Fresh mackerel recipe.

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There are fish in season from October to February. It’s the most delicious “samchi” in winter, with fat rising from October.

This time, I will give you a recipe for mackerel that is more delicious in season.

Step 1. How to distinguish fresh mackerel.

​1. Check the size of the fish.

Mackerel, a large species in size, must be 50cm or more to taste good. The small mackerel has less depth and less flesh.

​2. Check the fish’s flesh.

You should avoid pork belly being too soft or soft. It tastes good when the flesh is firm and elastic. It’s also good to have gained weight.

3. Check the fish’s body.

It is recommended that the fish’s body is glossy to be fresh and has fewer wounds on the surface.

4. Check the eyes of the fish.

It’s good to have clear eyes.

5. Check the gills of the fish.

The color of the bright red gills must be clear to be fresh.

Step 2. How to prepare delicious mackerel.

(1) Remove the fins, tails, and heads of mackerel using scissors or knives.

​(2) Remove the intestines by inserting a sheath in the stomach and wash them thoroughly under running water.

(3) It is recommended to use grilled mackerel with cuts to the end of the tail and boiled mackerel.

Tip. When storing mackerel, cut the fish’s head and take out the intestines. After that, wash the whole fish, shake off the water, sprinkle salt on the cut fish to keep it refrigerated.

Step 3. Same ingredients! Different flavors! Various mackerel recipes.

A fantastic combination. Citron syrup grilled mackerel.

Yuja and mackerel are famous for their compatibility! Applying citron to mackerel completely removes the fishy taste of mackerel. In addition, the sweet taste of citron and mackerel harmonize to make the mackerel tender and tender. I’ll tell you the recipe for delicious mackerel using citron.

◆ Cooking ingredients: 1 mackerel, salt, pepper.

◆ Seasoning ingredients: 1 tablespoon of citron syrup, 1 tablespoon of minced garlic, 2 tablespoons of water, ginger juice 즙 small tablespoon, sesame oil 작은 small tablespoon, 1 tablespoon of Cheongju, a little salt.

◆ Recipe.


Prepare a small mackerel, scratch the scales, cut off the head, and take out the intestines. Afterwards, cut it obliquely into 2cm long pieces and soak it in light salt water to harden the flesh. After that, wash the mackerel and remove the moisture.


Sprinkle salt and pepper on the trimmed mackerel and season it.


Mix the seasoning ingredients evenly to make citron cleaning.


Heat the pan with oil and bake a seasoned mackerel back and forth.


Apply the citron cleaning prepared for the golden grilled mackerel to the front and back evenly so that the smell of the fragrant citron is soaked in the dish.

Tip. If you don’t have citron, you can use citron syrup.

Crispy texture, sweet and sour mackerel.

Mackerel tangsu, which is kneaded with finely ground mackerel and minced vegetables mixed with starch and eggs! Mackerel tangsu is perfect for children’s snacks because it doesn’t have a fishy taste and the texture is soft. Shall we learn the recipe for mackerel tangsu from now on?

◆ Cooking ingredients: 1 mackerel, 1 onion, 30g carrot, 1 green pepper, 1 red pepper, 2 tablespoons of starch powder, 1 egg, a little salt, a little pepper,

◆ Sauce ingredients: 2 pineapple slices, 3 tablespoons of white wine, 1 teaspoon of sugar, 2 tablespoons of vinegar, 2 tablespoons of water starch, 컵 cup of water, a little salt.

◆ Recipe.


Remove the head and intestines of the mackerel, wash it in light salt water, remove the bones and large thorns in the center, and peel it and finely chop it.


Chop the onions very finely, soak them in salt, squeeze the water, chop the carrots into the same size, and stir-fry them in a pan without oil. Remove the seeds and chop the green and red peppers finely.


Add minced mackerel, onions, carrots, and peppers in a bowl, season with salt, pour starch powder and egg water, and knead.


Remove a spoon of mackerel dough and add it to the frying temperature of 180°C.


If the dough is fried yellow, remove the oil from the fry.


Cut the pineapple pulp into 2cm pieces in a pot, pour white wine, sugar, vinegar, and water, and season with salt. After that, when it boils, fold the water starch to make a thick sauce.


Sprinkle plenty of sweet and sour sauce on fried mackerel or dip mackerel in sweet and sour sauce.

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