Easy Soused Mackerel Recipe from Spain

Mackerel is one of the most popular types of seafood that you can find available in Andalusia, and that translates into an infinite amount of Spanish mackerel recipes.

Among the types of Spanish recipes, the soused mackerel recipe is one of the bolder ones: you serve the fish raw but thanks to the pickling process it is safe to consume and enjoy.

Keep scrolling down this article to learn more about the history of the soused mackerel recipes, with the recipe step-by-step, and some extra tips to make it at home.

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Pssst…!!?? You can’t get enough of Spanish fish recipes? Have a look at my other posts: 

• Smoked mackerel recipe

• Healthy mackerel recipe

• Peppered mackerel recipe

Background of the Dish

The soused mackerel recipe was created in Southern Spain and the Mediterranean region, and it originated from the need to preserve fish in regions where access to fresh seafood was limited.

This isn’t a quick mackerel recipe, because the process of preparing the fish in the pickle mixture takes a while (that makes it safe to eat raw fish), but we can assure you that the finished result is worth it.

Other cold mackerel recipes that also have seen a new level of fame in the past decade are the Spanish mackerel sushi and the pickled mackerel recipe.

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Things You’ll Need for Soused Mackerel Recipe

To make this soused mackerel recipe you need mackerel filets, white wine vinegar, onion, garlic cloves, and crackers (or toasted bread) for serving.

Ingredients

• 5 mackerel filets 
• 1 red onion
• 3 garlic cloves
• 1 cup (240ml) white wine vinegar
• 1/2 cup (120ml) water
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 teaspoon black peppercorns
• 1 bay leaf
• Fresh parsley for garnish
• Extra virgin olive oil (for drizzling)
• Crusty bread or crackers (for serving)

How to Make Soused Mackerel Recipe – Step by Step Guide

1. For the first step in this soused mackerel recipe, you have to peel and thinly slice the onion and garlic cloves.

2. After that, rinse each Spanish mackerel filet under cold water and pat them dry with paper towels. Cut the filets into serving-sized pieces and set them aside.

3. Now using a saucepan, combine the white wine vinegar, water, sugar, salt, black peppercorns, and bay leaf. Bring the mixture to a boil, stirring until the sugar and salt are completely dissolved. Let the mix cool to room temperature.

4. Then, grab a glass container and place a layer of sliced red onions, followed by a layer of mackerel filets. Repeat until you use all the mackerel and onions.

5. Next, pour the cooled pickling liquid over the mackerel and onions, making sure everything is submerged. If needed, you can add a little extra water or vinegar to cover.

6. To continue with this pickled fish recipe, cover the container with plastic wrap or a lid and refrigerate for at least 6 hours or overnight for better results. This allows the flavors to meld and the Spanish mackerel to pickle properly.

7. When ready to serve, remove the soused fish from the fridge. Garnish with fresh parsley and drizzle with extra virgin olive oil. 

8. To finish this soused fish recipe, serve it with crusty bread or crackers.

Substitution of Ingredients

The soused mackerel recipe is the best pickled fish recipe ever so we recommend that you stick to the listed ingredients to nail the classic flavors.

Still, you can prepare this soused mackerel recipe with Spanish mackerel steak or turn it into a whole mackerel recipe, just make sure that the fish is properly cleaned.

When it comes to vegetables, you can use any type of onion, add carrots, cucumber, eggplants, bell peppers, or your favorite ones.

If you only feel safe cooking Spanish mackerel, you can prepare other easy mackerel recipes, like the spicy mackerel recipe or the keto mackerel recipe.

Tips on Serving Soused Mackerel Recipe

This is the best mackerel recipe because once you finish making it you can eat it straight out of the fridge since you don’t have to heat this dish.

When serving soused mackerel, presentation is key; arrange the fish fillets on a platter with care, ensuring they remain intact for an appealing visual appeal.

To balance the rich flavors of the dish, serve it alongside pickled onions or cucumber slices, providing a tangy contrast.

For a complete meal, pair the soused mackerel with steamed rice or boiled new potatoes, creating a satisfying and flavorful dining experience.

To serve this Spanish mackerel recipe, place the soused mackerel on a platter (or large plate) and serve it with toasted bread, crackers, or bread pieces.

The soused mackerel recipe is usually served as a tapa, but you can turn it into a main dish if you serve some pieces with a side dish like a mixed green salad, patatas a lo pobre or tortilla de patatas.

You can prepare an Andalusian tapas table and serve this dish with other regular or smoked mackerel recipes, such as the salted mackerel recipe, the cured mackerel recipe, and the Spanish mackerel ceviche.

How to Store Soused Mackerel Recipe

The soused mackerel recipe is meant to be enjoyed as soon as you finish making it, so it is recommended to store it only if you have leftovers.

The pickling method of fish preservation allows you to store the fish for up to 4 days in the fridge, as long as the fish is always covered with the pickling mix, it has a lid or plastic wrap, and it never breaks the cold chain.

Although you can store this mackerel fish recipe for a couple of days, it’s best enjoyed within the first few days to savor its freshest taste and texture.

If you’re looking for Spanish mackerel recipes that you can freeze, you can explore our pan-fried mackerel recipe, mackerel steaks recipe, or the king mackerel recipe.

Recipe Card: Soused Mackerel Recipe

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