Mackerel is a valuable and very tasty commercial fish, which is well known to the consumer. A variety of dishes can be prepared from mackerel. It is fried, baked, soups are cooked from it and used to make salads and other snacks.
For snack dishes, you can use not only fresh, but also salted mackerel, and you can salt it yourself. In this case, the mackerel of spicy salting will cost you less than the store, and you will not have to complain about the taste of such a fish.
If you have fresh mackerel, then per kilogram of fish you need to take a liter of water, ten peas of black and three peas of allspice, four bay leaves, five tablespoons of salt and three tablespoons of sugar.
First prepare the fish. After gutting it, rinse well, cut off the head and tail. Cut the mackerel into pieces three centimeters thick across the carcass. Once again we wash the fish and put it in a glass dish.
Now let's get the pickle ready. Pour the norm water into the pan and bring to a boil. Put salt, spices and sugar. We boil for two minutes, turn off the stove and cool the brine. Pour the fish with cooled brine and put it in the refrigerator. After three days, the mackerel of spicy salting, prepared according to this recipe, is ready for use.
If only frozen mackerel is available, then use the following recipe. For a kilogram of frozen fish you will need three tablespoons of salt, one and a half tablespoons of sugar, ten peas of allspice, five buds of dried cloves, four bay leaves, a teaspoon of coriander seeds.
This recipe for mackerel salting does not involve the preparation of brine, the fish is salted in a dry way. Defrost the fish, cut off the tail and head, gutted. Be sure to remove the black film that lines the abdomen. If this is not done, then the finished fish will be bitter. Cut the carcasses of mackerel in half across.
We mix salt and sugar and rub the fish on all sides with this mixture. Tightly put the fish in a glass jar, sprinkling with spices. Then we crush the fish with oppression and hold it for ten to twelve hours. Then take out the mackerel, cut into pieces and serve.
Here's another cooking option for mackerel spiced salting, the recipe for which contains additional ingredients such as onions and vinegar.
For a kilogram of mackerel, we need four tablespoons of salt, two onions, from fifty to seventy milliliters of table vinegar (9%), four bay leaves, five peas of allspice, two buds of dried cloves, half (or slightly more) a teaspoon of ground black pepper and one hundred grams of vegetable oil.
We clean and gut the fish, then cut it in half along the carcass. We remove the ridge and remove the costal bones. As a result, we got two fillets, cut them into identical slices and put them in a glass dish. Pour the pieces of fish with salt, mix and put in the refrigerator for about fifteen minutes.
Onion cut into half rings. In a bowl, mix oil and vinegar, add spices there according to the recipe. We take out the dishes with fish from the refrigerator, add ground pepper, add onions and pour the cooked marinade from vinegar and oil.
Now put the fish in a container with a lid or in a glass jar, close and shake so that the contents of the container mix well. We leave the fish overnight or for twelve hours on the table, that is, at room temperature, and then put it in the refrigerator. In the cold, the fish must be aged for at least three hours, after which the mackerel of spiced salting is ready for tasting.
If you need to cook salted fish as quickly as possible, then you should use the following recipe. We measure out a liter of water, pour it into the pan and put it on the fire. Pour there five tablespoons of salt, put five bay leaves and ten peas of allspice. In addition, add the onion, which must be cut into four parts. We boil for about ten minutes (until the onion begins to disintegrate into "scales"), then cool the brine.
We cut the prepared fish across into pieces about one centimeter thick, put it in the dishes and fill it with a slightly warm solution. We stand for 45-60 minutes, depending on the desired degree of salinity of the fish. Our delicious and tender mackerel of spicy salting is ready, you can serve it to the table. Fish prepared according to this recipe should not be kept in brine for more than an hour, otherwise it will be salted. To store it, you need to remove it from the brine, put it in a container with a lid, slightly watering with vegetable oil.