Pickling mackerel

[Andy MacBog]

Hi Folks,

Just wanted a bit of help with pickling mackerel as I have had them spoil for the second year in a row :unsure: .

I dropped the fillets into jam jars with some pickling onions and covered the lot with spirit vinegar and then sealed them up. After a couple of weeks the whole lot just turned to mush. Prior to this, I have had good success and just cannot think where I am going wrong? The fish were fresh . . . from sea to jar in about 5-6 hours.

I see from a thread below that some of you are not too keen on the idea but believe me they are well tasty (if they do not turn to mush)!

Any ideas on where I am going wrong would be appreciated!

Andy

[tarponator]

Andy to me, its a bit obvious what went wrong, the vessel you have isnt airtight.

[littlebabybird]

andy were your jars sterile?
were they air tight?
was the macky covered totaly with the vinegar?
lbb

[Andy MacBog]

Mmmm,

I guess it may be the airtightness then? The sweety jars I used to use were bang on but maybe the jars I have now do not seal 100%?

Damn shame, given the waste of fish (now fertiliser) and the fact I have to wait another 6 monts to make some more. But Tescos herring for 99p will do 'til then. Pickled fish = manna,

Thanks for the help, to both of you.

Andy

[sharpshooter]

Hi Folks,

Just wanted a bit of help with pickling mackerel as I have had them spoil for the second year in a row :unsure: .

I dropped the fillets into jam jars with some pickling onions and covered the lot with spirit vinegar and then sealed them up. After a couple of weeks the whole lot just turned to mush. Prior to this, I have had good success and just cannot think where I am going wrong? The fish were fresh . . . from sea to jar in about 5-6 hours.

I see from a thread below that some of you are not too keen on the idea but believe me they are well tasty (if they do not turn to mush)!

Any ideas on where I am going wrong would be appreciated!

Andy


Andy are you using fresh or frozen mackerel? Frozen mackerel will turn to mush whatever you do to it mate :)

Sharpie

[geffaz]

fresh by the post, quote- from sea to jar in 5-6 hours, might be a clue?

tho why anyone would do it is behond me lol

[themrbeast]

when my nan in norway used to pickle herring
she would lay them in salt for about 6 months
before she would pickle them
its call sursild and it was lovely

[Bonjour]

when my nan in norway used to pickle herring
she would lay them in salt for about 6 months
before she would pickle them
its call sursild and it was lovely

I don't know about six months, but salting the mackerell for a couple of days will reduce the water content and firm up the flesh before pickling. It's a bit like brining onions overnight before pickling them. Lower water content means less likelihood to go off.

[Peter-R]

I have tried various ways of pickling Mackeral, the best and most recent attempt was also the quickest. I defrosted some of my summer caught Mackerel , put them in brine for 3-4 hours, gave them a quick wash with fresh water then put them in White wine vinegar ( 60-70p a bottle in tesco which was enought for 8 fish). I had one 24 hours after putting it into the vinegar and it was great. If you guys have other ideas of pickling please share always happy to try other methods.

Peter

[Robski]

Cut fish ingood-size pieces, rinse clean. Soak 3 days in salted water Drain, rinse off. Soak 2 days in white vinegar( garlic wine vinegar is lush).
for the pickling brine....

4 cups. white vinegar
2 cups. sugar
4 tbsp. pickling spices
clove or two garlic sliced
sprigs fresh dill

Bring to the boil vinegar sugar and spices simmer for 5 minutes.
Cool to room temperature.
Add 3 tablespoons lemon juice and sliced onions.
Drain fish.
Place garlic dill and fish in sterile jars which can be closed air tight
Pour cooled brine over the fish.
Make sure fish are completely covered with brine.
Place jars in refrigerater.
Wait a week before using.

[JJC]

Or do it the Italian way - put bite sized pieces of raw fillet in a marinade of mainly lemon juice with some extra virgin olive oil, chopped garlic, salt, pepper and dried crumbled red chilli to taste.

This is not for keeping, though, done in 2 hours (if not less), best at 4 to 6 hours, turning mushy by day 2.