Cooking delicious mackerel. How to cook boiled mackerel.

Mackerel is sea ​​fish, possessing very tasty and nutritious meat. There are many ways to make mackerel at home tasty and fast. . To receive gourmet dishes  Different processing methods are suitable: frying, stewing, smoking (cold and hot), roasting in the oven and on the grill, salting in a spicy brine. When used in recipes of thawed fish taste and quality ready meals  does not change.

Most the best way  cooking that allows you to reveal all the taste of this fish - baking. The high fat content in mackerel allows you to use the minimum amount of vegetable oil in its preparation, which is suitable for all who follow the calorie intake.

Successful combinations of mackerel with other products.

There are classic combinations of this fish with other products that best complement and enhance the taste of each other. The ingredients that are traditionally used in the preparation of mackerel dishes are:

How to process mackerel before cooking

Before you cook the mackerel , need to properly handle the fish. Both fresh and thawed mackerel should be cut tail and fins. It is better to do it with special scissors, acting carefully, because due to the stiffness of the fins, the blades can come off and injure the arm.

Insides should be carefully removed. Head, if it is not required by prescription, you need to cut off with a sharp knife. It is better to work in protective rubber gloves so that the skin of the hands does not acquire a characteristic fishy smell, which is difficult to get rid of.

Attention! Inside the fresh mackerel during the cutting you can see the characteristic black filmcovering the inside of the fish belly. It must be removed as carefully as possibleotherwise, the taste of the finished dish will be bitter and give out sea mud. In most cases, the film is easily hooked with fingers and removed.

Quick and easy ways to make mackerel that you like.

Depending on the recipe, you can chop the mackerel carcass at home in a variety of ways. For roasting in the oven or on the grill, you can use whole fishesas well as sliced ​​into chunks of various sizes. For frying  in a pan in oil, as well as for pickling, mackerel is cut into pieces 1-1.5 cm wide.

Important!Delicate and oily mackerel texture causes a high cooking rate of this fish. Unlike meat, roasting and roasting mackerel rarely exceeds 20-25 minutes. It is important to remember this novice hostesses to do not overdry the fish in the oven. We offer you a few recipes for making mackerel at home tasty and fast. .

Recipe # 1: Bake mackerel with onions and tomatoes in the oven.

For this dish, fresh mackerel is taken, which is cleared of fins, head and viscera. Frozen fish is not recommended. during heat treatment, it will lose its shape.

Ingredients:

• fish - 1 kg;
• medium tomatoes - 3 pcs .;
• large onion - 1 pc .;
• salt pepper;
• juice of half a lemon;
• vegetable oil.

Salt and pepper the fish cut into portions, leave for 5 minutesso that it absorbs the flavor of the spices. Onion  peel, cut into large rings. Without removing the peel,   fresh tomatoes  cut into circles. Take a shallow heat-resistant container (frying pan with high sides, utyatnitsa) and put into it pieces of fish. Between them alternately position  onion rings and tomato circles. Sprinkle with lemon juice. With a brush  grease fish and vegetables from above vegetable oil. Send the dish to the oven preheated to 200 ° C for half an hour.

Recipe # 2: Spiced Salted Mackerel

To prepare this dish you can take as freshso and thawed mackerel. The soft and especially delicate texture of the fish after defrosting will allow it to soak in marinade for several hours.

Ingredients:

• carcass mackerel without a head - 1 pc .;
• bay leaf - 3 pcs .;
• black pepper (peas) - 5 pcs .;
• carnation - 3 heads;
• coriander (whole or ground) - 10 g;
• sugar - 1 tbsp .;
• salt - 2 tbsp;
• allspice - 3 pcs.

Boil  one cup of pure water, and add all the spices, salt and sugar. Boil on medium heat for 2 minutes, remove and cool. Cut the fish into pieces or leave the whole carcass as desired. Put in plastic, glass or ceramic (but not metal) shallow capacity. Waiting for full cooling  brine, fill them with fish. Cover the container with a lid and refrigerate for at least 2 days.

Board: if you want to speed up the salting process, you can add 1 tbsp to the marinade. Vinegar - better after removing the container from the fire. Thanks to the fermentation process, the fish will be ready much faster. You can store it in the same brine, cut into pieces, but not more than 5 days, otherwise it will spread and lose its taste.

To give the dish even more flavors, before sending the finished marinated mackerel for storage, add pieces of fresh onion to the marinade.

Mackerel is a fish that everyone probably knows. How to cook mackerel? Yes, as your darling please! Mackerel can be salted and cooked in an oven, wilted and smoked, fried and baked, steamed, in a microwave and even on coals.

Mackerel ears and various salads, sandwiches and fish pie fillings are very tasty. It is made from fat mackerel minced meat for rolls, meatballs and meatballs, very tasty mackerel in canned form. As a garnish for mackerel, like other types of fish, you can serve rice, mashed potatoes  or other vegetables.

Useful properties of mackerel

Mackerel - a slave, widely distributed in the world's oceans. It occurs in the warm seas (Mediterranean, Marmara, Black), and in the cold waters of the Baltic, Barents, White Sea. Large shoals of mackerel are observed on the coasts of Ireland, Japan, Norway and other countries. Amateur fishermen and huge fishing boats catch it. On the shelves of the fish divisions, mackerel of the Far East and Atlantic are popular.

The fattest mackerel happens at the end of autumn, then it “goes fat” goes to winter to the depth, becoming thick and lazy. It is autumn catch mackerel used for salting. But for smoking the most suitable is considered to be mackerel caught during the winter period.

The useful properties of mackerel are needed by everyone, and it is especially suitable for feeding children and expectant mothers. Mackerel is rich in Omega-3 fatty acids, the benefits of which speak the whole world. And this is completely justified, because not many products have such a high concentration of these particular substances. Omega-3 fatty acids multiply the protective functions of the body, regulate metabolic processes in the body and maintain the necessary hormonal balance. Unsaturated omega-3 fatty acids are natural antioxidants, that is, substances that prevent aging of the body at the cellular level.

Mackerel can also boast an almost complete set of all vitamins known to science, as well as numerous trace elements and minerals. The human body can not function properly without sodium and fluorine, zinc and phosphorus, potassium, sulfur, manganese. Mackerel will help you fill the body with all these substances.

Particularly relevant are mackerel dishes in the winter, when each room is simply full of pathogenic viruses and bacteria.

Mackerel dishes that appear regularly in your diet will help you to adjust your blood pressure and blood sugar levels without medications, activate cerebral circulation and brain function. Besides beneficial features  mackerel have a beneficial effect on the work of the stomach and digestive system, joints, cardiovascular system, as well as other organs and systems of the human body.

Mackerel contraindications

Mackerel can be contraindicated for people who do not perceive fish because of an allergic reaction of the body. In addition, mackerel in salted or smoked form is recommended to exclude from the diet of patients with diseases of the kidneys, liver, gastrointestinal tract, heart and blood vessels.

Mackerel calories and nutritional value

Calorie ready-made dishes of mackerel, depending on the method of its preparation, will vary between 180-220 kcal. Mackerel calorie also has different depending on the time and place of its catch. The northward the mackerel was caught, the fatter it is, which means that the dishes from it are more nutritious.

Nutritional value of mackerel dishes: squirrels - 18 gr .; Fats - from 13 to 30 grams. on 100 gr. product.

How to choose a mackerel

To choose the right mackerel in the store, you need to know some tricks that are not very honest sellers.

Prefer fish that is frozen whole carcass. After all, it is not for nothing that it says that “the fish spoils from the head”! By purchasing a headless fish, you risk to buy low-quality goods, and you need it?

If possible, smell the fish of choice: there should be no foreign odors! When cooking, these smells will not disappear, but will get worse.

If you are purchasing a packaged carcass, then prefer a package in which the fish can be easily viewed. But a dense opaque package or a large amount of food film should cause you fear. You do not want to buy a cat in a bag?

Choose beautiful, intact carcasses that do not stick together with each other, without a layer of ice on them. Light parts of the carcass should not be yellow in color. Such a shade indicates, most likely, that this fish is old with oxidized fat, and therefore not tasty.

The gills and fins of frozen mackerel should be tightly pressed to the carcass, the eyes must be prominent and light. If the eyes of your chosen frozen mackerel are sunken and the gills are open, this may mean that the fish you chose was “not the first freshness” before it was frozen.

In order to choose the right mackerel in the store, do not hesitate to also ask the seller for a quality certificate for the fish you choose.

Spicy Salted Mackerel

Ingredients for the spicy salting of one fish. If you wish to saline several fish at once, the proportions should be increased accordingly.

Ingredients:

Mackerel - 1 pc .;

Water - 250 ml;

Lavrushka - 3 pcs .;

Black pepper, sweet (peas) and cloves - 3-5 pcs .;

Coriander;

Salt large dining room (not iodized!) - 2 tbsp. l .;

Sugar - 1 tbsp. l

Recipe:

We defrost frozen mackerel at room temperature, cut off the head, cut the abdomen, remove the insides. Rinse well with cold water.

Cooking marinade: we put the amount of water you need on the fire, put spices, salt and sugar immediately. We let it boil a few minutes, turn it off. Cool!

Mackerel carcasses laid in a suitable container, fill them with cooled brine. Fish will pop up, be ready for this! Put a plate on top and press down with some kind of oppression, for example, a jar of water. The fish should be completely in the water.

For a day, leave the fish salted in the kitchen, then move it for another day in a cold place.

Spicy salted mackerel is obtained with a delicate aroma of herbs, perfectly harmonious to the fish, with dense meat. It does not make sense to salt longer, because the mackerel, which has been in brine for a long time, becomes "mushy", although it does not lose its taste.

Tip: if the mackerel is salted more than you eat 1-2 times, blot it with paper towels, wrap tightly in cling film and send it in the freezer. Spicy salted mackerel in this form is perfectly stored, you will always have on hand a stunned appetizer for a fire-eater or a sandwich fish in case of “sudden” guests.

Salted Mackerel Rolls

Cooking this dish does not take you too much time, but the result will exceed all expectations!

Take 2 frozen mackerel, let them thaw at room temperature or in the refrigerator. Make a sufficiently deep incision along the back from the head to the tail with a sharp knife. Peeling the skin, carefully remove it. Cut off the tail and head. After making an incision on the abdomen, remove the insides. Rinse the blood and the remains of the entrails, and better wipe them off with dry towels. Carefully separate the fillet from the bone, remove the remaining small bones. Wash the fish and dry it again.

In a convenient bowl mix: 2 tbsp. spoons of coarse salt (no slide), 1 tbsp. l sugar, some black ground pepper, 3-4 peas allspice (crush it with the knife handle), some “spices for fish” (you will find them in any supermarket).

Salt mackerel for rolls will be in the kitchen slug of a suitable size (so that the fish freely lay). The mixture for salting mackerel mentally divided into 4 parts. Pour one part on the bottom of the vessel, put two fillets back down, sprinkle with the second part of the spices. The remaining two fillets on the inside sprinkle with spices and put the second layer in the vessel, the rest of the spices poured on the fillet on top. Top sudok tighten food wrap and sends for a day in the refrigerator.

After 24 hours, remove the fish from the refrigerator, the liquid, which was released during salting, drain. Soak fillets with paper towels. Cut off a piece of food film 8-10 cm longer than carcasses. We put one fillet on the film, on top of the "jack" the second fillet, wrapping the cling film as closely as possible. Pay attention to release all air. Tie the edges of the rolls with a strong thread. You got 2 kind of sausages. Mackerel rolls are sent to the freezer for a day.

If necessary, we take them out, give them 15-20 minutes, so that they can chop the roll of mackerel into thin slices-plates. After 5 minutes, you can put a fish on sandwiches, eat with freshly baked potatoes or another side dish.

How to cook mackerel in a multicooker

Multivarka - one of the most popular modern kitchen gadgets. And this is not by chance. After all, it can fry and simmer, cook for a couple, bake and do a lot of different manipulations with the products. Even a mackerel in a multicooker can be cooked in completely different ways.

Mackerel in a slow cooker, steamed

To prepare this dish you will need the following.

Ingredients:

Mackerel - 2 pcs .;

A pair of pieces of tomatoes and large onions;

Salt, spices, foil.

Prescription recipes:

With mackerel we remove the skin, making an incision along the back, cut off the tail and head, cut the belly, remove the insides, and wash well. Salt, pepper, add spices to taste, give 15-20 minutes to salt out.

Meanwhile, peel the onions, wash the tomatoes. Cut vegetables into rings.

Cut the mackerel carcass transversely into pieces of 1.5-2 cm so that it is not cut to the end. In the cuts we put on the onion ring and a mug of tomato. Carefully shift the sheet of foil, wrap the fish in it. We do the same with the second fish.

Put the fish in the foil in the tank and cook for a couple, pour some water into the bowl of the multicooker (see the instructions for your kitchen assistant).

Turn on the mode "Cooking for a couple." Cooking time, depending on the power of the multicooker, can vary from 20 to 30 minutes.

When the timer signal tells you that the dish is ready, do not rush to immediately remove the foil. First, you can burn your hands, and secondly, a part of the skin, that is, the most delicious, can remain on the foil.

Mackerel in a slow cooker can be similarly, in foil, not steamed, but directly in its bowl. And, if desired, without vegetables, or using other ingredients. Mackerel in a multicooker wonderful dietary meal, which is suitable not only for adults, but also for children, because there are practically no bones in mackerel.

Mackerel with potatoes, baked in the oven

To prepare this dish you will need

Ingredients:

2 mackerel;

Approximately 8 pcs. potatoes;

Salt, spices;

Mayonnaise;

Vegetable oil for greasing baking sheet;

A little vinegar or lemon juice.

Recipe:

We cut the mackerel into fillets, as described in the previous recipes, carefully mine, cut into pieces about 1 cm thick. Clean the onions and cut them into half rings. Combine the fish with onions, salt, add 1 - 1.5 tsp. lemon juice or vinegar, add spices, mix well, set aside.

Turn on the oven to warm up and start to deal with potatoes. We clean it, cut it with not thick straws, put it in a container with fish and onions. Salt the potatoes, add 2-3 tbsp. mayonnaise, mix well.

Thick-walled pot or pan grease with vegetable oil, lay out the combined ingredients. In a preheated oven, bake until a brown crust appears, that is, about 40-45 minutes.

Boiled mackerel with lemon juice

it light dish  in preparation and is indispensable for all who lead an unequal battle with extra pounds.

We defrost the mackerel so that it is possible to cut off the tail and head, as well as remove the entrails. Thoroughly wash the carcasses and put them in a saucepan in which we will cook fish. Fill the fish with water completely, salt, put a small peeled onion (whole).

After boiling boil until tender. How much to cook whole mackerel? Approximately 20-25 minutes, depending on the size of the fish.

Serve the boiled mackerel with lemon slices and parsley. Poured with freshly squeezed lemon juice mackerel with fragrant parsley is very tasty and easy.

Mackerel Salad with Apple

From mackerel can be cooked very delicious salad. And you can use mackerel, cooked in any way - boiled, salted, smoked, cold or hot smoked. In this case, you with the same ingredients will get a different taste of salad.

Ingredients:

- ½ fillet from one mackerel;

2-3 potatoes, boiled in uniform;

Onion (if there is - red);

1 apple (choose sour);

Cucumber (it can be fresh or salty, this will also change the taste of the salad).

Recipe:

Clean the onion, chop it into thin half-rings, pour boiling water for 5-7 minutes to remove excess bitterness.

Meanwhile, clean the potatoes and cut into cubes (not very small). Approximately the same size diced apple and mackerel. Cut the cucumber into thin strips. Combine all the ingredients, add vegetable oil, mix it slightly. Serve garnished with parsley or dill.

How to cook mackerel on coals

Anyone can handle cooking mackerel on coals! Rub the carcass with salt inside and out, sprinkle with lemon juice. Put the fish on the grill and fry until ready.

You can cook mackerel on coals in foil. Salt the fish, make cuts to the bones on both sides, coat the mackerel with mayonnaise, sprinkle with spices. Wrap the fish in several layers with a foil to prevent the juice from leaking out, otherwise you risk getting dried over croutons instead of juicy delicacies.

Harmonious side dish for such mackerel will be potatoes baked on the coals, fresh greens, and vegetables.

In this article, only a small part of the recipes for how to cook mackerel. This fish is good in many dishes and gives you real gastronomic delight.

Mackerel recipes for mackerel for everyone who wants to be healthy. Mackerel dishes are a source of omega-3 fatty acids. For mackerel suitable smoking recipes, roasting on charcoal or grill. Preparation of frozen mackerel begin with defrosting directly in the refrigerator. After that you can cook a mackerel recipe with a photo on the website: bake in foil with the addition of herbs and a piece of butter. Mackerel is prepared very quickly, and the proposed recipe, thanks to the oil filling with spicy herbs, completely eliminates the possibility of overdrying the fish.

Mackerel cooks very quickly. It is important not to overdry, so that the finished fish remains juicy, and not like a footcloth. This recipe, thanks to the herbal oil filling, completely eliminates this possibility.

section: Baked fish

This sushi recipe does not claim originality. It is unlikely that the Japanese would like to cook rolls with smoked mackerel. But I tried it and I liked it. The combination of rice for sushi, seaweed with smoked fish  and fresh cucumber  gives an interesting taste. If there is

section: Sushi (rolls, maki sushi, nigiri sushi)

For this recipe, the only rule is that the fish should be fat. Mackerel - it is always like this, but I was not lucky with the herring - it turned out to be thin. Salty mackerel in a brine turned out to be beyond praise! More in the store, no, no, only at home ... so in

section: Salted and marinated fish

Mackerel is an incredibly tasty and healthy fish. From it you can cook a variety of original dishesthat will surprise your loved ones appearance  and become your culinary masterpiece.

How to cook mackerel in a slow cooker?

Ingredients:

• fresh mackerel - 1 kg;
• onion - 2 pcs .;
• milk - 400 ml;
• cheese - 100 g;

Cooking

Fish process, clean, cut off the tail, head and fins. Then cut the carcass into small portions and add some salt to taste. Bulbs are cleaned and shred in half rings, and rub the cheese on a coarse grater. Now lay out all the ingredients in layers in the bowl of the slow cooker - onion, fish, cheese, again onions, fish and cheese. Season with spices, pour in milk and close the lid of the device. We put on the display the program "Quenching" and notice about 1.5 hours.

How to cook mackerel in the oven?

Ingredients:

• whole mackerel - 1 pc .;
• onion - 1 pc .;
• spice;
• cheese - 100 g

Cooking

Mackerel thawed, washed, cut off the head and take out large bones. Then rub the fish with spices and leave to soak. Chop the cheese into slices and peel and chop the onion into half rings. Then pass it on the pan in oil. After that, we stuff the fish carcass with fried onion and cheese. Fasten the edges and wrap the mackerel tightly in foil. Bake the fish for 30 minutes in a well-heated oven, and then serve to the table, cut into pieces!

How to cook mackerel in a frying pan?

Ingredients:

• mackerel - 2 pcs .;
•   - 1 tbsp. spoon;
• low-fat cream - 2 tbsp. spoons;
• lemon - 1 pc .;
• fresh champignons  - 150 g;
• spice.

For the sauce:

• white wine - 50 ml;
• flour - 1 tbsp. spoon;
• egg yolk - 1 pc .;
• water - 1 tbsp. spoon;
• spice;
• lemon juice - to taste.

Cooking

So, first prepare the mackerel: clean it, wash it, dry it, add some salt and sprinkle with lemon juice In the pan melt a small piece of butter, lay out the fish and fry it on both sides. Then we carefully transfer it to the pre-heated dishes and leave in a warm place. In the remaining fat, passaged processed mushrooms and finely chopped champignons, and then spread the mushrooms on the fish. Pour white wine into a frying pan, throw flour, squeeze some juice from lemon, add yolk and dilute with a small amount of water. Season the sauce to taste with spices and any dry herbs. We bring it to a boil, and then pour the fish with mushrooms with an aromatic mixture and serve it to the table.

Mackerel is delicious fishwhose meat is very soft and tender. It is rich in fish oil and healthy ingredients. To make it a real culinary masterpiece, you do not have to spend too much time and effort. You will surely surprise your loved ones with such a wonderful dish that will suit both the everyday table and holiday feast. All you need to know is just how to make mackerel.

Mackerel in foil

Ingredients:

• Mackerel (4 pieces),
• 50 g butter,
• Juice from 0.5 lemon,
• Bulb,
• 1 tbsp. lie parsley
• 0.5 tbsp. lie basil,
• 2 tea. lie capers or 1 pickled cucumber,
• 0.5-1 Art. lie salt,
• 0.5 tea. lie ground pepper.

Cooking method:

• Gut mackerel, rinse it thoroughly inside and out with cold water. Dry with a paper towel. Optionally, you can take out the ridge.
• Wash, peel and finely chop the onion.
• Wash the herbs and chop meats too. Turn on the oven for heating.
• Mash butteradd onion, lemon juice, parsley, capers, salt and basil.
• Spread the fish with this oil mixture.
• Prepare four pieces of foil. Its value should be twice the size of mackerel. Hermetically wrap one fish in each piece of foil.
• Place the mackerel in the foil on the middle shelf in the oven. Place it on a wire rack and bake for 30 minutes at 225 degrees. Serve on a plate with fresh vegetables.

"Creamy sissy"

Now we will tell you how to make mackerel tasty. The dish will be very tender, juicy and tasty. This holiday!

Ingredients:

• One fresh mackerel,
• Bulb,
• Frozen assorted vegetables (0.5 cups),
• 100 g of champignons,
• 50-70 grams of hard cheese,
• 20% cream (100 ml.),
• Lemon juice (2 tablespoons.),
• Black pepper,
• Salt to your taste.

Cooking method:

• First you need to backwards (through the back) to gut mackerel. This is done in the direction from the head to the tail, along one dorsal fin. Make a cut with a sharp knife so that the blade reaches the rib bones. You will hear a small crunch and you will understand that it’s no longer necessary to introduce a knife.
• In parallel with the first notch, make the second. He will walk along the side of the second fin. Thus, you separate the back of the fillet.
• Scissor the ridge at the tail and head. Gently pull the spinal bone.
• Pull the intestine rib bones, gills, scrape the black film.
• Salt, pepper, sprinkle the fish inside and outside with lemon juice.
• While the fish is marinating, cut the onion and fry it in butter.
• To the onions, add a mixture of vegetables, pepper, salt and bring to readiness.
• Cut and fry the mushrooms, salt and mix with vegetable mixture. Add chopped, fresh greens.
• Take the fish carcass, put it on a baking sheet, greased and covered with paper, belly down. Smash the carcass with toothpicks near the tail. You will get a mackerel in the shape of a boat that you need to fill with minced meat prepared by you. Grate the cheese and sprinkle it on top of the vegetables.
• Fill the dish with cream and place in the oven for 25 minutes. Bake at 180 degrees. You can cook two carcasses at once, as this fish prepares very quickly and its main thing is not to overdo it. Now you know how to make fresh mackerel.

Mackerel in the microwave

Ingredients:

• Mackerel (1 pc.)
• Bulb,
• Vegetable oil,
• Bay leaf,
• Ground black pepper,
• Salt.

Cooking method:

• Cut the onion into rings and place it on the bottom of the mold. Salt, pepper, sprinkle with oil.
• Put the fish cut into pieces on top of the onion. Add the bay leaf and cover.
• Put the dish in the microwave for 10 minutes. Turn on the mode called "Fish" and power - 100.

How to cook mackerel in a pan

Ingredients:

• Fillet or mackerel, sliced,
• Flour,
• Black pepper,
• 0.5 glass of water
• Fresh parsley,
• Salt.

Preparation: Mix flour, pepper and salt. Roll mackerel in it from all sides. Heat the frying pan and fry the fish on each side for 10 minutes. Add water and stew for 5 minutes. Sprinkle the finished fish with chopped parsley and serve to the table.

French mackerel

What to cook from fresh mackerel? A great dish that certainly will not take much power from you. Ingredients:

• Fresh frozen mackerel,
• Onion,
• Hard cheese
• Mayonnaise,
• Ground black pepper,
• Salt.

Method of preparation: cut the mackerel into fillets and wash thoroughly. Grease a baking sheet with vegetable oil and lay the fish on it skin down. Salt and pepper. Onions cut into half rings and place on top of mackerel. The next layer is grated cheese and mayonnaise. Place the dish in the oven and bake for 40 minutes.

Mackerel Ear

On the question of how to cook mackerel fish, I want to immediately answer - excellent soup! So:

Ingredients:

• Mackerel (400 g),
• Potatoes (3 pcs.)
• Bulb,
• Carrot,
• Garlic (2 slices),
• Parsley root,
• Parsley (5 g),
• Dill greens (5 g),
• Bay leaf (2 pieces),
• Olive oil,
• Pepper, salt.

Cooking method:

• Peel the fish and cut into pieces. Put in a saucepan and cover with water. Bring to a boil and boil for 15 minutes, removing the foam.
• Put the potatoes into slices. Cut the onion and fry in a pan with olive oil until golden brown. Add grated carrot and parsley root to it.
• When the potatoes are half cooked, add fried vegetables  in broth. Boil the soup for another 30 minutes. Minutes before full readiness, add dill, parsley, bay leaf, garlic, salt and pepper to the pan. The soup is ready!

Salted mackerel

Cooking method:

• Thaw the fish, cut off all the heads. Gut and clean the abdominal cavity so that there is no black film left.
• Rinse all carcass under cold water. Rub the inside and outside with salt.
• Prepare enameled wide and low shape. Suitable and glass pot. Put the fish in it in one layer, add black pepper in the peas and bay leaf.
• On top of the fish, place a plate that fits the size. Put a load on the dish.
• For two days, let the mackerel brew at room temperature. Then turn it over to the other side, add salt and leave for another 48 hours. When the fish is ready, store it in the fridge.

Mackerel Salad

Ingredients:

• 80 g canned in oil of mackerel,
• 40 g potatoes
• 30 grams of green onions,
• Salt.

Preparation: wash and boil the potatoes in their skins. Peel and cut it into small cubes. Salt and pour over the oil from canned. Mix everything thoroughly. Put the half portion of the potatoes in a salad bowl, put the mackerel pieces and the rest of the potatoes on top. Sprinkle the dish with finely chopped onions.

We told you what can be cooked from mackerel. Now you know that recipes from this fish are not few. Try, learn, experiment and at your table will always be the most delicious and healthy disheswho will not allow anyone to doubt that you are a great hostess!