Go Back
sugar cured mackerel©️ Nel Brouwer-van den Bergh

Sugar cured mackerel

Prep Time 40 minutes
2 days
Total Time 2 days 40 minutes
Course Appetizer, Side Dish
Cuisine Scandinavian
Servings 8

Equipment

  • pair of tweezers

Ingredients
  

Ingredients for the dish

  • 4 mackerel halves
  • 17 oz (500 g) sugar
  • 2 oz (55 g) sea salt
  • big bunch fresh dill
  • 25 juniper berries
  • 2 oz rice vinegar or white vinegar
  • 1 quart (1 L) water

Instructions
 

Instructions to make the dish

  • On day 1, make a solution of 2 oz (60 ml) vinegar in 1 quart (1 L) of (purified) water and place this in a zip lock bag or other container.
  • Rinse the frozen mackerel halves under cold water for a minute
  • Place the half frozen mackerel halves in the dilute vinegar mixture so they are fully immersed and place in the fridge for minimum 12 h and maximum 24 h
  • On day 2, prepare the sugar and salt mixture, wash the dill and dry them in a salad centrifuge or on paper towels. Crush the juniper berries with the flat part of your knife
  • Rinse the vinegar treated mackerel halves under water and dry with a kitchen paper towel
  • In an oblong bowl or container, spread a third of the sugar/salt mixture on the bottom. You can also use a zip lock bag.
  • Place two fish halves skin side down and spread another third of the sugar salt mixture on the meat sides. Also place all dill and crushed juniper berries on the meat sides
  • Then place the other two halves on top, flesh on flesh, so skin-side up and cover with the remaining sugar salt mixture
  • Cover with kitchen wrap. Place in the refrigerator
  • After 24 h, turn the fish upside down and let cure for another half day in the refrigerator
  • After the curing, remove the fish halves and clean them from the curing mixture with a spoon. Optionally give them a quick rinse with water. Dry the cured halves.
  • Thereafter, cut out the pectoral fin, that is mostly left on the fish behind the gill. Also check if there is any part where the dorsal fins or pelvic fins were attached that needs to be removed. Then remove the skin with your fingers or with a pair of tweezers.
  • Remove the pin bones in the middle of the fish, thereafter the skeleton bones. Use your clean fingers to feel them out and use tweezers to take them out
  • Finally use a very sharp knife to cut thin slices perpendicular to the length of the fish, but also in a diagonal fashion, thus making larger slices. You may prefer instead to cut thicker more regular slices. See next picture.
  • Place the slices on a plate. Thereafter cover and refrigerate until use.
    sugar cured mackerel©️ Nel Brouwer-van den Bergh

Notes

Method: no heat treatment, curing
Food allergy & intolerance information: fish
Keyword cured, dill weed, juniper berries, mackerel, sugar cured