Of course, I had some doubts that the fish can be marinated for 12 hours as stated in the recipe, so I was a little hedge: the day cooked mackerel, night (12 hours) salt fish no one eats, and a day later it was already possible and try.
Wine was successful. Fish was flavorful, tender and salted to taste.
Ingredients: 1 fresh frozen mackerel, 1 onion, 1 clove garlic, 1 tablespoon oil, 1 tablespoon vinegar, 5 peppercorns, 2 bay leaf, 0.5 tsp salt, 1/3 tsp sugar 1/4 tsp. pepper 1/3 tsp seasoning for fish.
Current feature preparing mackerel that is used is not completely thawed. On the one hand, this makes it possible to obtain smooth neat slices, on the other hand, an additional allocation of juice when marinating.
Were thawed mackerel so that retains some polurazmorozki density, but the fish is easy to cut. Remove the head with entrails and thoroughly washed the carcass.
Cut pieces of mackerel by narrow -2 to 1.5 centimeters thick.
Onion cut into circles and is broken down into individual rings.
Pieces of mackerel put in a bowl, sprinkle with salt, sugar, pepper, spices teams for fish, squeezing garlic, add the bell pepper (can be sweet), and bay leaf. All the mix.
Sprinkle mackerel with onion rings, pour vinegar and sunflower oil. Gently mix again.
Puts mackerel with all the ingredients in a pickle jar, cover with lid. Better to take the bank more spacious than I have to for marinating time can be several times to shake up the fish in the marinade. Put the jar in the refrigerator and the next day try (and if you dare, maybe 12 hours).
We spread the mackerel, sprinkle with onion, potatoes supplied to the favorite - fried or mashed. Or you can just put on a piece of black bread ...
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