Marinated Mackerel

A quick recipe for a very tasty, tender, and appetizing snack. The fish turns out to be really delicious, with a hint of spices, a slight tang, and the aroma of herbs. Highly recommended. This fish marinates very quickly; if you make it in the evening, it will be ready to eat by the morning.

Frozen Mackerel

2 fish

Large Onion

Dill

2/3 cup

Parsley

2/3 cup

Salt

2 tbsp

Sugar

1 tbsp

Ground Black Pepper

1/3 tsp

Ground Coriander

1 tbsp

Allspice

Bay Leaves

Water

6.75 fl oz

Refined Vegetable Oil

6.75 fl oz

9% Vinegar

3.4 fl oz

To prepare marinated mackerel, first gut the fish, cut off the head and fins, rinse well, and pat dry with paper towels.

Now, slice the fish into pieces about 0.8-1 inches wide.

To make it easier to slice the fish, you can slightly freeze it.

Slice the onion into thin half-rings, finely chop the herbs.

Frozen herbs can also be used. I had some red onion left, so I added it to the white one, but later regretted it as it colored the sauce and fish, though it did not affect the taste.

In a separate container, mix salt, sugar, black pepper, coriander, allspice, and crushed bay leaves (simply break them with your hands).

Now, layer the fish in a glass container: start with a little onion, then herbs, tightly pack the fish on top, sprinkle with the prepared spices, more onion, herbs, spices, fish, and so on. Finally, add 3-4 slices of lemon on top.

I used a container with a volume of 1.7 liters. You can also use a one-liter jar. I like using a container because it's easy to take out the fish pieces from it.

Mix water, vegetable oil, and vinegar in a container, then pour this mixture over the fish.

Cover the container tightly with a lid and place it in the refrigerator for 8-10 hours. As I mentioned before, marinated mackerel prepared the night before will be ready by morning!

(4/5)