Mackerel in oil preserved is truly excellent and we can use it instead of tuna in all its uses. Certainly a healthy recipe, as it is free from the additives and preservatives found in industrial cans. It is easy to prepare and therefore suitable for everyone, even those who are not very familiar with cooking. The only downside, if you can call it that, is the resting time to let it marinate, but nothing else. For the correct water bath procedure, to ensure it’s done safely, I recommend reading my article on Homemade Preserves. Since we are in the peak season for mackerel (from March to October), we can make a good stock for the rest of the year. It’s really helpful when we have no idea what to cook during a meal. For many years, I have been using mismatched, broken or discolored socks for the water bath because I find them more practical than tea towels. However, if it poses a problem for any of you, feel free to choose whatever is easier for you.
Here is another mackerel-based recipe and something else:
- Cost: Economical
- Rest time: 45 Days
- Preparation time: 20 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2.2 lbs mackerel
- lemon zest
- 6 leaves bay leaf
- to taste juniper berries
- to taste extra virgin olive oil
Tools
- 1 Pot
- Jars
Preparation
In a saucepan full of water, bring two bay leaves and two pieces of lemon zest to a boil.
Meanwhile, use special tweezers to remove the central bones from the mackerel fillets, those that do not come away when the entire backbone is removed and are very annoying.
Immerse the mackerel in the boiling water, add a pinch of salt, and let it cook for only 5 minutes. After this time, drain the mackerel fillets and leave them to cool on a plate. Once cold, wrap them in a cotton cloth and refrigerate for about 12 hours.
After all the necessary time has passed, it’s time to jar. Place the first mackerel fillets at the base of the glass jar, pour in the necessary extra virgin olive oil, add the lemon zest, and finish with the juniper berries. Continue in this way until the jar is filled, completing it with oil to the brim.
Seal tightly with the lid, and place the jars inside socks, so they do not break during cooking. Finally, place them in a pot filled with cold water (they must be completely covered).
Once the water begins to boil, slightly lower the flame, and let it cook for 35/40 minutes. At the end of cooking, turn off the heat and let cool without removing the jars from the saucepan. When they are completely cold, wash and dry them well, as a little oil will probably have leaked out.
Before enjoying our Mackerel in Oil Preserved, let it rest and infuse for 40/45 days in a dark and dry place.
Advice and Storage
Preserved mackerel keeps perfectly for about two years if the correct procedures are followed.
Once opened, I recommend keeping it in the fridge and eating it within two days, otherwise, you can also freeze it.
If you do not like the flavors I used for this recipe, no problem, you can easily replace them with what you prefer or not add any at all.
If you do not like the flavors I used for this recipe, no problem, you can easily replace them with what you prefer or not add any at all.
