Mackerel is one of the most useful sea fish, but it is appreciated not only for its composition, but also for the variety of dishes that can be prepared from it.
Pick your recipe
Salted Mackerel
For this recipe, take:
- 1 kg of fish;
- 200 g of onions;
- 3 tablespoons salts;
- 1 tsp Sahara;
- 100 g of vegetable oil;
- 100 g of vinegar 9%;
- glass of water;
- dill, peppercorns;
- 3 inflorescences of cloves, 1 bay leaf, coriander can also be used.
Before you cook fresh mackerel deliciously, gut it, cut off the head, fins and tail, rinse, cut into pieces no more than 2 cm thick. Boil water with bay leaf, salt, sugar, cloves and pepper for a couple of minutes, cool, mix with oil and vinegar. Cut the onion into half rings.
At the bottom of the glass jar, put a layer of onion, pieces of fish, again a layer of onion and so on until the jar is full. Tamp the contents lightly, sprinkle with chopped dill, and fill with brine. Leave the fish overnight in the refrigerator, after which it will be ready to eat.
It is not necessary to clean the fish from the skin before salting, otherwise the pieces will lose their shape after slicing.
Mackerel Recipe
For this delicious mackerel, take:
- 2 layers of fillet;
- 2 boiled chicken eggs;
- 1 carrot, chopped on a coarse grater;
- 20 g of gelatin;
- salt and spices to taste.
On one layer of fillet, lay the halves of eggs and grated carrots, top cover with a second layer of mackerel, wrap the roll in cooking film and tightly tie with thread or fishing line. Pierce the film in several places with a toothpick or fork and cook the roll in water for 20 minutes. At the end of cooking, remove it, cool, place in the refrigerator, and after another 4 hours remove the film, allowing the gelatin inside to completely harden. Instead of a film, you can use two dense plastic bags.
If you wish, you can add a little dill to this recipe, then in the context of the fish roll will look even more interesting.