Do not know how to cook marinated mackerel at home, or can not decide on a marinade for a fish shish kebab? Then our recipes help you. We will tell you how to make a pickled fish as a snack, and we will also offer marinade options for shish kebab and smoking.
Marinated mackerel with onions for 3 hours
Ingredients:
- frozen mackerel carcasses - 3 pieces;
- onion of medium size - 3 pcs .;
- salt - 4,5 tbsp. spoons;
- sugar - 1,5 tbsp. spoons;
- coriander (peas) - 1,5 tsp. or to taste;
- cloves - 2-3 pcs .;
- pepper fragrant and black peas - 7 pcs .;
- purified water - 1.5 liters;
- laurel leaves - 4-5 pcs.
Preparation
Before marinating mackerel is thawed and washed. We make a longitudinal incision on the abdomen, take out the insides and clean out the black film. Also get rid of the head, fins and tail. After that, once again, the fish are thoroughly washed and cut into pieces with a thickness of one and a half to two centimeters. Onion peeled and peeled rings. Pieces of mackerel are stacked with onion layers in a container or jar.
To prepare a marinade, heat the water to a boil, throw sugar, salt, sweet and black pepper, coriander, cloves and laurel leaves. Let's boil for three minutes, and cool to room temperature. Filled marinade pour pieces of fish with onions. After three hours, pickled mackerel with onions will be ready.
For a more salty taste, hold the mackerel in the marinade for a bit longer.
How to pickle mackerel for a shish kebab?
Ingredients:
- large frozen mackerel carcass - 1 piece;
- lemon - 0,5 pieces;
- olive oil-20 ml;
- garlic - 2 cloves;
- zir - 9 g;
- coriander - 3-4 branches;
- ground black pepper - to taste;
- salt - to taste.
Preparation
For defrosting, shift the mackerel from the freezer to the lower shelf of the refrigerator. When the carcass wipes from above, but still remains dense inside, we proceed to the cutting. We cut off the head, tail and fins. Then cut the fish along the abdomen and get rid of the viscera and black film. Then we wash the mackerel and, cutting along the back, separate the fillets from the ridge and costal bones.
Garlic is cleaned, passed through a press and grinded in a mortar with finely chopped green cilantro. We shift the mixture into a bowl, add olive oil, juice and a peel of half a lemon, ziru, ground black pepper, salt and a good mix all. We rub the fillet of mackerel with the marinade obtained, put it in a bowl and let it marinate for two hours.
After the time has passed, wipe the solid components of the marinade with a napkin, lay the fish on an oiled grate and cook on charcoal until cooked and ruddy on both sides.
How to pickle mackerel for hot smoking?
Ingredients:
- frozen mackerel carcass - 2 pcs .;
- lemon juice - 250 ml;
- soy sauce -250 ml;
- white wine - 250 ml.
Preparation
Mackerel defrost in a gentle mode, laying on the bottom shelf of the refrigerator. Then we remove the carcasses from the head, the entrails, fins and tail and rinse, removing the excess of black film inside the abdomen. We put the fish in a suitable container and pour the marinade, prepared by mixing soy sauce, white wine and lemon juice.
Before the smoking procedure, it is necessary to dry the fish thoroughly. To do this, remove it from the marinade, dip it with paper towels or napkins and hang it on one, and preferably two hours.
After the time has elapsed, we lay out moist alder chips on the bottom of the smokehouse, lay the carcasses on a grate and smoke on moderate fire for twenty or thirty minutes.
For cold smoking it is not recommended to marinate mackerel. The ideal option is simply rubbing the fish with salt for several hours, followed by washing it off.