Best 3 Soused Mackerel With Arabic Spices Recipes

**Embark on a Culinary Journey with Soused Mackerel: A Symphony of Arabic Spices and Traditional Techniques**

Indulge in the tantalizing flavors of Soused Mackerel, a culinary masterpiece where succulent mackerel fillets are immersed in a captivating blend of Arabic spices and aromatic herbs. This traditional dish, deeply rooted in Middle Eastern cuisine, offers a harmonious balance of tangy, savory, and slightly sweet notes. As you explore the recipes featured in this article, you'll discover variations that cater to diverse preferences, from the classic preparation to contemporary twists that add a touch of innovation.

**Classic Soused Mackerel:**

* Dive into the authentic recipe for Soused Mackerel, where mackerel fillets are marinated in a flavorful concoction of lemon juice, garlic, cumin, coriander, and a hint of chili peppers. This traditional method yields a dish that bursts with vibrant flavors, perfectly complementing the delicate texture of the fish.

**Soused Mackerel with Preserved Lemons:**

* Elevate your culinary experience with this rendition of Soused Mackerel, where preserved lemons add a unique depth of flavor and a vibrant pop of color. The tangy, slightly briny notes of the preserved lemons create a delightful contrast against the richness of the mackerel, resulting in a dish that tantalizes your taste buds.

**Soused Mackerel with Pomegranate Molasses:**

* Embark on a culinary adventure with this innovative recipe, where pomegranate molasses lends its sweet and tangy essence to the Soused Mackerel. This ingredient adds a layer of complexity to the dish, balancing the savory flavors of the spices with a touch of fruity sweetness.

**Soused Mackerel Salad:**

* Craving a lighter and refreshing take on Soused Mackerel? Look no further than this Soused Mackerel Salad. Flaked mackerel fillets are combined with a medley of crisp vegetables, fresh herbs, and a zesty lemon-tahini dressing. This salad offers a delightful blend of textures and flavors, making it an excellent choice for a healthy and satisfying meal.

**Tips for the Perfect Soused Mackerel:**

* Select the freshest mackerel fillets available to ensure the best flavor and texture.
* Don't shy away from experimenting with different types of spices and herbs to create your unique flavor profile.
* Allow the mackerel to marinate for an extended period to allow the flavors to penetrate deeply.
* Serve Soused Mackerel with accompaniments like pita bread, rice, or a crisp salad to complete the meal.

As you embark on this culinary journey, let the aromatic spices and traditional techniques guide you to create a delectable Soused Mackerel dish that will tantalize your taste buds and transport you to the vibrant heart of Middle Eastern cuisine.

Let's cook with our recipes!

SOUSED MACKEREL WITH CRèME FRAîCHE & CAPERS

Soused mackerel with crème fraîche & capers image

James Martin's version of this authentic Scandinavian dish of 24 hour-marinated fish

Provided by James Martin

Categories Dinner, Main course

Time P1DT25m

Yield Serves 2 as a light lunch or 4 as a starter

Number Of Ingredients 13

Ingredients

300ml white wine vinegar
1 small carrot , thinly sliced
1 red onion , thinly sliced
6 allspice berries, slightly crushed
8 whole black peppercorns
4 cloves
1 tbsp sugar
4 mackerel fillets
2 slices rye bread
100g low-fat crème fraîche
2 tbsp caper
1 small red onion
small bunch chives , snipped

Steps:

Put the vinegar, 300ml water, carrot, red onion, allspice berries, peppercorns, cloves, sugar and 1 tsp salt in a pan and bring to the boil. Gently simmer for 10 mins until the carrot is just cooked, then take off the heat and allow to cool slightly.
Lay the mackerel fillets, flesh-side down, in a shallow dish and pour the sousing liquid on top, allow everything to cool, then cover with cling film and place in the fridge for 24 hrs.
The following day, drain the mackerel fillets from the liquid and cut into slices. Toast the rye bread, then pile a few mackerel slices on top with a dollop of crème fraîche and a scattering of capers, chopped red onion and chives.

Nutrition Facts : Calories 672 calories, Fat 48 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 1.8 milligram of sodium

SOUSED MACKEREL

Soused Mackerel image

Very unusual and delicious! Good for lunch with boiled potatoes. I like to keep this in the fridge for a snack.

Provided by cuisinebymae

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs mackerel, filleted,skinned,and deboned
1 cup white vinegar
2 slices onions (thin)
1 1/2 tablespoons mustard seeds
1 teaspoon celery seed
1/2 teaspoon turmeric
1 teaspoon salt
1/2 cup water

Steps:

Cut each fillet into 6 pieces.
Put in a baking dish in a single layer.
Sprinkle with onion.
Add mustard seed, celery seed, turmeric, salt, vinegar, and water.
Cover the dish.
Bake in a preheated 350F oven for 30 minutes.
Serve hot or cold.
I keep any leftovers in a covered glass dish in the fridge.

Nutrition Facts : Calories 503.1, Fat 32.9, SaturatedFat 7.5, Cholesterol 158.8, Sodium 790.4, Carbohydrate 3.1, Fiber 0.8, Sugar 0.8, Protein 43.4

SOUSED MACKEREL WITH ARABIC SPICES

Soused Mackerel With Arabic Spices image

Provided by Marian Burros

Categories appetizer

Time 15m

Yield 2 to 3 servings

Number Of Ingredients 11

Ingredients

1 pound mackerel steaks
1 onion, sliced
1 lemon, sliced
3 whole cloves
1 medium clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons sugar
1 cup dry white wine
1/4 cup wine vinegar
Strips of sweet red pepper

Steps:

Place mackerel in pan (not an aluminum pan, since the aluminum may interact with the vinegar and discolor the sauce). Add all remaining ingredients except for red pepper strips. Cover pan and bring to simmer. Simmer about 10 minutes for one-inch-thick steaks, less if steaks are thinner. Remove from heat and chill overnight to give fish flavor.
Fish may be served with or without the jelly that forms. It should be decorated with the onion and lemon slices and strips of red pepper. It will keep several days.

Nutrition Facts : @context http, Calories 413, UnsaturatedFat 13 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 5 grams, Sodium 144 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Choose Fresh Mackerel: Opt for mackerel that is firm to the touch, with bright, clear eyes and vibrant red gills.
Proper Gutting and Cleaning: Thoroughly gut and clean the mackerel to remove any unwanted parts and ensure a clean, fresh taste.
Use a Quality Knife: Employ a sharp, non-serrated knife to obtain clean, precise cuts when filleting the mackerel.
Accurate Measurements: Precisely measure the ingredients, especially the spices, to achieve the desired flavor profile.
Carefully Layer Ingredients: Meticulously layer the mackerel fillets and the spice mixture to ensure even distribution of flavors.
Properly Seal the Jars: Tightly seal the jars or containers to prevent air from entering and preserve the soused mackerel.
Patience for Fermentation: Allow ample time for the fermentation process to take place, as this contributes to the distinctive flavors and preservation of the soused mackerel.

Conclusion:

Soused mackerel with Arabic spices is a delectable and traditional dish that offers a unique and flavorful culinary experience. With its origins in the Middle East, this dish has captivated taste buds for centuries. The combination of fresh mackerel, aromatic spices, and the fermentation process creates a symphony of flavors that tantalizes the palate. Whether served as an appetizer or a main course, soused mackerel is sure to impress and delight food enthusiasts. Its versatility allows it to be paired with various accompaniments, making it a versatile addition to any menu. Embark on a culinary journey and savor the delectable flavors of soused mackerel with Arabic spices, and discover the rich cultural heritage behind this time-honored dish.