Marinated Mackerel
Marinated Mackerel is a Cornish way of cooking oily fish in spiced malt vinegar and serving it cold. The vinegar cuts through the richness of the mackerel, while cloves, mace, bay and thyme season the fish as it bakes. The strained cooking liquor is spooned back over the top. This version comes from the Boscastle Women's Institute and was first published in a 1929 Cornish collection.
Instructions
Clean and scale the mackerel. Lay them in a baking dish big enough to hold both the fish and enough vinegar to cover them.
Mix the bay leaves, cloves, mace, thyme, onion and peppercorns together with salt to taste. Scatter this mixture over the fish.
Pour malt vinegar over the fish until they are well covered.
Bake in a moderate oven for 40 to 50 minutes.
Lift the fish carefully onto a serving dish, keeping them whole. Strain the cooking liquor over the top.
Leave the fish to cool before serving.
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