Canned Mackerel (Tuna, Bonito, Mackerel)

Snacks | Spanish cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

I keep canned mackerel in the refrigerator. I often use the fish meat and olive oil in salads.

Ingredients

Bay leaf - 6 pieces
Mild Chili Spice - 2 pieces
Green peppercorns - 6 pieces
Olive Oil - to taste
Salt - to taste
Mackerel - 70.5 oz

Step by Step guide

Step 1

I gutted and washed the fish. I boiled it for 15–20 minutes with bay leaves, black peppercorns, chili, and salt. If the fish is small, it will take less time to cook.

Step 2

I let the mackerel cool down. Then I removed the skin and bones by hand. This is a simple procedure.

Step 3

I placed the fillet in a sterilized glass jar along with bay leaves, black peppercorns, and the boiled chili pepper. Just to be safe, I kept the jar with the fish in barely boiling water for a short time.