How to prepare marinade for mackerel?

Mackerel in our country is loved and revered for its tender meat, useful properties and affordable cost. You know that it is enriched with vitamin B ₁₂ and vitally important minerals. Nutritionists and doctors consider it to be one of the most valuable breeds of fish and recommended as food for the prevention of cardiac and nervous diseases.

Experts established the fact that people regularly eating mackerel in any form are less susceptible to depressive conditions, since in the meat of this fish there are Omega-3 fatty acids that increase serotonin level in our body (hormone of happiness). Highly appreciated by her and the chef - according to them, she comes to absolutely any garnish and has excellent taste qualities.

Its main advantage is the absence of bones, scales, and also a small number of viscera. Each kitchen has its secrets of cooking carcases. To add a piquant taste and aroma, a marinade for mackerel is used. Culinary experts assure that properly pickled fish is already part of the success. We will not torment you - let's start the recipes.

Tender fish with spicy sauce

Give preference to large individuals with a head. For marinade, two freshly frozen carcasses of mackerel will be required: garlic (five denticles), two heads of onions, 12 pcs. Peppercorns, peas (five leaves), fragrant pepper (8 pcs.), Vinegar (two spoons), dessert spoon of sugar, mustard (20 g), salt (30 g).

We wash fish, cut it into small portions. Now we prepare the marinade for the mackerel: put the sugar, vinegar, salt and mustard into the boiled boiled water. We pour our carcass onion rings, chopped garlic and listed spices. Then pour in the prepared sauce, leave for a day at room temperature, and then clean in the refrigerator. Eat it with pleasure with mashed potatoes and fresh lettuce leaves!

"Koptim" mackerel at home

Necessary components: two carcasses of mackerel, one and a half liters of water, liquid smoke (50 g), laurel, two tablespoons of sugar, 4 large spoons of salt, eight peppercorns, six teabags and favorite spices. It is also necessary to take two plastic bottles with a cut neck (so that the fish can fit).

First we will prepare a marinade of mackerel for smoking from pepper, salt, water, laurel and sugar. Cook the liquid for 5 minutes and let it cool, then add liquid smoke (30 g) and spices. The washed fish (not gutted and not cleaned) is packed upside down into bottles. We pour in the sauce, mix well and send it to a place sheltered from the sun for two days.

We take out from the homemade smokehouse, gut and cut off the head, put it in a deep container and pour O, 5 liters of hot tea. In the warm liquid add the remaining liquid smoke - leave for half an hour. Impregnated carcass hangs for tails for two days - you get a soft and juicy fish. If left for 4 days, then it will become elastic and less greasy.

Recipe for marinade with cloves and mustard powder

Three large carcasses of mackerel: a liter of water, cloves, mustard powder (10 g), salt (20 g), vinegar 9% (tablespoon), bay leaf (a couple of pieces), granulated sugar (tablespoon).

The gutted fish (without the head) should be thoroughly rinsed, cut into small pieces and neatly folded into a deep container. Add to it peppercorns, bay leaf and cloves. In a separate container we make a marinade for mackerel: put mustard powder, sugar and salt in the water. Put on a slow fire and boil for five minutes. Add another hot dressing to our carcass along with the vinegar and insist in the refrigerator for a day. The fish acquires a unique taste, juiciness and amazing piquancy, which is so lacking in the store.

How is grilled mackerel served?

Marinade for the dish: olive oil (100 ml), two cloves of garlic, lemon juice and peel from one lemon, a little salt (half a teaspoon), white pepper (5 g) and rosemary (tablespoon). Accordingly, you will need a large fish weighing about 600 g.

We rub the peel, squeeze the juice and connect it with the listed ingredients. From the carcass cut the fins, head and tail, also remove the insides. Plentifully rub from all sides with a ready-made lemon sauce, leave to marinate for half an hour. Spread on the grill and fry evenly for no more than 7 minutes. When serving, decorate with fresh tomatoes and Chinese salad. This fish is perfectly combined with white wine.

Bake fish on a brazier in foil

We need: two fat fresh mackerel, onion (large head), a large lemon, olive mayonnaise (a tablespoon with a slide), a bunch of dill with cilantro, spices for fish and salt.

We prepare marinade for mackerel from onion rings, sliced lemon, grated peel, seasoning, finely chopped greens and salt. After that, we return to the carcass, which we pre-treat, rinse and cut into neat little blocks (not very thin). We immerse the fish in the prepared sauce for half an hour.

Then we pour each piece of mayonnaise and wrap it in foil. To fry should be for 40 minutes on the grill, do not forget to turn it over periodically. Spicy, juicy and very tender is obtained mackerel on the grill. Marinade, by the way, you can do according to your own recipe - this is not a principle.