Pickled Mackerel

by Editorial Staff

In just a couple of hours, you can treat your guests to fish aspic. Any canned fish, in oil or its juice, will help out. Canned fish jellied decoration – according to your taste.

Summary

Prep Time	10 mins
Total Time	1 day
Course	Main Dish
Cuisine	Russian

Ingredients

Mackerel – 2 pcs.
Salt – 3 teaspoons with a slide
Sugar – 2 teaspoon
Vinegar – 3 tbsp
Allspice peas – 9-10 pcs.
Carnation – 3 pcs.
Coriander (whole seeds) – 0.5 teaspoon
Hot water – 1 glass

Instructions

Pour 1 glass of hot water into a bowl. Add salt.
Add sugar there. Stir well until completely dissolved.
Pour in vinegar.
Add whole coriander seeds, cloves, and allspice. Stir well and leave to cool.
Butcher the mackerel. Cut off the head and tail, cut open the abdomen and remove the entrails.
Since the fish is very large, cut it in half and place it in the marinade.
The mackerel must be completely covered with water, so you need to put it under pressure. Leave so for 2 hours at room temperature, then refrigerate for a day.
The pickled mackerel is ready.
Cut the marinated fish into portions, about 1.5 cm thick, and serve.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.