Mackerel is a valuable commercial fish, mackerel meat is rich in proteins, fats and nutrients, in particular, unsaturated fatty acids. Thanks to the cold cooking method, salted mackerel retains a maximum of nutrients.
Pick your recipe
You will need
-
- For salted mackerel with spices:
- 1 kg of fresh mackerel;
- 1.5 tbsp salts;
- 0.5 tsp Sahara;
- 2 bay leaves;
- 5 peas of allspice;
- 1 tsp mustard seeds;
- ground coriander
- dried dill.
- For salted mackerel with vinegar:
- 1 kg of mackerel;
- 100 g of coarse salt;
- 100 ml of vegetable oil;
- 2 onions;
- 1 tbsp vinegar
- 50 g of sugar;
- ground black pepper
- Bay leaf.
- Salted Mackerel with Garlic:
- 1 kg of mackerel;
- 100 g of coarse salt;
- 3 cloves of garlic;
- ground black pepper.
Instruction manual
1
Salted Mackerel with spices Cut the head and tail of the mackerel, remove the entrails, rinse thoroughly with cold water. Cut the carcass along the back, remove the spinal bone and small bones.
2
Combine salt, sugar, ground coriander, dill, pepper and mustard in peas. Grind the bay leaf and add to the mixture. Rub two slices of fillet with a mixture on both sides, put in a container with a lid and refrigerate for a day. Serve by slicing and garnishing with fresh herbs and lemon slices.
3
Salted mackerel with vinegar. Gut the fish, cut off the head and tail, and wash in cold water. Cut into slices (approximately 3 cm wide), roll in salt, place in a container with a lid or cover it with cling film. Refrigerate for approximately 12 hours.
4
Rinse the pieces by removing the salt. Mix vegetable oil with vinegar, sugar, ground pepper and chopped bay leaves, pour the pieces with the mixture. Add chopped onions, leave to soak for an hour and a half. Serve, garnished with greens, curly slices of butter.
5
Salted Mackerel with Garlic Take fresh mackerel or thaw ice cream, cut off the head and tail, remove the entrails, and rinse thoroughly. Separate the spine and other bones from the abdomen without cutting the back. Fold the resulting layer in half, cut into three equal parts, pat dry, rub with salt (rub the skin with plenty of salt).
6
Put the prepared fillet in a container, cover with a lid or cling film, leave to simmer for 12 hours in a cool place. Then rinse off the salt, dry the fillets with napkins, grate with black ground pepper, cut the garlic cloves into thin slices, put them inside each piece. Refrigerate for 2 hours, then serve, cut into pieces, with boiled potatoes or jacket potatoes.