Today we will share with you the recipes for cooking delicious lightly salted mackerel at home. The result will be a natural product without preservatives, flavor enhancers and other not very useful components, which undoubtedly contains a purchased fish.
Recipe for salted mackerel in home cooking
Ingredients:
- mackerel carcasses - 2 pieces;
- onion of medium size - 2 pcs .;
- salt - 3 tbsp. spoons;
- sugar - 1 tbsp. a spoon;
- coriander (peas) - to taste;
- pepper fragrant and black peas - 5 pcs .;
- purified water - 1 l;
- laurel leaves - 3-4 pcs.
Preparation
We cut the mackerel along the abdomen, get rid of the insides and head, cut off the fins and tail. Also we clean out the black film inside the abdomen and rinse it well. Now cut the carcass with small pieces. We also clean the bulbs and cut them with rings. In the jar we lay the pieces of fish densely together with the onion rings.
Purified water is heated to a boil, pour salt, sugar, coriander peas, sweet and black pepper and laurel leaves. Boil for about five minutes, and let cool to room temperature. The resulting marinade is poured into the prepared fish with the onion in the can and forget about it for four hours. After the time you can try a lightly salted mackerel. If you need a fish that is more salty, let it stand a little longer in the brine.
How to make lightly salted mackerel in brine?
Ingredients:
- mackerel carcass - 2 pieces;
- purified water - 1 l;
- salt sea - 3 tbsp. spoons;
- granulated sugar - 1 tbsp. a spoon;
- pepper fragrant peas - 3 pcs .;
- cloves (if desired) - 1 piece;
- laurel leaves - 1-2 pcs.
Preparation
Mackerel, if necessary, defrost, shifting to the lower shelf of the refrigerator. Then we get rid of the insides, not forgetting to clean out the black film inside the abdomen and rinse the fish. Also remove the gills, cut the fins and tail.
Purified water is heated to a boil, pour salt, granulated sugar, we throw fragrant pepper, laurel leaves and, if desired, clove. Boil to dissolve the salt and sugar and cool at room temperature. Prepared fish is placed in plastic or enameled vessels of the appropriate size, poured with the resulting brine, we stand for two or three hours at room temperature, and then we determine in the refrigerator for twelve to sixteen hours, depending on the size of the carcass.
At the end of time, lightly salted mackerel at home is ready for use. It remains to cut it into pieces and serve it to the table. Bon Appetit!