How to salt delicious mackerel at home

Quite a lot has been written about how to salt delicious mackerel, since this is a very common and affordable fish, which is mainly good in salted (or smoked) form. However, in addition to the salting technology itself, the spices that will be used are equally important, as well as the storage conditions of the finished product.

Mackerel in brine

Undoubtedly, any salted fish can now be found ready-made in the specialized department of each major store or in the market. But homemade will certainly turn out to be tastier, especially since it will be prepared from fresh, high-quality products (which cannot be guaranteed when buying a finished product).

Before salting delicious mackerel at home, they usually choose the method of salting. The option, when they do it in brine, is practically a win-win, therefore it is precisely for those who are new to cooking. For 2 fish carcasses you will need a glass of water, a tablespoon (without a slide) of salt, a couple of bay leaves and a few peas of black pepper.

Before salting delicious mackerel, it should be thawed (if frozen), washed and gutted. Then tail and head are cut off (if any), and the carcass itself is divided into 7-8 parts. After preparing the fish, they put it in a glass or enamel bowl and begin to prepare the brine (boil the water by adding salt to it). Mackerel is poured with a cooled mixture, bay leaf and pepper are added, crushed so that the whole fish is covered with liquid, and left for 48 hours in a cool place, after which the oppression is removed and transferred to the refrigerator. In this form, fish can be stored for a couple of weeks without being removed from the brine, but, as practice shows, it is eaten much faster.

Dry ambassador

You can cook fish without brine. To do this, you need a little more salt (about 2 tablespoons per 2 carcasses). Pepper is already ground (to taste), and a little sugar (literally a teaspoon) will not hurt. Before you salt a delicious mackerel without brine, you can not cut it, but leave whole carcasses (washing them and gutting them). The salt is mixed with sugar and pepper, the fish is rubbed with this mixture from the inside and outside, placed in a container and closed with a lid. Store mackerel in the refrigerator, and you can eat it after 2 days. During salting, it is better to turn the fish over several times. You can wrap each carcass in a clean natural fabric, so the fish will be more evenly salted.

Spiced ambassador

For those who know how to salt mackerel tasty, but want some kind of variety, this option is perfect. For 2-3 fish, you need 2 cups of water, a tablespoon of salt and sugar (without slides), the same amount of vegetable oil, a little dry mustard, coriander and cloves to taste. Before salting delicious mackerel according to this recipe, it needs to be washed, peeled, gutted and cut into pieces no more than 2 cm thick. Then boil water, put salt, sugar, all spices and butter in it, boil over low heat for about 5 minutes. Ready brine should be cooled to room temperature, and then put the fish in it and put in the refrigerator. The very next day you can eat fish. It turns out a very tasty, moderately salty, aromatic appetizer that can be served on the table just like that, or can be used in a salad or for making sushi.