Mackerel rolls on the grill

Who among us doesn’t love delicious fatty fish cooked over a fire? Even the pickiest eaters will not refuse this wonderful dish. Juicy fish with a slight smell and smoky taste and a crispy crust. Real jam! The aroma of this dish will turn your head, and you will simply be delighted with the fullness of the taste.

Ingredients:

- mackerel – four fish;
- soy sauce – five hundred milliliters;
- spices to taste;
- boiled water at room temperature.

Cooking mackerel on the grill is delicious

The fish must be gutted. It is better to do this while it is frozen, then it will be much easier to remove the insides. Don't forget to remove the fins. We rinse well and wait for it to defrost completely.

When the fish carcasses have become soft, divide them into two parts lengthwise, cut out the fillets, carefully separating the fillet from the backbone. It should look something like the photo.

Place the finished fillet in a deep dish (small saucepan, three-liter jar).

We prepare a kind of marinade. To do this, dilute soy sauce with boiled water at room temperature so that the salt matches your taste. It’s better to make it a little salty, this will only make the fish taste better.

Fill the finished fillet completely with marinade so that the carcasses are completely covered and let sit for two hours.

After the fish fillet has been marinated, drain the marinade and coat the inside of the fillet with a small amount of spices.

After seasoning the fillet, roll it into a roll. Then, holding the roll tightly so that it does not unwind, we place it on a skewer as shown in the photo.

We transfer the skewers with marinated and seasoned mackerel rolls to a grill that has already been preheated and has well-burnt coals. Try to turn as often as possible while frying.