Salty mackerel is a real delicacy. Cooked at home, it is in no way inferior to the “store” one, it even surpasses it in taste, and you can add mackerel in several ways.
Pick your recipe
A few recipes for pickling mackerel will make it inexpensive and delicious to cook fish in home conditions. First of all, mackerel must be thawed, cleaned, removed the head, entrails, cut off the fins and tail.
Mackerel in mustard marinade
For 1 kg of mackerel you will need: 1 liter of water, 5 tbsp. tablespoons of salt, 3 tbsp. tablespoons of granulated sugar, 1 tbsp. spoon of dry mustard, 6 leaves of bay leaf, 2 pcs. cloves, 2 tbsp. tablespoons of vegetable oil.
Boil the marinade in a separate pan, mixing all the ingredients. After the marinade begins to boil, hold it on low heat for 5-6 minutes, set aside and cool. Put fish in it, cover with a plate, put under oppression and pickle in a cool place for 3 days.
Mackerel in a marinade with tea and liquid smoke
3 pcs. mackerel will need: 1 liter of water, 4 tbsp. tea leaves, 4 tbsp. tablespoons of salt, 2 tbsp. tablespoons of granulated sugar, 4 tbsp. tablespoons of "liquid smoke".
We prepare the marinade as follows: pour tea leaves, granulated sugar, salt into the water. After this, the marinade needs to be boiled, filtered, cooled. Add “liquid smoke” to the cooled marinade. We put the whole fish in a two-liter jar with the tails up, pour the marinade, close the lid and put in a cold place for three days, occasionally shaking.
Salted Mackerel
For a pound (500 g) of mackerel, it is necessary: 3 tbsp. tablespoons of salt, 3 tbsp. tablespoons of granulated sugar, black pepper and lemon juice to taste.
Cut already cleaned fish into portions, salt, pepper, sprinkle with sugar, sprinkle with lemon juice, mix well in a bowl so that the salt, sugar and pepper are evenly distributed. Put the bowl in the cold, covering it with gauze or a napkin so that it “breathes”. After two days, the fish is ready.