sugar are added to clean water, everything is mixed and the fish is poured in for 90 minutes.

Then put some fish into a sterile jar, some onions cut into half rings and sprinkle everything with vinegar and oil, then a new layer of fish and onions, etc. When the jar is full, cover it with a lid and put the fish in the refrigerator for 1 hour. After this time, the product can be considered ready.

Article on the topic: Blackberries: chemical composition and calorie content

Mackerel marinated with oil, onion and vinegar

Ingredients

• fresh frozen mackerel (large) - 1 pc.;
• onion - 1 pc.;
• vinegar 9% - 1 dessert spoon;
• refined vegetable oil - 3-4 tbsp. l.;
• garlic - 2 cloves;
• coarse salt - 1 tsp;
• sugar - 1 tsp;
• cold purified water - 100 ml;
• bay leaf - 2-3 pcs.;
• allspice peas - 2-3 pcs.;
• coriander seeds - 1/4 tsp;
• ground coriander - 1/4 tsp.

Cooking process

Thaw the mackerel, remove the head, tail and entrails. Rinse the fish well and dry it.

Cut the fish into pieces about 1.5 cm wide and place them in a tray or small saucepan in a single layer. Peel the onion and garlic.

Cut the onion into thin half rings and place it on top of the fish along with pieces of garlic.

In a separate bowl, mix vinegar with vegetable oil, sugar, salt and ground coriander. Salt and sugar should completely dissolve. Pour in water and stir the marinade.

Pour the prepared marinade over the mackerel, add allspice peas, bay leaves and coriander seeds.

Place a slight pressure on the fish and leave it in a cool place for a day. Place the prepared incredibly tasty and tender lightly salted mackerel, marinated with oil, onion and vinegar, on a plate and serve.

ARTICLES ON THE TOPIC:

• Pickled herring with onions - step-by-step recipes with photos
• Mackerel in a slow cooker: baked, steamed, in foil, with vegetables and potatoes -…
• How to pickle mackerel in brine at home in a tasty and quick way?

Bon appetit!

Product selection

I would like to note that mackerel marinated at home is very tasty. For pickling, it is most convenient to use chilled, but if it is not possible to buy it, take frozen, it is only important to defrost it well, for this I advise you to wrap the mackerel in parchment and, putting it in a deep bowl, place at the bottom of the refrigerator.

Alternatively, the fish can be defrosted by cutting it into pieces. In this case, they will be even and the defrosting process will be faster. You can find a recipe for pickled mackerel using either frozen or chilled fish.

Recipe for mackerel marinated in a special way (it turns out even tastier than red fish)

Lemon is often added to fish dishes. So why not try using it to pickle the product? Let's try. I promise you won't be disappointed.

Ingredients:

• Fish - 2 large pieces;
• Sugar - 1 tbsp. spoon;
• Salt - 1 tbsp. spoon;
• French mustard - 1 dessert spoon;
• Lemon - juice from half;
• Lemon zest - 1 teaspoon (optional);
• Vegetable oil - 0.25 tbsp;
• Fresh dill - 1 bunch.

Cooking method:

1. Cut the carcasses by removing the head and tail, as well as removing the fins and entrails. Also scrape out the black film from the abdominal cavity.

2. Now cut the fish into portions. You can, of course, remove the bones and cut the finished fillet.

3. Combine sugar and salt in a deep plate.

4. Then add mustard and pour in freshly squeezed juice from half a lemon. Add zest if desired.

5. Then add vegetable oil and mix the mixture well.

6. Wash and dry the dill. Next, finely chop it.

7. Take a clean glass container and place some chopped dill on the bottom. Next, spread the prepared fish in a layer, and pour the resulting marinade generously on top. Alternate layers in this way: dill, fish, marinade.

8. The top layer (also known as the final layer) must be dill. Close the filled container with a lid or cover with cling film. Leave the workpiece overnight at room temperature.

You can use vacuum sealing to quickly marinate mackerel. Then in 30 minutes the fish will be completely ready!

9. Then cool and store in the refrigerator. Stir the contents before serving and enjoy the amazing taste.

Fraukitchen.ru

Needless to say, mackerel fish is delicious. God himself ordered to salt, smoke, marinate and fry mackerel on the grill, which is what I do regularly. Moreover, from childhood I remember how my grandmother salted and pickled mackerel.

When I want marinated mackerel , I am not faced with the question of which fish to buy - ready-made marinated or fresh frozen. Fresh frozen, of course. I buy large and shiny frozen mackerel, spend 15 minutes cutting the fish and a few hours later I enjoy tender, sweet and salty pieces of mackerel. Mackerel is very easy to cut. It has few bones and no scales that need to be tediously cleaned. Filling mackerel takes 15 minutes and marinating for four hours. A marinade of vegetable oil, apple cider vinegar and mustard gives the mackerel a pleasant pungency and tenderness. A small amount of salt allows you to taste the fish. I like to pick up a piece of tender, aromatic, fatty mackerel with a fork and pop it straight into my mouth. Difficulty: Medium Cooking time: 30 minutes and 4 hours marinating Ingredients for 4-6 servings:

• Fresh frozen mackerel – 1 piece
• Vegetable oil – 8 tbsp. spoons
• Apple cider vinegar – 1 tbsp. spoon
• Mustard - 0.5 teaspoon
• Salt – 0.25 tbsp. spoons
• Granulated sugar – 0.25 tbsp. spoons
• Fresh dill (optional) – 1 tbsp. spoon
• Mixed peppers (optional) - to taste

How to Prepare Marinated Mackerel:

• Remove the mackerel from the freezer. Thaw slightly on a plate for 15-20 minutes.
• Place the bag and newspaper on a cutting board.
• Cut the fish:
• Cut off the head of the mackerel.
• Cut through the belly towards the head.
• Take out the insides.
• Make cuts from head to tail on both sides just below the ridge.
• Cut off the tail.
• Using a knife, separate the fillet from the backbone and bones on both sides.
• Carefully remove the skin from head to tail with your hands.
• Wash the fillet.
• Prepare the marinade:
• Mix vegetable oil, mustard, vinegar, granulated sugar, salt and a mixture of peppers until the sugar dissolves.
• Cut each fillet half into two parts.
• Place two fillets, skin side down, in a container with the marinade and two more, skin side up, on top of them.
• Press the fish down with a small saucer so that the mackerel is completely covered with the marinade.
• Place in the refrigerator for 4 hours to marinate.
• Remove the marinated mackerel from the marinade and cut into pieces.
• Place in a salad bowl, seasoning with dill.

I prefer homemade pickled mackerel to store-bought because it has little vinegar and no preservatives. I serve it as an appetizer and cook all sorts of mincemeat and herring under a fur coat with it. A small amount of salt and vinegar in the marinade allows you to feel the delicate taste of mackerel, but such marinated fish can be stored in the refrigerator for no more than 2-3 days.

How I cook marinated mackerel:

• I take the mackerel out of the freezer and leave it to defrost on a plate.
• After 15-20 minutes, the surface of the fish will be slightly defrosted and will be easy to cut. Place newspaper and a bag on the cutting board. Thus, after cutting, I carefully roll up the newspaper and throw it away. Everything will remain clean.
• I'm cutting up fish. The first thing I do is cut off the head of the mackerel. I cut the belly towards the head. I take out the insides and remove the film. From the place where the head was removed, I make cuts along the back on both sides of the fin to the tail. I cut off the tail. I separate the fillet from the spine and bones on both sides. The fish is not completely defrosted and this can be done very easily with a knife. Mackerel has no scales, only a thin skin. I carefully remove the skin with my hands from head to tail. I thoroughly wash and clean the mackerel fillets under the tap. Mackerel fillet is ready for marinating.

• I'm preparing the marinade. In a glass marinating bowl, mix vegetable oil, mustard, vinegar, granulated sugar, salt and a mixture of peppers. To marinate mackerel, I use French mustard; it is softer and more tender than Russian mustard. Stir the marinade until the salt and sand dissolve.

• I cut each fillet into two parts, so I ended up with four pieces in total.

• I place two fillets, skin side down, in a container with marinade and two more on them, skin side up.
• I press the fish down with a small saucer so that the mackerel is completely covered with the marinade. I put it in the refrigerator to marinate for 4 hours.
• I take the marinated mackerel out of the marinade and cut it into even pieces with scissors.
• I put it in a salad bowl, seasoned with dill.

Bon appetit! If you have any questions, ask, I will definitely help.

Mackerel marinated with onions

A very simple recipe with a delicious marinade.

Ingredients

• Mackerel - 4 pcs;
• Water - 1 l;
• Fine salt - 4 tbsp. l;
• Granulated sugar - 2 tbsp. l;
• Peppercorns - 15 pcs;
• Cloves - 1/2 tsp;
• Ground paprika - 1 tsp;
• Ground black pepper - 1 tsp;
• Bay leaf - 3 pcs;
• Vinegar 6% - 3 tbsp. l.

Preparation

Let's start cooking with the marinade.

To do this, put a liter of filtered water on the fire, adding spices, as well as sugar and salt.

Don't forget the bay leaf. Bring to a boil and immediately remove and set to cool.

Pour vinegar into the cooled marinade and stir well.

Fillet the fish and cut into strips 2.5 - 3 cm wide.

If the skin does not come off well, you can leave it.

Cut the onion into rings.

Next, take a jar and put mackerel mixed with onions in it. Plump.

Pour in the cooled marinade so that it completely covers the mackerel.

Close the lid tightly and place in the refrigerator. The fish is marinated for 24 hours.

This is how delicious it turns out!

By the way, pickled onions are also very tasty; we separate them into rings and use them to decorate the dish.

Bon appetit!

Marinated, oven-baked mackerel

Recipe: a kilogram of semi-finished mackerel, a glass of 3% vinegar, an onion, half a glass of vegetable oil, 2 tablespoons each of flour and ketchup, 5 allspice peas, 2 bay leaves, a tablespoon of sugar; salt.

Cut the mackerel into pieces, add salt, roll in flour, fry on both sides in a frying pan in vegetable oil. Preheat the oven.

Place portions of fried fish in a fireproof dish and place in the oven. Bake the mackerel in the oven until done.

Pour sugar, bay leaf, allspice into a saucepan with a glass of water, add salt and boil.

Add chopped onion, vinegar, ketchup. Bring the marinade to a boil, then cool.

Pour the marinade over the baked mackerel and place in the refrigerator to marinate.

After 12 hours, the marinated mackerel baked in the oven will be ready to serve.

Whole marinated mackerel

This method requires a little less time to prepare the fish - it must be decapitated, gutted, washed and dried, without cutting into portioned pieces.

Ingredients (based on 1 medium-sized carcass):

• 6 black peppercorns;
• 2 peas of allspice;
• 1 bay leaf;
• 2 tbsp. spoons of salt;
• ½ teaspoon sugar;
• ½ teaspoon of coriander seeds;
• 2 tbsp. spoons of table vinegar 9%;
• 500 ml water.

Preparation procedure:

1. Boil water, add spices according to the recipe (except vinegar), simmer for 2-3 minutes. Add vinegar, stir well, remove from heat.
2. Pour the cooled marinade over the prepared fish carcasses so that they are completely covered with the solution.
3. Leave in the refrigerator for 48 hours, shaking the container occasionally or turning the fish over in the marinade.
4. Before serving, cut the mackerel into pieces 2-2.5 cm thick, garnish with onion rings, lemon slices or herbs.

Spicy marinade

Any brine to which aromatic spices are added can safely be called “spicy.” For the holiday table, housewives recommend a recipe for mackerel marinade, which will certainly contain a large amount of spices.

Ingredients:

• Water.
• Mackerel - two pieces.
• Four tablespoons of sugar.
• Salt.
• Half a teaspoon of ground coriander.
• Two or three carnations.
• A teaspoon of cumin.
• Half a teaspoon of khmeli-suneli.

The fish must be gutted, get rid of the entrails, fins and head. Cut it into portions. Place in a container.

Pour water into a deep saucepan. Bring it to a boil without adding any ingredients first. Only after bubbling bubbles appear can you add spices to the spicy-salted mackerel marinade: cloves, cumin, coriander, suneli hops. The brine should boil for about five to seven minutes along with the spices. Turn off the fire. Let the marinade cool.

Pour the warm marinade with an incredible spicy aroma into the container where the pieces of mackerel are already lying. We put the container with fish in the refrigerator for six to seven hours.

Lightly salted mackerel with onions

Ingredients:

• seafood – 3 pcs.;
• salt – 100 g;
• butter – 120 g;
• onions – 2 pcs.;
• sugar – 50 g;
• acetic acid – 1 tbsp. l.;
• pepper;
• Bay leaf;
• dried dill

How to cook:

1. Rinse the carcasses, clean them, remove the insides with black film. Cut into convenient size pieces.
2. Then dip each steak in salt and place in a container.
3. Cover with a lid and place in the refrigerator overnight.
4. In the morning, remove the mackerel, rinse off the salt, and place in a jar. Pour oil and vinegar over all products, sprinkle with dill.
5. Cut the onion into thin half rings, shake and leave to soak.

If you decide to cook mackerel for the holiday table, then you need to cut it beautifully and evenly. To marinate, take slightly thawed fish and divide into pieces. This way the meat won’t spread and the pieces will look appetizing.

Step-by-step instructions for the dish “Marinated mackerel at home in a quick way”

Let's start marinating mackerel at home. The first thing you need to do is cut the mackerel. If you bought frozen fish, place it in the refrigerator overnight to thaw. You can defrost it faster this way: put it in a bag, and put it in cold water for 1-2 hours. To prepare the dish you only need fish fillet. Remove the head and cut the fish into two fillets. The ridge must be carefully removed; mackerel meat is soft, so this is easy to do. Remove large seeds with tongs. Remove the black film on the belly from the fish so that the finished dish does not taste bitter.

Place the mackerel fillets in a small oblong container. Salt the fish generously, don’t be afraid to over-salt. By the way, you can cook salmon and salmon using this principle. If you have sea salt, that's good; if not, regular rock salt is fine. Season the fish with a little ground pepper, crushed fennel (in seeds) or coriander. Cover one fillet with the other and refrigerate for 20 minutes.

During this time, while the fish is salting, you can prepare the filling. Peel a large onion and chop it very finely; it is better to do this in a blender.

Remove the zest from one orange with a thin skin.

Cut the zest into thin strips and pour boiling water over it, leave for 10 minutes. During this time, all bitterness will leave the zest.

Using olive oil for frying, saute the onion mixture with hot pepper for about 3-4 minutes over medium heat. As a good addition to onions, you can add chopped celery stalk. Next, add the zest and orange juice (about one glass), squeezed from 1-2 oranges.

Let the filling boil for a few minutes, add the greens. Take the fish out of the refrigerator and pour boiling sauce over it. Cover with cling film and marinate the mackerel in the refrigerator for 40 minutes. Mackerel marinated at home is ready.

Quickly serve the marinated mackerel along with the aromatic dressing, cutting into portions.

The dish “Marinated mackerel at home in a quick way” was prepared by Elbi.

Recipe with mustard marinade

The unusual combination of bitterness and spicy taste of mustard makes this recipe attractive to lovers of culinary experiments. You can take seeds or mustard powder - the mackerel will turn out equally tasty!

Ingredients:

• 2 medium-sized fresh frozen carcasses;
• 50 ml sunflower oil;
• 3 tbsp. spoons of 6% wine vinegar;
• 2 pcs. bay leaf;
• 4 peas of allspice;
• 6-8 black peppercorns;
• 2 tbsp. spoons of salt;
• 1 tbsp. spoon of sugar;
• 1 tbsp. spoon of mustard powder;
• ½ teaspoon coriander or 3 buds of cloves;
• 500 ml water.

Additional Information! Mustard powder can be replaced with 2 teaspoons of mustard seeds, and wine vinegar with 3 tablespoons of 9% tablespoon.

Preparation procedure:

1. Add salt, sugar, peppers, bay leaves, spices to 500 ml of water, cook over low heat for 2-3 minutes. Then add mustard powder, mix well, remove from heat after a minute.
2. Add oil, vinegar, stir the marinade again.
3. Pour the prepared mackerel pieces (2 - 2.5 cm thick) with lukewarm marinade, stir gently so that the spices are evenly distributed throughout the entire volume. Place in the refrigerator for 2-3 days.
4. Before serving, pickled mackerel can be decorated with herbs or onion rings.

How to marinate fresh frozen mackerel

Ordinary mackerel can easily be turned into a delicacy that will taste no worse than salmon. Success depends on the right marinade, which is easy to prepare by following simple recommendations and observing the indicated proportions.

Ingredients:

• fresh frozen mackerel – 2 pcs.;
• water – 2100 ml;
• cloves - 6 buds;
• pepper – 5 black peas;
• loose leaf tea - 2 tbsp. spoons;
• pepper – 2 g;
• coriander – 5 peas;
• salt – 80 g;
• sugar – 40 g;
• onion peel.

Cooking method:

1. Cut off the heads and tail fins from the carcasses.
2. Put water on fire. When it boils, add tea, spices, and washed husks. Sweeten and sprinkle with salt. Cook for 7 minutes. Remove from heat and wait to cool.
3. Place the carcasses in a glass container. Pour over the marinade. Place pressure on top. Leave in the kitchen for 12 hours.
4. Remove the oppression. Transfer to refrigerator. Leave for three days.

Home-pickled mackerel can be stored for a maximum of 3 days in the refrigerator in brine. Therefore, it is not recommended to prepare for future use. Store without brine for a week. To do this, first drain the marinade from the fish and pour it with sunflower oil.

Quick recipe

If you suddenly really want your favorite mackerel in a marinade, a recipe for quick cooking in a saline solution followed by marinating will help out.

Ingredients:

• 2 medium-sized carcasses;
• 1 PC. onions;
• ¼ teaspoon ground black pepper;
• 1 bay leaf;
• 3 tbsp. spoons of salt;
• ½ teaspoon sugar;
• 2 tbsp. spoons of table vinegar 9%;
• 2 tbsp. spoons of vegetable oil;
• 500 ml water for brine;
• 250 ml water for marinade.

Preparation procedure:

1. Dissolve the salt according to the recipe in 500 ml of water, pour the brine over the prepared mackerel pieces. Leave for 2 hours.
2. Boil 250 ml of water, add sugar, butter, pepper, bay leaf, cook over low heat for 1-2 minutes. Add vinegar, stir well, remove from heat.
3. Cut the onions into thin rings or half rings, pour in the marinade, and leave to marinate.
4. After 2 hours, drain the brine and pour the marinade and onion over the fish. Mix everything carefully. After just an hour, the appetizer can be served! If time permits, leave the mackerel in the marinade for 2-3 hours.

Important! Do not try to speed up the process of thawing fish in a microwave oven, using hot water or other methods - its taste is noticeably reduced, the meat becomes loose and watery.

Whole mackerel marinated in brine with vinegar - very tasty

Ingredients:

• Sugar - 2 tbsp. spoons;
• Salt - 4 tbsp. spoons;
• Water - 1 l;
• Fish - 2 pcs.;
• Bay leaf - 5 pcs.;
• Coriander;
• Table vinegar - 1 teaspoon;
• Allspice - to taste;
• Black peppercorns - 7 pcs.;
• Mustard - 1 teaspoon;
• Cloves, cumin - to taste.

Cooking method:

1. Remove the gills first because they will give off bitterness.

2. Then place the whole carcasses in the selected container with high sides.

3. Next up is preparing the brine. Pour clean water into the pan and add all the spices and herbs listed above. Bring the contents to a boil and simmer for 5 minutes. Cool the brine and add vinegar. And only now fill the carcasses with it.

4. Close the container with a lid and refrigerate for 3-4 days. After the specified time, you will receive the ideal lightly salted version.

And to get salted fish you will have to wait 5-6 days.

Marinated mackerel with vegetables

A kilogram of mackerel fillet; flour, vegetable oil - as needed.

Vegetables: one carrot and one onion.

For pickling: half a glass of 3% vinegar; 1.5-2 tablespoons of tomato puree, 5-6 peas of allspice, 1-2 bay leaves; salt, sugar - as needed.

Cut the mackerel fillet into portions, add salt, roll in flour, fry on both sides in a frying pan in vegetable oil.

Carrots and onions, cut into strips. Fry the chopped vegetables in oil.

Add tomato puree, a glass of water, bay leaves, allspice, and vinegar to the fried vegetables. Cook the marinade for 15-20 minutes.

At the end of cooking, add sugar and salt to the pickled vegetables.

Pour the resulting seasoning over the mackerel. After half an hour, the mackerel marinated with vegetables can be served.

With soy sauce

Soy sauce gives mackerel its characteristic taste and color. The appetizer looks original and very appetizing.

Ingredients:

• 1 fresh frozen mackerel;
• 100 ml soy sauce;
• 50 ml water;
• 1 teaspoon sugar;
• 1 tbsp. spoon of table vinegar 9%;
• 1 clove of garlic;
• sprig of rosemary (optional)

Preparation procedure:

1. Dissolve sugar in hot water, add soy sauce, vinegar, mix.
2. Place the prepared pieces of fish in a container, pour in the marinade, add rosemary. The pieces should be completely covered with the solution.
3. Close the container with a lid and place it in the refrigerator for a day.
4. Garnish the dish with onion rings and lemon slices.

Spicy salted mackerel recipe

Mackerel according to this recipe turns out to be tasty and aromatic, because it is cooked for several days in a marinade with spices.

Yesterday my husband bought herring and mackerel, so I’ll cook both types of fish at once, there’s no difference, they all turn out equally tasty.

• 3 kg fresh frozen fish
• water 1 liter
• 6 tbsp. salt
• 3 tbsp. Sahara
• 3 large bay leaves
• 9 black peppercorns
• 3 allspice peas
• 0.5 tsp coriander seeds

Boil everything and cool. Place cleanly washed fish, not peeled or gutted, in a pan with their backs facing up very tightly to each other.

Pour cold brine on top, it should completely cover the fish by two fingers.

Cover with an inverted plate or lid and be sure to press down with any weight. Place in a cool place for 5 days or wrap in film and put in the refrigerator.

After 5 days, the water becomes dark brown, and the herring is snow-white and very tasty.

Mackerel in honey marinade

A simple recipe for those who prefer not to use sugar. Instead, we will have natural honey.

Ingredients

• Mackerel - 2 pcs;
• Carrot - 1 piece;
• Onion - 1 piece;
• Filtered water - 500 ml;
• Allspice peas - 5 pcs;
• Cloves - 5 pcs;
• Apple cider vinegar 6% - 2 tbsp. l;
• Vegetable oil - 2 tbsp. l;
• Lavrushka - 2 pcs;
• Salt - 1 tbsp. l;
• Honey - 1 tsp.

Preparation

First of all, let's prepare our honey marinade.

Boil water with all the herbs and spices and pour in the oil.

Cut the onion into half rings. Carrots will also come into play - chop them into round pieces.

We immediately add the carrots to the marinade and let it simmer for a couple of minutes.

Then remove the pan from the heat, cool to about 50 degrees and only then add vinegar and honey.

While the filling cools completely, we prepare the fish: we gut it, remove heads, fins and other spare parts that we don’t need.

Cut the mackerel into portions.

Place in a container, tightly, sprinkle with onions. And pour in the marinade, along with the carrots.

Cover with a lid and leave in the refrigerator for 24 hours.

Mackerel is ready!

Mackerel with butter and lemon

List of components:

• seafood – 600 g;
• onion – 1 pc.;
• garlic – 3 teeth;
• lemon – 1 pc.;
• bay leaf – 1 pc.;
• salt – 1.5 tbsp. l.;
• sunflower oil – 0.5 tbsp.;
• ground pepper – 30 g.

Step-by-step recipe:

1. Rinse the slightly frozen carcass, cut it into pieces, and remove the entrails.
2. Sprinkle with salt and leave for 1 hour.
3. Squeeze the juice from the fruit, chop the onion into half rings, and chop the garlic into slices.
4. Combine the products with fish, add laurel, dill and pepper.
5. Leave to marinate for 10 hours.

Sources

• https://rutxt.ru/node/841
• https://2eda.ru/node/954
• https://karamellka.ru/marinovannaya-skumbriya.html
• https://hozaika.online/ochen-vkusnaja-marinovannaja-skumbrija-v-domashnih-uslovijah.html
• https://uksusinfo.ru/v-kulinarii/vkusnejshaya-marinovannaya-skumbriya-s-uksusom-i-lukom/
• https://uksus-hous.ru/kulinariya/skumbriya-s-uksusom-i-maslom

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