Pickled mackerel

Under the single name mackerel or Scomber, there are as many as four separate varieties of fish that belong to the Mackerel family. To a greater extent, all mackerel fish differ in their habitat, and in addition to their appearance. Perhaps among all subspecies of Mackerel known to science, the most common and widely eaten is the so-called Atlantic mackerel or Scomber scombrus.

Atlantic mackerel is understood as fish belonging to the Mackerel family and the Okuniform detachment. Mackerel lives everywhere in the waters of the Atlantic Ocean, as well as in the Mediterranean, Baltic, Black, Marble, as well as in the North, Barents and White Seas. The Atlantic species of mackerel belongs to the steamy pelagic fish, which, thanks to their unique biological structure, can develop rather big, especially for fish, speeds.

Mackerel has long been an important commercial fish species. Mackerel is mined for fatty meat, which is actively used in cooking. In addition, the vitamin-mineral composition of mackerel, which is enriched with a fairly large amount of vitamin of the V12 group, has value for humans. Mackerel stands out favorably from other varieties of fish for its tender and rich taste.

In the culinary tradition, it is quite easy to find hundreds of recipes for preparing mackerel meat. With the help of the preservation process, it is possible to preserve the vast majority of beneficial properties for a much longer period of time, as well as the taste and consumer parameters of food and mackerel fish were no exception.

Canned mackerel is, in some ways, a versatile product that can find a wide range of culinary applications. Currently, two main varieties of canned mackerel are found on sale - pickled or salted. In the future, we will talk about such a treat recognized and beloved by the inhabitants of our latitudes as pickled mackerel.

Although, such a food product as pickled mackerel can be purchased in domestic grocery stores, the home version of the culinary product will differ in its taste and quality. It is worth noting that the process of preparing pickled mackerel at home will not take a lot of time, but the result will delight you and your relatives and friends.

Before making pickled mackerel at home, you need to clean and wash the fish thoroughly, and then cut into medium pieces. Place mackerel in deep dishes add sugar and salt, as well as ground black pepper and allspice peas, bay leaf, vinegar, vegetable oil, finely chopped garlic and onion rings.

Mackerel is infused in a glass jar with a closed lid in the refrigerator for about a day. Ready-made pickled mackerel is served as a snack of its own or used as an ingredient in fish salads.