Soused Mackerel

Soused Mackerel

by calum
Print Pin

Soused Mackerel

Sousing is sort of a cross between pickling and cooking, where the fish is poached gently in a highly spiced vinegar
Course Side Dish
Cuisine British
Recipe Type Fish
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 18 fillets

Ingredients

  • 12 Mackerel
  • 200 g Salt
  • 300 ml Cider Vinegar you can use white wine vinegar
  • 300 ml Water

Pickling Spices

  • 150 g Sugar
  • 1 Red Chilli dried
  • 1 tsp Black Peppercorns
  • 1 tsp Coriander Seeds
  • 1/2 tsp Celery Seeds
  • 1 tsp Sea Salt
  • 6 Allspice Berries
  • 4 Bay leaves torn
  • 4 Parsley Stalks
  • 2 Celery Stalks finely sliced
  • 2 Onion small, finely sliced

Instructions

  • Fillet the fish bait-cutter style. Cut away and discard the thin sliver of brown flesh containing the belly bones. Remove the pin bones.
  • Sprinkle a third of the salt over a large tray. Lay half the mackerel fillets on it, skin side down. Sprinkle over a third of the salt. Add the second lot of mackerel skin side up and sprinkle on the remaining salt.
  • Leave for 5 minutes and then rinse off the salt quickly but thoroughly.
  • Combine all the souse ingredients in a large pan with the 300ml of water and 300 ml vinegar. Simmer for 5 minutes.
  • Lay the rinsed mackerel out on a large roasting tin. Pour over the hot sousing liquid, which should cover, or nearly cover the fillets.
  • Cover the tin in foil and bake for 30 minutes at 180 C
  • Remove from oven and allow to cool. They should be allowed to marinade for 24 hours before eating, 6 hours at the very least!
  • They will keep in the fridge for week.