Picking mackerel with pieces in brine

There are a lot of salted mackerel salad recipes in the brine. We offer you the most common. Fish, cooked this way, it turns out moderately salty and has a wonderful taste and aroma.

Classical salted mackerel of instant cooking pieces at home

Ingredients:

• frozen mackerel carcass - 2 pcs .;
• purified water - 1 l;
• salt sea - 3 tbsp. spoons;
• granulated sugar - 1 tbsp. a spoon;
• pepper fragrant peas - 3 pcs .;
• laurel leaves - 1-2 pieces;

Preparation

Mackerel mackerels are thawed on the bottom shelf of the refrigerator. Then cut along the abdomen, take out the insides, get rid of the head, fins and tail, clean the black film inside the abdomen and thoroughly rinse. Now we cut the fish in small slices and put them in cans or a plastic container.

We warm up the water to a boil, add sugar, salt, peas, sweet pepper and laurel leaves. Boil two or three minutes and cool to room temperature. Fill the prepared fish in a jar or container with the resulting brine and leave it at room temperature for four hours. Then we remove the dishes with the fish in the fridge and we stand for another six hours.

At the end of time, mackerel is ready for consumption.

Salted mackerel in a spicy marinade slices

Ingredients:

• frozen mackerel carcass - 1 pc .;
• onion of medium size - 1 pc .;
• garlic - 1 clove;
• salt - 1/2 tsp;
• sugar - 1/3 tsp;
• vinegar - 1 tbsp. a spoon;
• vegetable oil - 1 tbsp. a spoon;
• seasoning for fish - 1/3 tsp;
• Ground pepper - 1/4 tsp.
• pepper fragrant peas - 5 pcs .;
• laurel leaves - 2 pcs.

Preparation

Frozen mackerel is placed on the lower shelf of the refrigerator and let's thaw a little. The fish should stay a little dense, but it's good to cut. We get rid of the carcass from the head and the entrails, remove the black film inside the abdomen and rinse thoroughly with water.

Then cut slices, approximately from one and a half to two centimeters thick and add to any suitable container. Add sugar, salt, vinegar, vegetable oil, ground pepper and fragrant peas, seasoning for fish, laurel leaves, squeezed through the press peeled garlic and throw chopped onion onions. We mix the fish well, put it in a large glass jar, cover it with a lid and determine it in the refrigerator.

After twelve hours the mackerel salty pieces are ready, but its flavor becomes more aromatic and rich after twenty four hours of marinating.