Vida Recetas Editorial
Simple pickled mackerel is a traditional dish from Mediterranean cuisine, known for its intense flavor and versatility. This recipe, ideal for those looking for an easy and economical preparation, combines fresh mackerel with a pickle of vinegar, onion, and spices that enhances its taste and preserves it for several days. It is perfect as an appetizer, on toast, or as a main course served with rice, as suggested in the original description. The pickling not only adds a tangy and aromatic touch but also allows the fish to be kept in the refrigerator, making it a practical option to prepare in advance. This simple version uses accessible ingredients and a straightforward method: the floured fish is fried and then bathed in a mixture of oil, vinegar, garlic, onion, and paprika. The result is a juicy and flavorful dish that admits variations like adding other herbs or adjusting the vinegar level. If you are looking for a pickled fish recipe that never fails, this is an excellent choice.
Cook
40 min
Servings
4
Clean the mackerels inside and outside under the tap.
We transfer them to the carving board and cut them into 3 pieces. We salt and flour them.
Put plenty of oil in a paella and fry the fish.
Then we separate from the heat, set aside the pieces of mackerel and strain the oil.
Complete until you get 400 ml of oil.
We peel off the garlic head and without peeling it we make a cut along each tooth. Remove the skin and the first layer from the onion. Cut it into fine julienne strips.
Put the strained oil back on the fire together with the onion and garlic. Leave it on medium heat until the onion starts to take color and when you prick it feels tender.
Then, out of the heat, add the vinegar, the bay leaf, the thyme and the teaspoon of paprika.
Mix well and add the pieces of mackerel. Put it on the fire and when it starts to bubble we lower the temperature and keep it for 2 or 3 minutes.
Then we move to a clay container with high walls so that the fish is covered.
When it has cooled, cover with parchment paper and store in the fridge for 24 to 48 hours.
At the time of consumption, let's not limit ourselves to fish, wet marinade with good village bread is very delicious.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 40 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
