Ingredients
Fish preparation:
- 2 pieces Mackerel
- 0,5 teaspoon Salt
- 1 teaspoon Black pepper
Marinade:
- 3/4 teaspoon Salt
- 150 ml Water
- 3 tablespoons Vinegar (Apple) Apple 6% or 2 tbsp regular
- 1,5 teaspoons Sugar
- 1,5 teaspoons Black pepper
- 3/4 teaspoons Cinnamon
- 3 pieces Bay leaf
- 3 tablespoons Red wine dry
- 150 gram Cranberries
- 1,5 piece Onion
Instructions
- In our latitudes, mackerel is sold frozen. It is better to defrost it in the refrigerator all the time. Just transfer from the freezer to the refrigerator in the evening. By the way, if the fish is slightly frozen in the morning, it will be easier to clean and chop it. So, we clean and chop our mackerel. From the fillet with tweezers, select the bones. You can, of course, skip this step, but if you have enough patience and tinker a little, then everyone will appreciate it. In any case, the preliminary extraction of bones from any fish is a sign of a good taste of the cook.
- Season the prepared fillet with salt and pepper. Two mackerels will require 0.5 tsp salt and 1 tsp pepper. We send it to the refrigerator for 2 hours for salting.
- Meanwhile, prepare the marinade. Add 3 tbsp vinegar, 3/4 tbsp salt, 1.5 tbsp sugar, 1.5 tsp black pepper, 3/4 tsp cinnamon to the water. Put the marinade on the fire and bring to a boil. Then cook for 5 minutes on low heat.
- Peel the onion, cut into half rings.
- Add cranberries and wine to the marinade.
- Put the onion in the same place and cook again for 5 minutes on low heat, bringing it to a boil. Leave to cool.
- Remove the bay leaf from the marinade, punch the marinade with a blender. Leave to cool completely.
- Wash the fish after salting. Then dry with paper towels.
- Cut the fillet into pieces and send it to the marinade. Mix and arrange in clean jars. Refrigerate for marinating for 6 hours. Mackerel will be stored in the refrigerator for up to a week.
- Very tasty with black bread.
- And also a great snack for beer or vodka! Amazing!