By eatmundo · September 8, 2026
🇷🇺AI-generated imageSame ingredients, elsewhere in the world
2 matchesDishes from other countries' kitchens, made from the same core ingredients as Marinated Mackerel. The percentage is the share of ingredients the two recipes have in common.
Fish in Greek Style (Ryba po Grecku)In Poland · same ingredients60%
Yahni LahmeIn Lebanon · same ingredients50%
A classic cold appetizer featuring mackerel fillets slow-cooked in a tangy, aromatic tomato and vinegar marinade. This dish is a staple of Russian festive tables, valued for its complex, preserved flavor.
According to eatmundo's ingredient comparison, the closest dish to Marinated Mackerel from another cuisine is Fish in Greek Style (Poland): the two share 60% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Clean 3 mackerel, remove the heads and entrails, and cut them into large, bite-sized steak pieces.
- 2
Grate 2 carrots and slice 2 onions into thin half-moons for the vegetable base of the marinade.
- 3
Heat 4 tbsp of oil in a skillet and sauté the vegetables for 5 minutes until they are soft and slightly colored.
- 4
Stir in 1 tbsp of tomato paste and 2 tbsp of vinegar, mixing well until the paste is fully dissolved.
- 5
Place the mackerel pieces in the skillet, tucking them into the vegetable mixture, and sprinkle with 1 tsp of salt and 3 allspice grains.
- 6
Cover and simmer on low heat for 20 minutes, allowing the acidity to penetrate the fish and firm up the flesh.
- 7
Allow the dish to cool completely in the skillet, as it is traditionally served chilled or at room temperature.
- 8
Transfer to a serving dish, ensuring plenty of the aromatic vegetables coat every piece of fish.
Frequently Asked Questions
What is Marinated Mackerel?
Marinated Mackerel is a traditional Russian cold appetizer consisting of fish poached in a tomato, vinegar, and vegetable sauce. It is usually prepared in advance and served cold, often alongside dark rye bread.
Can I use frozen fish?
Yes, just make sure to thaw it completely and pat it dry before adding it to the marinade base.
Does it have to be cold?
While it can be eaten warm, the texture and flavor develop best after the dish has cooled down and marinated for several hours.
How long does it stay fresh?
When kept in a sealed container in the refrigerator, it can last for up to 3-4 days due to the vinegar.
Is mackerel too strong?
The vinegar and tomato marinade effectively tempers the intensity of the oily fish, creating a very balanced result.
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