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Cooking mackerel in a glass jar. Mackerel in a jar in the oven

How to cook mackerel in a jar? We offer to bake, marinate - with vegetables, onions. All recipes are simple, but it turns out delicious!

Mackerel is a fatty and very flavorful fish that can be fried, stewed in a pan, or baked in the oven. The fish is excellent on a baking sheet, in foil with the addition of vegetables and aromatic spices, but it will turn out to be especially tender and juicy in a regular glass jar. We just lay everything inside in layers and simmer for a long time in the oven.

Such fish is great cold as an appetizer, and hot as a main course. If desired, the dish can be supplemented with fresh herbs and spices to taste.

  • Mackerel 2 pcs.
  • Sweet pepper 1 pc.
  • Carrots 1 pc.
  • Onions 1 pc.
  • Lemon ½ pc.
  • Bay leaf 2 leaves
  • Sugar ½ tsp.
  • Salt, Pepper, Spices to taste

The abdomen is cut with a sharp knife and cut to the head.

Carefully remove the insides with a knife and rinse well.

Soak the prepared carcass with paper napkins on both sides.

With a sharp knife at the base of the head we make an incision, take the knife to the side and cut off the sirloin from the large bone to the tail.

Using this method, we cut off the meat from the back.

On the prepared pieces, remove large and small bones.

Cut the fillets and place in a bowl.

Add sugar, salt, lemon juice to a bowl of fish and mix.

Cut the peeled onions into feathers, Bell pepper with carrots - straws.

In a jar (1 liter) we send bay leaves, onions (1/3 part), peas (1/2 part) and carrots (1/3 part).

Add bell pepper (1/3 part) and fillet pieces (1/2 part).

Then we repeat the layer of vegetables, fish and the last layer will be vegetables. Add the rest of the peas between these layers.

Pour in oil (olive oil is perfect). We release the iron lid for canning from the gum and cover the jar. You can also cover it with a double layer of foil.

We put the covered jar with vegetables and fish in a cold oven at 180 degrees, as soon as the contents boil inside, we reduce to 150 degrees and simmer the fish for 1 hour.

Take out the fragrant tender mackerel with juicy vegetables, put on plates, add your favorite side dish and serve immediately.

Recipe 2, step by step: mackerel in a jar in the oven

I love to cook fish, it is very healthy. But the recipe is the simplest one, the ingredients are not expensive and the time is 10 minutes :). This is the recipe I found, and I am happy to share it with you.

  • Mackerel 2 pieces
  • Bulb onion 2 pieces
  • Carrots 1-2 pieces
  • Salt 1 tsp
  • Sugar 0.5 tsp
  • Bay leaf 2 pieces
  • Vegetable oil 100 ml
  • Pepper peas 10 pieces

Peel the onion and cut into thin half rings, peel the carrots and grate with large divisions.

My mackerel, clean if necessary and cut in large pieces as in the photo.

Sprinkle the fish with salt and sugar.

Put bay leaves in a jar, then layers of fish, carrots, onions and again fish and all other vegetables. Sprinkle everything with peppercorns and fill with vegetable oil.

We cover the jar with a lid, but without an elastic band.

We put a jar of fish on a baking sheet in an oven preheated to 180 degrees and cook for 45-50 minutes.

Recipe 3: pickled mackerel in a jar

  • water - 500 ml
  • vinegar 9% - 225 ml
  • sunflower oil - 100 ml
  • carrots - 2 pieces
  • onions - 2 pieces
  • bay leaf - 2 pcs
  • peppercorns - 1 tsp
  • sugar - 1 tsp
  • mackerel
  • mustard

First rinse and clean the mackerel by removing the tail and head, as well as removing the entrails and thoroughly scrubbing the abdominal cavity.

Rinse the peeled fish thoroughly and dry.

Cut the mackerel into portioned pieces medium thickness.

Salt portioned pieces of mackerel well, mix, put in a deep container and, with a lid, put in the refrigerator overnight (not in the freezer).

Pour water into a saucepan, add vinegar to it, vegetable oil, sugar and salt. Stir and bring to a boil, then toss the peppercorns and bay leaves into the marinade. Let the liquid boil for another 2-3 minutes.

Remove the finished marinade from heat and cool to room temperature.

Peel the carrots and cut into thin slices. Remove the husk from the onion, and then cut the vegetable into feathers.

Rinse the mackerel from excess salt under cool running water and pat dry with paper towels afterwards.

Put pieces of mackerel in a jar, sandwiching it with onions and carrots.

So, layer by layer, alternating between pieces of fish and vegetables, fill the jar.

At the very end, pour in the mustard seeds and pour in the marinade, at room temperature. The marinade should completely cover all the mackerel pieces.

Close the jar with a lid and send it to the refrigerator. There, the fish should stand for one week, and then it can be tasted and served as a cold snack.

You can serve pickled mackerel as a snack on festive table, or as an addition to lunch and dinner. For example, such fish with boiled or baked potatoes is very good. You can also prepare various salads with it, in which pickled fish is used. A very simple and tasty piece.

Bon Appetit!

Recipe 4: mackerel with onions in a jar in the oven

Mackerel is one of the most beloved fish in our country. This is not surprising at all, because there are a lot of ways to prepare it. Each recipe with a photo has its own secrets, however, no matter how you cook it, the dish turns out to be very healthy, juicy, appetizing and satisfying. We suggest you familiarize yourself with another recipe for baking this excellent fish along with vegetables. By baking it in this way, you will get a simply amazing dish with which you can safely decorate a festive table or cook it on a weekday. Due to the fact that the cooking method allows you to save everything beneficial features, both fish and vegetables, you can pamper not only adults, but also children with fish. So, let's get down to cooking, mackerel in a jar in the oven turns out to be insanely tasty.

  • mackerel - 1 pc.,
  • carrots - 1 pc.,
  • onions - 1 - 2 pcs.,
  • sunflower oil - 2 tablespoons,
  • bay leaf - 2 pcs.,
  • salt to taste
  • ground pepper - to taste.

First, let's prepare the fish. If you bought it frozen, then you should not defrost it in the microwave or in warm water, it is better to wait until it thaws on its own when room temperature.

We cut the fish into medium pieces.

We rub the carrots on a coarse grater, and cut the onion into half rings.

To prevent the fish and vegetables from burning, pour a little oil on top of the whole dish. One tablespoon is sufficient.

Cover the neck with foil.

A prerequisite, we put the jar in a cold one !!! oven and bake on an average temperature for about forty minutes.

After the fish has cooled down, you can lay it out on plates and serve with absolutely any side dish your family loves.

Recipe 5: mackerel, salted in a jar (step by step photos)

Juicy fatty mackerel, salted in pieces in a jar, is a great independent snack and an excellent semi-finished product for making various salads and sandwiches. Due to the fact that the meat of this fish is quite fat, the fish is very juicy and tender. Best side dish to the salted fish - young boiled potatoes, no one will refuse this dish!

But, unfortunately, very often it turns out that a salted fish bought in a store turns out to be oversalted, and even worse - half-baked. Low-quality fish can not only spoil the experience of dinner, but also get poisoned. In order not to buy a pig in a poke, it is best to learn how to salt mackerel yourself at home. This will help you avoid unpleasant moments, as well as significantly save money, because frozen fish is several times cheaper.

A video of home-style salting of mackerel will help you cook this fish quickly and easily. The fish of the classic and spicy salting will surely please not only you and your loved ones, but also your guests.

Classic Ambassador:

  • Mackerel - 2 pieces
  • Water - 1 liter
  • Sea salt - 3 tbsp. spoons
  • Sugar - 1 tbsp. a spoon
  • Allspice peas - 2-3 pcs
  • Bay leaf - 1 piece

Spicy Ambassador:

  • Mackerel - 2-3 pieces
  • Water - 3 glasses
  • Salt - 3 tbsp. spoons
  • Sugar - 1 tablespoon
  • Lemon - 1 piece
  • Bulb onion - 1 piece
  • Peppercorns - 3-4 pieces
  • Cloves - 2 pieces
  • Bay leaf - 1 piece

When choosing a fish, always study it very carefully. appearance... It is best to take a fish with a wide back, with a skin that has a beautiful bright shade, without damage and white bloom.

You need to defrost fish in the refrigerator on the bottom shelf - no need to fill the fish with water or take it out into the air.

Wash the outside of the mackerel, make a longitudinal incision along the abdomen and carefully remove the insides. Carefully scrape off the dark film with a knife, rinse well again in running water and dry a little.

After that, you can cut the mackerel into not very thick pieces.

For pickling mackerel in brine, it is best to use classic spices - peppercorns and bay leaves. The recipe for salting mackerel in brine is very simple - boil the brine, chill it and pour over the fish.

Put the pieces of mackerel in a glass jar - it is best to take half liter or liter jars. Pour water into a saucepan, add salt, sugar, pepper and bay leaf to it and bring to a boil. The brine needs to be boiled for several minutes so that the salt and sugar are completely dissolved.

After that, the brine must be cooled to room temperature and poured over the fish.

We cover the jars with fish with a plastic lid or foil and leave for about four hours. After that, you can put it in the refrigerator for a few more hours. Usually a liter jar of mackerel is salted for six hours.

To keep the fish conveniently stored, it is best to use small jars - take as much mackerel that you can eat at one time.

A mackerel ambassador at home will largely depend on your taste preferences. If you like lightly salted fish, then after six hours you can serve it to the table, for lovers of more spicy and salted fish, there is another wonderful recipe.

If you like a more fragrant fish, then the recipe for salted mackerel in pieces in a spicy brine is perfect for you. A fish prepared in this way will be a wonderful snack for a festive table.

Mackerel must also be peeled, washed and cut into not very large pieces - 2-3 centimeters thick. Wash the lemon well in running water, then cut into two halves. Set half of the lemon aside, and cut the other half into thin sticks or medium cubes.

In a separate plate, mix salt and sugar, add peppercorns and chopped bay leaves to them. Cut the onions into rings - not very thinly.

Pour into a saucepan required amount water and bring to a boil. Remove from heat and add all prepared spices to the water, except for onions and lemon.

Mix the resulting brine well and leave to cool completely. When the brine has cooled to room temperature, the jars can be refilled.

Lay the fish, lemon and onion in layers. Gently fill the top with brine and cover the jars with a lid or plastic wrap.

Salt mackerel at home in several stages. We leave for two to three hours at room temperature, after which we move it to the refrigerator.

If the bones are removed from the fish and only fillets are salted, then the mackerel in brine will be ready in 5 hours. Medium pieces of mackerel - 4-5 centimeters thick, will be ready to eat in a day, and small - 2-3 centimeters can be tasted after 12 hours.

In the video, how to pickle mackerel, you will be able to see all the stages of preparing this great snack. If you are going to cook large quantities of fish, try to stick to a 2: 1 ratio of salt and sugar. Instead of lemon, you can use lemon juice or some fruit vinegar to make the fish more tender.

For the spicy salting, you can use any spices you like - you can experiment and add ginger, garlic, dill or parsley. All vegetables that contain essential oils great for making spicy fillings.

When the fish is completely ready, carefully remove it from the jar and set it on the table. Bon Appetit!

Recipe 6: mackerel in the oven in a jar (with photo)

Today I want to propose a recipe for cooking mackerel in the oven, in an ordinary glass jar. The number of ingredients can be taken by eye, more vegetables of different tastes and spices are the same. Likewise, you can use any fish to your taste.

  • fresh frozen mackerel - 1 pc;
  • carrots - 1-2 pcs;
  • onions - 1-2 pcs;
  • lemon juice - 1-2 tsp;
  • bay leaf - 1-2 pcs;
  • spices to taste;
  • vegetable oil - 1 tablespoon

To begin with, I do mackerel, remove the head and tail, entrails and rinse well, cut into pieces, sprinkle with lemon juice and add spices, do not salt.

I cut the carrots into slices, the onion into half rings, but you can cut it as you want, the carrots can be grated on a coarse grater

Now everything can be put into the jar. The jar must be intact, without chips or cracks. First I put vegetables, then fish, and so on until it's over. On top, a couple of laurel leaves, a few peppercorns and a tablespoon of odorless vegetable oil (you can not add)

I cover the jar tightly with foil, you can cover it with an iron lid without an elastic band, which, just do not twist, but just cover. I send the can to a COLD oven for 40 minutes at 180 degrees.

Delicious, juicy healthy fish is ready and already with vegetables, I don't need any side dish.

Recipe 7: canned mackerel with vegetables

Usually, when baking fish, spices are used in small quantities, but in this recipe everything is different. You need to take more spices, then the fish will turn out with a very rich taste, something will resemble canned fish or fish stew. Lavrushka, peppercorns, salt with sugar, lemon juice, ready-made seasoning for fish - this is a basic set that can be supplemented with something else at your discretion.

Fish in a jar in the oven, the recipe with a photo of which is described below, is cooked in own juice, without adding water or broth. Pieces of fish and vegetables are stacked in layers, the filled jar is placed in the oven, where the fish languishes at a low temperature for exactly one hour. It turns out diet dish, very tasty and healthy. This recipe uses mackerel, but you can cook any other river or sea fish without small bones in the same way. If the fish is low-fat (for example, pollock or hake), then you need to add more oil.

  • large fresh frozen mackerel - 1 pc. (700 gr.);
  • onion - 1 large head;
  • carrots - 0.5 pcs.;
  • bay leaf - 4 pcs.;
  • black pepper and sweet peas - 5-6 pcs.;
  • salt - to taste (about 1 tsp);
  • sugar - 0.5 tsp (optional);
  • lemon - 0.5 small (juice only);
  • spices and seasonings for fish - 1-1.5 tsp. (taste);
  • vegetable oil - 1-2 tablespoons

We clean the thawed mackerel, remove the insides, head, tail. Then we separate the spine and fins. To make the fish less damaged, and when cutting, we get even fillets, cut the mackerel along the back to the tail. From the side of the abdomen, we also cut through to the tail. We open the fish and separate the ridge with bones.

We cut each half into 3-4 cm pieces (or larger - at your discretion).

Season with spices, salt. Squeeze the juice out of the lemon. Add a little sugar (the taste is not the same without it, sugar gives the desired accent and flavor contrast).

Mix everything, rubbing spices and lemon juice into each piece of fish. Leave to marinate for 10-15 minutes.

Cut the onion into half rings, but not very thinly. Cut the carrots into cubes or slices. Put two bay leaves on the bottom of a half-liter jar, pour peppercorns.

We spread about half of the fish. Cover with onions. Add a few circles of carrots, a couple of peppercorns.

Put the rest of the fish on the onions and carrots. Pour the remaining onion on top, lay the carrot circles near the walls of the jar. Pour in vegetable oil. We leave a free space from the edge of the jar, at least 3 cm, otherwise fat and juice will flow out during boiling, you will stain the oven.

Remove the rubber bezel (gasket) from the metal cover. Cover the jar with a lid, put it on the wire rack in a cold oven. Turn on medium heat, bring the temperature to 200 degrees. As soon as boiling is noticeable in the jar (air bubbles begin to rise), lower the temperature to 160 degrees and cook for exactly an hour.

We take out the jar of fish from the oven, leave it for a while so that the fish absorbs all the juices and cools down a little, infused. At this time, you can prepare a side dish of boiled potatoes or make mashed potatoes. We serve fish in its own juice with a side dish, hot or cold. Bon Appetit!

Yesterday was. In search of something new, I wandered a little on culinary sites and came across a very interesting recipe... I liked it not only for its originality, but also for its unremarkable character. Quite rarely, such recipes are found in the open spaces of the Runet. Having improved it a little, I propose today to cook pickled mackerel in a jar with onions.

Training

It is difficult to buy fresh mackerel in our stores, which means we buy fresh frozen. There is nothing wrong, the main thing is to carefully defrost it. We carefully examine each fish for damage to the carcass, skin and any unnatural spots.

We do not take fish with rusty spots and streaks, this is a sign of stale fish.

Thoroughly mix the fish with all the spices, put everything in a jar of a suitable size and close the lid. It remains only to put the jar in the refrigerator for a day. After 12 hours, the contents must be shaken a little, distributing the released fish juice over the entire contents of the jar.

As soon as the day expires, you can open the bank. I recommend serving this dish with. Bon Appetit!

Ingredients for the recipe

  • 2 pcs - large fresh frozen mackerel;
  • 2 pieces - large onions;
  • 2-3 cloves - garlic;
  • 1.5 tbsp - salt;
  • 1 tsp - sugar with a slide;
  • 3 tbsp - vinegar 9%;
  • 3 tbsp - odorless vegetable oil;
  • 2-3 pieces - bay leaf;
  • 0.5 tsp - black peppercorns;
  • 0.5 tsp - allspice peas.

If humanity ever comes up with an elixir of youth, then the meat of this incredibly useful and delicious fish- a real storehouse of useful microelements and vitamins. Omega-3 acids contained in it can lower cholesterol levels, normalize blood pressure, and improve vascular permeability. It has been proven that the protein found in mackerel is absorbed much faster than, for example, beef. 100 g of the meat of this fish contains the daily rate of the human body's protein supply. Regular consumption of mackerel will help improve memory, normalize metabolism, increase blood circulation and boost immunity. Due to the low calorie value - about 200 calories per 100 g of the product, you can not limit its use for those who are worried about their figure.
One of the fastest and most delicious delicious recipes- baking in the oven with vegetables. To maximize the beneficial properties of the product, you can cook mackerel in a simple glass jar. And if you add chopped potatoes, the dish will turn out to be more satisfying, juicy, with a delicate piquant taste.

TIME: 60 min.

Easy

Servings: 4

Ingredients

  • 2 medium-sized mackerel carcasses (for a liter can),
  • 1 carrot,
  • 1 onion
  • 2-3 tablespoons of vegetable oil,
  • 4-5 allspice peas,
  • 2-3 bay leaves,
  • salt.

Preparation

Prepare your fish. Frozen should be thawed naturally; you should not speed up the process with a microwave.


Remove heads, tails, entrails and fins. Cut into pieces.


Grate the carrots and dice the onion.


Take a regular glass liter jar and lay in it in layers: fish, vegetables and spices. Do not forget to add a little salt.

Drizzle with sunflower oil on top.


Cover the neck of the jar with foil.


Place in a cold (this is a prerequisite!) Oven. Bake over medium heat for about 40 minutes. Take out, refrigerate. Place on a plate and help yourself. For such a fish, you can serve any side dish to taste: mashed potatoes, porridge, pasta.
We cooked baked mackerel in a jar in the oven. This method is very simple even for a bachelor and novice housewife. Instead of a regular jar, you can use a ceramic baking pot.

When you need to cook something tasty and satisfying for hastily, many housewives are rescued by canned fish. They can be the basis of salads, soups, main courses or a stand-alone snack, especially if they are already made with vegetables. However, when purchasing canned food in a store, it is difficult to judge their quality, and there is always the possibility of bringing home a tasteless and unappetizing mass hidden in a tin can with a beautiful label. Even a high price cannot always be a guarantor of a high quality product. For this reason, skilled housewives have already learned how to cover mackerel with vegetables for the winter. Such fish and vegetable snacks are always tasty and healthy. In addition, there are so many recipes for mackerel salads with vegetables that can be made for future use that everyone can choose the option that best suits his taste.

Cooking features

When preserving any products for the winter, it is very important to follow the technology exactly. This is especially true if the canned food contains fish or meat. For this reason, before you start preparing mackerel salads for the winter, you need to study the recommendations of experienced chefs.

  • Instead of mackerel for the preparation of canned fish and vegetables for the winter, you can use any other not too bony fish, but gourmets claim that they are especially tasty from mackerel.
  • Before combining with vegetables, mackerel is most often boiled until tender and carefully disassembled into pieces. It is desirable that the pieces are not entirely small, but at the same time, bones cannot be allowed to enter the appetizer. Variants are possible when mackerel is first cut, and then put in a raw salad and cooked until cooked along with vegetables.
  • If rice or other cereals are added to the salad, it turns out to be more satisfying. Such an appetizer, if warmed up, will completely replace lunch.
  • Boil the groats until half cooked before adding to the mackerel salad.
  • Vegetables for salad are usually cut into thin strips or rubbed. Carrots look more appetizing in a salad if they are grated for Korean snacks.
  • Most often, mackerel salad contains tomatoes or tomato paste. It is easier to cook a snack with pasta, but with tomatoes it turns out to be tastier and healthier. Tomatoes usually need to be chopped to a puree state. The easiest way to do this is with a blender or a meat grinder, however, if you grind the tomatoes through a sieve by hand, the consistency of the filling will come out the most delicate. In any case, tomatoes must be peeled before chopping. This can be done as follows: cut the skin crosswise. Dip the tomatoes in boiling water for 2 minutes, remove, cool and remove the skin by pulling the tips around the incision.
  • Any canned food will stand well only if cleanliness is observed during their preparation. All ingredients must be thoroughly washed, dishes must be rinsed with boiling water before use, and cans and lids intended for canned food must be sterilized.

Regardless of the recipe chosen, storing mackerel salads with vegetables in winter is safer in the refrigerator or, as a last resort, in a cold basement. Storeroom, even if it keeps the temperature below room temperature, for storage canned fish homemade will not work.

The classic recipe for mackerel salad with vegetables for the winter

Composition (for 3.5 l):

  • mackerel (headless) - 1 kg;
  • tomatoes - 1.5 kg;
  • onion- 0.5 kg;
  • bell pepper- 0.5 kg;
  • carrots - 1 kg;
  • vegetable oil - 150 ml;
  • sugar - 50 g;
  • salt - to taste (approximately 20 g);
  • spices to taste.

Cooking method:

  • Wash the mackerel and boil in salted water for 20 minutes. To add flavor to the fish, you can add peppercorns, roots to the broth, but these ingredients are not provided for by the recipe.
  • Remove and cool the mackerel. Cut by removing all the bones. Divide the fish fillet with your hands into small pieces.
  • Wash the bell pepper, cut the stems off and remove the seeds. Cut the pulp of the peppers into thin strips or quarters of rings.
  • Peel and wash the carrots. Grate it for Korean salads... If you don't have such a grater, you can use a regular grater with large holes or cut the carrots into thin strips with a knife.
  • Remove the husk from the onion. Cut it into thin ring halves.
  • Place vegetables in a saucepan, stir and add sugar. Leave it for a quarter of an hour for them to drain the juice.
  • Wash the tomatoes, cut, blanch for a couple of minutes in boiling water. Transfer to a container with cold water to cool them down faster. Clean up.
  • Cut the tomatoes in half and scoop out the seeds with a spoon. Cut out the seal near the stalk. Grind pieces of tomatoes in a blender or using a meat grinder.
  • Mix tomato puree with oil, pour over vegetables.
  • Place the pot of vegetables on low heat and cook, stirring occasionally, for half an hour.
  • Add chunks of mackerel, vinegar, spices to vegetables. Salt the salad to taste. Cook it for another 10 minutes, stirring gently.
  • Sterilize the jars by rinsing them with baking soda. Boil the lids.
  • Fill prepared jars with hot salad and seal tightly. Turn over, cover with woolen blanket. After a day, put it in the refrigerator or cellar.

Mackerel salad prepared by classic recipe, resembles store-bought fish and vegetable salads, but it turns out much tastier and healthier.

Mackerel salad with beets

Composition (for 2.5 l):

  • mackerel - 1 kg;
  • beets - 0.2 kg;
  • onions - 0.3 kg;
  • tomatoes - 1.3 kg;
  • carrots - 0.7 kg;
  • vegetable oil - 100 ml;
  • salt - 20 g;
  • table vinegar (9 percent) - 50 ml;
  • mustard seeds, coriander, allspice peas - to taste.

Cooking method:

  • Wash the beets, peel, grate.
  • After washing and peeling, chop the carrots on a grater too.
  • Peel the onion and cut into small pieces.
  • Pour boiling water over the tomatoes, peel and beat with a blender.
  • IN thick-walled saucepan heat oil, put onion in it and fry it over low heat until soft. Add carrots and fry vegetables for 5 minutes.
  • Put beets to the onions and carrots, pour in half the vinegar, add salt, mix.
  • Pour the tomato puree over the vegetables.
  • Boil fish in salted water, remove bones from it, cut not too much small pieces, place with vegetables when tomato puree starts to boil.
  • Simmer the vegetables together with the fish for an hour, 5 minutes before cooking, add the remaining vinegar and spices to the salad, mix.
  • Distribute the salad in pre-sterilized jars, seal them tightly. Turn over and cover with something warm, leave to cool.

Mackerel goes very well with beets, onions and carrots. Therefore, despite the fact that this salad has a very simple composition, it turns out to be very tasty and not at all like store-bought canned food. Mackerel for this salad can be pre-boiled, but immediately cut and chopped. Given the duration of the heat treatment, there is no reason to fear that it will turn out to be damp.

Mackerel salad with vegetables and rice

Composition (for 4–4.5 liters):

  • rice - 0.3 kg;
  • mackerel - 1.5 kg;
  • tomatoes - 1.5 kg;
  • carrots - 0.3 kg;
  • onions - 0.4 kg;
  • table vinegar (9 percent) - 50 ml;
  • vegetable oil - 0.2 l;
  • sweet pepper - 0.7 kg;
  • salt, spices - to taste.

Cooking method:

  • Sort out, rinse and boil the rice until half cooked.
  • Wash the fish, boil it in salted water with spices. Cool and cut, freeing from bones. Cut into small pieces.
  • Peel the onion and cut it into small cubes.
  • After removing the seeds from the bell pepper, cut into strips.
  • Peel the tomatoes, mash them with a blender or meat grinder.
  • Combine the tomato puree with half the oil and bring to a boil. Put fish in it and cook for half an hour.
  • Meanwhile, sauté the onions, carrots and peppers in the remaining oil. Put them in a saucepan with other ingredients, stir. Put out 15 minutes.
  • Add rice, salt, vinegar and spices and continue cooking for another 15 minutes.

After that, the snack remains to be laid out in sterilized jars, sealed and allowed to cool upside down under something warm, for example, under a blanket. After that, the mackerel salad can be stored in a cool place.

An appetizer prepared according to this recipe, can be used not only as a salad, but also as a main course - thanks to the rice, it turns out to be especially satisfying.

Mackerel salad with eggplant

Composition (4.5 l):

  • mackerel - 2 kg;
  • eggplant - 1.5 kg;
  • carrots - 1.5 kg;
  • onions - 1 kg;
  • tomato puree (or tomato paste diluted with water) - 0.2 l;
  • salt - 40 g;
  • sugar - 60 g;
  • vinegar essence (70 percent) - 20 ml.

Cooking method:

  • Defrost, wash and dry the fish, separate from the bones, cut into small pieces.
  • Peel the eggplants, cut into cubes and soak for 20 minutes in salted water, then wash and dry.
  • Peel the onion and finely chop it.
  • Grate the peeled carrots on a coarse grater.
  • Stir the vegetables, cover them with salt and sugar, pour over the tomato puree, diluted tomato paste or thick tomato juice, put on low heat.
  • After boiling vegetables for half an hour, add mackerel to them, continue to simmer for another half hour. Stir the snack constantly to prevent it from burning.
  • Add vinegar essence, stir. After 5 minutes, spread over the prepared jars.
  • After capping, turn over the cans, wrap them up. Once cooled down, store in the refrigerator or cellar.

This salad turns out to be very thick, almost without gravy, and satisfying. It can also replace the main course if you reheat it.

Even an inexperienced housewife can cook mackerel with vegetables for the winter, if she strictly follows the instructions accompanying the recipe for the chosen salad.

Every housewife knows that it is important not to overexpose the fish during cooking, otherwise the meat will turn out to be dry. But how to find the very moment when the fish is ready and at the same time retained maximum juiciness? It's not that easy, especially for novice cooks. Meanwhile, there are recipes, cooking methods in which you can not worry about this, and one of them is mackerel in a jar in the oven.

The fish is cooked in its own juice, so that its natural taste is enhanced many times over and is well complemented by the aroma of vegetables. It is convenient that everything is done in one dish, and in the end we get and delicious mackerel, and a great vegetable side dish.

On a note:

  • about salt, everyone decides for himself, mackerel is already a little brackish, so you can not add,
  • jars can be taken and larger, one medium mackerel is placed in 500-gram,
  • it is more convenient to peel and chop mackerel when it is not completely defrosted,
  • you can cook any other fish in the same way,
  • a very important condition: put the jars in a cold oven, otherwise they may crack.

Ingredients

  • fresh frozen mackerel 2 pcs.
  • carrots 2 pcs.
  • onion 1 pc.
  • bay leaf 2 pcs.
  • vegetable oil 2 tbsp. l.
  • salt to taste

How to cook mackerel in a jar in the oven

  1. I prepare everything you need. I gut the mackerel and thoroughly wash the abdomen, getting rid of all black films. I definitely pay special attention to this point, because even a small amount of them can make a dish bitter and unpleasant. I peel the vegetables.

  2. I rub the carrots on a beetroot grater, chop the onions in quarter rings.

  3. I cut the fish into portioned pieces, usually 7-8 pieces come out of them.

  4. I am preparing two cans with a volume of half a liter. I put mackerel on the bottom.

  5. On top there is a layer of carrots and onions. I add bay leaves, one for each jar.

  6. Thus, alternating between fish and vegetables, I fill the containers. I pour a tablespoon of vegetable oil into each.

  7. I close it tightly with a piece of foil, no need to tie it, just press it well.

  8. I put the cans in a cold oven, turn on the heating and cook at 180 degrees for 40 minutes.

Serve immediately or cold. In the latter version, the fish is more tasty and aromatic.