When you need to whip up something tasty and satisfying, many housewives come to the rescue with canned fish. They can be the basis of salads, soups, main courses or an independent snack, especially if they are already made with vegetables. However, when purchasing canned food in a store, it is difficult to judge their quality, and there is always the possibility of bringing home a tasteless and unappetizing mass hidden in a tin jar with a beautiful label. Even a high price cannot always guarantee a high quality product. For this reason, skillful housewives have already learned to close mackerel with vegetables for the winter. Such fish and vegetable snacks always turn out to be tasty and healthy. In addition, there are so many recipes for mackerel salads with vegetables that can be made for future use that everyone can choose the option that best suits their taste.

Cooking features

When canning any products for the winter, it is very important to strictly follow the technology. This is especially true if the canned food contains fish or meat. For this reason, before you start preparing mackerel salads for the winter, you need to study the recommendations of experienced chefs.

  • Instead of mackerel, you can use any other not too bony fish to prepare canned fish and vegetables for the winter, but gourmets claim that mackerel makes them especially tasty.
  • Before combining with vegetables, mackerel is most often boiled until tender and carefully disassembled into pieces. It is desirable that the pieces are not very small, but at the same time, bones should not be allowed to get into the snack. Options are possible when the mackerel is first cut, and then put raw in a salad and cooked until tender along with vegetables.
  • If rice or other grains are added to the salad, it becomes more satisfying. This snack, if heated, will completely replace lunch.
  • Before adding to the mackerel salad, the cereal is boiled until half cooked.
  • Vegetables for salad are usually cut into thin strips or grated. Carrots look more appetizing in a salad if they are grated for Korean appetizers.
  • Most often, mackerel salad includes tomatoes or tomato paste. It’s easier to prepare a snack with pasta, but with tomatoes it turns out tastier and healthier. Tomatoes usually need to be crushed until pureed. The easiest way to do this is with a blender or meat grinder, but if you grind the tomatoes through a sieve manually, the pouring consistency will be the most delicate. In any case, tomatoes must be peeled before chopping. This can be done as follows: cut the skin crosswise. Place the tomatoes in boiling water for 2 minutes, remove, cool and remove the skins by pulling the ends around the cut.
  • Any canned food will stand well only if cleanliness is maintained during its preparation. All ingredients must be thoroughly washed, dishes should be rinsed with boiling water before use, and jars and lids intended for canned food should be sterilized.

Regardless of the recipe chosen, it is safer to store mackerel salads with vegetables in the winter in the refrigerator or, in extreme cases, in a cold basement. A pantry, even if it is kept at a temperature below room temperature, is not suitable for storing homemade canned fish.

Classic recipe for mackerel salad with vegetables for the winter

Composition (3.5 l):

  • mackerel (without head) – 1 kg;
  • tomatoes – 1.5 kg;
  • onions – 0.5 kg;
  • bell pepper – 0.5 kg;
  • carrots – 1 kg;
  • vegetable oil – 150 ml;
  • sugar – 50 g;
  • salt - to taste (approximately 20 g);
  • spices - to taste.

Cooking method:

  • Wash the mackerel and boil for 20 minutes in salted water. To add flavor to the fish, you can add peppercorns and roots to the broth, but these ingredients are not provided for in the recipe.
  • Remove and cool the mackerel. Cut it apart, removing all the bones. Divide the fish fillet into small pieces with your hands.
  • Wash the bell pepper, cut off the stems and remove the seeds. Cut the pulp of the peppers into thin strips or quarters of rings.
  • Peel and wash the carrots. Grate it for Korean salads. If you don’t have such a grater, you can use a regular one with large holes or cut the carrots into thin strips with a knife.
  • Remove the skins from the onion. Cut it into thin halves of rings.
  • Place the vegetables in a saucepan, stir and add sugar. Leave for a quarter of an hour so that they release the juice.
  • Wash the tomatoes, cut them, blanch them for a couple of minutes in boiling water. Place in a container of cold water to help them cool faster. Clean.
  • After cutting the tomatoes in half, remove the seeds with a spoon. Cut out the seal near the stem. Grind the tomato pieces in a blender or using a meat grinder.
  • Mix tomato puree with oil and pour it over the vegetables.
  • Place the pan with vegetables on low heat and cook them, stirring, for half an hour.
  • Add pieces of mackerel, vinegar, and spices to the vegetables. Salt the salad to taste. Cook it for another 10 minutes, stirring gently.
  • Sterilize the jars by first washing them with baking soda. Boil the lids.
  • Fill the prepared jars with hot salad and seal them tightly. Turn over and cover with a wool blanket. After a day, put it in the refrigerator or cellar.

Mackerel salad prepared according to the classic recipe is reminiscent of store-bought fish and vegetable salads, but it turns out much tastier and healthier.

Mackerel salad with beets

Composition (for 2.5 l):

  • mackerel – 1 kg;
  • beets – 0.2 kg;
  • onions – 0.3 kg;
  • tomatoes – 1.3 kg;
  • carrots – 0.7 kg;
  • vegetable oil – 100 ml;
  • salt – 20 g;
  • table vinegar (9 percent) – 50 ml;
  • mustard seeds, coriander, allspice - to taste.

Cooking method:

  • Wash the beets, peel and grate.
  • After washing and peeling the carrots, also chop them on a grater.
  • Peel the onion and cut into small pieces.
  • Pour boiling water over the tomatoes, peel and puree in a blender.
  • Heat the oil in a thick-walled pan, add the onion and fry it over low heat until soft. Add carrots and fry vegetables for 5 minutes.
  • Add beets to the onions and carrots, pour in half the vinegar, add salt, stir.
  • Pour tomato puree over the vegetables.
  • Boil the fish in salted water, remove the bones from it, cut into not too small pieces, add to the vegetables when the tomato puree begins to boil.
  • Stew the vegetables along with the fish for an hour, 5 minutes before cooking, add the remaining vinegar and spices to the salad, stir.
  • Distribute the salad into pre-sterilized jars and seal them tightly. Turn over and cover with something warm, leave to cool.

Mackerel goes very well with beets, onions and carrots. Therefore, despite the fact that this salad has a very simple composition, it turns out very tasty and not at all like store-bought canned food. For this salad, you don’t need to boil the mackerel first, but immediately cut it and cut it into pieces. Considering the duration of the heat treatment, there is no reason to fear that it will be damp.

Mackerel salad with vegetables and rice

Composition (for 4–4.5 l):

  • rice – 0.3 kg;
  • mackerel – 1.5 kg;
  • tomatoes – 1.5 kg;
  • carrots – 0.3 kg;
  • onions – 0.4 kg;
  • table vinegar (9 percent) – 50 ml;
  • vegetable oil – 0.2 l;
  • sweet pepper – 0.7 kg;
  • salt, spices - to taste.

Cooking method:

  • Sort, rinse and boil the rice until half cooked.
  • Wash the fish, boil it in salted water with spices. Cool and cut, freeing from bones. Cut into small pieces.
  • Peel the onion and cut it into small cubes.
  • Cut the sweet pepper into strips after removing the seeds.
  • After peeling the tomatoes, turn them into puree using a blender or meat grinder.
  • Mix the tomato puree with half the oil and bring to a boil. Place the fish in it and cook for half an hour.
  • Meanwhile, fry the onions, carrots and peppers in the remaining oil. Place them in a saucepan with the other ingredients and stir. Simmer for 15 minutes.
  • Add rice, salt, vinegar and spices and continue cooking for another 15 minutes.

After this, the snack remains to be placed in sterilized jars, sealed tightly and allowed to cool upside down under something warm, for example, under a blanket. After this, the mackerel salad can be stored in a cool place.

An appetizer prepared according to this recipe can be used not only as a salad, but also as a main dish - thanks to the rice, it turns out to be especially satisfying.

Mackerel salad with eggplant

Composition (4.5 l):

  • mackerel – 2 kg;
  • eggplants – 1.5 kg;
  • carrots – 1.5 kg;
  • onions – 1 kg;
  • tomato puree (or tomato paste diluted with water) – 0.2 l;
  • salt – 40 g;
  • sugar – 60 g;
  • vinegar essence (70 percent) – 20 ml.

Cooking method:

  • Defrost, wash and dry the fish, separate from the bones, and cut into small pieces.
  • Peel the eggplants, cut into cubes and soak for 20 minutes in salted water, then wash and dry.
  • Peel the onion and finely chop it.
  • Grate the peeled carrots on a coarse grater.
  • Stir the vegetables, sprinkle them with salt and sugar, pour in tomato puree, diluted tomato paste or thick tomato juice, and place on low heat.
  • After cooking the vegetables for half an hour, add mackerel to them and continue to simmer for another half hour. Stir the snack constantly to prevent it from burning.
  • Add vinegar essence, stir. After 5 minutes, pour into prepared jars.
  • Once sealed, turn the jars over and wrap them. Once cooled, store in the refrigerator or cellar.

This salad turns out very thick, almost without gravy, and satisfying. It can also replace the main course if reheated.

Even an inexperienced housewife can prepare mackerel with vegetables for the winter if she strictly follows the instructions accompanying the recipe for the selected salad.

Mackerel is a fragrant and fatty fish, which is simply fried in a frying pan, baked in foil, in a bag and baking sleeve, or on a baking sheet. It is supplemented with aromatic spices, lemon juice, vegetables and dried herbs.

There is another original way to cook mackerel in the oven - in small glass jars or in one large jar. For taste we supplement the fish pieces with tomato and onion, for aroma - lemon juice and fish seasoning. It contains coriander, paprika, thyme, turmeric and dried vegetables, so we do not add other spices. Mackerel with vegetables in jars in the oven turns out incredibly tender, melting in your mouth.

Mackerel in a jar with vegetables: step-by-step recipe

Ingredients:

  • Mackerel (frozen) – 1 piece (350 g);
  • Tomato (smaller than average) – 1 pc.;
  • Onions (medium) – 1 pc.;
  • Lemon juice – 1 tbsp. l.;
  • Seasoning for fish – 3 pinches;
  • Salt – 3 pinches.

Cooking time for fish is 1 hour.

How to cook delicious mackerel with vegetables in jars in the oven

1. 1 hour before cooking, remove the fish from the freezer and leave it on the table. We wash the defrosted fish, wipe it with paper napkins, and cut off all the fins with scissors.

2. Cut off the head with a knife, cut the abdomen and again, using napkins, remove all the insides and wipe dry. This way the fish does not need to be washed, and it will become clean. Cut the prepared fish into 6 pieces, the onion into half rings.

3. Place pieces of mackerel into a bowl, sprinkle with seasoning, salt, pour over lemon juice and mix. Leave for 15 minutes.

4. While the fish is marinating, cut the tomato in half and cut into thin slices. We wash glass jars (volume 0.5 l) and wipe them dry.

5. Place onion half rings (piece by piece) on the bottom of the prepared jars.

6. Add 2 pieces of mackerel each, distribute a little more onion and tomato slices (piece by piece) on top.

7. Lay out one more piece of fish, the rest of the tomato and onion.

8. Tear off 2 large pieces of foil and fold them into 4 layers. Pour water (5 tablespoons each) into the jars with fish and vegetables, cover with foil and seal tightly around the edges so that steam does not escape when boiling. Place in the oven (do not turn it on in advance) on a baking sheet and bake at 200 degrees for 35-40 minutes.

9. As soon as there is little liquid left at the bottom and the mass in the jars has decreased, the mackerel is ready in the oven. We take out the jars, remove the foil lids and let them stand for a couple of minutes.

10. Transfer the delicious aromatic mackerel to plates with a hot side dish, add stewed vegetables, pour the liquid from the bottom over everything and serve immediately with fresh vegetables and crispy white bread. Boiled rice or mashed potatoes are great as a side dish for this fish.

  • Mackerel baked in jars will become even more aromatic if it is supplemented with fresh sprigs of rosemary or thyme.
  • The fish can be baked in one glass jar; the cooking time should be increased to 50 minutes.
  • To add variety to the dish, cook the fish with other vegetables. Carrots, zucchini, leeks and celery are great.


Calories: Not specified
Cooking time: Not indicated

If you love fish, but you don’t want to tinker with it and come up with some interesting and complex dishes, today’s recipe will serve as a real find for you. So, I invite you to cook mackerel in a jar in the oven, using my detailed recipe with photos. Yes, you will have to spend some 15-20 minutes preparing the ingredients, and then you can rest for an hour while the fish languishes in its own juice, and as a result, the most tender pieces of mackerel will simply melt in your mouth. This mackerel goes well with baked potatoes or it can also be served simply with a vegetable salad. The recipe, however, is worthy of attention, so be sure to try it in your kitchen, you will definitely like it.



- mackerel s/m – 1 pc.,
- vegetable oil – 2 tbsp.,
- carrots – 1 pc.,
- onion – 1 pc.,
- salt – 0.75 tsp.
- bay leaf – 2 pcs.,
- black pepper – 2 pinches.

Recipe with photos step by step:





So, prepare the fish - buy fresh frozen mackerel, the fish should be large, without external damage or flaws. First remove the mackerel from the freezer shelf and give the fish a little time to thaw on its own. Cut off the head of the mackerel, then gut the fish and carefully remove the inner black film. Next, the mackerel must be rinsed and dried, cut into medium-thick pieces.




Prepare carrots and onions - peel, rinse and dry the vegetables. You need to cut the onion either into cubes or into strips - whichever you prefer. Next, grate the carrots on a medium grater. Mix carrots and onions together.




Prepare a clean glass jar. Throw some carrots and onions into the bottom of the jar, and also put a bay leaf in the jar.




The next layer is to place part of the chopped mackerel into the jar. Salt and pepper the fish.






Continue filling the jar in the same order - vegetables, fish. Throw another bay leaf on top.




Pour a few tablespoons of vegetable oil directly into the jar with fish and vegetables.




Seal the jar tightly with foil and place in any form or baking sheet. Move the container with the fish into the cold oven, then turn it on and set the temperature to 160 degrees, cook the fish for one hour.





Enjoy your meal!
Please also note

If humanity ever comes up with an elixir of youth, then the meat of this incredibly healthy and tasty fish will certainly be used as its basis - a real storehouse of useful microelements and vitamins. Omega-3 acids contained in it can lower cholesterol levels, normalize blood pressure, and improve vascular permeability. It has been proven that the protein found in mackerel is absorbed much faster than, for example, beef. 100 g of meat from this fish contains the daily protein supply of the human body. Regular consumption of mackerel will help improve memory, normalize metabolism, increase blood circulation and improve immunity. Due to the low calorie content - about 200 calories per 100 g of product, its use can not be limited to those who are concerned about their figure.
One of the fastest and most delicious recipes is oven baking with vegetables. To preserve the beneficial properties of the product as much as possible, you can cook mackerel in a simple glass jar. And if you add chopped potatoes, the dish will be more satisfying, juicy, with a delicate piquant taste.

TIME: 60 min.

Easy

Servings: 4

Ingredients

  • 2 medium-sized mackerel carcasses (for a liter jar),
  • 1 carrot,
  • 1 onion,
  • 2-3 tablespoons of vegetable oil,
  • 4-5 peas of allspice,
  • 2-3 bay leaves,
  • salt.

Preparation

Prepare the fish. Frozen must thaw naturally; the process should not be accelerated by using a microwave.


Remove heads, tails, entrails and fins. Cut into pieces.


Grate the carrots and cut the onion into cubes.


Take an ordinary glass liter jar and place it in layers: fish, vegetables and spices. Don't forget to add a little salt.

Drizzle sunflower oil on top.


Cover the neck of the jar with foil.


Place in a cold (this is a must!) oven. Bake over medium heat for about 40 minutes. Remove and cool. Place on a plate and enjoy. You can serve this fish with any side dish you like: mashed potatoes, porridge, pasta.
We cooked baked mackerel in a jar in the oven. This method is very simple even for a bachelor and a novice housewife. Instead of a regular jar, you can use a ceramic baking pot.

Dear friends, I am sharing with you a simple and delicious recipe from my family: mackerel with vegetables. It won't be difficult for you to prepare it. What could be simpler than putting vegetables and fish in a jar and putting everything in the oven. A minimum of body movement - and a juicy taste as a result. Baked mackerel in the oven with vegetables is not only tasty, but also very good for your health. Mackerel is rich in Omega-3 acids, which have a very beneficial effect on our health. Everyone knows perfectly well that fish is healthy for absolutely everyone, and its fats especially so. Let's cook this simple and healthy dish together today.

Ingredients:

  • two large mackerel carcasses;
  • two medium onions;
  • one medium carrot;
  • medium bell pepper;

Spices:

  • juice of half a lemon;
  • a teaspoon of salt;
  • half a teaspoon of sugar;
  • 12 peas of allspice black pepper;
  • 5 bay leaves;
  • oil (refined sunflower or olive) - 3 tablespoons.

We will also need a liter jar and a tin lid for it.

Mackerel with vegetables. Step by step recipe

  1. Let's start with mackerel. We defrost it in the refrigerator. Next, wash with cold running water, remove all the insides and wipe off excess moisture. Transfer the fish to a cutting surface. Now you need to separate the fillet.
  2. For this process we will need a thinning knife. It is distinguished by the fact that it has a long, thin blade that does an excellent job of cutting delicate fillets of any fish. If you don’t have such a knife, use a knife that is as sharp as possible and comfortable for you.
  3. Place the fish on the board. We make an incision slightly below the head, near the fin, turn the knife blade towards the tail and, pressing it against the ridge, carefully cut off the fillet. We repeat the same on the reverse side.
  4. Once we've filleted our two mackerels, we'll start removing the pits. Here you need to be careful and not rush. First we cut out the central bones, and then the intercostal ones. (You can see how to do this in the video under the recipe). Don't worry too much if you don't succeed the first time.
  5. The fish will be in the oven for a sufficient amount of time, and even if you missed small bones somewhere, they will be almost imperceptible.
  6. Now cut the fish into pieces and place in a deep bowl. Salt the mackerel, add sugar and lemon juice. I recommend squeezing the juice by hand through a small sieve directly onto the fish. Then mix everything carefully and give it a little time to marinate.
  7. I once read that in addition to meat, fish also contains very useful bones. The Japanese, for example, use powder made from ground fish bones to strengthen their skeletal system. Therefore, if you come across a couple of seeds, they will not harm you.
  8. Now let's chop our vegetables. Cut the onion into half rings, carrots and peppers into strips. We divide the vegetables into separate piles - then it will be convenient to put them in a jar in layers.
  9. Take a clean and dry liter jar. Throw the entire bay leaf into the bottom of the jar, then half the chopped carrots, onions, bell peppers and five peppercorns. Now we take approximately one fish fillet and distribute it, while slightly pressing everything to the bottom of the jar. After the mackerel, we repeat the layers of vegetables: again ending with peppercorns. Next, lay out the remaining pieces of mackerel fillet and again, on top, lay out the vegetables in layers. Now take olive or sunflower oil and add it to the fish in the jar. Cover the jar with a tin lid, having first removed the rubber seal from it.
  10. Place the jar in a cold oven. As soon as the oven heats up to 180*C and the contents boil, lower the temperature to 150*C and leave the mackerel with vegetables to simmer in the oven for one hour. After the specified time, do not remove the fish from the oven - let it cool there.

It can be served both hot and cold. It will perfectly reveal its delicate taste with rice, mashed potatoes or other side dish of your choice. Try to cook tender baked mackerel in the oven with vegetables at least once according to our recipe - you will definitely be satisfied.