Salted mackerel - recipe

Among other ways of harvesting fish for future use, salting retains leadership, if only because it is one of the simplest and most effective ways to preserve the freshness of the product. With the help of salting, you can extend the life of almost any fish, but in the recipes, we will talk about mackerel.

Mackerel salted in brine - recipe

Ingredients:

Preparation

The first step towards the ideal salting of fish is its correct preparation. To prepare mackerel for ambassador fish first thing to gut, then cut off her fins and head with a tail, cut into large chunks and spread out into a jar or enamel saucepan. Together with the fish, the rings of onions, as well as carnation, laurel leaves and pepper mix with peas are sent to the dishes. We prepare the brine, bringing water to the boil with salt and sugar. The hot brine is cooled to room temperature, and then poured into them fish. Over the fish place a small bend, for example, a plate or a heavy lid, and then leave the mackerel marinate in the cool for a whole day.

Instant mackerel, salted pieces

Unlike the previous method of salting, the express method allows you to eat a salted fish after a couple of hours, which is incredibly convenient in those cases when it is necessary to prepare a variety of cold dishes to the banquet table.

Ingredients:

Preparation

First, cook a simple brine by placing water on the stove, bringing it to a boil, and then adding the cut onion, laurel, salt, garlic chives and peppercorns. Allow the brine to cool under the lid so that it does not lose the flavor of all those additions to which we have given it. Cut the gutted and rinsed carcass of the mackerel into pieces of medium thickness so that they have time to salivate in a short time, and then put them in a plastic container, fill with brine and leave for 2-2.5 hours. Readiness of fish is determined by the test.

Mackerel salted at home - dry ambassador

The fish of dry salting really turns out to be drier than the one that is poured with concentrated saline solution, perhaps this is due to the fact that the salt literally draws out excess moisture from the fish, making its flesh dense and smooth, and the simplicity of cooking gives this method of salting another plus.

Ingredients:

Preparation

Prepare the mixture for dry salting by combining the salt, sugar, crushed laurel leaves and mustard. Add a pinch of ground coriander to the mixture and set aside.

Gut the carcass of mackerel, rinse it, cut off the head, tail and the rest of the fins. Cut the fish and lay it on the sheet of food film. Fill the cavity of the mackerel with half a salt mixture, carefully rubbing the latter into the abdominal wall. Outside, pour the remaining salt and wrap the fish. Wrap mackerel so that you do not leave access to air, put it in the refrigerator and forget it for two days. When mackerel salted at home on a simple recipe will be ready, brush off salt from it, rinse, dry and cut the fish.