Dried mackerel, or “daing na galunggong” in the Philippines, is a beloved culinary gem. This salty fish offers incredible savory flavor, perfect with warm rice. Learn how to cook dried mackerel to crispy, flavorful perfection! It’s also quite nutritious, packed with Omega-3 fatty acids for heart and brain health, protein for muscles, and essential vitamins like B12, D, and selenium for energy and immunity.
Contents
Getting Your Dried Mackerel Ready: Prep for Success
A little preparation helps manage the dried fish’s inherent saltiness.
1. The Essential Soak
To reduce intensity, soak in cold water:
- Moderate Saltiness: 1-2 hours, changing water every 30 minutes.
- Milder Taste: Overnight in the fridge, changing water a couple of times.
Some prefer it saltier, opting for shorter or no soak!
2. Clean and Dry Thoroughly
After soaking, rinse under cold water, removing any guts/fins. Crucially, pat the fish completely dry with paper towels to prevent oil splatters and ensure crispiness.
3. Optional Seasoning
Enhance flavor with a sprinkle of black pepper, garlic powder, or a dash of vinegar. No added salt needed!
Delicious Ways to Cook Dried Mackerel
Ready to cook? Here are the best methods.
1. Frying: The Classic Crispy Finish
The most popular method for a crispy exterior.
- Heat oil (halfway covering fish) in a non-stick pan over medium-high heat. (Tip: A pinch of salt in hot oil helps reduce splatters.)
- Carefully place dried mackerel (skin-side down first if applicable). Don’t overcrowd; cook in batches.
- Fry 3-5 minutes per side until golden brown and crispy.
- Drain on paper towels.
2. Grilling: For a Smoky Twist
For a delightful charred, smoky flavor:
- Preheat grill to medium-high; lightly oil grates.
- Grill fish directly 3-5 minutes per side until cooked through and charred.
3. Baking: A Healthier, Hands-Off Option
A great less-oily alternative:
- Preheat oven to 375°F (190°C). Line baking sheet with greased parchment paper.
- Arrange fish in a single layer. Bake 15-20 minutes, flipping halfway, until golden and flaky.
4. Air Frying: Modern Convenience
Get crispy results with minimal oil:
- Preheat air fryer to 350°F (175°C).
- Lightly brush or spray fish with oil.
- Place in a single layer in the basket. Air fry 8-12 minutes, shaking halfway, until perfectly crispy.
Serving It Up Right
Enjoy your cooked dried mackerel hot and fresh! It’s perfect with:
- Steamed Rice: Always!
- Vinegar Dipping Sauce: Simple mix with garlic, chili, and a touch of sweetness.
- Fresh Sides: Sliced tomatoes, onions, and cucumbers for a refreshing contrast.
- Fried Egg: Great for a hearty breakfast or “silog” style meal.
Storing Leftovers
If you have any leftovers:
- Cooked: Airtight container, fridge, 3-4 days. Reheat in pan or air fryer for crispiness.
- Uncooked Dried: Cool, dry place for weeks; freeze in airtight bag for months.
Your Top Questions Answered About Dried Mackerel
How long to soak? 1-2 hours for moderate saltiness; overnight for milder, changing water.
Why is it salty? It’s from the salt-curing preservation process.
How to reduce saltiness? Soaking in cold water is most effective.
Can I eat it raw? No, it must be cooked.
Can I cook without soaking? Yes, but expect a very intense, salty flavor.
How to know it’s cooked? Golden brown, crispy, with flaky flesh.
Best side dishes? Steamed rice, vinegar dip, fresh tomato/onion salad, and a fried egg.
How to store cooked leftovers? Airtight container, fridge, 3-4 days; reheat for crispiness.
Conclusion
Mastering how to cook dried mackerel is simple and rewarding. Whether fried, grilled, baked, or air-fried, this versatile fish offers a delicious, satisfying meal. Enjoy experimenting with this beloved staple!