Main Page
Snacks
Pickled mullet

Marinated Mullet

Haven't tried marinating mullet yet? Then start right now!

"Scows full of mullet, Kostya brought to Odessa..." — yes, yes, today we're marinating mullet. Here on the Black Sea we've got an absolute sea of these little fish. I fry them, steam them, salt them, and of course marinate them. Today I'll share one way to do it. The fish comes out tender and juicy, and it never sticks around long. With dark rye bread and crumbly, steaming boiled potatoes — mmm. I'm jealous of myself :)

Анка

Recipe author

Composition / ingredients

Servings:

Mullet

Onion

Peppercorns

Allspice

Pink peppercorns (pink)

Mustard (seeds)

Sea salt (for salting the fish)

Sugar (for salting the fish)

White wine vinegar

Vegetable oil

Bay leaf

Water

150

Salt (for the marinade)

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 90 % 18 g

Fats 5 % 1 g

Carbohydrates 5 % 1 g

114 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Use fresh fish — I have the freshest mullet (my husband has an uncle who's an avid fisherman, so we're absolutely swimming in fresh fish)). You can use any other fish, like herring, sprat, trout, or mackerel. Turn the fish into skin-on fillets. It's quite simple: with a sharp knife, slice the flesh from head to tail, keeping close to the backbone. I can't show you, since I'm taking the photos myself.
Step 2:

Next, lightly cure the fish: take 1 tablespoon of sugar plus 1 tablespoon of coarse sea salt and sprinkle it over the fillets while you make the marinade.
Step 3:

Get the spices ready. You'll need a few peppercorns each of black, allspice, and pink pepper, 1 teaspoon of mustard seeds, and bay leaf (mine is fresh, because we have laurel trees growing on our street and I can always pick a few leaves)). And slice the onion into rings.
Step 4:

Make the marinade: pour about 2/3 cup (150 ml) of water into a saucepan, add the spices, and stir in 1 teaspoon of sugar and 1/2 teaspoon of salt. Bring to a boil, turn off the heat, and let it cool a bit. While the marinade cools, layer the fish in a non-metal container, alternating with onion rings.
Step 5:

Stir 2 tablespoons of vegetable oil and 4 tablespoons of 6% white wine vinegar (you can swap in apple cider vinegar) into the warm marinade. Pour it over the fish and refrigerate. It'll be ready in 3–4 hours; if the fillets are larger, leave them a little longer. Drain off the marinade and cover the fish with vegetable oil. It disappears in a flash — you'll want to make more)))