Good afternoon, my reader. Home-salted mackerel comes out much better than purchased mackerel if you know how to cook it correctly. Convenience is that the salinity of the fish can be adjusted independently depending on personal preferences, besides, purchased fish is quite expensive, and cooking yourself will save finances. The skill of cutting fish comes in handy for other recipes, and making the marinade is very simple and doesn't require any special skills.
Please put your likes and subscribe to the channel "About Fasenda". This will allow us to publish more interesting garden articles.
Absolutely anyone can cope with the recipe described below, suitable even for those who practically do not cook or cook, but extremely rarely.
Defrosting fish
Preparation of fish is an important stage, since the quality and taste of the dish depends on it. It is best to use fresh fish.
Attention! If the fish is fresh frozen, you do not need to use hot water or microwave to defrost.
Defrosting at room temperature or in a suitable compartment of the refrigerator is ideal. The process takes from 12 hours to a full day.
If the situation is force majeure, you can leave the fish in salted cold water.
Correct cutting of mackerel
When cutting, you need to carefully cut off the head, fins and tail, and the insides - remove and discard, do not forget to remove the dark film from the abdomen. Wash the fish, cut into small pieces, put in a deep plate (in the future it will be needed for the marinade).
List of products you need:
- Mackerel - 1 large or 2 medium sized.
- Purified water - 1 liter.
- Sugar and salt.
- Lavrushka - 1-3 leaves.
- Mustard (powder or grains) - 0.5 cups
- Dried coriander.
- Allspice, black pepper (powder).
- One bulb onion.
- Vegetable oil.
Cooking process
After cutting the fish, you need to prepare a brine: add salt (two tablespoons) and sugar (one tablespoon) to boiling water. After 5-7 minutes, add mustard, pepper and coriander, then cool the brine, it should be no more than 40 degrees.
After the brine has cooled, fill it with fish, cover with a plate, top a jar of water. Then the fish is sent to the refrigerator for a day.
Attention: the skin on the fish will burst from hot water, beginners in cooking - do not be alarmed, it should be so.
Advice
Sometimes cloves are added to mackerel for aroma and light bitterness, on average, 5-6 pieces are needed.
Some housewives say that in order to cook highly salted and very aromatic fish, you need to keep it in the refrigerator for four days.
The meat loses its elasticity after about a week, if there is a desire to keep the fish longer, then you can put it in a bag for freezing and leave it in the freezer. The most interesting thing is that the taste will be preserved in this case. This is a quick way to treat hungry guests who suddenly decide to stop by.
When properly prepared, ready-made mackerel comes out fragrant and very tasty, you need to take into account that the longer the fish is in the marinade, the saltier it will be. Serve spicy fish with thin onion rings, if desired, you can add oil, herbs or lemon. Perfect for the whole family.
Do you know how to pickle mackerel?
Original articleand many other materials, you can find on ourwebsite.
How to cook adjika also read in the following article:Spicy adjika for the winter: the best recipes with and without cooking