Good afternoon, my reader. The fish prepared according to this recipe cannot be compared with anything. Simple and convenient. So you haven't cooked mackerel at home yet. The original dish takes on a light and spicy aroma. And for this you don't need a ton of salt or a bunch of spices. Just such a fish can be eaten by everyone.
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The marinating process of mackerel takes place in a jar under the marinade. The smaller the pieces of fish, the faster it will be salted.
Required ingredients
To cook pickled mackerel at home, you will need:
- big fish (2 small ones are possible);
- 2 glasses of ordinary drinking water;
- 50 grams of table salt;
- a large spoonful of sugar;
- several pieces of cloves;
- 10 black peppercorns;
- 1/2 teaspoon coriander beans;
- 2 lavrushkas.
How to cook
First of all, it is advised to choose quality fish. It should be as fresh as possible. Particular attention is paid to fat content, evenness, density and absence of damage. If during defrosting the fish becomes loose, then it succumbed to freezing several times, and a tasty dish will not come out of it. Better to give it to the cat for destruction.
Do not use a microwave oven for defrosting. Also, it is not watered with warm water, as many housewives do. When defrosting in this way, it will thaw unevenly. Moreover, some of its parts will weld. It must thaw naturally. Just put it on the kitchen table or on the bottom shelf of the refrigerator.
It should be said that it is most convenient to work with mackerel, which is not completely thawed. The fish should remain firm and chilled.
We pass to butchering. Fins, tail and head are removed. We make a longitudinal cut along the belly and remove all the insides. Remove the dark film inside the fish. Rinse under running water.
Cut with a sharp knife into pieces 2 - 3 centimeters wide. The thinner, the sooner the fish will cook.
It was the turn of the filling. Take 2 cups of water in a saucepan. Pour salt, a large spoonful of sugar, cloves, peppercorns, bay leaf and coriander there.
Place on a hot stove and simmer for 5 minutes. Then we remove the fragrant composition and leave it to cool with the lid open.
Place the fish cut into pieces in a suitable container and fill with warm marinade.
We certainly close the dishes, and then put them in a cold place until cooked.
In a couple of days you will be able to take a fish and taste it. If there is little salt, we leave it for another day.
You will love the finished fish incredibly! It comes out with a delicate aroma, light and slightly salted.
Cut the mackerel into small pieces, sprinkle with chopped onions over the top and pour over with oil. Enjoy your meal!
Do you cook pickled mackerel?
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