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Portugal · Food

Mackerel in Escabeche

75 min
650 kcal
4 servings

By eatmundo · August 3, 2026

Mackerel in Escabeche🇵🇹AI-generated image

Same ingredients, elsewhere in the world

12 matches

Dishes from other countries' kitchens, made from the same core ingredients as Mackerel in Escabeche. The percentage is the share of ingredients the two recipes have in common.

Same technique: Cooked then marinated4 recipes from 3 countriesSee all 12 matches

A classic Portuguese preservation dish where fried mackerel is marinated in a vibrant, vinegar-based sauce. It is best served after resting for at least 24 hours.

According to eatmundo's ingredient comparison, the closest dish to Mackerel in Escabeche from another cuisine is Fabes con Almejas (Spain): the two share 59% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Clean 800g of mackerel, remove heads, and season generously with salt.

  • 2

    Dredge the fish in 100g of flour, shaking off any excess to ensure a thin, even coating.

  • 3

    Heat 150ml of olive oil in a large skillet over medium-high heat until it shimmers.

  • 4

    Fry the mackerel for 3-4 minutes per side until the skin is crisp and golden brown; remove and set aside.

  • 5

    In the same oil, sauté 2 sliced onions and 4 crushed garlic cloves with 2 bay leaves until soft, about 5 minutes.

  • 6

    Stir in 1 tsp of paprika, then pour in 100ml of vinegar and simmer for 2 minutes to meld the flavors.

  • 7

    Arrange the fried fish snugly in a single layer in a deep dish and pour the hot onion and vinegar mixture over it, spooning the liquid over every piece; turn the fish once while it marinates so all sides soak in the marinade.

  • 8

    Allow the dish to cool completely to room temperature before refrigerating for at least 24 hours to let the vinegar penetrate the fish.

Frequently Asked Questions

What is Mackerel in Escabeche?

Mackerel in Escabeche is a Portuguese cold fish dish featuring fried, flour-coated mackerel marinated in a vinegar-based sauce with onions, garlic, and bay leaves. It is typically served as an appetizer or a light main course.

Can I use frozen mackerel?

Yes, but ensure it is completely thawed and patted very dry before flouring to avoid a soggy crust.

What type of vinegar works best?

The recipe simply calls for 100ml of vinegar, which provides the necessary acidity for this dish.

How long does it last in the fridge?

It keeps well for up to 5 days, and the flavor actually improves as it sits in the marinade.

Should I remove the bones?

It is easier to serve if you fillet the fish before frying, but traditional recipes often keep the fish whole.

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