Recipes for marinated mackerel with onions at home

Fish is rightfully considered one of the healthiest and most delicious foods. It contains a large amount of minerals, protein, trace elements, and most importantly, fatty acids, which are so necessary for our body.
Mackerel is considered a fairly common and affordable type of fish. It can be baked in the oven, smoked, fried, and also pickled. So, how to quickly marinate fish, what are the nuances of preparing the marinade and preparing mackerel?

Which vinegar to choose

Mackerel is a valuable dietary product that is beneficial for the body. This fish contains a large amount of vitamins, micro- and macroelements, polyunsaturated fatty acids and other substances. To ensure that the beneficial components remain in the fish during the marinating process, various types of vinegar are used, each of which has its own characteristic taste and original aroma. Check out the recipe for mackerel marinated with onions and vinegar and oil in 2 hours.

Type of vinegar	How to pair with fish
Canteen 9%	Softens fish carcass fibers, eliminates hardness
Apple	Has a soft and delicate taste with a slight sourness
Wine	Mackerel meat becomes soft, tender and juicy
Grape	Thanks to grape vinegar, the taste of fish becomes brighter and richer
Balsamic	Due to this marinade, the characteristic fishy smell disappears.

Fish is marinated in pieces or whole carcasses

Classic way

There are many recipes for homemade mackerel pickling - with sunflower oil, tomato sauce, mayonnaise, mustard, garlic. But, despite the variety of options, the classic recipe remains popular, in which it is easy to marinate mackerel with onions and vinegar at home.

Ingredients:

fish carcasses – 4 pcs;
sunflower oil – 4 tbsp. l;
onions – 4 pcs;
xus 9% – 100 ml;
bay leaf – 3-4 pcs;
peppercorns – 15-20 pcs;
granulated sugar – 1 tsp;
salt – 2 tbsp. l;
water – 500 ml.

Cooking method:

Rinse the thawed carcasses, remove the heads and entrails.
Rinse again and dry with a paper towel.
Cut the fish into slices no more than 2.5 cm wide.
Chop the onion into rings, pour the prepared products into a deep saucepan.
Prepare the marinade separately - stir sunflower oil with water, add sugar, salt and spices, place on low heat.
Boil the marinade for 2 minutes, then pour in the vinegar and leave to cool.
Pour the marinade over the fish pieces and place them on the refrigerator shelf for 24 hours.

Calories:

100 g of product contains 143 kcal.

Marinate mackerel with onions and vinegar?

Not really

Do not defrost the mackerel completely - just enough so that you can cut off the head.

In this case, the carcass pieces will be elastic and will not lose their shape. Read the rules on how to pickle fish in vinegar.

The best carcass weight for marinating is 300-500g

Marinated mackerel with onion and vinegar in 2 hours

If you don't have a lot of time to marinate, use this quick snack recipe. In just 2 hours, quick-cooking pickled mackerel with onions and vinegar will be ready and can be served, delighting guests and household members with a tasty and appetizing dish.

Ingredients:

fish carcasses – 2 pcs;
apple cider vinegar – 6-7 tbsp. l;
onions – 4 pcs;
sunflower oil – 2-3 tbsp. l;
granulated sugar - 2 tbsp. l;
salt – 2.5-3.5 tbsp. l;
pepper mixture – 1 tsp;
peppercorns – 10-14 pcs;
bay leaves – 5-6 pcs;
coriander seeds – 2 tsp;
purified water – 1 l.

Cooking method:

Defrost the fish naturally, remove the head, tail and entrails.
Wash the carcasses under running water, dry with a napkin and cut into portions.
To prepare the marinade, pour water into a saucepan, add salt and spices, and simmer on low heat for 9-10 minutes.
After the liquid boils, pour the fish pieces into it and leave to marinate for 1.5 hours.
Separately, cut the onion into half rings, combine with sunflower oil and apple cider vinegar.
Pour the mackerel into the second marinade and leave for another 45-60 minutes.

Calories:

The calorie content of the dish is 150 kcal per 100 g.

If you don't like mackerel, check out how to make herring with vinegar and onions.

Author's note

Agapov Vladislav

When serving, pickled mackerel can be garnished with lemon slices, parsley, dill or any other herbs to taste. To make the fish more spicy and spicy, you can add 1-2 teaspoons of ground paprika to the marinade.

Recipe for spicy salted mackerel. Delicious lightly salted mackerel

Hello, dear readers. Today I will write you a recipe for spicy salted mackerel. But first of all, I want to congratulate you on your apple savior. This recipe produces tasty lightly salted mackerel. It seems like it’s summer, the season for fresh vegetables and fruits, but sometimes you want some salty fish. Well, of course, of all the fish, I prefer salted mackerel. Yesterday we went to the store with the children, there was no mackerel, we looked at the salted herring, but somehow its appearance did not inspire confidence at all. And as they say in the summer, if you get poisoned in the summer, there’s nothing to do at all. But the freshly frozen mackerel turned out to look good, and there was no foreign smell in it. So, after thinking a little, we decided to buy some mackerel. Moreover, I don’t want salted mackerel, I want tasty and lightly salted mackerel.

When we went home we also bought some potatoes to go with the fish. We came home and immediately started salting the mackerel. This recipe is more suitable for those who do not like to wait a long time for the fish to cook. When my dad comes to visit, I specially prepare this spicy-salted mackerel for him; it’s absolutely delicious with potatoes. Dad loves it, he is ready to eat salted mackerel even for breakfast, lunch and dinner. But, of course, everything is good in moderation.

One of his good friends, Vera Petrovna, shared a recipe for spicy salted mackerel with my husband; she told me how she makes mackerel and advised me to try salting it. We tried it and we liked it. Now, at any feast, spicy salted mackerel is always on the table. Moreover, the recipe is very simple and does not require huge costs and effort to prepare.

But, not only is it simple, mackerel also cooks quite quickly. We salted the mackerel at 19:00, and in the morning we had delicious lightly salted mackerel. Already at 10 o'clock we ate mackerel with potatoes. And according to this recipe, you can not only salt mackerel. For example, we tried to cook saury, it also turned out very tasty. But mackerel is still tastier.

Spicy salted mackerel recipe

2 mackerel
1 liter of water
4 tbsp. spoons of salt
2 tbsp. spoons of sugar
2 tbsp. spoons of vinegar 9%
5 bay leaves
5 allspice
5 carnations

I have 2 mackerel, they were tightened to 850 grams, but taking into account the fact that they were frozen, exactly 700 grams remained after defrosting. Moreover, this recipe is so original, but the prepared brine is enough for 2-3 mackerel, and if it is not large, like mine this time, then for all four. I wash mackerel under running water. These are my fish.

Now we need to take a saucepan in which we will prepare the brine. Pour 1 liter of water, measure out into a liter jar. Throw spices into the water. It is advisable to add the spices all at once; when they boil, the brine becomes much more aromatic. True, they immediately added the bay leaf and allspice, and the cloves were already added when the brine was boiling; there was so much dust and spices in the house until they found the cloves and the brine was already boiling. We also add sugar to the brine.

Place the pan with brine on the fire. In addition to spices and sugar, you need to add salt to the mackerel brine. Spoons should not be particularly heaped. Just scoop up salt with a spoon and pour it into the water.

We wait until the water with spices, salt and sugar boils. The brine boils for just a couple of minutes. Now set it aside from the heat until it cools down, to approximately 40 degrees. You can pour it from a pan into a bowl, for example. So that the brine cools faster.

In the meantime, let's fish. Well, here everything is generally simple, we cut off the head and tail, and cut the mackerel into pieces of about 2.5 cm. It pickles in brine better and faster this way. We also remove the middle of the mackerel and thoroughly wash the pieces to remove any blood. Because if you don’t wash the mackerel and remove the middle, the brine will be cloudy and the fish itself will taste bitter. The fish is fresh, beautiful, without any unpleasant odors.

Now I take the jar. For 2 mackerel I take a 2 liter jar. I randomly drop pieces of chopped fish into the jar. When the brine for preparing spiced mackerel has cooled, I add two tablespoons of 9% vinegar. Of course, there is a little sediment in the brine, from the salt, sediment from the water, but we don’t pour the brine out completely. Pour the brine into the jar so that the mackerel is covered with brine, and simply pour out the sediment.

Now I fill the mackerel, placed in a jar, with our cooled brine. Under no circumstances should you pour hot brine over the fish, otherwise you will end up with boiled mackerel instead of salted mackerel. Fill the fish in the jar with brine so that it is completely covered with our brine. If you have three small mackerel, then don’t worry, a 2-liter jar is quite suitable for salting.

You see I have 2 mackerel, and only half a jar, so the third one will still fit. And there will be enough brine too. The jar will just be full and that’s it. Well, if for some reason you don’t even have enough brine, then don’t be upset, prepare another portion of brine or prepare brine for half a serving, simply dividing the ingredients for the brine in half. The main thing here is that the fish is in brine.

That's it, I leave the fish on the kitchen counter at room temperature. I don’t cover the jar with a lid; we don’t have flies in our apartment. At 19:00 they salted it. In the morning we had to go to the hospital, we are now visiting doctors for kindergarten. We returned at 10 o'clock in the morning, the mackerel was just what we needed, tasty, lightly salted, spicy. We just ate it, and then covered the jar with a lid and put the rest in the refrigerator. This is what spicy salted mackerel looks like in a jar on the second day. Spices and some fish oil floated to the top. There is a small sediment, but overall the brine is clear. I got a little sediment when I was rearranging the jar for photography. Mackerel smells very tasty.

Here is a very quick recipe for spicy salted mackerel. Moreover, the fish turns out lightly salted, tasty and spicy. It doesn’t last long in our refrigerator; it’s eaten almost immediately. The pieces turned out beautiful, smooth, even. Honestly, it all depends on the mackerel, sometimes you take a fish, but it’s frozen or something, the brine is cloudy, the fish is also not very beautiful, it just “falls apart” and doesn’t cut.

And if the fish has not been defrosted several times and then not frozen, it looks beautiful both fresh and salted, and it turns out delicious. Very convenient, put beautiful pieces on a plate and serve, no need to cut.

The mackerel was cooked within a day, it’s warm now, and the pieces of fish were not large. If, of course, you immediately put the jar of fish in the refrigerator, then the fish will take two days to cook, or even more. It will marinate faster in the warmth. I’m not always willing to wait a long time if I want fish. Well, of course, except in cases where I went and bought it at the store, but homemade fish is homemade.

Last year, this fish was salted for my son’s birthday. The mackerel stood warm for a day, then it was laid out beautifully on a plate and put in the refrigerator until the evening, and in the evening there was a feast. Yes, and on New Year’s Eve they salted mackerel. For several years now, it has been a tradition in our family to salt mackerel on holidays, and not only on holidays, but also on weekdays, when you want fish. I wish you bon appetit too.

Homemade salted mackerel with vinegar

Salted mackerel with vinegar and onions is very tasty and can be easily prepared at home. Lightly salted fish goes perfectly with boiled, baked or fried potatoes, as well as other main courses.

Ingredients:

frozen fish carcasses – 2 pcs;
wine or apple cider vinegar – 100 ml;
onions – 8-10 pcs;
oil – 5 tbsp. l;
bay leaves – 5 pcs;
peppercorns – 5-7 pcs;
salt – 50 g.

Cooking method:

The mackerel needs to be thawed, but not completely, gutted and cut into medium-sized pieces.
Cut the peeled onion into half rings.
Place the fish in a deep bowl, sprinkle with salt, add spices, onions, vinegar and oil.
Leave the carcasses to soak in salt for 3-5 hours in a cool place.
After this, pour the mackerel into a glass jar with salt and spices, sprinkle with vinegar and oil, close the lid and leave in the refrigerator for 3-4 days.

Author's note

Agapov Vladislav

If you want to make the fish more salty, leave it for 5-7 days.

If you can't find mackerel in the store, check out the recipe for herring with onions, vinegar and oil.

Mackerel in apple cider vinegar with aromatic spices

Apple cider vinegar in combination with herbs emphasizes the delicate and juicy taste of mackerel, giving it an expressive, rich aroma.

Does apple cider vinegar give mackerel a special flavor?

Not really

Ingredients:

frozen fish – 4 pcs;
onions – 4 pcs;
apple cider vinegar – 5 tbsp. l;
vegetable oil – 4 tbsp. l;
water – 500 ml;
sugar and salt - 2.5 tbsp. l;
bay leaves, ground black pepper, peppercorns;
coriander, cloves, rosemary.

Cooking method:

Mix water with oil, spices, and bring to a boil over low heat.
Add vinegar to the marinade and set aside.
Cut the fish into small pieces, the onion into half rings.
Place the prepared mackerel along with the onion into a glass container and pour in the marinade.
Cover the fish with a lid, press down with pressure and leave for 24 hours on the refrigerator shelf.

Fish prepared according to this recipe goes well with boiled potatoes, grilled vegetables, and pita bread.

Recipe for mackerel with onions, vinegar and oil - “New Year’s”

This extremely simple recipe is suitable for housewives who do not like to spend long hours in the kitchen. To create a real masterpiece, you will need the following ingredients:

three carcasses of frozen mackerel;
three bows;
three medium-sized cloves of garlic;
one tablespoon of salt with a small slide;
three tablespoons of nine percent vinegar;
half a teaspoon of black pepper in the form of peas;
half a teaspoon of ground black pepper;
three to four bay leaves;
one teaspoon of sugar;
two tablespoons of sunflower oil.

Interesting! This is an incredibly convenient and easy recipe because the fish does not need to be defrosted before cooking. The frozen version is marinated the day before an important event.

First of all, the heads and tails are separated from the carcasses, and all entrails are removed. Next, the fish is thoroughly washed under cold water and placed on a cutting board. Using napkins, excess water is removed from the surface of the fish. The carcasses are cut into pieces four to five centimeters wide. Vegetables are cut into small thin rings and placed in a large bowl. Onions and garlic are sprinkled with salt, sugar, pepper, and bay leaves are added. Fish is placed on top of vegetables and spices and oil and vinegar are added. It is necessary to thoroughly mix the contents of the bowl so that each piece is saturated with marinade on all sides. The mackerel with vinegar, onion and oil is left for literally five to ten minutes at room temperature.

Important! When transferring marinated fish into a jar, you need to place the pieces close to each other. The closed container should be kept in the refrigerator for at least a day.

Fish prepared according to this recipe has a delicious taste that is in no way inferior to red fish. Only this option is much cheaper.

Five-minute recipe for delicious mackerel with vinegar

This method of preparing pickled mackerel is perfect for unexpected guests. A minimum of time - and a delicious, spicy snack on the table. Even a novice cook can marinate mackerel with onions and vinegar at home.

Ingredients:

fresh frozen fish – 4 pcs;
table vinegar – 60-70 ml;
salt – 5-7 tbsp. l;
onions – 4 pcs;
vegetable oil – 80-100 ml;
granulated sugar – 4 tbsp. l;
cilantro, dill, parsley - to taste.

Cooking method:

Rinse the mackerel, remove the entrails and cut the carcass into portions.
Place the fish in a bowl and stir in the sugar and salt.
Leave under pressure for 1.5-2 hours.
After the specified time, rinse the fish, cut the onion into rings, and finely chop the greens.
Place the mackerel in layers with onions and herbs in a deep container, pour over vinegar and oil.

Leave the fish to marinate for 10-30 minutes and serve

Quick marinating recipes

So, how to cook mackerel in vinegar quickly and easily? For this delicious snack you will need:

2 small mackerel carcasses;
medium onions – 2-3 pieces;
a tablespoon of vegetable oil;
black peppercorns and bay leaves - 6 pieces each;
table acetic acid (9%) – 50 ml;
2 tablespoons fine salt;
glass of water.

Stages of marinating fish:

First you need to prepare the marinade. To do this, mix water, acetic acid, all seasonings, oil and salt in a deep glass container.
It is not recommended to defrost the carcass completely. It is better to let it stand for about 30-40 minutes at room temperature on the table. In this case, it should already be peeled and cut into pieces (about 1.5-2 cm thick).
The onion needs to be chopped into thin half rings.
Prepare a wide and deep glass container that is used for preparing jellied meat. Pour a little marinade onto the bottom, then lay out layers of fish and onions, alternating them with each other. After this, you need to season the mackerel with vinegar, seasonings and oil.
In this form, the fish should be marinated for at least 6 hours. It is best if the snack is infused in the refrigerator for 2 days.

If desired, you can add a teaspoon of sugar to the marinade. Then the fish will not be so sour and salty.

This snack can be stored for no more than 5 days in the refrigerator.

Marinating mackerel with onion and vinegar in a jar

To prepare pickled mackerel, there is no need to prepare a marinade - the fish is perfectly marinated in a jar.

Ingredients:

frozen mackerel carcasses – 4 pcs;
vinegar 9% – 6 tbsp. l;
onions – 4 pcs;
salt – 3 tbsp. l;
vegetable oil – 4-6 tbsp. l;
garlic cloves – 5-6 pcs;
allspice – 6-7 pcs;
bay leaves – 4 pcs;
sugar and ground coriander - 1 tsp each.

Cooking method:

Pass the garlic cloves through a press, stir with spices, vinegar and vegetable oil.
Cut the prepared carcasses into portions, pour into a jar and fill with marinade.
Peel the onion, cut into half rings and add to the fish.

Author's note

Agapov Vladislav

The mackerel should be tightly sealed with lids and placed in the refrigerator for 24 hours. When serving, decorate the fish with chopped herbs and pickled onions.

Mackerel marinated with onions in a jar

An equally delicious recipe that takes minimal time. In this case, the fish fillet must be cut into pieces, and a large number of healthy and aromatic spices are used. For the dish you will need a three-liter glass jar. You will need the following ingredients:

two mackerel carcasses;
water;
black pepper, two or three pieces of black pepper, cloves, several bay leaves;
two onions;
three tablespoons of salt;
half a tablespoon of sugar;
two and a half tablespoons of apple cider vinegar;
two tablespoons of sunflower oil.

In this case, it is necessary to cook the marinade. Spices are placed in boiling water and cooked for five to ten minutes. The fish is washed, cleaned of entrails, and the head and tail are cut off. The onion is cut into rings. The fish cut into pieces is transferred with onions into jars. The contents of the jar are poured with cold marinade and left to marinate first at room temperature, and then sent to the refrigerator. Serve pieces of mackerel to guests, best decorated with sprigs of herbs.

Recipe for fish with onions and vinegar without water

The combination of tender mackerel with rice vinegar and fresh carrots will definitely appeal to lovers of bright, original dishes.

Ingredients:

mackerel – 2 pcs;
Korean carrots – 250 g;
rice vinegar – 7-8 tbsp. l;
onions – 2 pcs;
tomato sauce or chili -1-2 tbsp. l;
olive or sunflower oil – 7-8 tbsp. l;
salt – 1 tbsp. l;
sugar – 2 tbsp. l.

Cooking method:

Thaw the fish, fillet it and cut it into pieces.
Mix rice vinegar with salt and sugar, pour over mackerel for 1 hour.
After this, transfer the carcasses to another vessel.
Add chopped onion to the marinade, simmer until boiling and let cool.
Mix onions with carrots and fish, pour over heated oil with chili sauce.
Leave for another 4-5 hours.

Serve the finished mackerel along with pickled onions and carrots in Korean.

Mackerel with balsamic vinegar

Balsamic vinegar makes the taste of pickled mackerel interesting and more noble, and the aroma rich and expressive. Read the benefits and harms of balsamic vinegar in cooking.

Ingredients:

fish – 2 pcs;
balsamic vinegar - 2-3 tbsp. l;
sugar – 1 tbsp. l;
onion – 2 pcs;
salt – 5-6 tbsp. l;
olive oil – 2 tbsp. l;
a mixture of ground peppers.

Cooking method:

Cut the cleaned fish into 2-2.5 cm slices.
Cover the mackerel with salt and leave for 2 hours.
Cut the onions into rings, sprinkle with sugar and spices, crush it with your hands so that it releases the juice.
Mix balsamic vinegar with oil and pour over onions.
Place the fish in a bowl, alternating with the onions, and sprinkle with vinegar.
Leave to marinate for 10-12 hours.

Author's note

Agapov Vladislav

If after salting the fish turns out to be too salty, it should be left in cool water for 20-30 minutes.

To add a spicy taste, sprinkle the dish with dill.

Lightly salted mackerel

Ingredients:

Mackerel – 1-2 pieces
Table salt (coarse) – 3-4 tbsp.
Sugar – 1 tbsp
Black peppercorns – 5 pcs.
Sweet peas – 2 pcs.
Bay leaf – 3 pcs.
Mustard powder – 1 tbsp.
Cloves (optional) 2 pcs.
Water – 1 l.

Preparation:

Prepare the brine.
Place a pan of water on the fire, after boiling, add all the spices and boil for another three minutes. Cool the brine to room temperature.
We process the mackerel carcass - remove the gills, gut it, remove the black film from the belly.
Wash well.
Place the fish in a glass container and fill with brine. Cover tightly with a lid and place in the refrigerator for 12 hours.
After 12 hours, lightly salted fish is ready to eat. The fish can be cut into pieces, or salted whole, this will not affect the taste

The fish can be cut into pieces, or salted whole, this will not affect the taste.

Appetizer marinated in wine vinegar

Wine vinegar is great for pickling mackerel. It makes its taste more refined, soft and delicate.

Have you prepared a wine vinegar marinade for mackerel?

Not really

Ingredients:

mackerel carcasses – 1 piece;
wine vinegar – 1-1.5 tbsp. l;
onions – 1 piece;
salt – 1 tbsp. l;
sugar – ½ tsp;
water -250 ml;
sunflower or olive oil - 1 tbsp. l;
seasoning for fish, ground black pepper.

Cooking method:

Cut the washed and gutted fish into 3 cm thick pieces.
Prepare the brine by diluting salt in water.
Leave the mackerel in a cool place for a day, sprinkled with seasoning.
Combine wine vinegar with vegetable oil, spices and sugar.
Peel the onion, cut into rings, and place in the bottom of a pan or container.
Place the fish on top of the ring bulbs and pour the marinade over them.

After 3-4 hours, mackerel in wine vinegar is ready to eat.

Spicy mackerel in 2 hours

mackerel - 1 pc.
salt - 60 gr.
onions - 1 pc.
peppercorns - 8 pcs.
laurel - 3 pcs.
filtered water - 350-400 ml.

1. First, bring the amount of water according to the recipe until it boils. Place the onion cut in half and all the spices into it. Boil for 10 minutes and turn off.

2. Allow the spiced mackerel marinade to cool. Then cut the fish at home. Wash, dry, chop into pieces and put in a jar.

3. Pour brine into the fish and leave in the refrigerator for a couple of hours. After this period you can taste it.

Mackerel with soy sauce and vinegar

Mackerel with vinegar and soy sauce has an unusual, original taste with pleasant sour notes. The amount of sauce can be adjusted to your taste, making the fish more or less salty. If you want to use a natural preservative, check out how to grow vinegar queen at home.

Ingredients:

frozen fish – 2 pcs;
soy sauce – 180-200 ml;
vinegar 9% – 2 tbsp. l;
sugar - tbsp. l;
purified water – 100 ml;
garlic cloves – 2-4 pcs;
spices.

Cooking method:

Heat the water and combine with sugar, vinegar and soy sauce.
Place the chopped fish in a glass jar and pour in the marinade until it completely covers it.
Place the carcasses in the refrigerator for a day.

After 24 hours, the mackerel can be served, decorating it at your discretion.

Mackerel in mustard marinade

mackerel (carcasses) - 2 pcs.
filtered water - 500-600 ml.
mustard powder - 8 g.
sunflower oil - 25 ml.
granulated sugar, salt - 10 g each.
laurel, clove buds - 5 pcs.

1. Place water in a saucepan on the fire and bring to a boil. Add all the spices, as well as salt, granulated sugar and mustard powder. Pour in the oil and boil the brine for 5 minutes.

2. Remove from the burner and bring to room temperature. Prepare the fish by cleaning it of all excess and chopping it into pieces.

3. Rinse, put in a jar and fill with marinade. Refrigerate for at least 10 hours and taste.

Marinade for spicy salted mackerel is prepared quickly and easily at home!

Marinating in a bag

You can marinate mackerel not only in a glass jar, but also in a plastic bag with a special zipper.

Ingredients:

mackerel – 1 piece;
apple cider vinegar – 2 tbsp. l;
garlic cloves – 4-6 pcs;
onion – 1 piece;
water – 120 ml;
vegetable oil – 1 tbsp. l;
sugar and salt - ½ tsp each;
bay leaf, cloves, allspice, coriander.

Cooking method:

Prepare the fish and cut into pieces.
Mix boiling water, sugar, salt, spices, apple cider vinegar and simmer over low heat for 2 minutes.
Sprinkle the mackerel with onion, chopped into rings and chopped garlic.
Place the fish and other ingredients in a zip-top plastic bag.
Pour the marinade over the dish.

Leave for 22-24 hours, after which the snack can be tasted. A great addition to the table would be a recipe for chicken kebab with vinegar and mayonnaise.

Baked mackerel in balsamic vinegar

Mackerel marinated in balsamic vinegar and baked in the oven literally melts in your mouth, and its golden brown crust and mouth-watering aroma are simply irresistible.

Ingredients:

mackerel – 2 pcs;
lemon – ½ piece;
balsamic vinegar - 2 tbsp. l;
garlic cloves – 5-6 pcs;
ground black pepper and peas.

Cooking method:

Cut the fish, remove the backbone and all other entrails.
Brush the whole carcass with vinegar and sprinkle with spices, leave for 15-20 minutes.
Insert slices of lemon and garlic into the cuts on the belly of the mackerel, and pour balsamic vinegar over it again.
Bake for 15-18 minutes in the oven at 230°.

Use a pork skewers marinade with vinegar and mayonnaise to delight your guests.

Marinated fish is served as a separate dish

Marinade for spicy salted mackerel with vinegar

Marinated mackerel with aromatic vegetable oil and spicy mustard will appeal to fans of spicy fish dishes with a rich taste. A step-by-step recipe with photos is not required.

Ingredients:

mackerel (herring) carcass – 1 piece;
dry mustard powder – ½ tbsp. l;
sunflower or olive oil – 25-30 ml;
balsamic vinegar - 2 tbsp. l;
black peppercorns – 3-4 pcs;
bay leaves – 2 pcs;
granulated sugar – ½ tbsp. l;
salt – 1 tbsp. l;
cloves or ground coriander – 1/3 tsp;
water – 250 ml.

Cooking method:

Prepare the fish - decapitate, remove the giblets, cut into medium-sized slices.
To prepare the marinade, pour water into a saucepan, add salt, sugar and all the spices.
Place the saucepan over low heat for 2 minutes, then add mustard powder and leave for another 1 minute.
Pour a mixture of vegetable oil and vinegar into the marinade and leave to cool.
Pour over the fish pieces and leave in the refrigerator to marinate for 24-48 hours.

Calories:

Amounts to 232 kcal per 100 g of fish.

Do you add cloves to fish marinade?

Not really

If desired, use 1-2 teaspoons French mustard grains instead of dry mustard powder.

Recipe video:

Mackerel in vinegar-onion marinade with garlic

Juicy and tender mackerel, marinated with onions, vinegar and aromatic garlic, can be easily prepared at home, and its taste will surpass any store-bought fish.

Ingredients:

fresh frozen fish – 2 pcs;
vinegar 9% – 2 tbsp. l;
onions – 2 pcs;
garlic cloves – 2-3 pcs;
sunflower oil – 6-7 tbsp. l;
ground coriander and beans - ½ tsp each;
peppercorns and bay leaves - 5-6 pcs each;
sugar and salt - 2 tsp each;
water – 200 ml.

Cooking method:

Thaw the mackerel carcasses, cut off the head and tail, and gut.
Rinse the fish under running water, dry with a paper towel and cut into 2-2.5 cm slices.
Chop the onion into half rings, finely chop the garlic.
Pour all prepared products into a deep bowl.
The marinade is prepared very simply, without cooking - mix water with sunflower oil, salt, sugar and spices.
Pour the marinade over the fish slices and leave under pressure for 24 hours.

Calories:

The dish contains 146 kcal (per 100 g).

Author's note

Agapov Vladislav

It is best to marinate fish in a cool place - on a refrigerator shelf or in a cellar.

Interesting video:

Mackerel in marinade - a classic

The classic recipe will never get boring, it is unique and will be appropriate for both a regular lunch or dinner, and for a holiday.

Interesting! For marinating, you should give preference to large fish weighing more than three hundred grams. Such carcasses are fattier and tastier, and small ones are perfect for baking with vegetables and spices.

To prepare this time-tested recipe you will need:

two mackerel carcasses;
one large glass of water;
two tablespoons each of salt and sugar;
two tablespoons of nine percent vinegar;
black pepper, bay leaves and, if desired, cloves.

The first step is to prepare the marinade. Salt is dissolved in water, spices and vinegar are added in the indicated quantities. While the marinade is infusing, you need to wash the fish under cold running water, clean it of the insides, and remove the head and tail.

Important! You can use frozen fish for cooking. You can defrost carcasses only on the bottom shelf of the refrigerator. The use of hot water and a microwave is strongly discouraged.

You can marinate both whole and chopped carcass. The fish is placed in a pre-prepared deep container, filled with brine and left at room conditions for two hours. After such manipulations, the dish can be sent to the refrigerator for another two to three hours if the fish is cut, for a day if the carcasses are whole. Such a classic will never lose its sophistication and charm.

Salted mackerel with vinegar, onion and sugar

Juicy and tender mackerel, salted with your own hands with the addition of vinegar and vegetable oil, will be an excellent alternative to store-bought fish snacks. When serving such a dish to the table, you can always be sure of its freshness and quality.

Ingredients:

mackerel carcasses – 4 pcs;
onions – 4 pcs;
table vinegar 9% – 3-4 tbsp. l;
sunflower oil – 50 ml;
salt – 5-6 tbsp. l;
sugar – 1-2 tbsp. l;
garlic cloves – 6 pcs;
bay leaf and black peppercorns - 5 pcs each.

Cooking method:

Cut the washed and gutted mackerel into portions.
Sprinkle fish generously with salt and set aside for 20 minutes.
Peel the garlic cloves and pass through a press.
Mix vegetable oil with vinegar, chopped garlic, bay leaf and spices.
Cut the onions into rings or half rings.

Transfer the prepared fish into a glass jar or plastic container, fill with brine and leave in the refrigerator for 10-12 hours.

Calories:

Home-salted fish has 304 kcal.

Bon appetit!

What can replace vinegar?

Most recipes for marinating fish use different types of vinegar - table, wine, apple, rice, balsamic. If desired, vinegar can be replaced with freshly squeezed lemon juice or diluted citric acid, soy sauce, and various spices.

Do you marinate mackerel in vodka?

Not really

You can also marinate mackerel using vodka with the addition of garlic and onions, orange juice, sea salt, olive and other vegetable oils.

Useful video:

Recipe for mackerel with onions and butter - “A Gift from the North”

This recipe will certainly surprise all guests, as it is unusual and incredibly tasty. The cooked fish turns out juicy and tender.

For the dish you will need mackerel weighing about four hundred to five hundred grams. It is better that it is fresh and not frozen. As a rule, buying this option before the holidays is not difficult.

At the first stage, mackerel is salted. The carcass is beheaded, the tail is also cut off, and the inside is well cleaned. The finished version is washed well under water and dried with napkins. The carcass is cut into pieces about two centimeters wide and placed in a container with a volume of about two liters. The brine is prepared in a liter jar: pour about three glasses of purified water and dissolve two tablespoons of sea salt. The solution is thoroughly mixed until the salt crystals completely disappear. The fish is filled with brine, covered with a special film and placed in the refrigerator for a whole day.

The second stage is marinating. Juicy and sweetish red onion is cut into thin half rings. In a separate small bowl, mix three tablespoons of sunflower oil, a couple of tablespoons of nine percent vinegar, half a teaspoon of sugar, a little ground ginger powder, a little black pepper and coriander seeds to taste. All components are thoroughly mixed.

For marinating you will need some kind of plastic container. A small part of the onion is laid out on the very bottom, a part of the already prepared fish is placed on top of the onion, then another layer of onion and fish. The remaining onion is placed on the very top. The entire contents of the container are filled with marinade, shaken thoroughly to evenly cover all the pieces and placed in the refrigerator for another day. Thus, in two days you can create a real work of art from the most accessible ingredients.

On a note

Home-marinated mackerel is a tasty, appetizing and healthy snack that will be an excellent treat for all lovers of fish dishes. Its delicate taste is perfectly complemented by sunflower, olive, and corn oil. Used as a marinade:

dining room;
wine;
apple;
rice vinegar;
soy or tomato sauce;
onion;
mayonnaise and mustard.

Don’t be afraid to experiment with ingredients – and please your loved ones with delicious, bright and original dishes.

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Preparation

In preparing any dish, preparation plays an important role. To make mackerel in vinegar with onions tasty and tender, it is important to follow a certain number of rules.

Selection and preparation of fish

For marinating, you can choose either frozen or fresh mackerel. But in the first case it will be more convenient to cut the fish. When buying frozen fish, it is better to follow the recommendations:

the carcass should be covered with an ice crust;
if the meat has a yellowish tint, this indicates oxidation of fat and staleness of the carcass;
pay attention to the gills, they should be hard and dark;
the entire carcass should not be twisted, dented or uneven; such signs indicate improper storage and freezing.

If you purchased a fresh carcass, then, first of all, you need to cut off the head, fins and tail, remove the insides, including the dark film that gives the finished snack a bitter taste.

After this, rinse the carcass thoroughly and dry it slightly. Make sure you end up with a clean carcass without blood or any excess. Then cut into small pieces.

What kind of vinegar is suitable?

To prepare pickled fish, including mackerel, table acetic acid (9%) is most often used. When purchasing, it is better to choose trusted manufacturers who are responsible for the quality of their products.

We recommend: The best recipes for pickled mushrooms with vinegar: an ideal dish for the table in winter

Vinegar plays the role of a natural and safe preservative. In addition, it adds a piquant sourness to marinated fish.

Onion preparation

It is best to choose white or red onions, which have a softer and more delicate taste. It must first be cleaned, washed and chopped into half rings. It is with onions that mackerel marinated in vinegar turns out very tasty and tender.