Lightly salted fish - a tasty, healthy dish and combined with most side dishes. A huge number of people treat her very favorably. However, quite often carcasses purchased at the store do not differ in freshness and high quality, despite their attractive appearance. And it’s good if the matter is limited only to disappointment and a waste of money - but you can seriously poison yourself. Red fish is not available every day, but no worse and salted mackerel. At home, it is prepared easily, and even salting methods - a sufficient number, there is plenty to choose from. And if you also include fantasy, you can create your own personal culinary masterpiece.
Fish in brine
Consider first the most trivial recipe for salting mackerel at home. Two carcasses are gutted and cleaned (if they came into your hands fresh). The cutting is nothing new: the head is cut off, the insides are taken out, the scales are removed. Unless you can draw the attention of an inexperienced cook to the black film in the stomach of the fish: it gives the finished dish an unpleasant sharp bitterness, so you need to clean it very carefully. Mackerel is cut into convenient slices, a large onion is not very thick half rings. We put the fish slices in a jar, interspersing with onions and pouring peppercorns, broken laurel and cloves. Half a liter of water boils, two tablespoons of salt and one and a half sugar are dissolved in it, a couple of tablespoons of vegetable oil are added. When the brine cools down, it is filled with fish, closed with a lid and hidden in the refrigerator. Salted mackerel is ready at home will be after a day. Keep it better in the fridge below.
Dry ambassador
Cooking a fish marinade is not necessary. There is a very simple recipe for salting mackerel at home without any liquids. Salt (a large spoon) and sugar (one and a half small spoon) are mixed. For greater spice, you can crush the lavrushka into the mixture, but you can simply lay the leaves between the pieces. The cut fish is cut into slices, each rubbed with a prepared compound, and the mackerel is folded into a pan (not aluminum!) Or in a container. Remove the dishes in an unlit and cool place. After three hours, you will have to drain the fish juice and return the container to its place. And this salted mackerel at home will be ready for use in another half day.
Spicy fish with mustard
This recipe is an extended and more interesting variation of the previous one. And before salting, it is better to cut the mackerel into fillets - remove not only the entrails, scales and head, but also the bones so that clean meat remains. So mackerel is lightly salted at home and will pickle faster, and eating it will be more pleasant. In a bowl mixed one and a half Art. tablespoons of salt, a teaspoon of sugar, a whole of mustard, dried dill (generously - it will not be superfluous in any quantity), coriander, allspice and two grated bay leaves. Then we do everything as described above: we rub, fold and clean in the cold. Only juices do not have to be drained: thanks to the spices, an excellent brine is obtained, in which the mackerel will be salted.
Whole Mackerel with Onions
If you prefer fish salted with a whole carcass, take care first of all of a suitable container. For example, a plastic bucket or a large enameled pan is suitable. We gutted the mackerel, but leave the tail and the head - we only need to remove the gills. For each fish carcass, 1 medium onion is cleaned and cut into rings. The products are folded into a bowl and poured with brine from a liter of water with the addition of salt, ground pepper, vegetable oil and weak vinegar (50 ml each). In such a marinade, salted mackerel at home will be cooked in about ten hours.
Suguday
If you are interested in how to quickly and tasty pickle mackerel at home, look for fresh wild leek in the market. It should be taken in fairly large quantities and chopped as small as possible. Gutted carcasses can be cut into fillets, or cut into convenient pieces. In any case, the slices are laid out in one layer, sprinkled generously with wild garlic, and on top of it - with fine salt and pepper. Each such layer is sprayed with vinegar (with apple or wine it is more tender). The folded layers are refrigerated for forty minutes; they must be mixed every ten minutes. But in less than an hour, juicy and odorous mackerel salted at home will be on your table.
Mackerel with lemon
There are quite a few options for salting fish . And with the use of any of them, a wonderful salted mackerel is obtained. It’s quite difficult to select the best recipes, since all of them give excellent results. But I would especially like to highlight just lemon. Firstly, having prepared a dish on it in the evening, before going to bed, in the morning you can already eat delicious fish. Secondly, she gets a particularly delicate, refined taste. And thirdly, no exotic components. So, a couple of carcasses are cut in suitable pieces. The average lemon is peeled - its juice is just enough for the fish, and the crusts are chopped large and poured into mackerel splashed with juice. In addition to lemon, it is supplemented with rings of one onion, a couple of spoons of chopped dill, an incomplete spoon of sugar, cloves (a couple of things) and a spoon without a pile of salt. The container is modestly poured with odorless vegetable oil, its contents are mixed - and in the refrigerator. You will always be conquered by such a salted mackerel. Simple and tasty (the recipe allows you to cook it at least every day), the snack option will help out in any situation.