How to pickle mackerel

How to pickle mackerel

How to pickle mackerel

Pickling fish is a common Scandinavian technique. Originally conceived to preserve the fish, it is now used to add flavour and sharpness.



Mix the white wine vinegar, water, sugar and salt in a saucepan and place over a medium heat
Bring to the boil then remove the pan from the heat and allow to cool to room temperature
Place the fillets flesh-side down in a single layer in a dish and cover with the pickling liquid
Refrigerate for 1 hour then remove the mackerel and pat dry. When removed from the pickling liquid, the mackerel can be kept in the fridge for up to 2 days.


The pickle can be further flavoured with herbs and spices such as bay leaf, peppercorns, chilli, fennel seeds and star anise.

Serving suggestions

Pickled mackerel goes wonderfully in a salad with fennel and cucumber. Try Christoffer Hruskova’s Pickled mackerel with buttermilk snow, cucumber and dill.