Mackerel with vegetables for the winter. Recipe: Canned mackerel in tomato - with vegetables

Canned fish are a very popular snack on any table. But not every housewife realizes that very tasty canned fish can be cooked on their own in their own kitchen. There is nothing difficult in this cooking process. The most important points are: the right choice of mackerel, as well as compliance with the temperature regime. In general, mackerel with vegetables for the winter, recipes for which can be found in the assortment, is prepared quickly and simply.

Very important!

When preparing mackerel salad for the winter, it is important not to forget that if the cooking rules are not followed, canned fish can contain a great danger - botulism. Therefore, each jar must be carefully processed. Sterilization with this cooking process is simply required.

What can be made from canned food

When preparing canned food for the winter at home the fish is very juicy and rich while remaining strong enough. It can be served with a side dish, or it can be used for sandwiches if it is kneaded and spices and herbs are added. From such fish, you can also, if desired, prepare a lot of delicious salads, for example, Mimosa. The recipe for this canned salad has been popular for a long time.

Canned food "Mackerel with vegetables"

To prepare two cans of half a liter of delicious canned food for the winter, you will need:

2 mackerels;
2 teaspoons of salt;
1 small carrot;
1 onion;
2 tbsp. spoons of oil;
2 laurels;
peppercorns.

Cooking

The process of preparing such canned food, as noted earlier, will not cause difficulties even for an inexperienced hostess:

This is not the only recipe for making mackerel blanks, rather a classic or basic one. You can prepare a salad for the winter with other vegetables. There are many such recipes.

Winter salad of fresh-frozen mackerel

The salad according to this recipe can be used as an independent dish, or it can be offered to the household with a side dish or made the basis of fish soup.

Compound:

3 kg of tomatoes;
2 kg of medium carrots;
1 kg of onion;
1 kg of pepper;
2 kg mackerel;
0.5 st. granulated sugar;
2 tbsp. spoons of salt;
1-1.5 st. oils, preferably unrefined;
1 st. 9% vinegar;
Spices as desired.

Description of the cooking process

The cooking sequence is as follows:

A delicious salad is ready, you can hide it in the cellar until winter.

Delicious mackerel salad with vegetables

Many housewives prepare a salad according to this recipe and enjoy its taste all winter.

Compound:

1.3 kg tomato;
200 gr. beets;
700 gr. carrots;
175 ml of oil;
1 kg mackerel;
Spices at your discretion;
1.5 teaspoons of salt.

Recipe preparation process:

These are not all recipes for delicious salads that can be prepared with mackerel for the winter. Having a couple of jars of such a delicacy, in winter You can always please yourself with a very tasty and original dish.. After trying several salad options, each housewife will choose her own unique recipe for the winter, which she will like the most.

For lovers of fish and canned fish, we suggest using our recipes, from which you will learn how to prepare canned mackerel with vegetables for the winter.

Everyone is used to the fact that canned fish is purchased in stores, but they can also be prepared at home. This is a hearty meal, but at the same time low-calorie, suitable for everyone and even those who monitor their weight or observe religious fasts.

Mackerel is a common fish that you can buy in almost any grocery store with a fish section, but at the same time, it becomes a delicacy when cooked at home. What preservation can be prepared from mackerel? Anything - salt, marinate, close in jars for long-term storage. Today we will consider recipes for mackerel with vegetables for the winter.

Mackerel with carrots and onions for the winter

Ingredients:

mackerel - 4 pcs.,
carrots - 2 pcs.,
turnip onion - 2 pcs.,
bay leaf - 4 pcs.,
black peppercorns,
salt,
sunflower oil - 4 tablespoons.

Cooking

Mackerel fillet is defrosted and cut into small pieces.
Washed and peeled carrots are chopped on a coarse grater or cut into strips with a knife.
The onion is cut with a sharp knife into thin half rings.
Spices are laid out in sterilized jars (0.5l), then pieces of fish and carrots and onions on top, one teaspoon of salt and a tablespoon of sunflower oil are added. And everything is filled with cold boiled water.
Banks should be covered with lids without rubber bands and put in a cold oven. The regulator is set to 150 degrees and cooked for 1 hour.
The jars are pulled out and closed either with polyethylene lids, or rubber bands are put on the lids and rolled up, covered, and after cooling, the jars are removed to a cool place (basement, refrigerator).

Mackerel with eggplant, carrots and onions for the winter

Ingredients:

mackerel - 2 kg,
eggplant - 2 kg,
carrots - 2 kg,
onions - 5-6 pcs.;
sugar - 3 tablespoons,
sunflower oil - 400 ml,
tomato paste - 200 ml,
salt - 2 tablespoons,
vinegar essence - 1 teaspoon.

Cooking

The fish is thawed, washed and cut into pieces.
Carrot rubbed on a coarse grater. Finely chopped onion.
Eggplants are cut into small cubes.
All components are added to the pan, fish and vinegar are added later. It is stewed for 40 minutes, mackerel is added and stewed for another 40 minutes. Vinegar is added 10 minutes before completion.
Ready canned food is laid out in 0.5 liter sterilized jars, closed with lids, and covered with something warm so that cooling proceeds evenly and slowly. Chilled jars are stored in the basement or in the refrigerator.

Ingredients:

tomatoes - 3 kg,
carrots - 2 kg,
bell pepper - 1 kg,
onion turnip - 1 kg,
mackerel - 2 kg,
sunflower oil - 200 g,
sugar -100 g,
vinegar 9% - 200 ml,
salt, spices to taste.

Cooking

Mackerel is thawed, washed and cut into pieces. Boiled in salted water for 10 minutes.
Tomatoes are scrolled in a meat grinder or chopped with a blender.
Carrots are chopped on a coarse grater or Korean.
Peppers and onions are cut into strips or half rings.
Vegetables are mixed with tomatoes and boiled for 30 minutes, mackerel, oil, vinegar and spices are added. And everything is stewed for 20 minutes.
Canned food is laid out in sterilized jars, closed with lids, wrapped and cooled. Stored in the basement or refrigerator.

Mackerel with beets for the winter

Ingredients:

mackerel - 1 kg,
beets - 200 g,
carrots - 700 g,
tomatoes - 1.3 kg,
sunflower oil - 175 ml,
spices (mustard, coriander, peppercorns) to taste,
salt - 1.5 tablespoons,
vinegar 9% - 100 ml.

Cooking

Chop the tomatoes with a blender, transfer to a saucepan with a thick bottom, put on a slow fire, bring to a boil, put fish, grated beets and carrots, fried onions into the tomato mixture.
Everything needs to be salted and spices added. It is necessary to simmer for 1.5 hours, vinegar is added 3-4 minutes before the end of the stew.
The salad is laid out in sterile jars, closed with lids, cooled and put away for storage.

Ingredients:

mackerel - 1 kg,
tomatoes -3 pcs.,
carrots - 2 pcs.,
onion - 1 pc.,
tomato juice - 200 ml,
sunflower oil - 2 tablespoons,
allspice - 5 pcs.,
sugar - 2 tablespoons,
bay leaf - 3 pcs.,
vinegar - 2 tablespoons,
salt - 2 teaspoons.

Cooking

Mackerel with vegetables and rice for the winter

In canned mackerel salads with vegetables, it is possible to add rice or pearl barley, as well as beans. Given below is one recipe for mackerel with rice.

For this appetizer you will need:

mackerel - 1.5 kg,
carrots - 3 pcs.,
tomatoes - 1.5 kg,
bell pepper - 3 pcs.,
onion - 400 gr.,
sunflower oil - 200 gr.,
boiled rice - 300 gr.

Cooking

Mackerel is cleaned, washed, boiled in salted water, separated from the bones and cut into pieces.
Tomatoes are chopped with a blender. They need to be boiled with 100 ml of oil for 10 minutes, the fish is laid out there and cooked for another 1 hour.
Grated carrots, chopped sweet peppers and onions are fried in half rings in the remaining oil.
Vegetables are added to the fish and everything is cooked for another 20 minutes, rice is added and cooked for 15 minutes.
The finished snack is transferred to sterilized jars, closed, given time to cool and put away for storage.

Canned mackerel with vegetables for the winter significantly frees up time for housewives, because you can quickly cook breakfast in the morning and dinner after coming home from work.

Canned mackerel is tasty, satisfying and fast. Fish helps out when there is no time to stand at the stove or the stove was not at all nearby. But are we always sure about the contents of a purchased jar? In order not to be afraid for the quality of the product, try preparing a salad with mackerel for the winter on your own: with vegetables, cereals or in tomato juice. You will see how simple, convenient and profitable it is.

Easy to cook

Spinning for the winter is an age-old tradition that literally helped several generations of people survive. Now homemade preservation is still loved by many - because it is also breathtakingly delicious.

How to choose fresh fish

So that the end result does not disappoint, you must first of all choose the right fish for harvesting. If you are lucky enough to live by the sea, there should be no problems. But if the shops in your city sell only chilled fish, you need to remember a few criteria given in the table to buy a quality product.

Table - Criteria for choosing chilled mackerel

Mackerel is a marine fish, so it should smell exclusively of the sea. Foreign impurities in the smell will indicate that they tried to “reanimate” the carcass, that is, hide traces of damage. Yellow or brown gills also speak of staleness.

Salad with mackerel for the winter: 7 recipes

Mackerel is valued not only for its unique taste, but also for its indisputable benefits: it is an easily digestible protein and fish oil necessary for the human body. All this "joy" can be rolled up in jars and enjoyed at any time. Write down recipes on how to cook mackerel salad for the winter with vegetables and cereals.

In the methods described, the weight of a clean fillet is given - without head, tail, entrails and bones. You can prepare the fillet raw, but if the mackerel is thermally processed, it will be much easier to remove the bones. Just boil it in salted water and take it apart.

With tomatoes

Peculiarities . Mackerel salad with tomatoes for the winter is the most common version of such a preparation. Here you can dispose of "substandard" tomatoes: damaged, overripe, large or irregular in shape.

Grocery list:

fillet - 1 kg;
tomatoes - 1.5 kg;
bell pepper - 0.5 kg;
carrots - 1 kg;
onion - 0.5 kg;
sugar - 50 g;
spices (whatever you like) - to taste;
salt - one tablespoon.

Cooking

Turn the tomatoes in a meat grinder.
Cut the carrots into the thinnest sticks. And even better - pass through a grater for Korean carrots.
Cut the onion into quarter rings.
Pepper - straw.
Boil the vegetables in the tomato for about half an hour.
Dip the fish fillet and the remaining ingredients there.
Boil for another half hour.
Arrange the boiling salad in sterile jars and roll up.

If you prefer "thrill", feel free to add horseradish, mustard, hot pepper to the recipe. Focus on your own taste, but do not "overdo it" - this is fraught with heartburn, exacerbation of diseases of the gastrointestinal tract.

With beets

Peculiarities . You can give the salad a bright and unusual taste by adding beets to the composition. In addition, the dish will acquire a beautiful shade of red.

Grocery list:

fillet - 1 kg;
tomatoes - 1.2-1.4 kg;
carrots - 0.8 kg;
beets - two pieces of medium size or one large;
vegetable oil - half a glass;
table vinegar - half a glass;
salt - one tablespoon;

Cooking

Chop the onion as you like and fry.
Add the fillet and other ingredients, except for vinegar, to the resulting tomato mass.
Boil over low heat for about 60 minutes.
Pour in the vinegar.
Simmer another six to seven minutes.
Seal the boiled salad in a sterile container.
Turn upside down and wrap.

After a day, when the banks have cooled, you can remove the blanks in the cellar. There they, subject to sterility during the preparation process, will be stored for more than one year. In the pantry or kitchen cabinet - up to a year.

in tomato juice

Peculiarities . In this winter mackerel salad recipe, you can use tomato juice, or you can cook it with tomato paste. To do this, instead of juice, add 70 g of paste and 150 ml of water.

Grocery list:

fillet - 1 kg;
tomatoes - three large pieces;
carrots - 200-250 g;
onions - one piece;
tomato juice - one glass;
sunflower oil - half a glass;
sugar - 50 g;
salt - one tablespoon;
table vinegar - 50 ml;
spices - to taste.

Cooking

Cut the tomatoes into thin slices.
Send the fillet, tomato juice, salt, sugar, spices, chopped tomatoes to the cooking container.
Slowly simmer for half an hour after boiling.
Fry the grated carrots and onions.
Stir into salad.
Cook for another half hour.
Pour in the vinegar and cook for another six to seven minutes.
Pour the hot salad into a sterile container and seal.

Keep in mind that cooking utensils should not be aluminum: the metal will oxidize when in contact with tomato juice. Therefore, choose an enameled container for these purposes.

with eggplant

Peculiarities . All purple fruits have a common feature - they are rich in flavonoids, which strengthen the walls of blood vessels and fight free radicals. Therefore, to maintain health, try preparing a salad with mackerel and eggplant for the winter.

Grocery list:

fillet - 1 kg;
eggplant - 1 kg;
carrots - 1 kg;
onion - 0.5 kg;
sugar - 75 g;
vegetable oil - one glass;
tomato juice - one glass;
sugar - 80-100 g;
salt - one tablespoon;
table vinegar - half a glass;
spices - to taste.

Cooking

Free the eggplants from the skin, cut into cubes with a side of about 1 cm.
Soak in salted water (half an hour is enough).
Drain the water.
Fry onions and grated carrots.
Send all the ingredients, except for the vinegar, to the cooking container.
Simmer slowly for about an hour.
Enter the vinegar and simmer for another six to seven minutes.
Pour into a sterile container and seal.

with rice

Peculiarities . This salad can serve as a full meal, it's convenient to take it as a "take-away" to work or just warm it up for dinner. The dish turns out to be very satisfying.

Grocery list:

fillet - 1 kg;
rice (boiled until half cooked) - 250-300 g;
tomatoes - 1 kg;
carrots - 200 g;
onion - 300 g;
bell pepper - 0.5 kg;
vinegar - a quarter cup;
sunflower oil - one glass;
salt - one tablespoon;
spices (whatever you like) - to taste.

Cooking

Turn the tomatoes through a meat grinder.
Chop peppers, onions and carrots.
Combine all ingredients, except rice and vinegar, in an enameled container.
Simmer for 50 minutes.
Pour rice and cook for another quarter of an hour.
Add vinegar and cook for a few more minutes.
Roll the hot salad into a sterile container.

With barley

Peculiarities . Here is another hearty mackerel salad recipe for the winter: with vegetables and barley. Like the previous version, this dish is a “magic wand” on the road, hiking, and also when there is sorely lacking time for cooking.

Grocery list:

fillet - 1 kg;
tomatoes - 700 g;
carrots and onions - 200 g each;
pearl barley - 100-150 g;
vinegar - 50 ml;
sugar - 50 g;
salt - 20 g;
sunflower oil - half a glass.

Cooking

Pour boiling water over the cereal and leave overnight.
Turn the tomatoes in a meat grinder.
Chop onions and carrots and fry.
Combine all ingredients, except vinegar, in an enameled container.
Cook until the cereal is ready.
Add vinegar and cook for another six to seven minutes.
Pour the hot salad into a sterile container and roll up.

If desired, here you can also add three to four tablespoons of mayonnaise or sour cream. In the first case, the taste of the salad will acquire an original shade, in the second, it will become softer and creamier.

In the oven

Peculiarities . You can sterilize a salad with mackerel with vegetables for the winter right in jars, in your own juice. Cooking time will increase, but the shelf life of such twists is longer. For this recipe, fillet pieces should be no thicker than 3 cm.

Grocery list:

fillet (raw) - 1 kg;
onions and carrots - one each;
vegetable oil - one tablespoon in each jar;
Lavrushka - one or two leaves in each jar;
salt and spices - to taste.

Cooking

Chop vegetables.
Rub the container with baking soda, rinse thoroughly and sterilize.
Lay bay leaves at the bottom of each jar.
Lay the fillet on top, then vegetables, salt and spices.
Pour over the "shoulders" with cooled boiled water.
Pour in a tablespoon of oil.
Remove the elastic from the lids and cover the top of the jars.
Place the entire container in a cold oven.
Soak at 160-170℃ for about one and a half hours.
Sterilize new caps.
Roll up the salad.

You can pour the salad not with water, but with tomato juice. Then the taste of the workpiece will become more pronounced. If you like the combination of fish with sour cream, then dilute the fermented milk product 1: 1 with water and pour the salad with this mixture.

All the mackerel salad recipes for the winter described above are easy to prepare. Even if you are just starting to master the art of homemade preparations, take a chance. The result will pleasantly surprise you.

When you need to cook something tasty and satisfying in a hurry, many housewives come to the rescue of canned fish. They can form the basis of salads, soups, main courses or an appetizer on their own, especially if they are already made with vegetables. However, when buying canned food in the store, it is difficult to judge their quality, and there is always the possibility of bringing home a tasteless and unappetizing mass, hidden in a tin can with a beautiful label. Even a high price may not always guarantee the high quality of a product. For this reason, skilled housewives have already learned how to close mackerel with vegetables for the winter. Such fish and vegetable snacks always turn out to be tasty and healthy. In addition, there are so many recipes for mackerel salads with vegetables that can be made for future use that everyone can choose the option that best suits their taste.

Cooking features

When preserving any products for the winter, it is very important to follow the technology exactly. This is especially true if the composition of canned food includes fish or meat. For this reason, before you start cooking mackerel salads for the winter, you need to study the recommendations of experienced chefs.

Instead of mackerel, you can use any other fish that is not too bony to prepare canned fish and vegetables for the winter, but gourmets say that they are especially tasty from mackerel.
Before combining with vegetables, mackerel is most often boiled until cooked and carefully disassembled into pieces. It is desirable that the pieces are not quite small, but at the same time, bones should not be allowed to fall into the snack. Options are possible when the mackerel is first cut, and then laid raw in a salad and cooked until cooked along with vegetables.
If rice or other cereals are added to the salad, it turns out to be more satisfying. Such an appetizer, if warmed up, will completely replace lunch.
The grits are boiled until half cooked before being added to the mackerel salad.
Vegetables for salad are usually cut into thin strips or rubbed. Carrots look more appetizing in a salad if they are grated for Korean snacks.
Most often, mackerel salad includes tomatoes or tomato paste. It is easier to cook an appetizer with pasta, but with tomatoes it turns out tastier and healthier. Tomatoes usually need to be mashed to a pulp. The easiest way to do this is with a blender or a meat grinder, but if you grind the tomatoes through a sieve by hand, the consistency of the filling will come out the most tender. In any case, tomatoes must be peeled before chopping. This can be done as follows: cut the skin crosswise. Dip the tomatoes for 2 minutes in boiling water, remove, cool and remove the skin by pulling the tips around the incision.
Any canned food will stand well only if cleanliness was observed during their preparation. All ingredients must be thoroughly washed, the dishes should be doused with boiling water before use, and jars and lids intended for canned food should be sterilized.

Regardless of the recipe chosen, it is safer to store mackerel salads with vegetables in the winter in the refrigerator or, in extreme cases, in a cold basement. The pantry, even if it keeps the temperature below room temperature, is not suitable for storing home-made canned fish.

The classic recipe for mackerel salad with vegetables for the winter

Composition (per 3.5 l):

mackerel (without head) - 1 kg;
tomatoes - 1.5 kg;
onions - 0.5 kg;
bell pepper - 0.5 kg;
carrots - 1 kg;
vegetable oil - 150 ml;
sugar - 50 g;
salt - to taste (approximately 20 g);
spices - to taste.

Cooking method:

Wash the mackerel and boil for 20 minutes in salted water. To add flavor to the fish, you can add peppercorns and roots to the broth, but these ingredients are not provided for in the recipe.
Remove and cool the mackerel. Cut, removing all the bones. Divide the fish fillet with your hands into medium-sized pieces.
Wash the bell pepper, cut off the stalks and remove the seeds. Cut the pulp of peppers into thin strips or quarters of rings.
Peel and wash carrots. Grate it for Korean salads. If you don’t have such a grater, you can use a regular grater with large holes or cut the carrots into thin strips with a knife.
Remove the skin from the onion. Cut it into thin halves of the rings.
Put the vegetables in a saucepan, mix and sprinkle with sugar. Leave for a quarter of an hour for them to let the juice flow.
Wash the tomatoes, cut, blanch for a couple of minutes in boiling water. Transfer to a bowl of cold water to cool quickly. Clear.
Cut the tomatoes in half and remove the seeds with a spoon. Cut out the seal near the stem. Grind the pieces of tomatoes in a blender or with a meat grinder.
Mix tomato puree with oil, pour over vegetables.
Put the pot with vegetables on a slow fire and cook them, stirring, for half an hour.
Add pieces of mackerel, vinegar, spices to vegetables. Salt the salad to taste. Cook it for another 10 minutes, stirring gently.
Sterilize the jars by washing them with baking soda. Boil the lids.
Fill prepared jars with hot salad and seal tightly. Turn over, cover with a woolen blanket. After a day, put it in the refrigerator or cellar.

Mackerel salad, cooked according to the classic recipe, resembles store-bought fish and vegetable salads, but it turns out much tastier and healthier.

Mackerel salad with beets

Composition (per 2.5 l):

mackerel - 1 kg;
beets - 0.2 kg;
onions - 0.3 kg;
tomatoes - 1.3 kg;
carrots - 0.7 kg;
vegetable oil - 100 ml;
salt - 20 g;
table vinegar (9 percent) - 50 ml;
mustard seeds, coriander, allspice peas - to taste.

Cooking method:

Wash the beets, peel, grate.
Carrots, washed and peeled, also chop on a grater.
Free the onion from the husk and cut into small pieces.
Pour boiling water over the tomatoes, peel and smash with a blender.
Heat the oil in a heavy saucepan, put the onion in it and fry it over low heat until soft. Add carrots and fry vegetables for 5 minutes.
Put beets to onions and carrots, pour in half of the vinegar, add salt, mix.
Pour vegetables with tomato puree.
Boil the fish in salted water, remove the bones from it, cut into not too small pieces, put to the vegetables when the tomato puree starts to boil.
Stew vegetables together with fish for an hour, 5 minutes before cooking, add the remaining vinegar and spices to the salad, mix.
Distribute the salad in pre-sterilized jars, close them tightly. Turn over and cover with something warm, leave to cool.

Mackerel goes very well with beets, onions and carrots. Therefore, despite the fact that this salad has a very simple composition, it turns out to be very tasty and not at all like canned food. Mackerel for this salad can not be pre-boiled, but immediately cut and chopped. Given the duration of the heat treatment, there is no reason to fear that it will turn out to be damp.

Mackerel salad with vegetables and rice

Composition (per 4–4.5 l):

rice - 0.3 kg;
mackerel - 1.5 kg;
tomatoes - 1.5 kg;
carrots - 0.3 kg;
onions - 0.4 kg;
table vinegar (9 percent) - 50 ml;
vegetable oil - 0.2 l;
sweet pepper - 0.7 kg;
salt, spices - to taste.

Cooking method:

Sort, rinse and boil rice until half cooked.
Wash the fish, boil it in salted water with spices. Cool and carve, freeing from the bones. Cut into small pieces.
Peel the onion from the husk, cut it into small cubes.
Sweet pepper, removing seeds from it, cut into strips.
Tomatoes, peeled, mashed with a blender or meat grinder.
Mix the tomato puree with half the oil and bring to a boil. Put the fish in it and cook for half an hour.
Meanwhile, sauté the onions, carrots and peppers in the remaining oil. Put them in a saucepan with other ingredients, mix. Simmer for 15 minutes.
Add rice, salt, vinegar and spices, continue cooking for another 15 minutes.

After that, the appetizer remains to be laid out in sterilized jars, sealed tightly and allowed to cool upside down under something warm, such as under a blanket. After that, the mackerel salad can be stored in a cool place.

An appetizer prepared according to this recipe can be used not only as a salad, but also as a main course - thanks to rice, it turns out to be especially satisfying.

Mackerel Salad with Eggplant

Composition (per 4.5 l):

mackerel - 2 kg;
eggplant - 1.5 kg;
carrots - 1.5 kg;
onions - 1 kg;
tomato puree (or tomato paste diluted with water) - 0.2 l;
salt - 40 g;
sugar - 60 g;
vinegar essence (70 percent) - 20 ml.

Cooking method:

Defrost, wash and dry the fish, separate from the bones, cut into medium-sized pieces.
Peel the eggplant, cut into cubes and soak for 20 minutes in salted water, then wash and dry.
Onion, peeled, finely chopped.
Grate the peeled carrots on a coarse grater.
Mix the vegetables, sprinkle them with salt and sugar, pour tomato puree, diluted tomato paste or thick tomato juice, put on a slow fire.
After cooking the vegetables for half an hour, add mackerel to them, continue to simmer for another half hour. Stir the food constantly so it doesn't burn.
Add vinegar essence, mix. After 5 minutes, spread on prepared jars.
After corking, turn the jars over, wrap them. Once cool, store in refrigerator or cellar.

This salad is very thick, almost without gravy, and hearty. It can also replace the main course if it is warmed up.

Even an inexperienced housewife can cook mackerel with vegetables for the winter if she strictly follows the instructions that accompany the recipe for the selected salad.