These two pickled seafood recipes are easily adaptable for other fish of a similar size and nature.
They can be adapted for pickled mackerel or pilchards and the liquid can be cider, pale ale or white vinegar substituted for the ordinary vinegar.
Experiment with the combinations to develop these recipes to your own taste.
4 small mackerel
salt and pepper
2 bay leaves
1 tspn allspice
1/2 pint (300 ml) wine vinegar
Preheat oven to Gas Mark 2, 310F or 150C
Clean and wash the fish and place them in an ovenproof dish.
Add salt, pepper, bay leaves, allspice, peppercorns, vinegar and add enough water to cover the fish.
Bake, covered, for about an hour.
Leave in the liquor to cool before serving.
1 onion, peeled and cut into rings
2 bay leaves
12 peppercorns, crushed with a rolling pin
1/4 pint (300 ml) cider
1/4 pint (300 ml) wine vinegar
Heat oven to Gas mark 4, 350F, 180C
Wash the herrings and pack them into an ovenproof dish.
Sprinkle over the onion, broken bay leaves, peppercorns. Add the cider and vinegar.
Cover and bake for about 30 minutes.
Allow to cool in the liquor before serving.
Gravad Lax - marinated salmon - click here. This recipe is also suitable for mackerel or trout.
You may also like these recipesFind A Seafood Recipe > Seafood Recipe Index > Pickled Fish Recipes
By Liz Alderson, Mar 22, 2017
Find out how to do pickled fish recipes, mackerel, herrings and salmon.
Prep Time: 15 minutes
Cook time: 60 minutes
Main Ingredient: mackerel or herrings, vinegar