Spanish Soused Mackerel Recipe

Mackerel is one of the most popular types of seafood that you can find available in Andalusia, and that translates into an infinite amount of Spanish mackerel recipes. Among the types of Spanish recipes, the soused mackerel recipe is one of the bolder ones: you serve the fish raw but thanks to the pickling process it is safe to consume and enjoy. Keep scrolling down this article to learn more about the history of the soused mackerel recipes, with the recipe step-by-step, and some extra tips to make it at home.

📝 Ingredients

• 5 mackerel filets
• 1 red onion
• 3 garlic cloves
• 1 cup (240ml) white wine vinegar
• 1/2 cup (120ml) water
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 teaspoon black peppercorns
• 1 bay leaf
• Fresh parsley for garnish
• Extra virgin olive oil (for drizzling)
• Crusty bread or crackers (for serving)

👨‍🍳 Instructions

1. 1Peel and thinly slice the onion and garlic...: Peel and thinly slice the onion and garlic cloves.
2. 2Rinse the mackerel filets under cold water and...: Rinse the mackerel filets under cold water and pat them dry with paper towels. Cut the filets into serving-sized pieces, and set them aside.
3. 3In a saucepan, combine the white wine vinegar,...: In a saucepan, combine the white wine vinegar, water, sugar, salt, black peppercorns, and bay leaf. Bring the mixture to a boil, stirring until the sugar and salt are completely dissolved. Let the mix cool to room temperature.
4. 4In a glass container, place a layer of...: In a glass container, place a layer of sliced red onions, followed by a layer of mackerel filets. Repeat until you use all the mackerel and onions.
5. 5Pour the cooled pickling liquid over the mackerel...: Pour the cooled pickling liquid over the mackerel and onions, making sure everything is submerged. If needed, you can add a little extra water or vinegar to cover.
6. 6Cover the container with plastic wrap or a...: Cover the container with plastic wrap or a lid and refrigerate for at least 6 hours, or overnight for best results. This allows the flavors to meld and the Spanish mackerel to pickle properly.
7. 7When ready to serve, remove the soused Spanish...: When ready to serve, remove the soused Spanish mackerel fish from the fridge. Garnish with fresh parsley and drizzle with extra virgin olive oil.
8. 8To finish this soused mackerel recipe, serve it...: To finish this soused mackerel recipe, serve it with crusty bread or crackers.