Today we offer you to cook insanely tasty mackerel in brine, and tell in detail how to properly salinize it at home. This fish will be much more delicious than a similar product, bought in the store.
How to salt mackerel in a brine pieces?
Ingredients:
- mackerel carcasses (freshly frozen) - 3 pcs .;
- drinking water - 1,2 l;
- kitchen salt - 3.5 tbsp. spoons;
- granulated sugar - 2 tbsp. spoons;
- sweet pepper - 5 pcs .;
- buds of a carnation - 3 pieces;
- mustard seeds - 1 teaspoon.
Preparation
We put the mackerel on the bottom shelf of the refrigerator and thus let it be defrosted. Then we rip off each abdomen and carefully remove the intestines from them. Next, cut with a sharp knife head, and kitchen scissors cut off the tail and fins. We again take a knife and divide the fish into 2,5-3 centimetric pieces, which we spread to the bottom of the plastic tray.
In the boiling water, we introduce fine granulated sugar along with the kitchen salt and stir. Next we add here a clove, fragrant fragrant pepper and a bit of mustard seeds. Again, turn on the stove and boil our magnificent brine for 4 minutes. We remove it from the plate and cool it in a cool place. After we pour all its volume into the chunks with mackerel and send it all for 10 hours to the middle shelf of the refrigerator.
How to pickle mackerel in the brine entirely?
Ingredients:
- mackerel (frozen) - 2 pieces;
- drinking water - 700 ml;
- fragrant and black pepper - 4 pcs .;
- laurel leaf - 2 pieces;
- cooking salt - 3 tbsp. spoons;
- fine sugar - 1,5 tbsp. spoons.
Preparation
We remove the mackerel from the freezer to the surface of the table and let it thaw a little (do not defrost). Then, with a sharp knife cut off under the lowest base of the gills of the head of the fish. We open the abdomen from the top down, extract all the insides and cut the fins we do not need, and place the carcasses in a suitable small container.
In a bowl, in which we will make a brine for our mackerel, lay out the fragrant and black peppercorns, laurel leaves and here we pour out the salt along with the fine sugar. Fill the contents of the bowl with freshly boiled water and put everything on the hotplate of the plate, so that the brine will boil literally 3-3.5 minutes, and after cooling it. This brine is filled with fish and sent them to the refrigerator chamber for about 30 hours.