Pickled mackerel recipe

Mackerel is a blue fish that we can find in the Mediterranean and in the Atlantic Ocean. In addition to being easy to find in fishmongers, it is very cheap and nutritious. The texture of its white meat is soft and delicious, giving our palates an exquisite experience. On this occasion, we bring you a very traditional pickled mackerel recipe from Mediterranean cuisine.

Apart from being a very easy recipe to prepare, this dish provides us with group B vitamins, as well as fat-soluble vitamins such as A, D and E. On the other hand, we have coated the mackerel a bit and added carrots to give it an extra taste. Read on and discover how to make pickled mackerel!

Ingredients to make Pickled Mackerel:

• 2 medium mackerels
• 4 garlic cloves
• 1 cup of wheat flour (140 grams)
• 1 pinch of salt
• 1 cup olive oil
• 1 small glass of vinegar
• 1 glass of water
• 3 bay leaves
• 4 pinches of paprika from la Vera
• 1 dessert spoon of peppercorns
• 2 units of carrots (optional)

How to make Pickled Mackerel:

1. When you buy the fish at the fishmonger, ask them to clean the mackerel, so it will be easier and more pleasant to prepare this dish, since it is easier to eat it filleted or on the loin.
2. Cut the garlic cloves into not too thin slices.
3. Place the olive oil to heat in a pan. Add the garlic and fry it a bit. Set them aside when they are golden.
4. Flour the mackerel. Sprinkling it a little will suffice, since it is not necessary to place it on the part of the skin, since it does not stick to the pan. If you usually have problems cooking fish, in our article why fish stick to the pan does or griddle we explain what you can do to avoid it.
5. Trick: Add a little salt to each fillet, then you will add a point of salt to the complete preparation.
6. Fry the mackerel fillets with the skin always on the bottom. Fry them over low heat and slowly, without altering the intensity of the heat. Flip very carefully when the corners of the fish turn brown. Let them brown for approximately 4 minutes so it doesn’t get dry.
7. Pour the cup of vinegar and, later, the glass of water. Add some bay leaves to taste.
8. Add a pinch of salt. Sea fish always have a salty touch in their meat, so we recommend that you do not add too much.
9. Place some slices of carrot and add the paprika from the side. Let cook over medium heat for 15 minutes.
10. Trick: Do not add the paprika before the final step, as it changes the flavor of the fish.
11. Your pickled mackerel is ready! Take it out of the pan when it only has a little juice left.

Other Ways to Enjoy Pickled Mackerel

Nutritious and low in calories, mackerel is a fish whose consumption helps us improve and balance blood pressure, as well as prevent cardiovascular diseases, as is the case with all blue fish. Its high content of minerals such as phosphorus, iodine and potassium also provides us with excellent benefits for the health of the bones, the nervous system and the intestinal system.

Pickled fish recipes are ideal to accompany salads. You can enjoy your pickled mackerel with a bed of green leaves, tomatoes and other vegetables of your choice. In addition, you can also consume it accompanied by quinoa, rice (white or brown) or a refreshing traditional salad.