As a rule, mackerel we see mostly on the shelves of stores in a slightly salted form. The fish is sold together with herring. Therefore, the buyer is often in a dilemma, what kind of fish to take for a festive table or dinner.
Why choose in favor of mackerel? And not only lightly salted or smoked.
The fact is that mackerel contains omega acids and vitamin D. This duo of useful substances is important because it resists infectious diseases in the body. Vitamin D is involved in the metabolism of calcium and phosphorus. Let’s prepare marinated mackerel at home.
Ingredients for pickled mackerel:
- mackerel – 500 g;
- salt – 1 tsp;
- garlic.
Preparation of marinated mackerel:
Mackerel slightly defrost, remove the tail, fins and head. Clean the mackerel from the film on the surface of the body, cut out the backbone, divide into two parts, but do not separate the fillet
. Remove the insides and black film from the fish, remove the bones
.
Sprinkle the inside of the fish with salt, rub it into the meat.
You can also add curry, lemon, ground black pepper or seasoning mix to the fish to taste.
If you add ground black pepper, skip the garlic cloves to it.
Rub the garlic into the surface of the inside of the mackerel. Place the fish on the food film, roll up tightly into a roll.
Wrap the roll with food film 5-7 times.
Do not forget to remove excess liquid from the mackerel
. Put the fish roll in a container and leave it in the refrigerator for at least 6 hours.
Then move the roll to the freezer for at least 10 hours.
Take the fish out 10 minutes before serving.
Let it defrost a little, so the mackerel will be pliable for cutting.
