Sea fish mackerel has a delicate taste and does not contain small seeds. Stunningly delicious salted fish is obtained, especially if it was cooked at home. For salted or salted mackerel, it is best to serve potatoes or just enjoy the taste of this wonderful fish. To prepare food, you can choose both a dry recipe for salting mackerel (without adding water), and in brine.
Before you begin the cooking process, you should prepare the fish. First you need to cut off the head and tail, remove all the insides, and then wash the mackerel well under a stream of cold water. After that, you need to cut the fish into small pieces.
Often, the recipe for salting mackerel involves adding onion husks to the brine. Thanks to this, the fish will turn out a beautiful golden hue.
We offer you to try several options for cooking this delicacy.
Salted Mackerel Salad Recipe
Required Products:
- 3 table. tablespoons of salt;
- 2 mackerels;
- 2 onions;
- 50 grams of table vinegar;
- 2 bay leaves;
- peppercorns;
- 2 buds of cloves (dried);
- ground pepper;
- 100 grams of vegetable oil.
Cooking
Carefully remove the thin skin from the fish and cut the mackerel along the ridge with a knife. After that, take out the bones so that one filet remains. Then peel the two onions and cut them into rings.
In a bowl, combine oil, vinegar, peas, bay leaf and cloves. Mix well.
Put slices of fish fillet in a separate bowl, sprinkle them with the required amount of salt, mix and leave for 10 minutes for salting. After that, pepper the mackerel, pour onion rings and pour in vinegar marinade.
Transfer the fillet in brine into a container or jar with a lid, shake and let it brew for 12 hours at room temperature. Then transfer the fish to the refrigerator for another two hours. After this, the food can be served at the dining table.
Mackerel salting recipe with liquid smoke
The following ingredients are required:
- 3 mackerels;
- 4 tablespoons of salt;
- 4 tablespoons of liquid smoke;
- 4 teaspoons of tea leaves;
- 2 tablespoons of sugar;
- 3 cups of water
Cooking
Slices of prepared mackerel in a container or glass jar.
Pour water into the pan, add sugar and salt. Bring the brine to a boil, then strain it through a fine sieve and let cool slightly. Then pour liquid smoke into the marinade.
Pour the fish with the resulting marinade, close the lid and put in the cold for three days. During this time, shake the mackerel bowl periodically.
Mackerel salting without marinade
Ingredients for cooking:
- two mackerels;
- a spoonful of salt;
- 1.5 tablespoons of sugar;
- Bay leaf;
- black pepper (ground).
Cooking
Mix salt and sugar. Grate the mackerel slices well, including the abdomen. Transfer the fish to a container with a lid and refrigerate for 3 hours. During this time, the mackerel should isolate the juice that needs to be drained. Then refrigerate the fish for another 13 hours. Rinse salted pieces with salt and remove water with a napkin. Sprinkle the fish with black pepper at the end.
Mackerel pickling
Ingredients:
- salt (tablespoon);
- mackerel (2 pcs);
- sugar (tablespoon);
- ground peas and ground;
- garlic;
- rosemary;
- thyme.
Cooking
Washed and gutted mackerel cut into two parts along the spine. Carefully remove the bones, wash the fillet again and dry it with a napkin.
Preparing a pickle marinade. Mix in a bowl salt, sugar (in the same amount), as well as peas, rosemary, thyme and finely chopped garlic. In a container in which the fish will be pickled, pour a layer of marinade and put mackerel on it (with the skin down). Next, pour the marinade again and put the fillet (but already with the skin up). From above, we again fill the fish with marinade. We cover the container with food film and send it to the refrigerator, for no more than 24 hours. After a day, drain the resulting liquid, wash, and then dry. Wrap the fish in foil, place in a container and leave in the refrigerator for 3 days.
Mackerel can be cut into slices and put on sandwiches or just served with potatoes.