Mallet mackerel at home is prepared in two ways: dry salting and brine pouring. Both of them are tasty, it's up to you how to cook a fish. It is best to combine salted mackerel with boiled rice , potatoes (boiled, fried, baked), vegetable salads, and, of course, a glass of quality light beer will not interfere.
Quick-cooking mackerel
Ingredients:
- mackerel carcasses without heads - 3-4 pcs .;
- peppercorns (a mixture of black, fragrant red) - ½ tsp;
- salt - 4 tbsp. spoons with a slide;
- water - 1.5 liters;
- lemon - ½ pcs .;
- vinegar - 2 tsp (9%) or 3 tsp (6%);
- sugar - 2 tsp.
- dill - 1 small bunch.
Preparation
To make a marinade, heat the water, dissolve salt and sugar in it, add a little crushed pepper and cook for about a minute. Cool the mixture to 40-45 degrees, put the finely chopped dill, squeeze the lemon juice and add the vinegar.
While all this is insisted, we will deal with fish: we remove the insides, carefully wash and cut across each fish into 4 parts. We put the pieces in a glass jar or enameled container, fill it with our brine and leave it in the refrigerator for 12 hours. The salted mackerel is ready, the recipe is extremely simple. This way you can salt both fresh and frozen mackerel (of course, defreezing it beforehand).
If you can not wait 12 hours, you will have to strain a little: remove the fillets from the bones, cut them into small pieces (about a half finger step) and fill it with warm brine. The fish is ready for consumption in 3 hours.
Mackerel mild salmon is kept in brine in a refrigerator for a week and a half. However, this delicious fish rarely remains untouched for so long, most often it is eaten in a day or two.
Instant salted mackerel without brine
Ingredients:
- mackerel carcasses - 2-3 pieces;
- sugar - 1 tbsp. spoon with slide;
- peppers (black, white, fragrant - in a mixture) - ½ tsp;
- cloves - 5-6 buds;
- coriander - to taste;
- salt - 2-3 tbsp. spoons;
- vegetable oil odorless cold pressed - 3 tbsp. spoons;
- bay leaves - 2 pcs.
Preparation
Pepper, coriander, cloves and bay leaves are placed in a mortar and thoroughly rubed until a homogeneous mixture is obtained. Add salt and sugar, mix, then pour over a little vegetable oil, we get a gruel. We gut the fish, rinse well and dry with napkins. We rub it with a mixture of spices, wrap it in plastic bags very tightly and put it in the freezer for a day. The fresh salted mackerel is ready.