Pickled Mackerel with Picual EVOO & Sherry Vinegar
Fresh, light, and nourishing — a summer dish to keep in the fridge, ready to enjoy like gazpacho.
Mackerel is rich in omega-3 fatty acids, vitamin D, and high-quality protein. It supports heart health, brain function, and strong bones.
Picual Traditionlal Extra Virgin Olive Oil is packed with antioxidants and healthy monounsaturated fats, helping to reduce inflammation, protect cells, and keep your heart strong.
Together, they make this dish a powerhouse of Mediterranean nutrition — light, flavorful, and good for you.
Ingredients
- 4 fresh mackerel, cleaned
- 1 L water (enough to cover the fish)
- 6 garlic cloves, peeled and sliced
- bay leaves
- 1/2 tbs turmeric
- 1/2 tbs black peppercorns
- 1/2 tbs sea salt (adjust to taste)
- 2 tbs Vezorla Picual Traditional Extra Virgin Olive Oil
- 1 tbs Sherry Vinegar DOP Jerez de la Frontera
Preparation
- Bring the water to a gentle simmer in a pot.
- Add the mackerel, then all the remaining ingredients — garlic, bay leaves, turmeric, pepper, salt, Picual EVOO, and sherry vinegar.
- Let everything simmer together for about 10 minutes.
- Remove from the heat and allow to cool.
- Transfer to a glass container and refrigerate for at least 12 hours so the flavors meld.
To serve
Enjoy straight from the fridge with crusty bread, a green salad, or simply on its own.
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