Mackerel in the bank - 2 step by step recipes

Hello! I want to share 2 mackerel recipes in the bank. Fish in a glass bowl can be baked or marinated. In the first case, a tender and low-calorie main course is obtained, and in the second, a spicy spicy snack. I will talk in detail about both cooking methods, as well as give some useful tips.

Oven baked fish in a jar

• Cooking time: 1 hour.
• Servings Per Container: 3-5.

One of the advantages of baking fish in a jar is that this cooking method allows you to save the maximum amount of nutrients that it contains. And also you do not need to add oil, and as a result, you get a dish suitable for a diet table. Another plus - glass is a safe material, and when heated does not emit harmful substances.

Ingredients:

• mackerel - 2 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• water - 200 ml;
• bay leaf - 2 pcs.;
• salt, spices for fish - to taste.

How to bake mackerel in the oven:

1. I release the fish carcasses from the heads, tails, fins and entrails.
2. I cut in half along the ridge, remove the bones. The smallest are convenient to clean with tweezers.
3. I wash the fillet in running water, then cut into 4-5 cm wide slices, salt and season to taste.
4. I grind carrots on a grater, I cut onions in half rings.
5. Mix vegetables in a bowl, sprinkle with salt and spices.
6. At the bottom of a one and a half liter jar I put a little onion and carrots, then 3-4 pieces of mackerel. I repeat until the products run out. The last layer should consist of vegetables.
7. I pour in water, cover the container with a piece of foil. This must be done, otherwise the liquid will quickly evaporate, and the top layer will burn.
8. I put the jar on a baking sheet and send it into a cold (!) Oven. Glass should heat up gradually.
9. I bring the temperature to 170 degrees and bake for 35-40 minutes.

Tip.To get a dish with a rich taste and pleasant acidity, dilute 1-2 tbsp in the water with which you fill the fish. l tomato paste and table vinegar 6%.

A quick recipe for pickled mackerel with onions

• Cooking time: 20 minutes preparation and 2-3 hours salting.
• Servings Per Container: 6-8.

To pickle fish in a jar quickly, you need to cut it into pieces 2-3 cm wide. So it is more likely to be saturated with marinade and will be ready for use on the day of preparation.

Ingredients:

• mackerel - 3 pcs.;
• salt - 4 tbsp. l .;
• cloves, bay leaf - 2-3 pcs.;
• peppercorns - 7-8 pcs.;
• mustard seeds, coriander - ½ tsp;
• vinegar 6% - 3 tbsp. l .;
• water - 700 ml;
• onion - 2 pcs.;
• vegetable oil - 2 tbsp. l

Cooking:

1. Add salt and vinegar to water at room temperature, stir until crystals dissolve.
2. I put the cleaned and sliced ​​fish in a jar, add spices and pour brine.
3. I leave it to marinate for 2-3 hours, and then take it out of the liquid, mix with onion and vegetable oil chopped in half rings. Pickled Mackerel is ready!

On a note. The fish will pickle faster if you do not put it in the refrigerator, but leave it at room temperature. This trick will reduce cooking time by about half an hour.

Cooking tips

In conclusion, I will share useful tips on each cooking method.

Roasting:

1. Do not fill the jar with products up to the neck. When baking, mackerel juice is secreted, and it will leak as it heats.
2. Pour water into the baking sheet, on which you place the container, so the baked fish will become even more tender.

Pickling:

1. Instead of the usual vinegar, add apple, wine or rice - so the mackerel will get interesting flavoring notes.
2. Put 1-2 tbsp in brine. l tea leaves, and the fish will turn a pleasant golden hue.

Baked mackerel can be stored in the refrigerator for no more than 48 hours, and pickled - up to 5 days, removed from the brine and seasoned with vegetable oil.