A dish of fresh mackerel can be cooked in less than an hour

A great alternative to semi-finished fish - mackerel dishes. Freshly frozen or fresh - no difference. They are much tastier and more useful. Many fear that she will have to tinker. In fact, labor costs are much less significant than, for example, when preparing pike or carp.

Cutting

When you have thawed the fish to the point that it can be cut with a knife, cut off the head immediately. If you are preparing a dish of fresh mackerel, immediately begin cutting - cut off the fins and tail, turning the carcass to the stomach, pass a knife along the spine on both sides. In the abdomen area, it is necessary to cut carefully so as not to break the costal bones. Then we need to open the fish and extract the spine, take out the insides, clean the abdominal cavity of the black film and divide the fillets in two. Rinse with cold water. Mackerel is ready for further culinary operations. Now you can bake, cook and even salt it.

Fresh mackerel dishes cooked in the oven

The easiest option is a fish baked in foil. It requires almost no attention, but taste is excellent. In addition, mackerel - a fairly fatty fish, and the addition of any culinary fats to it will not add to her diet. Baking is possible without any oil. Fish with a mixture of salt and pepper, overlay with garlic (if you cook a whole carcass - put it inside) and parsley. Wrap in foil, given the fact that there should be some air inside the envelope, it is not necessary to pack too tightly. Put the carcass on your back and bake for 25-30 minutes. Serve, gently opening the foil and watering the fish with lemon juice. If you want to prepare a more satisfying dish of fresh mackerel, you can bake it with potatoes: cut into small pieces and mix with sliced potatoes and vegetables. Fold in foil and send to the oven for 30-40 minutes.

Useful fish

Mackerel contains a large amount of valuable fat, which is very useful for the brain. Fatty acids present in such fish are almost impossible to get from any other type of food. In addition, mackerel contains B vitamins and a set of valuable trace elements. As, indeed, any sea fish, it is incredibly useful for children and intellectuals. A dish of fresh mackerel is a great alternative to meat. In order to preserve all the useful properties of valuable fish and save your time, it can be boiled. There are two ways that will best emphasize the taste of mackerel. In the first case, it should be boiled in water, which is added with sea salt and a little vinegar. This will allow the fish to maintain density, and the smell of broth will not be so dramatic. Another way is to boil with vegetables (carrots, onions, tomato, greens, seasonings). The cooking time is 10-15 minutes, ready fish can be served with lemon juice and olive oil or with white sauce.

Cold appetizer

Another dish of fresh mackerel, which is perfect for, for example, boiled potatoes. When you have finished the fish or take the finished fillet, grate it with large salt and ground black pepper. Place the mackerel in a suitable bowl and clean it in the cold. After twelve hours it can be eaten. If further storage is supposed, you need to wipe the fish with a napkin from excess salt. Serve mackerel (cut into sliced slices) with black bread and greens. You can season with soy sauce with lemon, olive oil and green onions. For more sharpness, take a little Tabasco.