Quick-Salted Mackerel
Description
Suitable for both holidays and everyday meals. An excellent quick mackerel recipe that uses onion, garlic, salt, sugar, vinegar, spices, and vegetable oil. The fish needs at least 12 hours to cure, but you can leave it longer. The spices include black peppercorns, bay leaf, and fish seasoning (optional). This lightly salted, quick-cured mackerel will be a highlight of any festive table and pairs wonderfully—for example, with mashed potatoes for a Lenten dinner. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Once you make fish like this, you'll stop buying the ready-made kind from the store. After several tries, I found my perfect balance of vinegar, salt, sugar, and spices.
- 2
Step 2
2. Clean the fresh mackerel and cut it into pieces. Choose the thickness of the slices yourself: some people like them thinner, others thicker. This recipe is for 1 fish, so if you use more mackerel, multiply the brine ingredients as well.
- 3
Step 3
3. Place the fish pieces in a deep container, add vinegar, salt, sugar, garlic, and spices.
- 4
Step 4
4. Add the onion and oil and mix everything thoroughly. The goal is to mix the fish so the marinade is evenly distributed over it.
- 5
Step 5
5. Transfer everything into a jar and leave in the refrigerator for at least 12 hours.
- 6
Step 6
6. After the specified time, our quick-salted mackerel is ready! If you're unsure, leave it for another 12 hours.