|Pickled Mackerel or Bonito
The following two recipes were sent to me by Mike Nosanov of Oceanside who reported that he had tried both and was quite pleased. Since then I have tested both recipes, find them delicious, and recommend either one. By the way, these will also work with salmon, sablefish and other high-fat content types of fish.
salt, as needed
2 pounds of bonito or mackerel fillets; fillets should have the skin attached but be deboned and the dark strip of meat which runs along the back should be removed
1 cup rice vinegar
2 tablespoons of brown sugar
1/2 sliced onion
1 bay leaf
Prepare the bonito or mackerel fillets and then freeze for three days. Thaw out the meat and then salt it generously for 4 hours. Rinse well. Prepare the marinade of vinegar, sugar, onion, bay leaf and dill. Marinate for three hours. Remove the skin from the back of the fillet and discard the skin. Keep refrigerated in a glass jar. Eat with or without sour cream.
2 large bonito or 6 large mackerel; fillets should have the skin attached but be deboned and the dark strip of meat which runs along the back should be removed. Cut into bite size pieces
4 large onions, sliced
2 lemons, sliced
2 tablespoons black pepper
2 tablespoons mustard seeds
6 to 12 bay leaves
3 tablespoons sugar
2 cups vinegar per cup of water
Prepare the bonito or mackerel. Soak the fish in water overnight. Place in a crock or glass jar, layering in the onion slices, lemon slices, pepper, mustard seed and bay leaves. Boil a mixture of sugar and vinegar then set aside to cool. Pour over the fish to cover. Add grated apple (optional). Cover the jar, keep in a cool place and let stand 4 to 6 days.
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