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.
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
- 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!
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