Affordable mackerel, after home-salting, turns into an amazingly tasty dish. Any housewife or host can prepare it quickly. A variety of recipes will help you serve a completely new product every time.
Ready-made salted mackerel is a wonderful appetizer. Salted fish is also good in salad. The advantage of the dish is its ease of preparation and the attractive cost of the finished product.
How to salt mackerel - step-by-step photo recipe
For a family dinner, you can prepare delicious salted mackerel. This fish will please the whole family with its wonderful taste. Many housewives mistakenly believe that salting fish with their own hands is not an easy task. This recipe will help chefs appreciate the amazing taste of home-salted fish and the simplicity of the process of preparing the snack itself.
Your mark:
Cooking time: 6 hours 25 minutes
Quantity: 1 serving
Ingredients
- Fresh mackerel: 2 pcs.
- Bay leaf: 4-5 pcs.
- Cloves: 5-8 buds
- Allspice: 16-20 mountains.
- Ground black pepper: 3 g
- Vinegar 9%: 1 tbsp. l.
- Vegetable oil: 2 tbsp. l.
- Water: 300 g
- Bow: 2 goals.
- Sugar: 1 tbsp. l.
- Salt: 2-3 tbsp. l.
Cooking instructions
Mackerel should be washed with cold water. Clean the inside of the fish very thoroughly, remove the tail, head and large floats.
Cut the mackerel into medium pieces. Place the fish in a deep bowl. It is important that the dishes are non-oxidizing.
Pour water into a convenient saucepan. Place the container on the stove. Immediately add white sugar and table salt (2 tablespoons). If you like your fish saltier, then add 3 tablespoons of salt. Bring the marinade to a boil.
Pour vinegar and vegetable oil into already boiling water.
Add allspice peas. Boil for a minute.
Then add ground black pepper and add bay leaves. Add cloves. Boil the brine for another minute. After this, cool the marinade.
Peel the onion and cut it into rings with a sharp knife. Mix mackerel pieces with onion rings.
Pour the cold marinade into the bowl with the fish.
Close the lid with all the contents. Place the fish in the refrigerator for six hours.
Salted tender mackerel can be eaten.
How to quickly salt mackerel at home
You can quickly salt mackerel at home in just a couple of hours. This is an ideal “urgent” snack when receiving news of the imminent arrival of guests. To get delicious homemade fish, you will need:
- 2 medium-sized mackerel carcasses;
- 3 tablespoons moth;
- 1 tablespoon granulated sugar;
- 3 bay leaves;
- 5 peas of allspice;
- 1 bunch of dill.
Preparation:
- The first step is gutting and cleaning the fish. The belly of the mackerel is ripped open, the entrails are removed, and the film is removed. The fish's heads need to be cut off. The cleaned carcass is thoroughly washed under cold running water.
- A metal or plastic container is used for pickling. Place a layer of salt (2 tablespoons), half a bunch of dill and a pea of allspice on the bottom of the container.
- The remaining salt is mixed with sugar. The fish is thoroughly rubbed with the mixture inside and out and placed on the bottom of the container. The top is sprinkled with dill sprigs and the remaining pepper. A bay leaf is placed on the fish.
- The fish will be salted in a tightly closed container for 2-3 hours. Before serving, it must be thoroughly wiped from excess salt and spices remaining on the surface of the carcass and cut into thin pieces.
How to deliciously salt mackerel in brine
Another way to quickly prepare delicious salted mackerel is to use brine. The following recipe helps you make your own favorite holiday snack. To prepare you need to take:
- 2 medium-sized mackerels;
- 700 ml of clean drinking water;
- 4 peas of allspice;
- 4 black peppercorns;
- 2 bay leaves;
- 3 buds of cloves;
- 3 tablespoons kitchen salt;
- 1.5 tablespoons of granulated sugar.
Preparation:
- To prepare delicious fish in brine, you will need to carefully and carefully clean the fish, remove all the entrails, remove the film, and cut off the head. The fins and tail are removed using kitchen scissors.
- Next, the brine is prepared. Water is put on fire. When it boils, add all the spices, salt and sugar. You can add a few mustard seeds. The mixture is put back on the fire.
- The brine will boil for 4-5 minutes. Then remove the pan from the heat and leave to cool.
- At this time, place the mackerel carcass or its pieces into a clean container. The fish is poured with brine so that the liquid covers the carcasses completely.
- Next, the appetizer is infused for 10-12 hours in a cool place.
Recipe for salting whole mackerel
Whole salted mackerel looks beautiful and festive on the table. The busiest or most inexperienced housewife can prepare this dish. To prepare whole salted mackerel, you need to take:
- 2 medium-sized fish;
- 1 liter of clean drinking water;
- 4 grains of black pepper;
- 4 grains of allspice;
- 1.5 tablespoons of granulated sugar;
- 3 tablespoons of kitchen salt.
Preparation:
- Before salting, the fish must be thoroughly washed. The fins and tail are removed with kitchen scissors. The abdomen of each fish is opened. The entrails are carefully removed along with the film located inside. The head is also cut off.
- Fish prepared for salting should be placed in a sufficiently deep container.
- When preparing brine, water is placed on fire. As soon as it boils, add all the spices, sugar and salt, and bay leaf. The mixture is left to boil for 4-5 minutes. Remove the finished brine from the heat and cool.
- As soon as the brine reaches room temperature, it is poured into the container in which the fish was previously placed. The liquid should completely cover the entire surface of the mackerel.
- The container with fish is placed in a cold place, for example, in the refrigerator, for about 30 hours.
Salt mackerel in pieces - delicious recipe with video
The easiest and fastest way to prepare salted mackerel is to salt it in pieces. To get a tasty treat you need to take:
- 1 kg mackerel;
- 700 ml of clean drinking water;
- 2-3 tablespoons of salt;
- 1.5 tablespoon of granulated sugar;
- 3 buds of cloves;
- 3 black peppercorns;
- 2 peas of allspice;
- a pinch of mustard seeds.
Preparation:
- To prepare salted mackerel in pieces, use a whole fish or a ready-made cleaned carcass. For unpeeled fish, you need to cut off the fins and tail with kitchen scissors, remove the head, gut the insides and remove the film. A carcass that has been cleaned in advance can simply be thoroughly rinsed with cold running water.
- Later, the prepared carcass should be cut into pieces of equal size and placed on the bottom of a deep container with a tight lid.
- The water needs to be put on fire. When it boils, add spices, salt and sugar, add bay leaf and let simmer for about 4-5 minutes.
- Cool the prepared brine and pour it over the prepared pieces of chopped mackerel. You can additionally put sprigs of dill on the mackerel.
- Salted mackerel can be served after just 10-12 hours, which it will spend in the refrigerator.
How to salt fresh frozen mackerel
Fresh fish is not the most frequent guest on our table. It is much easier to purchase good frozen fish and prepare salted mackerel using the following recipe. To prepare you will need:
- 1 kg frozen mackerel;
- 700 ml of clean drinking water;
- 2-3 tablespoons of regular kitchen salt;
- 1.5 tablespoons granulated sugar;
- 3 peas of allspice;
- 3 black peppercorns;
- 3 buds of cloves;
- 1 bunch of dill.
If desired, you can add other spices to the brine. For example, mustard seeds.
Preparation:
- To prepare salted mackerel, frozen fish must first be carefully thawed while maintaining its integrity. It is best to defrost by placing the carcass on the top shelf of the refrigerator for 10-12 hours.
- Thawed and well-cleaned mackerel from the inside is placed in a deep container. You can immediately add greens.
- The water is boiling. Add salt, sugar, black and allspice, clove buds and any other suitable spices to boiling water. The brine should boil for about 4 minutes.
- Pour brine over the prepared fish after it has cooled completely.
- The container with fish is tightly closed and put in the refrigerator or in a cool place. The dish will be completely ready to serve in 10 hours.
- If you plan to make salted mackerel in a very short time, you can pour the cut pieces with a warm solution and leave them for a couple of hours just on the table without putting them in the refrigerator. In a warm room, the salting process will go faster.
- You cannot use a boiling solution for pouring. If its temperature is above 40 degrees, salting will turn into heat treatment.
- The original taste will come from mackerel, cut into pieces and filled with brine from homemade pickles.
- The taste of salted mackerel will be preserved if you peel it and put it in the freezer.
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In this article we offer excellent recipes on how to cook fresh frozen mackerel in foil, which your loved ones will definitely like. A huge advantage of each recipe from this collection is its ease of preparation and amazing taste. With a little imagination, each dish can be decorated in a special way.
Recipes for frozen mackerel
With mushroom sauce
The creamy sauce with mushrooms used in this recipe gives the fish a pleasant taste. In particular, you can smooth out the fatty taste of fish by adding a rich flavor of the sauce.
Required ingredients:
- A kilogram of mackerel;
- 500 grams of mushrooms;
- 200 ml cream 33%;
- One tomato;
- One onion;
- Ground black pepper and salt;
The fish must be washed and cleaned of entrails, the head and fins must be cut off. into portions, roll in salt and pepper. Fry in a frying pan with heated vegetable oil. Peel the onion and cut into rings. Wash the mushrooms and cut into slices. Chop the tomato into small cubes.
Fry the onion in vegetable oil, add mushrooms and your favorite seasonings. Fry for literally 7 minutes, then add the tomatoes. Add salt to taste and fry for another three minutes. Now pour the cream over the vegetables and bring everything to a boil. Then add the fried pieces of fish to the sauce and simmer for literally five minutes.
Mackerel rolls with carrots and garlic
This is a recipe for rolls not made from marinated fish, as many are accustomed to making, but from freshly frozen fish. The taste is excellent, and the presentation is simply pleasing to the eye.
Required ingredients:
- Three frozen mackerel;
- Two carrots;
- Two onions;
- One pepper;
- Three cloves of garlic, lemon juice;
- Spices, salt to taste;
Clean and clean the defrosted fish, cut each into two fillets. Pour lemon juice over the fillet, rub with seasonings and add garlic slices. Top with onion, carrot and bell pepper filling. First, vegetables must be fried in vegetable oil until golden brown.
Roll the rolls and wrap them in parchment. Cook in the oven at 200 degrees Celsius for 25 minutes. As a side dish, you can safely serve Korean carrots or seaweed, and pickled onion rings. The rolls should be served by sprinkling them with a little lemon juice.
In foil with cheese
The easiest way to cook fresh frozen mackerel in the oven is to use foil.
Required ingredients:
- Two fresh frozen mackerel;
- Two eggs;
- 40 grams of hard cheese;
- Half a teaspoon of dry mustard;
- Juice of one lemon;
- Five sprigs of parsley;
- Salt and black pepper;
The eggs need to be boiled and grated on a coarse grater. Also grate the cheese, add to the eggs, add chopped parsley. Pour over lemon juice, you can add zest. Add salt and pepper, mustard and mix everything using a mixer. Defrost the fish, clean and wash it. Make three diagonal cuts on each side. Place the filling inside. Wrap in foil and cook on a baking sheet for 25 minutes at 180 degrees Celsius.
With mustard and lemon
Another option for cooking in foil, but without using filling. To make the carcass aromatic and unusual in taste, certain spices are simply added.
Required ingredients:
- Two mackerel;
- Four tablespoons of mustard;
- One lemon;
- Six cloves of garlic;
- Salt and ground black pepper;
Clean and wash the fish. Rinse the inside well, cut off the head and fins. Make a marinade by mixing mustard and spices, adding garlic, passed through a press. Coat the carcasses with marinade, do not forget to coat the fish inside. Add lemon slices and leave the fish to marinate for several hours. The longer, the richer and more interesting the taste of the finished dish will be.
Then wrap the carcasses in foil and place on a baking sheet. The fish is baked for forty minutes at standard temperature in the oven. A simple recipe for making mackerel, but the taste is incredibly rich.
In foil in a slow cooker
You cannot do without modern household appliances in the kitchen. Therefore, more and more often thoughts come to mind about how to cook fresh frozen mackerel in a slow cooker. This is no more difficult to do than in the oven. It is important to choose the right amount of ingredients and set up all modes.
Required ingredients:
- Two mackerel;
- One lemon;
- One onion;
- Salt and spices;
- Four tomatoes;
As you can see, the methods for preparing fresh frozen mackerel differ from each other. Depending on your desire and capabilities, you can delight yourself with the unusual taste of this nutritious fish. Let every culinary experiment you make be successful!
Mackerel is a delicious fish, the meat of which is very soft and tender. It is rich in fish oil and beneficial components. To make it a real culinary masterpiece, you don’t have to spend too much time and effort. You will definitely surprise your loved ones with such a wonderful dish that will suit both the everyday table and the festive feast. All you need to know is how to cook mackerel.
Mackerel in foil
Ingredients:
- Mackerel (4 pcs.),
- Juice from 0.5 lemon,
- Bulb,
- 1 tbsp. lie parsley,
- 0.5 tbsp. lie basilica,
- 2 tea. lie capers or 1 pickled cucumber,
- 0.5-1 tbsp. lie salt,
- 0.5 tea. lie ground pepper.
Cooking method:
- Gut the mackerel, rinse it thoroughly, inside and out, under cold water. Dry with a paper towel. If you wish, you can remove the ridge.
- Wash, peel the onion and chop finely.
- Wash the greens and chop them finely. Turn on the oven to preheat.
- Mash the butter, add onion, lemon juice, parsley, capers, salt and basil.
- Coat the fish with this oil mixture.
- Prepare four pieces of foil. Its size should be twice the size of mackerel. Wrap one fish tightly in each piece of foil.
- Place the foil-wrapped mackerel on the middle rack in the oven. Place it on a wire rack and bake for 30 minutes at 225 degrees. Serve the dish on a plate with fresh vegetables.
"Creamy sissy"
Now we will tell you how to cook mackerel deliciously. The dish will turn out very tender, juicy and tasty. A real holiday!
Ingredients:
- One fresh mackerel
- Bulb,
- Frozen assorted vegetables (0.5 cups),
- 100 g champignons,
- 50-70 g hard cheese,
- 20% cream (100 ml.),
- Lemon juice (2 tbsp.),
- Black pepper,
- Salt to your taste.
Cooking method:
- First you need to gut the mackerel backwards (through the back). This is done in the direction from head to tail, along one dorsal fin. Make a cut with a sharp knife so that the blade reaches the rib bones. You will hear a slight crunch and understand that it is no longer worth inserting the knife deeper.
- Make a second one parallel to the first cut. It will go along the side of the second fin. This way you will separate the backbone from the fillet part.
- Use scissors to cut the ridge at the tail and head. Gently pull out the spinal bone.
- Pull out the intestines, rib bones, gills, scrape off the black film.
- Salt, pepper, and sprinkle lemon juice over the fish inside and out.
- While the fish is marinating, chop the onion and fry it in butter.
- Add the vegetable mixture to the onion, pepper, salt and cook until done.
- Cut and fry the mushrooms, add salt and mix with the vegetable mixture. Add chopped, fresh herbs.
- Take the fish carcass, place it on a baking sheet, greased with oil and covered with paper, belly down. Near the tail, pin the carcass with toothpicks. You will receive a boat-shaped mackerel, which needs to be filled with the minced meat you prepared. Grate the cheese and sprinkle it on top of the vegetables.
- Pour cream over the dish and place in the oven for 25 minutes. Bake at 180 degrees. You can cook two carcasses at a time, since this fish cooks very quickly and the main thing is not to overcook it. Now you know how to cook fresh mackerel.
Mackerel in the microwave
Ingredients:
- Mackerel (1 piece),
- Bulb,
- Vegetable oil,
- Bay leaf,
- Ground black pepper,
- Salt.
Cooking method:
- Cut the onion into rings and place it on the bottom of the pan. Salt, pepper, sprinkle with oil.
- Place the fish cut into pieces on top of the onion. Add bay leaf and cover with lid.
- Place the dish in the microwave for 10 minutes. Turn on the mode called “Fish” and power – 100.
How to cook mackerel in a frying pan
Ingredients:
- Fillet or mackerel, cut into slices,
- Flour,
- Ground black pepper,
- 0.5 glasses of water,
- Fresh parsley,
- Salt.
Method of preparation: mix flour, pepper and salt. Roll the mackerel in it on all sides. Heat the pan and fry the fish on each side for 10 minutes. Add water and simmer the dish for 5 minutes. Sprinkle the finished fish with chopped parsley and serve.
Mackerel in French
What to cook with fresh mackerel? An excellent dish that certainly won’t take up much of your energy. Ingredients:
- Fresh frozen mackerel,
- Onion,
- Hard cheese,
- Mayonnaise,
- Ground black pepper,
- Salt.
Method of preparation: fillet the mackerel and wash thoroughly. Grease a baking sheet with vegetable oil and place the fish skin side down on it. Season with salt and pepper. Cut the onion into half rings and place the mackerel on top. The next layer is grated cheese and mayonnaise. Place the dish in the oven and bake for 40 minutes.
Mackerel soup
To the question of how to cook mackerel fish, I would like to immediately answer - excellent soup! So:
Ingredients:
- Mackerel (400 g),
- Potatoes (3 pcs.),
- Bulb,
- Carrot,
- Garlic (2 cloves),
- parsley root,
- Parsley (5 g),
- Dill greens (5 g),
- Bay leaf (2 pcs.),
- Olive oil,
- Pepper, salt.
Cooking method:
- Clean the fish and cut into pieces. Place in a saucepan and fill with water. Bring to a boil and simmer for 15 minutes, skimming off the foam.
- Place the potatoes, cut into pieces, into the pan. Chop the onion and fry in a frying pan with olive oil until golden brown. Add grated carrots and parsley root to it.
- When the potatoes are half cooked, add the fried vegetables to the broth. Cook the soup for another 30 minutes. A few minutes before it is fully cooked, add dill, parsley, bay leaf, garlic, salt and pepper to the pan. The soup is ready!
Salted mackerel
Cooking method:
- Thaw the fish, cut off all the heads. Gut and clean the abdominal cavity so that no black film remains.
- Rinse all carcasses under cold water. Rub the outside and inside with salt.
- Prepare an enameled wide and low mold. A glass container will also work. Place the fish in it in one layer, add black peppercorns and bay leaf.
- Place a plate of appropriate size on top of the fish. Place a weight on the dish.
- Let the mackerel sit at room temperature for two days. Then turn it over to the other side, add salt and leave for another 48 hours. When the fish is ready, store it in the refrigerator.
Mackerel salad
Ingredients:
- 80 g mackerel canned in oil,
- 40 g potatoes,
- 30 g green onions,
- Salt.
Method of preparation: wash and boil the potatoes in their skins. Peel and cut it into small cubes. Salt and pour canned oil on top. Mix everything thoroughly. Place half a portion of potatoes in a salad bowl, top with pieces of mackerel and all the remaining potatoes. Sprinkle the dish with finely chopped onions.
We told you what you can cook from mackerel. Now you know that there are quite a few recipes for this fish. Try, learn, experiment and at your table there will always be the most delicious and healthy dishes that will not let anyone doubt that you are an excellent housewife!
Mackerel is a tender, tasty, inexpensive and very healthy fish. It can be prepared in many ways: fried, baked, boiled or pickled. Dense meat, with few bones and a pleasant aroma will please even the most sophisticated gourmet. In our latitudes, this fish is sold exclusively in frozen or fresh-frozen form. After the catch, it is frozen directly on the ship and delivered in this form to points of sale. To prepare fresh frozen mackerel, use our tips.
If you want to carefully and quickly cut mackerel, then do not defrost it immediately. Keep the carcass at room temperature for half an hour to soften it. Thawed fish will be very soft, it will be difficult for you to cut it even with the sharpest knife. Start cutting the fish by cutting off the tail and head. If you are going to pickle it, then you do not need to cut off these parts. Next, run a sharp knife along the abdomen, from the tail to the head. Carefully remove the intestines and black membranes that may taste bitter. You may find caviar in some fish. Do not throw it away under any circumstances. Caviar can be fried in batter or pickled for sandwiches.
Now that the fish is defrosted and cut up, decide what you want to cook from it. If you decide to bake or fry the whole thing, then put the mackerel aside and take care of the vegetables for the filling or pillow. To pickle fish, prepare a simple brine from one liter of water and three tablespoons of sea salt, add pepper, bay leaf and other seasonings to taste. Place the fish in the brine and refrigerate for 1 day, turning it periodically to ensure even salting.
Do you want to bake fish in a sleeve or foil, on a vegetable bed? Cut your favorite vegetables into thin strips and sprinkle them on the area where the fish will lie during baking. Brush the inside of the fish carcass with salt and place it with its open belly on the vegetables. Cover with foil or tie a sleeve and place in the oven for half an hour at a temperature of 180-200 degrees. It will be very tasty if you add a couple of slices of lemon or lime to the vegetables. To make the dish more healthy, use soy sauce instead of salt.
To prepare fresh frozen mackerel soup, cut the fish, which has not yet melted, into slices. Place it in boiling water with added sugar and salt in equal proportions. After 15 minutes of boiling, add potatoes cut into small pieces, onions, carrots, pearl barley and spices to taste into the broth. Cook the potatoes until they are ready and you will get a very tasty, rich fish soup.
The last dish of fresh frozen mackerel is fillet fried in batter or oil. To separate the fillet from the carcass, take firm fish that has not yet been thawed. If the fish is soft, first keep it in the freezer for a couple of hours. Cut off the head and tail, carefully separate the fins and remove the thin skin. Cut open the belly of the fish and remove the black membranes and entrails. Place the carcass unfolded, tummy down and press with your fingers along the ridge, along the entire length of the back. If you apply pressure, you will hear a quiet crunch of bones being separated from the meat. Turn the fish over and, by pulling the tail part of the ridge, remove it along with the rib bones.
Cut the resulting fillet or fry it whole, dipping it in batter. Prepare the batter from eggs and flour, adding salt, pepper and fish seasonings. Place the frying meat in boiling oil and fry until golden brown. Remove excess oil with a paper napkin. Sprinkle the finished dish with lemon juice.
After preparing fresh frozen mackerel, invite your friends and treat them to delicious fish dishes. The world's most famous chefs recommend serving fish with lemon, white sauce and fresh herbs. The drink most suitable for sea fish dishes is dry, aromatic, white wine or brut champagne.
What mackerel dishes do you know? Baked in foil, fried in batter, salted, smoked, etc. This list can be continued indefinitely. After all, this is a universal fish, with which you can independently prepare completely different dishes. Fresh mackerel makes delicious pies, soups and even cutlets. In this article we will tell you several ways to use this fish in cooking.
General Product Information
What dishes can you prepare from mackerel? We'll look at recipes with step-by-step steps a little further. Now I would like to talk about exactly how this product is useful.
Mackerel is a relatively inexpensive but very tasty fish. It contains a lot of proteins, as well as minerals and vitamins, which have a beneficial effect on the body, strengthen its immunity and cleanse it of waste and toxins. In this regard, such a product is very often included in the diet of not only adults, but also children.
Let's take a closer look at what fresh frozen mackerel dishes can be easily and quickly prepared at home.
Pan-fried fish with vegetables
The simplest mackerel dishes are those that do not require a long stay near the stove. For example, for regular frying of fish and vegetables, you will only need about an hour of free time, as well as the following ingredients:
Product processing
Any fresh frozen mackerel dishes require careful selection of the main product. When buying fish, you need to pay attention to its appearance. Her eyes should not be cloudy, her belly should not be yellow, and the inside of her gills should not be too dark. If these phenomena are still observed, then it is better to refuse the purchase.
Before preparing mackerel dishes, you should thoroughly process all purchased fish. It must be completely defrosted, washed, cleaned of entrails, and the fins and head cut off. Subsequently, the processed product must be cut as required by the dish. If you want to fry fish, then it should be chopped into pieces 5-6 centimeters thick.
As for vegetables, they need to be peeled and chopped. Cut the onions into cubes and grate the carrots.
Heat treatment in a frying pan
Any mackerel dish turns out very aromatic and tasty. And to make them filling, it is recommended to use additional vegetables. Place the onions and carrots in a frying pan, season with sunflower oil and fry until golden brown. Next, they need to be salted and peppered, placed on a plate and set aside.
After sautéing the vegetables, you need to begin heat treatment of the fish. To do this, you need to pour light flour into a plate, add pepper and salt to it, and then mix. The processed fish should be rolled on all sides in the resulting loose mixture and placed in a heated frying pan with oil, where the vegetables were previously fried. It is advisable to cook mackerel for about 20-26 minutes. During this time, it should fry well, become soft and tasty. 
How to present to family members?
Mackerel dishes, the recipes for which we discuss in this article, will serve as an ideal lunch for both everyday and festive tables. After the fish is fried, it must be placed on a plate and sautéed vegetables should be placed on top. You can place mashed potatoes or boiled long-grain rice next to it.
Bake fish with cheese and tomatoes
Mackerel dishes in a slow cooker are just as tasty as in the oven. But with the use of this device, you do not need to be at the stove all the time and monitor that the fish does not burn, is well cooked, etc. That is why we recommend using any multicooker to bake this product.
So, to make a tasty and beautiful frozen mackerel dish, you need to purchase:
Preparing Ingredients
To get very tasty mackerel dishes, you should use as many different products as possible that go well with each other. It is also necessary to carefully process the fish. It must be washed, gutted, cut off the fins and head, and then cut in half lengthwise, removing the backbone and bones. As a result, you should get a clean fillet, which should be peppered and salted.
It is also necessary to peel the onions and tomatoes, and then cut them into rings and circles, respectively. As for the cheese, you only need to grate it or cut it into thin slices.
Shaping the dish
After preparing all the ingredients, the multicooker should be well greased with sunflower oil, and then sprinkled generously with breadcrumbs. After this, you need to place the fish fillet in the bowl so that you get a not very thick layer. Next, you need to place onion rings and fresh tomato slices on the mackerel. After sprinkling all the products with a small amount of spices, they should be covered with a mayonnaise mesh. Finally, you need to add grated or thinly sliced cheese to the formed dish.
Baking in a slow cooker
How should you bake fresh mackerel dishes in a slow cooker? Recipes for preparing such a dinner recommend using the frying mode. It needs to be set for 30 minutes. If after this time the fish is not cooked, but is very red on the bottom, then you should reset the program to the stewing mode. After ¼ hour, the dish should become completely soft and covered with a delicious cheese cap.
How to serve for lunch?
The finished dish must be carefully removed from the bowl, and then cut into pieces and presented to family members hot. It is recommended to keep the dish in puff form as much as possible. If you wish, you can additionally serve this wonderful dish with some side dish.
Salt fish in cold brine
Mackerel is an ideal fish for salting. The finished product is very tender, fatty and tasty. But in order to properly salt it, you must strictly follow all the requirements described below.
So, to prepare salted mackerel we will need:
Preparing the brine
You can salt fish deliciously not only in wet, but also in dry brine. However, we recommend using the first method. After all, with it the mackerel will turn out much juicier and tastier.
So, to prepare cold brine, you need to pour water into a large container, add sugar, cilantro, salt, bay leaf, coriander beans, allspice, black tea, clove buds and onion peels. After all the ingredients have boiled, the aromatic liquid must be removed from the stove and cooled completely. While the brine is cooling, you can start processing the fish.
Preparing mackerel
It is better to buy medium-sized fish for salting. It needs to be washed, all the insides gutted and the fins cut off. It is also advisable to remove the head. But if you want to leave it, then it is better to remove the gills.
You should not cut processed fish before salting, because it will cook well anyway.
Salting process
After the mackerel has been processed and the brine has cooled, you should take a deep container and place the fish in it. Next, the product needs to be filled with aromatic liquid so that it completely covers it. In such conditions, it is advisable to salt the fish for 1.5 days. It should be turned over periodically.
If you want to get a juicier dish, then after a day and a half, you need to cover it with a lid and leave it in the refrigerator for another 12 hours.
How to serve salted fish to guests?
After the mackerel is well salted, it should be removed from the brine and cut into pieces 3-4 centimeters thick. Next, they need to be seasoned with sunflower oil, onion half rings and mixed well. It is advisable to additionally sprinkle the mackerel with fresh chopped herbs on top. In this form, the dish must be presented to the table on a common plate. In addition, you should definitely make a side dish. It's better if it's potatoes. The tubers need to be peeled and then boiled in round form in salted water. Before serving, vegetables should also be sprinkled with chopped herbs and ground black pepper. Bon appetit!
Mackerel (mackerel) recipes for everyone who wants to be healthy. Mackerel dishes are a source of omega-3 fatty acids. For mackerel, recipes for smoking, baking over coals or grilling are suitable. Cooking frozen mackerel begins by defrosting it directly in the refrigerator. Then you can prepare the mackerel recipe from the photo on the website: bake in foil with the addition of herbs and a piece of butter. Mackerel cooks very quickly, and the proposed recipe, thanks to the oil filling with herbs, completely eliminates the possibility of drying out the fish.
Mackerel cooks very quickly. It is important not to overdry so that when cooked the fish remains juicy and not like a footcloth. This recipe, thanks to the butter filling with herbs, completely eliminates this possibility.
chapter: Baked fish
This sushi recipe does not claim to be original. It is unlikely that the Japanese would think of preparing rolls with smoked mackerel. But I tried it and I liked it. The combination of sushi rice, seaweed with smoked fish and fresh cucumber gives an interesting taste. If there
chapter: Sushi (rolls, maki sushi, nigiri sushi)
For this recipe, the only rule is that the fish must be fatty. Mackerel - it's always like that, but I wasn't lucky with the herring - it turned out to be skinny. The salted mackerel in brine turned out beyond all praise! More in the store, no, no, only at home... like this in
chapter: Salted and marinated fish
Surely you know how to cook mackerel. The easiest way to prepare it is by steaming it with a little herbs and lemon juice. The mackerel turns out so amazingly delicious that you don’t even need to salt it. But in any case, mackerel is prepared not only in this simplest way, you can make simply mind-blowing dishes based on it. Therefore, you will probably like our article - because you will learn how to cook mackerel deliciously, how to cook mackerel in the oven, how to cook it in a frying pan and in foil. Fish dishes that can be made from this tasty and aromatic fish are actually very diverse. You can also cook amazingly tasty mackerel in a slow cooker. This fish is perfect for boiling, salting and smoking. You can use it to make canned fish and fish soups. Mackerel is very high in calories, but at the same time the calorie content that such a product provides us is only beneficial. Therefore, if you are wondering what exactly can be prepared from mackerel, this article will certainly help you - we have the best preparations that you can trust.
How to cook mackerel - spicy salting
If you are used to buying herring fillets in vacuum packs, you will probably be pleasantly surprised at how tasty the fish can be if you salt it yourself. For example, spicy salted mackerel is not just tasty, it is incredibly tasty.
Water – 1 glass of filtered water;
Bay leaf – 3 pieces;
Peppercorns – 5 pieces;
Cloves - 3 pieces;
Coriander – 10 grams of coriander beans;
Granulated sugar – 1 tablespoon;
Salt – 2 tablespoons;
Frozen mackerel – 1 piece;
Allspice peas – 3 pieces.
Recipe:
You will need this amount of spices and water if you want to cook only one fish. But if you are going to salt three or four mackerel at once, then you will need to increase the amount of brine and the amount of spices by as many times as you have fish. First, you will need to prepare the mackerel - since it is frozen, it must first be defrosted, and charmingly let it defrost on its own, without soaking in water or defrosting in the microwave. This is very important if you want to get a really tasty dish in the end. The fact is that the fish fillet is very tender, and it can defrost unevenly under the influence of microwaves. After which you will need to cut off the fins and head, you can also cut off the tail. The insides will also need to be removed. Then take a container that is suitable for pickling. Pour water into a saucepan, add salt and all the spices, put everything on the fire and boil for exactly 2 minutes. The brine will need to be cooled before you put the fish in it. We put it in a container very tightly so that the fish does not float, then fill it with cooled brine and put it in the refrigerator for 3 days. It turns out very tender and tasty, the fish is spicy and aromatic, wonderfully salted.
How to cook mackerel in the oven
You can cook mackerel in the oven, this is a simple recipe, but the mackerel it turns out is simply excellent.
Frozen mackerel – 2 pieces;
chicken egg - 2 pieces;
Hard cheese – 40-50 grams;
Parsley - a few sprigs for decoration;
Lemon - half;
Salt and pepper to your taste.
Recipe:
First you will need to take chicken eggs and boil them. After which the eggs will need to be cooled and cut very finely. The cheese will need to be grated on a coarse grater. The parsley will also need to be chopped. Now you will need to take half a lemon and remove the zest from it. The juice will need to be squeezed out. After which you will need to take a bowl, mix the cheese and juice, zest and chicken eggs in it. After which the fish will need to be cleaned and washed, dried with a paper napkin. Next you will need to make several cuts on the fish diagonally on each side. Salt and pepper everything. Next you need to put the filling that you prepared into the fish. Now you need to wrap each fish in foil, then place it on a baking sheet and bake in the oven at 180 degrees. Bake for approximately 25 minutes. The fish turns out simply amazingly tasty.
How to cook delicious mackerel
You can prepare simply amazingly delicious fresh frozen mackerel in the oven, this is a quick and very elegant dish.
To prepare this mackerel you will need to take the following products:
Mackerel – 1 piece;
Onion – 1 piece;
Ketchup - 3 tablespoons;
Mayonnaise – 2 spoons;
Seasonings for fish - according to your taste;
Salt and pepper;
Lemon – 1 piece.
Recipe:
Baking mackerel in the oven is not as difficult as it might seem at first glance. First you will need to carefully defrost it, and after that you will need to wash it very thoroughly. Remove not only the entrails, but also the black film that separates the fillet from the entrails. After which you will need to wash everything under running water. You can leave the head, you can cut it off, it’s at your discretion. After which the fish can be cut into portions, salted carefully, and then sprinkled with various fish spices that you like best. Now you will need to cut the onion into rings. It is better not to make the rings too thick; the maximum thickness should be approximately 5 mm. Next you will need to prepare the sauce. For this sauce, you will need to take mayonnaise and mix it together with ketchup until smooth. Each piece of mackerel will need to be immersed in this sauce. We put it on parchment, which is already on the baking sheet, after which you will need to place the onion between the pieces of fish. You can apply zigzag patterns on the fish using ketchup and mayonnaise. After which we preheat the oven to 160 degrees, and put the fish there for half an hour.
How to cook delicious mackerel – stuffed mackerel roll
A tasty and quite festive dish, and quite easy to prepare.
For such mackerel you will need to take the following products:
Mackerel – 2 pieces;
Carrots – 2 pieces;
Onions – 2 heads;
Dill – 1 small bunch;
Gelatin - 2 tablespoons.
Recipe:
First you will need to take the mackerel, cut it, wash it very well, and then remove all the insides, tail, head, fins, and all the bones. Cut it so that you get a layer of fish. Salt and pepper this layer and leave it to rest. After which you will need to take dill, cut it, and sprinkle finely on the fish. You will also need to chop the onion very finely and grate the carrots. Everything will need to be fried, then cooled and placed on one half. Then sprinkle the other half with dry gelatin. For one fish you will need 1 tablespoon of gelatin. Then you will need to fold these two halves. Wrap in several layers of cling film, very tightly. Then we put it all in boiling water and cook for about 20-25 minutes. Next you will need to put everything under the press. Once the excess liquid drains, you can put everything in the refrigerator. Before serving, cut into small rings.
How to cook mackerel in foil
How to cook delicious and very elegant mackerel in foil? It's not very difficult.
You can easily make this simple recipe if you have the following products on hand:
Mackerel – 1 piece;
Tomatoes – 1 piece;
Onion - half a head;
Dill - to your taste;
Parsley - to your taste;
Basil - to taste;
Salt - to taste.
Recipe:
First you will need to prepare the mackerel, rinse it very well. And then you will need to take it and carefully clean it from the black film and entrails. Be sure to remove everything unnecessary - fins and so on. The fish will also need to cut off its head, fins, and tail. The tomatoes will need to be cut into rings. To make this possible, the tomatoes will need to be dense and not too juicy. Onions and tomatoes will need to be cut into circles that are not too thick. After which you will need to cut the fish into about 5 pieces. All these pieces will need to be transferred to foil, and put onions and tomatoes between them. You will also need to sprinkle it all with spices. Everything will need to be salted and peppered. The mackerel will need to be wrapped in foil and then baked. Bake for about half an hour at 170 degrees.
How to cook mackerel in the oven deliciously - mackerel in a jar
Preparing this mackerel is very simple, but it turns out so tasty that you just can’t put it down.
To prepare you will need to take the following products:
Mackerel – 2 pieces;
Carrots – 3 pieces;
Onion – 1 piece;
Vegetable oil - 1 tablespoon;
Allspice – 2 pieces;
Salt and pepper - to taste;
Bay leaf - to taste.
Recipe:
Mackerel is simply incredibly tasty and healthy, so eat it as often as possible. You can put two mackerel in one liter jar. First you will need to defrost them, then remove the insides and cut off the head. The tail and head can be placed in the freezer so that you can prepare a delicious fish soup. We cut the fish into portioned pieces - it's pretty quick. After which you will need to peel the carrots and grate them. Cut the onion into rings. You can also cut carrots into rings if you want, that’s also very tasty. Then we salt the fish and carrots and put them in a jar. Drizzle with 1 tablespoon of vegetable oil, then add a bay leaf and a couple of peppercorns. Cover the jar with foil, then turn on the oven at about 160 degrees and keep the fish there for an hour. It turns out just very tasty and tender, you will definitely like it.
Fresh frozen mackerel is the basis for preparing many dishes. One of the easiest and fastest to prepare is baked mackerel. Moderately fatty, aromatic, beautiful-looking fish will delight you both on a weekday and as part of holiday dishes. Today our story is about how to cook mackerel in the oven in different ways.
Mackerel is good in its natural form and baked with vegetables. A delicious and simple dinner - mackerel in the oven with potatoes. And a wonderful dish is made in pots. In general, there are a lot of options. But there are general principles for preparing fish for all recipes.
When cooking mackerel in the oven, you should first defrost the fish.
First of all, you need to do the following:
- Defrost mackerel. Important! Sometimes it is recommended to cook fish without defrosting, but this option is acceptable for frying. It is better to cook and bake fish thawed: firstly, the cooking time is reduced, and secondly, the fish turns out to be more evenly baked. If you send mackerel to cook without defrosting, the meat on top will be overcooked while the inside is ready. So it’s better to put the carcasses under film on the bottom shelf of the refrigerator the day before and let them defrost without using extreme defrosting in the microwave or in hot water. Or at least leave it to defrost at room temperature for a while. This will make the fish juicier and tastier.
- Remove the head, fins and tail, clean the giblets, remove the dark film from the belly, and wash the carcass.
- Rub with salt and spices according to the recipe.
- Use a small or medium baking pan for baking. Foil, parchment or sleeve is placed on it.
- The oven is preheated unless you are baking fish in a jar or pots.
Mackerel in foil in the oven
The simplest and most accessible recipe is mackerel in foil in the oven. This method is good because it completely preserves the taste and aroma of natural fish. The dish turns out juicy, tasty, and you can come up with whatever side dish you want.
Foil will help preserve the taste and make the dish more juicy. For this dish you need to prepare fresh frozen medium-sized mackerel, using one fish per serving.
So, to prepare dinner for two, you will need:
- two fish carcasses;
- half a lemon;
- salt, pepper, spices for fish - to taste;
- a couple of tablespoons of vegetable oil.
Important! When choosing mackerel, pay attention to its appearance. Frozen fish is difficult to identify by smell, but if the fish has transparent and slightly bulging eyes, red or pink gills, the carcass is smooth and shiny, then most likely you have a good fresh fish. When you defrost it, the fishy smell will be present, but it will not be musty, but moderate. The bones inside should not move away from the abdomen.
Progress:
- Prepare the carcass, rinse and pat dry with a towel.
- Sprinkle the fish inside and out with spices, pepper and salt and leave to marinate for half an hour.
- In the meantime, the oven is heating up; it must be set to 180 degrees.
- You can bake all the fish together, but it will be more moist. We recommend wrapping each carcass separately in foil and baking. Important! Surely not everyone knows about the properties of foil. It has a matte and shiny surface. So, the shiny layer reflects heat, while the matte layer, on the contrary, transmits and retains it. That’s why we always place food on the shiny side for baking.
- Pour a little oil onto a sheet of foil, grind, then put thinly sliced lemon and fish on top so that the delicate skin does not burn.
- Grease the fish with oil and then wrap it in foil, trying to completely seal the cracks.
- Bake in the oven for half an hour. If clear juice comes out when the fish is pierced, the fish is ready. If the juice is cloudy, keep it in the oven a little longer.
- The finished fish is served directly in foil. This is a great option for a picnic.
Important! When choosing spices, pay attention to the mixture of peppers; it will perfectly complement the taste and aroma of the fish. You can also use a ready-made mixture for fish; thyme and even dry lemon balm are good.
With added vegetables
The cooking principle is exactly the same. You can cook mackerel with vegetables, either whole or cut into pieces. In the first case, vegetables are placed on oiled foil, and fish stuffed into the belly cut is placed on them. Everything is wrapped in foil and baked, spreading the wonderful aroma of mixed vegetables and fish throughout the kitchen. You can stuff it with a mixture of vegetables, adding chopped onion, bell pepper, and chopped parsley.
The second option is done like this:
- take a couple of mackerels (for 2 servings);
- cut each into four pieces;
- salt and pepper;
- cook a couple of small onions, potatoes and tomatoes. Cut all vegetables into rings half a centimeter thick;
- Place foil in a small baking tray and grease with vegetable oil. Cut a few potatoes (optional) into thin slices, add a little salt, sprinkle with vegetable oil and place on a baking sheet. Place the fish in pieces on top, sandwiching slices of tomatoes, onions, and half a lemon between them;
- Add a couple of tablespoons of water to the fish and place in the oven. First, you can cover with foil, and then open it slightly and let it bake on top.
Baking recipe with potatoes
A delicious, quick, homemade dinner option can be made from fish and chips. The dish will be nutritious and at the same time dietary. Nourishing, not greasy, everyone at home will like it - what else is needed for a simple meal for every laziness!
Potatoes with fish are the perfect dinner. We take three fish, a kilogram of potatoes, a couple of onions, pepper and salt to taste. We cut the onions and potatoes into thin slices, we do not cut the fish all the way from the back, it is better to do it diagonally - it looks neater. We salt and pepper the fish and do the same with potatoes.
Place the potatoes on a greased baking sheet, sprinkle some of the onion on top, and insert some of the onion into the slits on the fish. Place the fish on the vegetables, place the baking sheet in the oven over medium heat and bake for 50-60 minutes. Serve immediately after removing.
By the way, some people like this kind of baked fish after the dish has cooled.
Baked with rice and lemon
Sometimes household members do not like fish, either fried or boiled. Then offer them a recipe for baked mackerel with rice. You can enrich this recipe by frying it with vegetables, it will be even more interesting.
So, let's prepare:
- mackerel peeled from skin and bones - 500-600 grams;
- a glass of rice;
- butter and vegetable oil - five and a couple of tablespoons, respectively. spoon;
- half a lemon;
- one large carrot and one onion each;
- spices, salt and pepper to taste.
Next we do this:
- Place fish pieces in a frying pan greased with vegetable oil, salt and pepper. Let stand for about thirty minutes to marinate.
- Meanwhile, boil the rice in salted water until almost done.
- Fry the chopped onion and carrots in oil.
- Place the overcooked fish on top of the fish.
- Next, add the rice.
- Place pieces of butter on top - they will prevent the rice from becoming dry. Do not skimp on butter, the more of it, the tastier the dish. You can't ruin rice with oil!
- Cover with foil and place the pan in the oven. At low heat, at about 160 degrees, keep it for about forty minutes, then turn on the fire, give it a little more time to reach and take it out. Garnish portions with sliced lemon.
Mackerel pieces
A very simple but interesting dish. Try it! It becomes interesting due to the sauce.
The sauce will add a slight piquancy to the dish. Let's prepare for him:
- store-bought mustard - 2 teaspoons;
- horseradish - 2 teaspoons;
- mayonnaise - 3 teaspoons.
Mix everything. Cut the gutted mackerel into pieces. Salt each piece and roll in the sauce. Place in a foil-lined pan and place in a preheated oven. The fish is cooked for half an hour at 180 degrees, after which it can be garnished with boiled potatoes or mashed potatoes.
Stuffed fish in foil or sleeve
The dish always turns out tasty, juicy, and preparing it is simple and quick. You can take products by eye, it will still work out.
You will need fish, a lot of carrots, dried herbs, a little garlic and a little mayonnaise.
Prepare the fish, prick it in several places and place it in foil or a baking bag. Pour over a mixture of mayonnaise, dry spices and herbs, garlic and ground pepper. Place coarsely chopped carrots randomly along the backs of the fish (don’t spare them, they will be very tasty when cooked). Place all this in a heated oven and bake for half an hour. If you want a browner fish, remove the top of the foil or pierce the bag shortly before cooking. Rice is served as a side dish.
Under the cheese crust
The recipe is simple, but the dish looks beautiful and elegant.
This cooking option is suitable for a festive table. We are preparing for him:
Mackerel in a jar will turn out juicy, tasty, even dietary.
You need to take a couple of mackerels and cut them into pieces. Cut one large carrot into small half rings, or grate coarsely. Chop the onion too. In a clean jar, alternately place layers of fish, then onions, then carrots. So, alternating, add salt and pepper a little. Place a couple of bay leaves and peppercorns. You can sprinkle a couple of tablespoons of vegetable oil on top, or you can do without it - mackerel itself is fatty. Cover everything with foil and place in a cold oven. Heat gradually, keep at 180 degrees for about half an hour or a little more. Remove and carefully remove the fish and vegetables from the jar. Rice and potatoes are served as a side dish.
Many people call mackerel an “anti-crisis” fish. This is because it is inexpensive, but in terms of the amount of nutrients it can compete even with salmon. It’s a pity that few people think about this, usually giving preference to salted or smoked mackerel. But these two methods of preparation are considered the least healthy.
Indeed, when salted or smoked, this fish is very tasty, but mackerel baked in the oven is not only tasty, but also healthy. This dish can be safely offered even to guests. Firstly, the fish looks very appetizing. Secondly, it has a great taste and contains virtually no bones.
The calorie content of mackerel baked in its own juice is 169 kcal/100 g.
Delicious mackerel in the oven with tomato, onion and cheese - step by step photo recipe
The original recipe will surprise not only your family, but also invited guests. Tomatoes will add juiciness, fried onions will add a slight sweetness, and a golden-brown cheese crust will make the dish truly festive. And all this despite the fact that it cooks very quickly.
Your mark:
Cooking time: 1 hour 10 minutes
Quantity: 4 servings
Ingredients
- Mackerel: 2 pcs.
- Small tomatoes: 2-3 pcs.
- Bulb: 1 pc.
- Hard cheese: 100 g
- Sour cream: 2 tbsp. l.
- Salt: a pinch
- Lemon juice: 1 tbsp. l.
Cooking instructions
Mackerel baked in foil in the oven with lemon - the simplest recipe
To prepare the following dish you need:
- mackerel – 2 pcs. (weight of one fish is about 800 g);
- lemon – 2 pcs.;
- salt;
- ground pepper and (or) fish seasoning.
What to do:
- Thaw frozen fish at room temperature.
- Scrape with a knife to remove any barely visible scales.
- Make a cut along the abdomen and remove the entrails. Cut the gills from the head.
- Rinse the gutted fish with cold water and blot off excess moisture with a napkin. Make 3-4 shallow cuts on the back.
- Wash the lemons. Cut one in half. Squeeze the juice from each half onto the fish carcasses.
- Salt the mackerel and pepper to taste. Season with a special spice mixture if desired. Let sit at room temperature for 10-15 minutes.
- Cut the second lemon into thin slices.
- Place a couple of lemon slices in the middle of each carcass, and insert the remaining ones into the slits on the back.
- Wrap each fish in a separate sheet of foil and place on a baking sheet.
- Put it in the oven. Turn on the heating to + 180 degrees.
- Bake for 40-45 minutes.
- Remove the baking sheet, open the foil slightly and return to the oven for another 7-8 minutes.
You can serve the baked fish on its own or with a side dish.
Recipe for mackerel in the oven with potatoes
To cook mackerel with potatoes in the oven you need:
- fish – 1.2-1.3 kg;
- peeled potatoes – 500-600 g;
- onion – 100-120 g;
- greens – 20 g;
- oil – 50 ml;
- salt;
- pepper;
- half a lemon.
How to cook:
- Cut the potato tubers into thin slices and place in a bowl.
- Cut the onion into half rings or slices and add it to the potatoes.
- Season the vegetables with salt and pepper to taste and pour half the oil into them. Mix.
- Gut the fish, remove the head and cut into portions.
- Sprinkle them with lemon and sprinkle with salt and pepper.
- Grease the refractory pan with the remaining vegetable fat.
- Place the potatoes and the fish on top.
- Send the form to the oven, heated to + 180 degrees.
- Bake until done. This usually takes 45-50 minutes.
Sprinkle the finished dish with herbs and serve.
With onion
For mackerel with onions you need:
- mackerel 4 pcs. (the weight of each fish with a head is about 800 g);
- onion – 350-400 g;
- vegetable oil – 30 ml;
- butter – 40 g optional;
- salt;
- bay leaf – 4 pcs.;
- ground pepper.
Step by step process:
- Gut and wash the fish carcasses.
- Rub them with salt and sprinkle with pepper.
- Peel the onion, cut it into half rings and add salt to taste.
- Grease a baking sheet or mold with vegetable fat.
- Place part of the onion and one bay leaf inside the mackerel and place it on a baking sheet.
- Place the remaining onions around and drizzle with the remaining oil.
- Bake in the central part of the oven set to + 180°C. Baking time 50 minutes.
Mackerel with onions will be tastier if you add butter to it 5-6 minutes before it’s ready.
With tomatoes
To bake fish with fresh tomatoes you need:
- mackerel – 2 kg;
- oil – 30 ml;
- tomatoes - 0.5 kg or as much as it takes;
- half a lemon;
- salt;
- pepper;
- mayonnaise – 100-150 g;
- basil or other greens – 30 g.
What to do:
- Gut the mackerel, cut off the head and cut into pieces 1.5-2 cm thick.
- Place them in a bowl and sprinkle with lemon juice. Add salt and pepper to taste.
- Cut the tomatoes into slices no thicker than 5-6 mm. Add a little salt and pepper to them too. The number of tomato circles should be equal to the number of fish pieces.
- Grease the mold with oil.
- Place the fish in one layer.
- Place a slice of tomatoes and a spoonful of mayonnaise on top.
- Place in the oven, which is turned on at + 180 degrees. Bake for 45 minutes.
Sprinkle the finished mackerel with fresh basil or other spicy herbs.
With vegetables
To prepare one serving of fish dish with vegetables you need:
- mackerel – 1 pc. weighing 700-800 g;
- salt;
- vinegar 9%, or lemon juice – 10 ml;
- ground pepper;
- vegetables – 200 g (onion, carrot, tomato, sweet pepper)
- oil – 50 ml;
- greens – 10 g.
How to cook:
- Gut the defrosted fish, not forgetting to remove the gills from the head.
- Sprinkle with vinegar or lemon juice, add salt and pepper to taste.
- Wash the vegetables (any seasonal one will do) and cut them into pieces.
- Salt, pepper and drizzle with half the oil.
- Take a mold, grease with the remaining oil and place vegetables on the bottom.
- Place the fish on top of the vegetable bed.
- Bake in the oven. Temperature + 180 degrees, time 40-45 minutes.
Before serving, sprinkle with chopped herbs.
Mackerel in the oven will taste better if you follow these tips:
- Thaw fish on the bottom shelf of the refrigerator or on the counter at room temperature.
- If the carcass needs to be cut, then it is better not to defrost it completely, the pieces will be more neat, and it will be more convenient to cut.
- If the fish is cooked whole, its taste will improve if you put 2-3 sprigs of fresh dill inside.
- When cutting mackerel, you need to not only remove the insides, but also completely remove all dark films from the abdomen.
- Fish meat will be tastier if you adhere to the rules of the three “Ps”, that is, after cutting, acidify, salt and pepper it. For acidification, it is advisable to use fresh lemon juice, but in some cases table wine, apple, rice or simple 9% vinegar will do.
- Mackerel goes well with basil. For cooking, you can use both dried and fresh herbs of this herb.
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