Pickled Mackerel
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United States
Known as an American recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 7 ingredients
- one teaspoon each of cloves
- Allspice
- Mackerel
- one-half teaspoon of salt
- Vinegar
- Rub
- one teaspoon black pepper
Contains
FishSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Get very small mackerel, open on the belly, wash thoroughly, lay back down in a kettle.
- Take one-half teaspoon of salt, one teaspoon black pepper, one teaspoon each of cloves and allspice.
- Dissolve these in a little vinegar.
- Pour this over the fish.
- Rub in, then add enough vinegar to cover.
- Set on the fire and simmer about six hours.
- Very fine for luncheon.—Mrs.
- M.
- Plumb, Los Angeles.
Plating
Cookware for this recipe
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Saucepan
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Kettle