Mackerel

Ștefan Baciu, 29.03.2015, 14:00

On March 25 Orthodox Romanians celebrate the Annunciation, when the church tradition allows fish to be eaten during Lent. This is a good opportunity for fishers to make good sales, because between April and June they cannot fish for fresh water fish. An exception is made for predatory fish, one of them being the mackerel. The mackerel is native to the Black Sea, but swims upriver to spawn, sometimes as much as 500 km. This is a highly prized catch, a tasty, oily fish between 200 and 600 grams, with an average mature length of around 30 cm. This fish can also be found in the Mediterranean, the North Sea and in coastal waters in North America. After spawning, the fish return to the sea, granted they escape fishing lines or nets.

Mackerel can be prepared and preserved in various ways. It can be baked in the oven on a bed of vegetables. It can be pan fried with a side of sautéed mushrooms, or grilled, either on an open grill or a metal plate or sheet. However, if we were to go by popularity, by far the most sought after recipe is brined mackerel. To make that, start by scaling and gutting the fish, cleaning it carefully. Sprinkle them lavishly with rock salt and leave for at least half an hour. Wash off the salt, then make several slits in the sides of the fish. Proceed to grill the fish or cook it on a plate on the stovetop. While the fish is cooking, make the brine. Boil water with lots of salt. After bringing it to a boil, turn off the heat and mix in the crushed garlic, black pepper, thyme and sliced hot green chili. After the fish is well browned on both sides, put it in a deep dish and drown it in the brine, put on a tight lid, and leave for at least 20 minutes for the flavors to blend. When serving, garnish with fresh parsley with a side of polenta.

You can also bake the mackerel in the oven, and it takes a special procedure. After making the slits, salt and pepper the fish, then slip inside it a bay leaf. Oil lightly a sheet of baking paper, then wrap the fish in it. Bake in the oven for about half an hour. Unwrap the fish, then squeeze over it a generous amount of lemon juice. This is usually served with a side dish of plain boiled potatoes and vegetables. It goes well with a chilled dry wine.