Marinated mackerel with onions
Origin of the recipe
Marinated mackerel with onions is a traditional dish common in the coastal regions of Russia and Northern Europe. This recipe arose from the need to preserve fish for a long time without refrigeration, using a marinade of vinegar, salt, and spices. In Russia, marinated mackerel is especially popular in the northern and western regions, where fishing plays an important role in the diet. Similar methods of salting and marinating fish are found in Scandinavian cuisine, such as Norway and Sweden, where marinated fish is a traditional holiday dish. Thus, this recipe combines elements of Russian and Northern European culinary traditions, emphasizing the importance of preserving the freshness and flavor of the fish through marinade.
What do you need for cooking?
Ingredients
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Mackerel
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Onions
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Water
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Salt
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Sugar
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Bay leaf
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Peppercorns
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Vinegar 9%
Kitchen utensils
- Knife
- Board
- Bowl
- Pot
Step-by-step recipe
Step 1:
To prepare the marinade, pour water into a saucepan and place over medium heat.
Step 2:
Add salt, sugar, peppercorns, and bay leaf to the water.
Step 3:
Bring the marinade to a boil, stirring occasionally.
Step 4:
Boil the marinade for 1-2 minutes and remove from heat.
Step 5:
Pour vinegar into the marinade, stir and leave until completely cool.
Step 6:
Cut off the head of the fish, gut it and rinse it under running water.
Step 7:
Dry the fish with a paper towel.
Step 8:
Cut the fish into pieces approximately 2 cm thick.
Step 9:
Place the sliced fish in a deep bowl.
Step 10:
Cut the onion into half rings and place on top of the sliced fish.
Step 11:
Pour the cooled marinade over the fish and onions and refrigerate for 12 hours. Serve with pickled onions.
Cooking tips
It's best to marinate the fish for longer than 12 hours, at least 24 hours, or even longer. But don't forget to refrigerate it.
Marinated mackerel is especially good with potatoes, with a vegetable side dish, or as an appetizer on a slice of fresh bread.
