MACKEREL ROLLS ON THE GRILL

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Which of us does not like delicious fatty fish cooked on fire? Even the most fastidious in food will not refuse this wonderful dish. Juicy fish with a slight odor and smoky flavor 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 taste.

Ingredients:

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

Fish must be gutted. It is better to do this while it is frozen, then it will be much easier to remove the insides. Do not forget to remove the fins. We rinse well and wait for it to thaw completely.

When the carcasses of the fish became soft, we divide them into two parts along, cut the fillet, carefully separating the fillet part from the ridge. It should turn out approximately as in the photo.

We put the finished fillet in a deep dish (a small pan, a three-liter jar).
We prepare a kind of marinade. To do this, we dilute soy sauce with boiled water at room temperature so that the salt fits your taste. It is better to do a little salted, the taste of the fish from this will only get better.
We completely fill the finished fillet with marinade so that the carcasses are completely closed and stand for two hours.

After the fish fillet is marinated, drain the marinade, and lubricate the inside of the fillet with spices in a small amount.

Seasoning the fillet, twist it with a roll. Then, keeping the roll tight, so as not to unwind, we put it on a skewer as shown in the photo.

Skewers with pickled and seasoned mackerel rolls are shifted to a barbecue already heated and with well-burned coals. When frying, try turning over as often as possible.