Mackerel in Cranberry Marinade
by Editorial Staff
Lightly salted mackerel in a spicy sweet and sour marinade with cranberries, onions, and spices.
Ingredients
- Mackerel – 400 g
- Spices for fish (mixture) – 0.5 teaspoon
- Salt to taste
For the marinade:
- Water – 100 ml
- Red wine – 40 ml
- Table vinegar 9% – 40 ml
- Onions – 100 g
- Cranberries (frozen) – 100 g
- Salt – 0.5 tbsp
- Sugar – 1 tbsp
- Cinnamon – 0.5 teaspoon
- Bay leaf – 2 pcs.
- Black, pink, white, allspice pepper (mix) – to taste
Directions
- Ingredients for making mackerel in cranberry marinade.
- Peel the mackerel, wash, divide into 2 parts, remove the ridge, bones, and fins. Sprinkle the fish liberally with salt and fish spices and leave for 2 hours or more.
- Prepare the marinade. Peel the onion and cut into thin half-rings.
- Mix water with vinegar, add salt, sugar, ground peppers, bay leaves, and cinnamon. Bring to a boil, simmer for 2 minutes.
- Then pour in the wine, add cranberries.
- Add chopped onion.
- Heat again and simmer the marinade for 3 minutes after simmering over low heat.
- Then remove the bay leaf and part of the cranberry from the marinade. The rest is mashed by the brand, not necessarily to homogeneity. Return the stored cranberries and bay leaves. Cool the marinade.
- Pat the salted fish fillets dry with paper towels.
- Place the mackerel in the cranberry marinade.
- Put the marinated fish in the refrigerator. Marinate mackerel in cranberry marinade for 6-8 hours or a little longer.
From time to time, you can turn the fish to the other side so that it is evenly marinated.
- Cut the mackerel fillets into pieces, put them in a jar, pour over the cranberry marinade. In this form, it can be stored in the refrigerator for about a week.
Enjoy your meal!
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