Cooking Mackerel

BEFORE COOKING:

Thaw the frozen mackerel completely. Clean, rinse, and cut it into portions. If cooking the mackerel whole, prepare it by removing the gills (they would impart a bitter taste to the dish).

COOKING:

Place the mackerel into a boiling vegetable broth (with plenty of onions), or a mixture of water and white wine, water and milk, or even just wine. The liquid may cover the fish up to half its body. Simmer over low heat to avoid breaking the delicate flesh: fillets and bellies – for 7–10 minutes, very large pieces or a whole fish – for 15–20 minutes. Add garlic crushed with salt and sugar. You may add slices of lemon or onion, peppercorns, dill, marjoram, and other spices. Dried mushrooms can also be added to the broth. Cook covered tightly. The mackerel is done when it changes to a lighter color and the pieces of flesh easily separate.

AFTER COOKING:

Carefully remove the cooked fish using a strainer. The cooking liquid is worth using to prepare a sauce.

SERVING SUGGESTION:

The cooked fish tastes excellent with a buttery, dill sauce, or with chives or mint oil. It is served with raw vegetable salads, mixed salads, or with rice, potatoes, lentils, or millet groats.

Enjoy your meal!