Mackerel is a wonderful fish worthy of respect and love. This moderately fat marine inhabitant is good in any form: smoked, boiled, baked, salted. How to salt a mackerel at home so that it is both tasty and beautiful? Read the recipe below. The slightly salted mackerel turns out to be tender and much tastier than that purchased in the store.
Mackerel Home Ambassador
This method has a little secret. Carcasses do not need to be very thawed: enough to be cut with a knife. A bit unusual recipe. Mackerel
Due to this, slightly salted it is additionally pickled in its own juice, acquiring a special taste. Take:
- a pair of carcasses of frozen mackerel;
- half a tablespoon Sahara;
- one and a half tablespoons salt (conventional medium grinding);
- a dozen peas of black pepper;
- heels of medium bay leaves;
- tsp Vegeta or a similar seasoning with carrots.
So, cooking mackerel is slightly salted. The recipe is simple, it does not take much time:
- Thaw and clean the fish a little, remove the entrails, tail and head. Dry with napkins, cut into pieces (up to 1.5 cm thick).
- Pour sugar, “Vegetta”, salt, peas in a bowl, add bay leaf chopped by hand, mix thoroughly.
- Sprinkle evenly pieces of fish with salting mixture, transfer to a bowl, cover with a film or a lid.
- Send for a day in the refrigerator.
Lightly salted mackerel: recipe in brine
An original and at the same time simple recipe. Lightly salted mackerel becomes
taste
like smoked fish. This effect is achieved by adding smoked prunes. There is this kind of prune treatment before drying. Stock up:
- three carcasses of fish;
- a couple of tablespoons Sahara;
- a couple of large bay leaves;
- a dozen peas of allspice;
- 100 gr of prunes;
- a pair of single tea bags with black tea;
- 3 full (without slide) tablespoons salt.
Start cooking:
- Prepare the fish, put in a suitable container.
- Add prunes, peas of pepper, bay leaf broken by hands.
- Dissolve sugar and salt in a liter of boiling water, lower the tea bags, let it boil for a couple of minutes, cool under a lid.
- Pour mackerel with cold (!) Brine, set "live" for a couple of days in the refrigerator.
- Remove the fish from the brine, wipe with napkins, grease with vegetable oil. Cut into pieces, decorate with rings of pickled onions and serve. Lightly salted mackerel appetizer (recipe with prunes) always turns out to be of excellent taste.
Salted Mackerel
Try this simple and quick recipe. Lightly salted mackerel is prepared in just an hour and a half, and always enjoys constant success at the festive table. Prepare the fish: remove the tail, head, cut along the ridge along the back, carefully (the abdomen should be intact) to remove the insides and all bones. Prepare a salting mixture from a couple of tablespoons salt, a couple of three chopped bay leaves, several chopped peas of pepper, a quarter of tsp Sahara. Sprinkle the fish with an even layer, wrap in a roll, wrap tightly with parchment, put on a plate and send for 1.5-3 hours in the freezer. It turns out fabulously tasty salted mackerel.