Pickled Mackerel is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of mackerel boiled in stock with herbs until tender that are then pickled over night in a mix of the stock with black peppercorns, bayleaves and vinegar before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Mackerel.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Mode.—Boil the mackerel as in the recipe No. 282, and lay them in a dish; take half the liquor they were boiled in; add as much vinegar, peppercorns, and bay-leaves; boil for 10 minutes, and when cold, pour over the fish.
Clean and scale the fish then fillet and remove and pin-bones. Bring a pan of water to a boil, add the herbs and scald for 30 seconds then remove from the water and chop very finely. Add the herbs to the base of a stockpot along with the butter and stock. Lay in the mackerel fillets, bring to a simmer and cook gently for 10 minutes.
Once cooked, lay the mackerel in the dish then take half the liquid they were cooked in then add the vinegar, peppercorns and bayleaves. Pour into a pan, bring to a boil and cook for 10 minutes then take off the heat and set aside to cool. Once the mixture is cold pour over the fish.
Cover with clingfilm and refrigerate for at least 6 hours (best over night) before serving.
