Pickled Mackerel
Pickled fish has been an essential part of Scandinavian and Nordic cuisine for centuries. Mackerel is particularly popular in the Atlantic region as it's a delicious and nutritious fish that lends itself well to various pickling and marinating processes. The combination of salt and vinegar not only increases the fish's shelf life but also gives it a rich, complex flavor. If you like fresh, tangy, and spicy fish dishes, you should definitely try this recipe!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly clean the mackerel: remove the guts, head, and tail, then slice into smaller pieces.
2
In a large bowl, combine the water and salt, then add the mackerel slices. Let it stand for 1 hour to prepare the fish for pickling.
3
Rinse the mackerel with cold water, then place it in a sterilized jar, layering it with thinly sliced red onion and garlic.
4
In a saucepan, bring the vinegar, water, sugar, bay leaves, black peppercorns, mustard seeds, and dill to a boil. Let it cool to room temperature.
5
Pour the cooled pickling brine over the mackerel, ensuring that the fish pieces are completely submerged.
6
Seal the jar and refrigerate for at least 24 hours to allow the flavors to meld.
7
Before serving, let it stand in the refrigerator for at least 48 hours to allow the flavors to fully develop.
