Pickled mackerel

Taking care of maintaining the elegant proportions of your figure, you need to enter mackerel dishes in the menu. Beneficial substances are stored in fish pulp, which avoided heat treatment. If fresh mackerel can simply be sprinkled with salt and spices, then thawed fish will need a concentrated vinegar-oil marinade with cloves and sweet peas. Pieces of mackerel extracted from the marinade retain their beautiful shape, the fish flesh does not soften and does not break up. The presence of a marinade of vegetable oil gives mackerel special tenderness.

Products:

• frozen mackerel - 1 pc.,
• onion (optional) - 1 pc.,
• water - 200 ml
• vinegar 95 - "5 tbsp. l.,
• vegetable oil - 2 tbsp. l.,
• salt - 1 tbsp. l.,
• sugar - 1 tsp.,
• bay leaves - 4 pcs.,
• sweet peas - ½ tsp.,
• clove buds - ½ tsp.,
• fresh dill.

The sequence of preparation of pickled mackerel:

1. For pickling, always choose large carcasses: well-fed and smooth, without damage to the skin. The taste of the marinade depends on the combination of seasonings, in this recipe the simplest and most affordable ingredients are used.
2. The head and tail are cut off. Rasporov abdomen, remove all the insides. The walls of the abdomen of mackerel are covered with a black film, it must be removed. The fish is washed under running water.
3. Cut the carcass with centimeter crowbars. Small slices will increase the pickling speed, for large three-centimeter pieces it will take twice as long until each slice is soaked in the marinade.
4. Salt and sugar are measured accurately; spoons are scored without a slide.
5. Water is poured into the pan, bay leaves, cloves and peas are placed.
6. Boil the marinade over high heat for 2 minutes. Turn off the fire. Spoon the required amount of vinegar and vegetable oil, add to the hot marinade.
7. While the marinade is cooling, pieces of mackerel are stacked in a half-liter jar. This is the most convenient container for pickling one fish.
8. Marinade is poured into a jar when the liquid is barely warm. Mackerel can be pickled with onions. In this case, the pieces of fish are interbedded with onion rings. Onions will be more spicy and spicy than the fish itself.
9. A jar of fish is covered with a film, put in the refrigerator. You can eat mackerel in a day. Readiness is determined by evaluating the color of the pieces: under the influence of vinegar, pink shades of pulp should acquire a light color. In order to get a truly spicy taste, you need to let the mackerel marinate for two days. Then the fish fillet will smell like cloves and allspice.
10. Serve pickled mackerel with fresh dill. Pieces of fish can be stored in the oil marinade for 5-6 days, the jar with mackerel should be in the refrigerator.
11. Fat pickled mackerel can be taken as an independent dish, serving it with bread without other additions. But then for each serving should be 2-3 pieces.
12. If the pickled mackerel is an appetizer, then with it you can serve baked potatoes, vegetable stew, wheat porridge with fried mushrooms.