Mackerel in the bank: a selection of recipes

Those who love fish and are not averse to trying a new recipe will find in our article some unusual ideas. Mackerel prepared in the bank can be an excellent dish for everyday and festive menus. There are many ways of cooking: you can salt or marinate fish, you can make homemade canned food. The choice is yours!

Preliminary preparation of fish

To mackerel in the pot did not have an unpleasant smell, rinse thoroughly the fresh carcasses, clean the abdominal cavity from internal organs and films. Heads are best cut off immediately, they are inedible.

Scales of this fish do not. And the bones can not be removed, so that the pieces do not fall apart during cooking.

On average, one fish weighs about 350 grams, in a kilogram usually 3 carcass. This will help you calculate the amount of ingredients if you do not have the opportunity to weigh the fish at home.

Salty fish

By the following recipe, you can prepare a mackerel of spicy salting in a jar. The first step is to prepare a pickle. Boil 500 ml of water, adding there are 2 tbsp. L. Salt and the same amount of sugar. Make sure that the sediment does not remain, all components must dissolve. Put the brine to cool, adding to it 1 tsp. Grains of mustard, several peas of colorful aromatic pepper, bay leaf.

Cut 2 peeled carcasses in large pieces. Lay in a jar with layers, alternating with chopped onions. Pour brine at room temperature, leave in a cool place for 12 hours.

Analog of smoked mackerel

This fish is like taste and kind of expensive delicacy. The whole secret of the recipe is in the broth of the onion husks used to make the marinade. The more you manage to accumulate it, the better. For a specified number of products, at least one large handful is needed.

Put the husks to boil in a liter of water. Immediately add 1 tablespoon of tea leaves (it is possible with bergamot), bay leaf, cloves and pepper-peas to taste. Strain the resulting broth until all the sediment is removed.

We begin the process of marinating mackerel in the bank. If allow the volume of dishes, you can harvest whole carcasses with heads. However, this is not necessary.

Cut 2 carcass with pieces of the same thickness. Put in a thicker can. Fill with a warm brine, cork, put into the refrigerator. It is believed that such a fish can be stored for 5 days, but many of those who tried the recipe, assure that this tasty snack is eaten much faster.

Mackerel in Korean

Dieticians advise not to get carried away by such products. But why not treat yourself to a holiday with a fragrant fish?

Pickled mackerel in a jar is perfect for potato side dishes, boiled rice, baked in foil or grilled vegetables. And as a snack for strong alcohol, it's just perfect.

Especially good this recipe for the summer, because with a young carrot and spicy onions, it turns out much tastier. And in the dish, if you want, you can add fresh grated cucumber to the Korean grater.

Cut 2-3 carcases along, remove the bones. You do not need to take off your skin, it will turn out soft. Cut the fish into stripes.

2 onion seeds with semirings or straws, 2 medium carrots.

Mix 1 tsp. Salt, 1 tbsp. L. Sugar, a pinch of pepper, 2-3 crushed cloves of garlic and 50 ml of vinegar with three st. L. Sunflower oil (can be home). Add a small amount of water - about half a cup. For taste, you can add cloves, cumin, soy sauce, a mixture of oriental spices. Stir all the ingredients in a bowl and put them tightly in a jar. In a day, the mackerel in the pot is enough to become promarined and it can be served to the table.

Recipe for oven: homemade preserves

This method of cooking will take a longer time, but the result will appeal to everyone who loves fish.

Rinse 3 carcass fatty mackerel, cut the fillets from the spine. Cut each layer into 3-4 pieces.

Mix in a dry bowl 1 tsp. Salt and 0.5 tsp. Sahara. Rub with a mixture of fish, and pour lemon juice on top. Leave to marinate for about a quarter of an hour.

Shred in any way 3 carrots and 3 onions. At the bottom of a can of 1.5 liters, lay 2-3 bay leaves, top with a layer of vegetables. Lay the fish layers interlaced with carrots and onions. Top with 3 tbsp. L. Sunflower oil.

Please note: this mackerel recipe in the jar does not contain water. The fish is cooked in its own juice.

Put the jar in a cold oven, cover with a metal lid without gum, turn on a small fire. Watch out for the temperature - it should not exceed 200 ^o C. Prepare the dish for about an hour.

Carefully remove the jar, allow it to cool slightly. Mackerel can be served both cold and hot.