Currently, many of our compatriots have begun to practice salting and marinating fish at home. On the open spaces of the Runet, a huge number of various recipes have accumulated, but we decided to share one more. Fish, more precisely mackerel, cooked according to our recipe, turns out to be almost perfect - fatty and dense, with a light spicy aroma. Since the recipe does not contain a large amount of salt and some incomprehensible spices, everyone can use it.
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Important: the speed of cooking pickled mackerel will depend on the size of the pieces.
What you need to marinate mackerel: about the ingredients
Of course, to make pickled mackerel, you need the mackerel itself. The list of ingredients below is designed for either one large fish weighing 400-500 grams, or two smaller fish. So:
- 400 grams of pure water;
- 2 tablespoons of regular salt;
- 1 tablespoon refined sugar
- 4-5 carnations;
- 7-8 peas of black pepper;
- 5 grams or half a teaspoon of coriander (you can in beans);
- 2 bay leaves.
… cooking process
To prepare the marinade, you need to choose a saucepan that is suitable in size, where you pour the water, add salt and sugar, as well as bay leaves and all other spices. The future marinade must be brought to a boil, boiled for 5 minutes, and then cooled to room temperature.
Now the fish to defrost if frozen.
Important: Do not use a microwave oven to defrost frozen mackerel.
In the event that after defrosting the fish does not inspire confidence, it is better to give it to a cat or dog for food. The ideal fish should have firm and firm meat, intact skin, light gills, fleshy and oily.
Important: if it is possible to use fresh mackerel for pickling, which has not been frozen, then it should be used.
Before pickling, the carcass must be cleaned of entrails, the tail and fins, as well as the head, must be cut off. The black film must be removed from the abdominal walls of the carcass. Then rinse the fish thoroughly under running cold running water, dry with a paper towel, cut into pieces and send to a saucepan with cooled marinade.
the container must be closed with a lid and allowed to stand on the kitchen table for 2-3 hours, then put in the refrigerator. It is there that your pickled mackerel will ripen for 2 days, after which it can be taken out, deboned, seasoned with onions and tasted.
How to salt mackerel quickly with a dry method
It is worth admitting that not everyone wants and loves to tinker with the marinade, boil it and cool it. For them, we have another interesting recipe that does not require much effort, and it will take much less time to cook fish.
So, for dry salting of a similar amount of mackerel, you need:
- one tablespoon of salt;
- ground pepper and other spices may or may not be added to taste.
To cook salted fish according to this recipe, the carcass should also be cleaned by removing the head, tail and fins. Thoroughly clean the abdomen from the contents, as well as from the even film.
Important: in the process of cleaning the fish, try not to damage its gallbladder, as in this case the meat will acquire an unpleasant bitter taste, as well as a yellowish-green color.
Now that the carcass is completely cleaned, it must be thoroughly rinsed under running cold water and gently dried with a paper towel. After that, the fish must be carefully, but carefully rubbed with salt, or a mixture of salt and seasonings, put in a plastic bag or container, and properly corked, send to the warmest shelf of your refrigerator about for a day. After a day, the fish can be taken out, deboned, seasoned with vinegar and vegetable oil and served.
Do you know how to pickle mackerel at home?
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