Description
Marinated mackerel layered with onions and covered in a tangy vinegar and tomato marinade. A bold chilled fish appetizer perfect for gatherings.
Ingredients
Scale
- 2 whole mackerel (about 1 1/2–2 pounds total), cleaned and filleted
- 1/2 cup sunflower oil
- 3 tablespoons white vinegar
- 5 tablespoons ketchup or tomato sauce
- 2 tablespoons granulated sugar
- 1 tablespoon salt
- 1/2 teaspoon whole coriander seeds
- 4 whole cloves
- 1/2 teaspoon whole black peppercorns
- 1/4 teaspoon crushed red pepper flakes
- 3 medium onions, thinly sliced
Instructions
- Rinse the mackerel fillets under cold water and pat dry. Remove bones and cut into 1-inch pieces.
- Combine sunflower oil, vinegar, ketchup, sugar, salt, coriander seeds, cloves, peppercorns, and red pepper flakes in a saucepan.
- Bring to a gentle simmer and stir until sugar and salt dissolve. Remove from heat and cool completely.
- Layer sliced onions and mackerel pieces in a glass or ceramic dish.
- Pour cooled marinade evenly over the layers.
- Cover tightly and refrigerate for at least 24 hours before serving.
Notes
- Use very fresh fish for best results.
- Slightly freeze fish before slicing for cleaner cuts.
- Store refrigerated up to 4 days.
- Serve chilled with potatoes or crusty bread.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Marinating
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 8g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 70mg