Canned mackerel salad: delicious and tender recipe with step-by-step photos

Mackerel is a very healthy and nutritious fish. Excellent for preparing fish main and first courses. This fish is very useful. It contains a huge amount of healthy fat. In our body it is absorbed three times faster than beef. Among other things, it has a number of vitamins and microelements that play a huge role in our body. This valuable fish should be included in children's diets. It contains the entire range of useful substances so necessary for the healthy and proper development of a child. And it is also very useful for expectant mothers and nursing women. This is due to the fact that mackerel improves lactation. If you regularly eat this wonderful fish, you can bring your sugar levels back to normal.

The only thing you need to remember is that people with heart disease, hypertension, and digestive organs should use salted or smoked fish with caution.

Nowadays, it will not be difficult to acquire this most valuable fish. All the advantages of this wonderful fish can be listed endlessly. Therefore, if you underestimated mackerel, then there is time to correct everything. It’s very good that you can buy it on our shelves without any problems, and at a very affordable price.

So today we go to a specialty store and buy fresh frozen mackerel.

Let's look at my selection of recipes for salted mackerel at home. So the first recipe...

How to pickle mackerel according to the classic recipe

Ingredients

2 mackerel;
3 tablespoons salt;
3 black peppercorns;
3 bay leaves;
1 tablespoon sugar.

Preparation

Cut off the heads of the fish, gut them and wash them. Pour a spoonful of salt into the bottom of a plastic or glass container, add pepper and crumble the bay leaf.
Mix the remaining salt with sugar and rub the mackerel inside and out. Place the fish in a container and close the lid tightly. Refrigerate for 2-3 days. Before serving, rinse the mackerel under running water and pat dry with paper towels.

How to prepare mackerel for canning?

Of course, any type of fish can be added to canned vegetables, but mackerel is the best option for many reasons. Firstly, its carcass contains very few bones, and therefore cleaning mackerel is quite simple. Secondly, the aroma of noble fish can transform absolutely any vegetables. Well, thirdly, mackerel is considered a rather fatty variety, and therefore a salad prepared for the winter will turn out juicy, tender and nutritious.

Some recipes involve using fish with bones, but in this case it must be stewed for a long time and thoroughly - otherwise the small bones will be noticeable and they will have to be removed from the finished dish, which is not so easy to do. Therefore, the most convenient option is to prepare canned fish fillets for the winter.

To clean mackerel from bones, you must first defrost the fish. It is not advisable to use a microwave or warm water for these purposes, since the delicate flesh of the fish may be scalded. It is much better if the carcass thaws on its own on the bottom shelf of the refrigerator - this way it will retain its natural texture.

As soon as the mackerel has thawed, cut off the head, tail, fins, and then cut the belly and clean out the giblets. We remove the insides along with the black film, otherwise the fish will taste bitter. After this, rinse the mackerel under running water and make a neat shallow cut on the back. We lift the thin skin along the cut line and delicately separate it from the pulp, being careful not to damage the integrity of the fillet.

Advice! If you wish, you can cook mackerel with vegetables without removing the skin - after prolonged heat treatment it will become soft and almost imperceptible. However, if you plan to use winter preparations as a base for soups, it is better to clean the fish, otherwise pieces of the skin will float in the broth.

The final step is to separate the fillet from the bone part. To do this, cut the carcass into two halves, remove the spinal part and carefully select all the bones with tweezers. This is quite easy to do, since mackerel has practically no small bones. And when both fillets are completely ready, you can start preserving delicious snacks for the winter.

How to pickle mackerel in spicy brine

Ingredients

2 mackerel;
1 liter of water;
3 tablespoons salt;
1¹⁄₂ tablespoon sugar;
5 black peppercorns;
5 peas of allspice;
3 carnation stars;
3 bay leaves;
½ teaspoon coriander.

Preparation

Cut the mackerel: get rid of the heads, entrails and skins. Cut the fish into pieces 3-4 cm wide.
Prepare the brine by boiling all the seasonings in water. Strain and cool. Place the fish in a plastic container, cover with brine and leave at room temperature for 12 hours. Then put it in the refrigerator for another 2-3 hours.

Classic recipe for mackerel with vegetables

To prepare a traditional fish snack for the winter you will need:

1 kg mackerel,
1.5 kg of ripe tomatoes,
1 kg carrots,
half a kilo of onions and sweet bell peppers,
150 g refined sunflower oil,
sugar and vinegar 9% - 50 g each,
salt, spices and spices - to taste.

Advice! If you decide to cook mackerel with vegetables for the first time, take fewer ingredients - it’s better to try the recipe first, and only then move on to full-scale preparations for the winter. Reduce the amount of each ingredient proportionally - this will not affect the cooking method or the final result in any way.

Step-by-step recipe with photos and detailed descriptions

Cut the prepared fillet into medium-sized pieces and boil briefly in salted water. To bring the pulp to half-cookedness, about 20 minutes will be enough - this way it will not be too soft, but will still have time to reach the required condition.

To add a piquant spice to the vegetable salad, 5 minutes before the fillet is ready, add allspice, cloves, bay leaves and other spices to taste to the broth. The basic recipe does not include these additives, but if you like a richer flavor in fish dishes, you can use a similar trick.
After 20 minutes, remove the mackerel from the broth, place on a plate and leave to cool.

While the fish is cooling, prepare the vegetables for canning. Wash the bell pepper, cut off the stems and remove the seeds. Peel the carrots and onions and wash under running water.
Chop the vegetables on a coarse grater or with a knife - as you prefer. The main thing is that the resulting pieces are not too large.

Cut the onion into rings and carefully separate. Combine all the vegetables in an enamel saucepan, add sugar and leave to sit for 15-20 minutes.
During this time, blanch the tomatoes in boiling water for a couple of minutes, remove the skin, and cut the fruit in half. Using a spoon, carefully remove the seeds and the seal at the junction with the stalk, and finely chop the pulp or pass through a meat grinder.
Pour oil over the tomatoes and add to the rest of the vegetables.

Place the vegetables on low heat and simmer for half an hour.
After the allotted time, place the mackerel with the stewed vegetables, add vinegar, seasonings, salt and leave on the stove for another 15-20 minutes, stirring occasionally so that the bottom does not burn.

Wash the jars thoroughly (you can use a soda solution for these purposes), rinse thoroughly under running water, wipe or dry, and then sterilize. Boil the lids in water for 5-10 minutes.
Place the hot mackerel with vegetables in prepared jars and roll up the lids. Turn them upside down, cover them with a blanket or towel and let them sit for a couple of hours, then put the preparations in the basement, cellar or refrigerator for the winter.

This dish will last all winter, remaining satisfying, nutritious and incredibly tasty at the same time. It is enough to open a jar of mackerel with vegetables, add a side dish, for example, boiled potatoes or mashed potatoes, and there is no doubt that everyone at home will be delighted with such a dinner!

How to pickle mackerel in tea

Tender, moderately salty, color and taste reminiscent of cold smoked mackerel.

Ingredients

4 mackerel;
4 tablespoons of black tea or 8 bags;
4 tablespoons salt;
2 tablespoons sugar;
1 onion;
1 liter of water.

Preparation

Gut, rinse and dry the mackerel with paper towels. Cut off the neck of a one and a half liter plastic bottle. Place the fish in the bottle, tails up.
Place tea, salt, sugar and a whole peeled onion into a saucepan. Fill with water, put on fire, boil. Strain and cool completely.
Pour the resulting solution over the mackerel and put it in the refrigerator for 3 days. Every day, turn the fish by the tails so that it is evenly salted and acquires an even color.

How to pickle mackerel in a brine made from onion skins and tea

Variation of the previous recipe. The color turns out more golden, but the taste remains just as delicate.

Ingredients

4 mackerel;
3 handfuls of onion peels;
2 tablespoons of black tea or 4 bags;
4 tablespoons salt;
2 tablespoons sugar;
6 black peppercorns;
3 bay leaves;
1¹⁄₂ liters of water.

Preparation

Prepare mackerel for salting: cut off the heads, gut, rinse. Place the fish in a plastic bottle or other convenient container.
Wash the onion skins and place in a saucepan. Send tea, salt, sugar, pepper, and bay leaf there. Pour in water, bring to a boil and let simmer for 5 minutes. Then remove from heat, strain, and cool.
Pour the cooled brine over the mackerel. Keep in the refrigerator for 3-4 days. Turn over from time to time.

Delicious mackerel salted at home in onion skins

So, there is mackerel fish, there is onion peel. Today we will have fish in onion skins. Because of the color, the fish looks like it was smoked. The husk gives it a golden color. The most important thing is to choose the right fresh frozen fish. Choose fish that is undamaged, elastic to the touch, and the color should be silver. Of course, this recipe is not very quick, but very tasty!

In this recipe we will salt mackerel in onion skins. It turns out very tasty, and the color is beautiful, as if it had been smoked for more than one hour with cold smoke. Let's get started... First, let's look at the list of products.

Ingredients

Mackerel
Sugar
Salt
Onion peel
Black tea (leaved)
Peppercorns

First, we clean the mackerel of everything unnecessary. For me, what is not needed is the guts, head and tail.

Take a pan and pour 1 liter of water. We dilute 2 tbsp in it. l. salt, 1 tbsp. l. sugar, a handful of onion peels, 0.5 tbsp. l. black brewed tea and add peppercorns. Bring to a boil and cool to room temperature.

How to pickle mackerel with mustard

Mackerel pieces with a spicy taste and a beautiful shade.

Ingredients

1 teaspoon mustard powder;
3 tablespoons salt;
1¹⁄₂ tablespoon sugar;
5 black peppercorns;
2 bay leaves;
1 liter of water;
2 mackerel.

Preparation

Prepare the brine: add mustard powder and other seasonings to water, bring to a boil and cook over high heat for 3-4 minutes. Remove from heat and cool to room temperature.
While the brine is cooling, gut and rinse the mackerel. Cut it into pieces and place in a glass bowl. Fill with brine and put in the refrigerator overnight, or better yet, for a day.

How to pickle mackerel with vinegar and sunflower oil

Interesting taste with sourness and notes of spiciness. Great for sandwiches. And most importantly, it cooks very quickly.

Ingredients

2 mackerel;
3 tablespoons salt;
3 cloves of garlic;
2 bay leaves;
5 black peppercorns;
2 tablespoons table vinegar;
50 ml unrefined sunflower oil;
2 large onions.

Preparation

Fillet the mackerel. This can be done in a way convenient for you, by analogy with herring.
Sprinkle the fillets with salt and set aside for 10-15 minutes. At this time, peel and grate the garlic, break the bay leaf. Combine garlic, bay leaf, peppercorns, vinegar and sunflower oil.
Place the mackerel in a glass jar, sprinkling the layers with chopped onion in half rings. Pour in the marinade, close the lid and refrigerate for 12 hours.
The onion will also marinate and be delicious.

How to serve?

Homemade canned mackerel is good in any form. Housewives use them in their families for a quick healthy snack, as a base for fish soup or as the main ingredient in a holiday salad. Homemade canned mackerel in oil is the basis for quickly prepared lunches and dinners for students or busy housewives. If you fry chopped onion in oil in a frying pan until tender, combine it with canned food, add a tablespoon of ketchup or tomato paste, you can get a delicious fish gravy. As a side dish, at the same time as frying the onions, we boil rice, Italian pasta or macaroni - and a hot, tasty and satisfying lunch is ready in 20 minutes.

Those who prefer delicious fish soups can also use homemade canned mackerel in oil, in tomato or with vegetables. In a deep saucepan you need to fry onions, carrots (you can do without them), put a little tomato paste (if the canned food does not contain it). Place the canned mackerel, lightly mashing it directly in the saucepan, pour in 1.5–2 liters of water. Add potato strips to the boiling future soup, salt if necessary and bay leaf, a handful of clean cereals to choose from: millet, buckwheat or rice. Cook until the cereal is ready.

If unexpected guests come, homemade canned mackerel can save the reputation of a hospitable hostess. One or two open jars of mackerel with vegetables will make an excellent independent snack.

You can prepare a German fish salad from mackerel in oil. Boil 3-4 potatoes and the same amount of eggs, cut them into cubes, mash the fish with a fork along with the butter, removing unnecessary peppercorns and bay leaves. Cut the onion into thin half rings and marinate it in table vinegar. In a bowl with mashed fish, combine potatoes, eggs, and onions. Season with salt and add more vegetable oil if necessary. In the summer season, you can also add chopped fresh dill to the salad. This salad is very nourishing and tasty, it is prepared quickly and is suitable for any feast.

To learn how to prepare canned mackerel at home, watch the following video.

Canned fish with vegetables often help out housewives when there is no time left to prepare a tasty and satisfying dinner. They can be served with a side dish or as an independent dish, serve as a flavorful dressing for soups or a hearty ingredient for a salad. Of course, you can buy canned fish in a store, but in this case you cannot exclude the possibility that instead of tasty contents, there will be an unappetizing or even stale mass inside an attractive tin can with a bright label. This is why many experienced chefs prefer to make homemade canned fish themselves - such preparations are perfectly stored throughout the winter without losing their taste. In addition, the variety of all kinds of recipes based on seasonal vegetables with mackerel is so great that anyone, even the most inexperienced housewife, will not have difficulty finding her own version of preparing canned food at home.

How to quickly pickle mackerel under pressure

Express pickling in case you have guests in the evening. The mackerel turns out lightly salted and very appetizing.

Ingredients

2 mackerel;
2 purple onions;
1 liter of water;
3 tablespoons salt;
1¹⁄₂ tablespoon sugar;
5 black peppercorns;
2 peas of allspice;
3 bay leaves;
½ teaspoon coriander;
2 tablespoons table vinegar;
2 tablespoons sunflower oil.

Preparation

Cut the mackerel into fillets. Peel the onion and cut into half rings.
Prepare the brine. Add salt, sugar, two types of pepper, bay leaf, and coriander to the water. Boil and cool. Add vinegar to the cooled brine.
Place the fish in an enamel bowl, sprinkle with onions. Fill with brine. Cover with a plate of suitable diameter and place something heavy on top, such as a jar of water. Place in the refrigerator for 2–5 hours. Before serving, dry the mackerel pieces with a paper towel and drizzle with sunflower oil.

Canned mackerel - recipes

There are different recipes for preparing this wonderful fish. They differ mainly in their additives. Here is one of the simplest examples of preparing canned mackerel at home:

Recipe No. 1

It is very simple and suitable even for beginners. To prepare mackerel in oil at home, you will need the following products:

A pre-sterilized glass half-liter jar (or several, depending on how many servings you will make);
Oven;
Raw mackerel (1 piece, approximately three hundred g. For one jar);
Bay leaf (2 leaves - one in each container);
Pepper (1-3 pieces per jar);
Vegetable oil (approximately 40 ml);
Salt.

Cooking:

First you need to prepare the fish carcass: remove the intestines, black films, gills, excess fins, rinse it thoroughly outside and inside;
Cut the fish into pieces, their thickness should be up to four centimeters;
Place bay leaves and pepper leaves at the very bottom. Top with spices - mackerel;
Add salt and oil;
Close the jar with a lid (either a screw or a regular one, but without a rubber band);
Place the jar on a tray with a wet layer of sand, turn on the oven for 3 hours at 120 degrees. During this time, the fish boils well and becomes tender, and the bones become soft.
Preserve the fish after cooking in the traditional manner.

Method number 2

Only fresh or freshly frozen fish should be used. This is the only way to guarantee that the final dish will turn out not only tasty, but also safe. You will need the following products:

Two large mackerel;
4 peas each of black and fragrant pepper;
Refined vegetable oil (two tablespoons);
Chilled water (eight large spoons);
Salt (pinch);

How to cook:

Wash, peel, trim off excess components of the fish, cut the carcass into small pieces;
Wash and dry two half-liter jars;
Place a layer of fish in jars, put half of the pepper and salt on top;
Place the next layer of fish;
Add one tablespoon of oil and four tablespoons of water to each jar;
Cover with lids without rubber bands, put in a cold oven, temperature two hundred degrees, but only until the mixture boils in the jars. As soon as this happens, the temperature immediately drops to 120 degrees. The mackerel should be in the oven for one and a half hours.

With vegetables for the winter

Diligent and thrifty housewives often make preparations for the winter in the form of canned food, stews and other things. To prepare canned mackerel you will need:

Mackerel, pre-boiled for 20 minutes, you need to remove the bones from it (1 kg);
Tomatoes (two kg), carrots (half a kg), onions (350 g);
Salt (one and a half tablespoons);
Sugar (four spoons);
Olive oil (300 ml);
Vinegar (30 ml).

How to cook:

Squeeze the tomato, chop the carrots and onions, mix with the prepared tomato;
Add salt, sugar, vegetable oil;
Simmer this entire mixture over low heat for an hour, throw in the fish and simmer for another 40 minutes. When the mackerel is almost ready, add a little vinegar.
Place the finished canned goods into containers.

Canned mackerel

Canned food can be prepared at home without extra material costs. A very interesting and simple way to cook fish is to preserve it. This method will require a minimum of effort and time. What you need at hand:

2 mackerel;
100 grams of regular salt;
25 g sugar;
Vegetable oil - 20 g is enough;
2 bay leaves;
5 black peppercorns;
Vinegar essence - 15 g;
Twist jar 700 g;
Two-liter saucepan;
Hollow-ware.

How the cooking process works:

To begin, carefully prepare the fish: clean, trim, wash and thinly slice;
Pour one liter of clean, distilled water into a saucepan, add a spoonful of vinegar solution. Dip the fish into this liquid for 15 minutes;
Mix salt and sugar in a deep plate. Remove the solution from the pan, leaving only the fish in there. Sprinkle the mixture from the plate over the fish. Place bay leaf, pepper, mackerel in a jar.
Add oil and a spoon of water. Leave at least 2 cm to the top of the jar
Cover with a lid;
Place the jar in the oven, turn it on at 110 degrees. Keep the jar in the oven for 5 hours. Roll it up without removing it from the oven and leave it there to cool.

Canned fish with carrots and onions

Cut two onions into half rings. Three carrots on a grater. In a clean 0.5 liter jar we put a couple of onion half rings, a bay leaf, two black peppercorns, and a little carrot. Next is a layer of chopped fish pieces. Place carrots and onions on the fish layer again until the end of the jar. When the empty space remains slightly smaller than the neck, add a tablespoon of refined sunflower oil, a spoonful of salt and cover with a lid. Place in a cold oven for 3 hours. In this way, you can prepare not only canned mackerel, but also almost any fish.

Mackerel in oil

This recipe will require a minimum of products, effort and time, and the result will be simply amazing. You will need the following ingredients:

Mackerel (two pieces);
One bay leaf;
Rock salt (15 grams);
Allspice (pea);
Black pepper (5 pieces);
Oil.

How to cook:

Cut the fish, remove excess from it, wash well and chop into small pieces;
Press the mackerel into the jar, but not to the very edge;
Put spices on top, add salt;
Fill the contents of the container with vegetable oil so that there is up to 2 cm left to the top;
Keep the canned food in the oven at 120 degrees for 4 hours.

Do-it-yourself fish, unlike store-bought fish, does not fall apart, holds its shape, and does not contain chemicals, stabilizers, emulsifiers or similar harmful substances. An exclusively natural product.

Autoclaving

To diversify your diet and please your loved ones, you can cook fish in an autoclave. To do this you need to do the following:

The mackerel is cut, inedible parts are removed, washed, divided into parts, and placed in a jar.
Add a teaspoon of salt, sugar and vinegar (solution);
Add a tablespoon of vegetable oil, favorite herbs and spices;
After all this, the cans are rolled up and placed in an autoclave;
So canned mackerel is kept for 60 minutes at a temperature of one hundred and twenty degrees. The finished fish is very tender, soft and boneless.

Fish prepared according to this recipe can also be rolled into jars and left for the winter, or saved for some holiday. It looks great on the holiday table and will be a pleasant surprise for your guests.

Dry-salted mackerel, under pressure (instant cooking)

Very tasty, spicy and quick dry salting of mackerel in its own juice. The fish according to this recipe is moderately salted.

Products (for 8 servings)

Mackerel (uneviscerated carcasses) - 2 pcs. (weighing 350-400 g each)
Salt - 2 tbsp. l. no slide
Sugar - 1 tbsp. l. without slide (can be reduced to 1 tsp)
Ground black pepper - 1 tsp. no slide
Ground allspice - 1 tsp. no slide

Step by step recipe

How to quickly cook dry-salted mackerel:
When choosing frozen mackerel in the store, we give preference to large fish with light gray bellies and navels, without yellow spots or damage to the skin.
We defrost mackerel in the refrigerator or on the balcony during the cold season.
The fish must be gutted: cut off the head, cut the belly, clean out the gray film and the blood underneath it.
Wash the mackerel well in cold water with the addition of 2 tbsp. l. vinegar to fight off the fishy smell (you can do it without vinegar).
Blot excess moisture with napkins and start cutting the fish: cut off the fins, make a longitudinal cut along the back.
Separate the fillet from the backbone.
We clean off the skin.
Separately mix salt, sugar, ground allspice and black pepper.
Sprinkle the mixture evenly over both sides of the fish fillets. Place the fillets in a plastic (enamel, glass) container, skin side up.
Cover with cling film.
We put pressure on top - for example, a pack of salt 1 kg or 1.5 kg. Keep the mackerel at room temperature for 1.5-2 hours until the juice releases. Place the container with fish in the refrigerator for 10-12 hours.
Dry salted mackerel has a very dense structure and is easy to cut. To serve salted mackerel in the form of a rose, you need to cut the finished fillet with a knife into thin slices at an angle of 45 degrees.
Lay out the fish slices like dominoes, with an overlap of 2-3 cm, in one row. Taking one edge of the strip, roll it tightly, supporting it with your fingers.
The salted mackerel rose is ready.
Using a knife, carefully move the rose from the cutting board onto the plate. Decorate with herbs and lemon.
Drizzle dry-salted mackerel with vegetable oil.

Subtleties of cooking

Canned mackerel prepared at home has such a set of advantages as good taste, the absence of harmful additives, and low cost compared to store-bought counterparts. And after the first experience of preparing these canned foods, another advantage appears: the process is completely simple. However, there are several rules and guidelines in this process.

It is better to defrost mackerel slowly and naturally on the warmest shelf of the refrigerator for 10–12 hours.
It is better if the fish carcass is not completely defrosted: this way it can be cut easier and more evenly with a knife.
It is better to preserve for the winter in glass jars with a capacity of 500–700 ml. When filling them with pieces of fish and other ingredients, it is important that the contents do not reach 2-3 cm to the edges. First you need to put the jars in the oven, and only then turn it on. Otherwise, the glass may quickly become damaged.
Another option to prevent cracks in glass containers: place the containers on a baking sheet, onto which a layer of 3-4 cm of wet sand will be poured.
Setting the oven temperature to 120–130°C will preserve canned mackerel throughout the winter and will eliminate the bacteria that cause botulism.

The shelf life of such home-canned fish is 3–4 months. Mackerel canned with vegetables is very tasty. In winter, such a preparation becomes a lifesaver for the housewife: it contains both tasty vegetables and healthy fish. The preparations are good as an appetizer or as a base for other dishes.

Salting mackerel (two methods: sagudai and salting in the freezer)

Two very quick ways to salt fish at home: sagudai and salting mackerel in the freezer. After just 4 hours with the first method and a day later with the second, you will get delicious salted mackerel.

Products

Mackerel sagudai:

Mackerel - 3 pcs.
Onions - 2-3 pcs.
Vinegar - 0.5 cups
Vegetable oil - 0.5 cups
Water - 1 glass
Salt - 3 tbsp. l.
Sugar - 1 tbsp. l.
Bay leaf - to taste
Ground black pepper - to taste
Dill - to taste

Salting fish in the freezer:

Mackerel - 2 pcs.
Ground paprika - 1 tsp.
Garlic - 3 cloves
Salt - 2 tbsp. l.
Ground black pepper - 1 tsp.
Bay leaf - 6 pcs.

Step by step recipe

How to cook marinated mackerel (sagudai):

Clean the fish and cut into portions, after cutting off the head and tail.
Prepare the dressing: mix water, vinegar and vegetable oil.
Cut the onion into half rings.
Finely chop the dill.
Place fish, salt, sugar, onions and herbs in layers in a jar.
Sprinkle pepper and place bay leaf on top.
Pour the prepared dressing over the fish. Close the jar with a lid and refrigerate for 4 hours.
After 4 hours, the pickled mackerel will be ready.

Step-by-step preparation

Before you start canning mackerel, you need to sterilize the jars. To do this, pour water into a saucepan and place an iron sieve on it, and place 2 half-liter jars upside down on it. The water will boil and steam over the jars. Sterilization should take approximately 15 minutes. When drops of water flow down the walls of the jars, sterilization is complete. The lids need to be kept in boiling water for 2 minutes.
For two half-liter jars you will need 2-3 mackerel depending on the size. Prepare fish for preservation. Using a knife, clean the fish from the insides and remove the black film. Cut off the head, tail and, if desired, all fins. Rinse the mackerel thoroughly under cold running water and pat dry with paper towels. Then cut the fish into portions approximately 4 cm thick.
Place two bay leaves in sterile jars. Then add 5 pcs. black peppercorns and 2-3 pcs. allspice.
Place the fish tightly on top of the spices up to the neck of the jar, so that there is some space left, since the fish with oil will release juice during the cooking process. Then pour a level teaspoon of sugar and salt into the jars of fish. Pour 2 tbsp over the mackerel in each jar. l. vegetable oil and cover the jars with lids.
Place a kitchen towel on the bottom of a suitable size pan and place the cans of fish in it. Then pour water into the pan under the neck of the jars. From the moment the water boils, sterilize jars of fish for 4 hours. If your pan is taller than the jars, you can cover it with a lid to prevent the water from evaporating. If the pan is the same size and the pan is open, then periodically monitor the water during the cooking process and add hot water as needed up to the neck of the jars. After 3 hours of cooking, check the amount of liquid in the jars - if there is not enough of it, you can add a little boiled water and further sterilize.
When the canned food is ready, seal the jars using a seaming wrench. Or, if desired, use tin screw caps.

Canned mackerel is delicious even just with bread. It is soft, easily falls off the bone, but does not fall apart into mush. You can serve canned mackerel with any side dish of your choice and with fresh vegetables. You can decorate this fish with sweet onions, cut into rings, and finely chopped herbs.