Marinated Mackerel

Mackerel is one of the typical dishes to prepare pickled. The marinade It is a way of preparing and preserving food in a preparation whose main ingredient is vinegar, in addition to oil, bay leaf and black peppercorns. Many of you liked the recipe for natural steamed mussels in red pickle, so today I bring you Marinated Mackerel, another somewhat different recipe for vinegar and pickle lovers.

Pickled mackerel is a recipe that I really like because the ingredients are very simple and, most importantly, cheap. In addition, it is the perfect recipe to leave it prepared in advance since its flavor is much more intense.

I have prepared it with mackerel because it was at a very good price and because it is a fish with multiple benefits (it is a blue Fish which helps control cholesterol levels, is perfect for low-calorie diets and vitamins B3, B6 and B12). But, of course, you can do it with other fish such as tuna or bonito.

And finally, we will use the Varoma container to prepare our steamed mackerel, a preparation less caloric and healthier because this way we conserve all its nutrients and properties.

Marinated Mackerel

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Classic pickled mackerel recipe that we can prepare in advance. Perfect for people with high cholesterol and for low-calorie diets.

• Irene Arcas

• Recipe type: Fish
• Calories: 250
• Rations: 4

• Cooking time: 25M
• Total time: 25M

Ingredients

• 2 mackerels
• some balls of black pepper
• 100 gr of extra virgin olive oil
• 50 g of vinegar (not excessively strong)
• shawl
• 1 liter of water for the glass (cooking in Varoma)

Preparation

1. At the fishmonger we ask that the mackerel be chopped for us. We season it well and place it in the Varoma container.

2. Pour the liter of water, a little salt into the glass, place the Varoma container on the lid and program 15 minutes, speed 2, Varoma temperature.

3. When the time is up, we remove and reserve the mackerel and pour the water out of the glass. Without washing the glass, add the marinade ingredients: pepper, oil, vinegar and a pinch of salt. We program 6 minutes, varoma temperature, speed 1.

4. When the time is up, we wait for the temperature to drop a bit so as not to "get intoxicated" with the evaporation of the vinegar.

5. Place the mackerel in a deep container with a lid and add the marinade on top. We try to cover it well. If it does not cover it, we will have to remember to turn the fish every 12 hours.

6. Let it cool down and keep it in the fridge for at least 24 hours.

Equivalences with TM21

More information - natural steamed mussels in red pickle