It is one of those fish that has everything to be the star of the fish market: it is economical, it is delicious, it has a fatty point that makes it very versatile – it looks good, , or – and it is also sustainable. But for some reason, it remains largely ignored compared to the ubiquitous salmon, tuna and white fish. Its honeyed texture and powerful flavor make it perfect for cold preparations like this one, which turns a humble fish into a delicious and very versatile snack with three ingredients and a little time in the refrigerator.
If you want to extend its life or add more aromas, you can cover it with mild olive oil and let it rest in the refrigerator for up to three days. If you add sliced or chopped garlic, paprika, aromatic seeds or , to the oil, the rest will transfer part of its flavor to the fish. To speed up the process, you can previously infuse the ingredients in the hot oil, allowing it to cool completely before submerging the mackerel in it.
On this occasion I served them on a ball of , in nigiri format, but they have many applications. As an appetizer, they can be served chopped with ry and a splash of oil, used in or banderillas or simply served over thick cut chips or . They will go well in any tomato, lettuce, spinach or cabbage salad, also with cooked potatoes or rice (for example, in a homemade one). Although we normally serve pickles on cold plates, it is also delicious on lentils with vegetables or fried eggs, in both cases best accompanied by chopped piparias.
For food safety regarding anisakis, the fish should be frozen for at least five days before consuming raw, well covered so that the cold does not affect its texture. When I prepare it at home, I change that process for a call or a walk to my trusted fishmonger to tell them to please reserve the mackerel for me and gut them as soon as they receive them. This parasite lives mainly in the guts of the fish, and so it has very little room to leave once the fish dies, and then I do an exhaustive visual analysis to see if any have moved to the muscle (the truth is, I’m not sure that the day I find one I will be able to eat the fish either raw or cooked).
Apart from that, with a very sharp knife and some skill to remove the skin, which will soften in the process and come off easily, and the thorns – some tweezers will help in this part – the complication of this recipe is minimal.
Time: 180 minutes
Difficulty: If they fillet it at the fishmonger, removing the bones from the fish
Ingredients
For 4 servings
- 2 or 3 fresh mackerel, cleaned and filleted (about 400 grams clean in total)
- 200 ml white wine or apple vinegar
- 100 ml of water
- coarse salt
- Optional, for photo presentation: seasoned sushi rice, pickled cucumber, Telicherry pepper, sesame and olive oil
- Optional, to preserve, mild olive oil
Instructions
Thoroughly debone the fillets and remove any small bones with tweezers. Run them under cold water and dry with kitchen paper or a clean cloth.
Cover the fillets with the salt on both sides and let them rest in the refrigerator for between 20 and 30 minutes, depending on the size (this gives them firmness, salts them and helps them lose some of their water).
Rinse well and dry the fillets. Put them in a container or a bowl and cover with the vinegar and water mixture. Cover and marinate in the refrigerator for three to four hours – again, it depends on the size – until the meat becomes white and opaque.
Drain the fillets well and dry them well again. Carefully pull the skin that covers the fish from one end, trying to remove it without taking the silvery part of it.
Cut, season to taste and serve immediately or keep in the refrigerator covered with olive oil (see introduction).
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