Mackerel is considered to be one of the most fatty and useful fish. It is rich in protein, as well as a solid set of vitamins and trace elements. Smoked, fried, baked - mackerel is good for any dishes, but the most popular among fish lovers is salted mackerel. Salt mackerel - it's simple, but how to correctly and quickly do it, you'll learn in this article.
How correctly to salt mackerel?
So, first, we choose the fish: clear eyes, red gills, firm body and fresh, not "fishy" smell - are sure signs that the fish is fresh.
Before you salt fresh mackerel, gut it and wash it, and then remove the skin. Cut a clean carcass into thick pieces, or separate the fillet from the bones and solite it whole.
Prepare a mixture for dry salting, it is most often chosen for salting mackerel at home.
Ingredients:
- salt (without additives, not iodized, coarse grinding) - 1 tbsp. a spoon;
- sugar - 1 tbsp. a spoon;
- pepper ground (black, or white) - 1/2 tbsp. spoons;
- pepper fragrant - 1/2 tbsp. spoons;
- bay leaf (ground) - 1 teaspoon.
Preparation
We pour the washed and dried fish in a spicy mixture (if the fish is whole, fill the abdomen with spices) and put it in a plastic bag. We put the mackerel in the refrigerator under the yoke for a day, periodically turning the package over, for a uniform salting. An indication that the fish is salted is white, sunken eyes, brightened scales and a pleasant spicy scent. If you are not a fan of spicy fish, then just do not add a mixture of peppers and bay leaves to the mackerel.
How to salt fresh mackerel, we learned, after that you can prepare an appetizing snack watering slices of fish with vegetable oil, lemon and laying on top rings of onions.
How quickly and tasty to salt mackerel?
A quick version of the ambassador will take about 10-12 hours, and the fish obtained is not inferior to the taste of the mackerel of the classic ambassador.
Ingredients:
- mackerel (medium size) - 1 piece;
- salt - 1.5 tbsp. spoons;
- bulb - 1 piece;
- table vinegar 9% - 25 ml;
- vegetable oil - 40 ml;
- sweet pepper - 3 peas;
- bay leaf - 1 piece;
- dried caraway - 1 bud;
- black pepper (ground) - to taste.
Preparation
Before we salt fish with mackerel, we prepare marinade: mix vinegar, oil, cloves, bell pepper and bay leaf. Onion cut into thin rings. In a separate, non-metallic dishes, add the fillet of mackerel, rub it with salt and leave for 10 minutes, and after - pepper, cover with onion rings and pour marinade. Leave the mackerel in the brine for 8-10 hours at room temperature, and then put it for 2 hours in the refrigerator. This express recipe is more convenient, because after the time of salting, the fish can immediately be served to the table without washing.
How tasty it is to salt mackerel?
Another express recipe "How to salt mackerel?" - It has its original, soft taste.
Ingredients:
- mackerel - 1 pc .;
- salt - 3 tbsp. spoons;
- water - 300 ml;
- honey - 1 tbsp. a spoon;
- vegetable oil - 100 ml.
Preparation
Boil the water, add honey, salt and let cool to room temperature. We cut the mackerel with thin slices, put it in a tray and fill it with marinade. We put in the refrigerator for 3-4 hours. After the time of pickling, merge the marinade, and pour the slices of fish into vegetable oil for another 3 hours. Such mackerel is good to serve as a cold snack on a sandwich. Bon Appetit!