Pickled Mackerel

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.

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

Directions

1. Pour 1 glass of hot water into a bowl. Add salt.

   

2. Add sugar there. Stir well until completely dissolved.
3. Pour in vinegar.
4. Add whole coriander seeds, cloves, and allspice. Stir well and leave to cool.
5. Butcher the mackerel. Cut off the head and tail, cut open the abdomen and remove the entrails.
6. Since the fish is very large, cut it in half and place it in the marinade.
7. 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.
8. The pickled mackerel is ready.

   

9. Cut the marinated fish into portions, about 1.5 cm thick, and serve.

Enjoy your meal!