Tender Quick-Pickled Mackerel

Ingredients

• Mackerel 3 pieces
• Water 0 qt
• Salt 5 oz
• Sugar 0 oz
• Bay leaf 3 pieces
• Allspice berries ½ spoons
• Coriander essential oil 1 tablespoon
• Scallions to taste
• Borodinsky Bread to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients. Thaw the fish in advance on the warmest shelf of the refrigerator.

Step 2

Prepare the fish: cut off the head and fins, clean the belly of the entrails and dark membrane, and rinse with water.

Step 3

Prepare the brine: add salt, sugar, bay leaves, peppercorns, and coriander to the water.

Step 4

Bring the brine to a boil and simmer for 2 minutes. Remove from heat and let it cool.

Step 5

Place the fish in the tray (if using an enameled one, make sure there are no chips on it).

Step 6

Pour cold brine over the fish (the brine should completely cover the fish) and refrigerate for at least 24 hours.

Step 7

Remove the fish, rinse it under cold running water before serving, and pat it dry.

Step 8

Cut into pieces.

Step 9

Transfer the cooked mackerel to an airtight container or jar, drizzle with vegetable oil, and seal. It can be stored in the refrigerator without becoming overly salty for 3 to 4 days.

Step 10

Serve garnished with green onions, preferably with some good Borodinsky bread.