The Marinated Raw Mackerel is one of my favorite dishes. A recipe that smells like the sea and can be made in a few simple steps. Mackerel is a fish rich in omega-3s, super versatile, and with this marinade, it becomes tender, flavorful, and perfect to serve as an appetizer or a light main dish.
I like to prepare it this way, with crunchy scallions, intensely flavored baked olives, a crunchy touch of hazelnuts, and lemon zest for freshness. These are details that turn a simple dish into something special. Try this version too because I’m sure it will win you over at the first taste.
I’m convinced you’ll like it not only for its taste but also because it’s a different idea to bring to the table when we want to impress with little effort.
Prepare it in advance so it will be even more fragrant, flavorful, and let me know if you make it.
Anna – Lappetitovienmangiando.
If you like mackerel marinades, don’t miss the upcoming recipes:
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 1.3 lbs mackerel fillets
- 7 oz salt
- 3.5 oz brown sugar
- 7 oz white wine vinegar
- 2 scallions
- 4 tablespoons baked olives
- 2 tablespoons hazelnuts
- 1 lemon zest
- to taste extra virgin olive oil
- to taste oregano
- 1 tablespoon whole peppercorns
Tools
- 2 Bowls
- 1 Cutting board
- 1 Knife
- 1 Paper towels
- 1 Plastic wrap
- 1 Tweezers bone removal
Preparation
The very first thing to do is to freeze the mackerel fillets, if it hasn’t been done by our trusted fishmonger (as in my case). Alternatively, we can freeze it for at least 92 hours. After this time, thaw it in the refrigerator and place it on a plate where we will cover it with the pepper-seasoned salt of our choice (I used several types). Cover with plastic wrap and marinate for about 2-3 hours.
After the dry marinade, rinse the fillets under running water, and once well drained, use fish tweezers to remove the central bones. Then prepare a second marinade with sugar and white wine vinegar, cover the mackerel with it, and let it rest for about 2 hours.
Meanwhile, slice the scallions and soak them with a few tablespoons of vinegar. Remove the fillets from the liquid, pat them dry with paper towels, and cut them transversely with a sharp knife.
Arrange the morsels on a serving plate and season with the scallions (only after draining them well), baked olives, lemon zest, extra virgin olive oil, and crushed hazelnuts.
Serve our Marinated Raw Mackerel as an appetizer accompanied by slices of bruschetta or as a main dish.
Tips, Variations, and Storage
The marinated mackerel keeps well in the refrigerator, well covered for a maximum of two or three days.
We can no longer refreeze it because to eat it raw, we had to freeze it first.
Instead of baked olives, we can use Taggiasca or more delicate green olives.
Hazelnuts can also be replaced with toasted almonds or pistachios.
FAQ (Questions and Answers)
Can I use another type of fish?
Yes, this marinade works great with fresh tuna, salmon, or amberjack.
Can I prepare it in advance?
Sure, in fact, the next day it’s even better because the flavors blend better.
On what occasion should it be served?
It’s perfect as an elegant appetizer or a light main dish, suitable to be served at any time of the year.
