Mackerel is a valuable commercial fish that lives in the Atlantic, in the Black and Mediterranean Seas, as well as along the entire northern coast of Russia. This small fusiform fish (up to 60 cm, weighing up to 1.6 kg) is well known to the consumer. If you want to try a new dish from the usual mackerel, make fresh fish in a spicy brine. Fatty and tender meat of salted mackerel is a great appetizer both on an everyday and a holiday table.
Pick your recipe
You will need
-
- For mackerel spiced salting:
- 1 kg of mackerel;
- 1 liter of drinking water;
- 10 peas of black pepper;
- 3 peas of allspice;
- 3-4 bay leaves;
- 5 tbsp. tablespoons of salt;
- 3 tbsp. tablespoons of sugar.
- For mackerel spicy salted frozen fish:
- 1 kg of frozen mackerel;
- 3 tbsp. tablespoons of salt;
- 1.5 tbsp. tablespoons of sugar;
- 10 peas of allspice;
- 5 buds of dried cloves;
- 3-4 bay leaves;
- 1 teaspoon ground coriander.
- For mackerel spicy salting with onions:
- 1 kg of mackerel;
- 4 tbsp. tablespoons of salt;
- 2 onion heads;
- 50-70 ml of vinegar 9%;
- 4 bay leaves;
- 5 peas of allspice;
- 2 buds of dried cloves;
- 1 teaspoon ground black pepper;
- 100 ml of vegetable oil.
Instruction manual
1
Spiced salted mackerel Pour water into a saucepan, bring to a boil, salt, add sugar, black and allspice, bay leaf, boil for 2 minutes to give a distinct smell of spices. Remove from heat, cool.
2
Prepare the mackerel: cut off the head and tail, gut, rinse. Cut the fish into slices 3 cm thick, rinse again. Place the fish in a glass bowl, fill with marinade (boiled water with spices) and refrigerate for 3 days.
3
Mackerel spicy salted frozen fish Defrost fish, cut off the head and tail fin. Gut the mackerel, clean the abdominal cavity from the black film, otherwise the fish will be bitter. Cut the carcass in half (across).
4
Mix salt and sugar, sprinkle on top and rub fish inside with this mixture. Put tightly in glass or enameled dishes, add spices, put under oppression and soak for at least 2-3 hours, and preferably night. Remove the mackerel from the dishes, pat dry with napkins, cut into portions and serve with boiled potatoes.
5
Mackerel of spicy salting with onions Gut the fish, wash and remove a thin skin from it. Divide the mackerel into two parts, cutting it with a knife along the ridge. Take out the bones, cut the fillet into identical slices (the size of the slices is up to you).
6
Peel the onion, wash, cut into rings. Mix vinegar and oil in a bowl or wide cup, add bay leaf, allspice, cloves and mix. Put the fish in a separate glass or enamel dish, sprinkle with salt, mix and leave in a cool place for 10-15 minutes, then pepper, add onion and pour in vinegar-oil marinade.
7
Transfer the fish in the marinade to a glass jar or plastic container, close the lid very tightly and shake to mix. Soak 12 hours at room temperature (it is better to just leave it overnight). Remove for 3 hours in the refrigerator, after which you can serve it to the table.
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- Grocery Store Magazine
- mackerel spicy salting