Mackerel is not only very tasty, but also incredibly healthy fish. It contains a large number of digestible proteins and fatty acids. Therefore, it has long been very successfully used in cooking. Such fish is served in baked, pickled and fried form. But the mackerel of dry salting is especially tasty. The recipe for a similar snack will be considered in today's article.
General recommendations
It should be noted that small fish are characterized by increased bony. Besides, she’s not so fat. Therefore, for salting, it is desirable to acquire medium or large carcasses weighing at least 300 grams. When choosing a product, you need to pay special attention to how it looks. Fresh mackerel emanates a light fishy aroma. To the touch, such a fish will be slightly moist and very elastic. Normally, it is painted in a light gray shade. The presence of yellowish veins often indicates that the fish was subjected to repeated freezing.
To date, several methods for preparing snacks from this product are known in culinary. But the most popular, relatively fast and simple is considered a dry mackerel ambassador. In this case, you don’t have to stand at the stove for a long time, waiting for the marinade to boil. This method involves the use of various aromatic herbs and spices. Most often, for such purposes they take mustard, garlic, a mixture of peppers and coriander.
Classic version
This technology is extremely simple. Therefore, it is fantastically popular among busy housewives who cannot spend a lot of time cooking. The process itself takes no more than thirty minutes, and after two days a tasty and healthy fish will flaunt on your table. To get a real salted dry mackerel mackerel, go to the nearest market in advance and purchase all the necessary products and seasonings. In this case, you should have such components at hand:
- Mackerel carcass weighing about 700 grams.
- A tablespoon of coarse salt.
- 3 bay leaves.
- ½ teaspoon pepper mixture.
Additionally, you will need dry aromatic herbs. Most often, dry mackerel ambassador at home involves the use of sage, basil and fennel, combined in equal proportions. Therefore, make sure that at the right moment in your kitchen cabinets there is a teaspoon of a mixture of these herbs.
Process description
Pre-thawed fish is gutted, tail, fins and head are cut off. The carcass prepared by this method is thoroughly washed with cool water. Since the dry ambassador of mackerel completely excludes the use of liquid, it is wiped dry with paper towels and spread on a wrap spread over the working surface.
In a separate plate combine herbs, pepper and salt. All mix well and rub the resulting composition with fish. And they do it not only from the outside, but also from the inside. Sprinkle mackerel on top with chopped bay leaves and tightly wrap it in a film so that juice does not flow out from the cooking process. After that, the carcass is cleaned in the refrigerator. After about two days, the fish can be served at the table. Before that, a film is removed from it, and then the remnants of salt and spices are cleaned. The best side dish for such an appetizer will be boiled potatoes or a salad of fresh vegetables.
Coriander Option
According to this recipe, you can relatively quickly cook a savory snack. Fish made using the technology below will be a worthy decoration for any festive table. And your guests will certainly start asking for a recipe. The dry mackerel ambassador is also in demand because in the process there is no need to stand at the stove, waiting for the marinade to boil. For your family to appreciate your efforts, double-check in advance whether you have everything you need on hand. To get a tasty and fragrant fish you will need:
- A teaspoon of mustard and coriander seeds.
- Mackerel carcass.
- A teaspoon of pepper mixture.
- A pair of pinches of ground bay leaf.
- 1.5 tablespoons of salt.
- ½ tbsp l Sahara.
To give the finished appetizer a pleasant aroma, dill seeds are usually used . Therefore, try to make sure that you find half a teaspoon of this seasoning.
Action algorithm
Since the ambassador of mackerel in a dry way implies the complete absence of any liquid, you can immediately start preparing spices. In a mortar combine the seeds of dill, coriander and mustard. A mixture of peppers is poured there and chopped. In this case, it is important not to overdo it, so as not to get powder at the output. The resulting mixture is poured into a clean bowl. Sugar and salt are sent there.
Now it's time to fish. Pre-thawed carcasses are washed in cold water and freed from the insides. Then her head, tail and fins are removed. The mackerel prepared by this method is washed again and wiped dry with paper towels, not only from the outside, but also from the inside.
After that, food lenok is spread on the table and fish is placed on it. The carcass is thoroughly rubbed on all sides with a mixture of ground spices, wrapped in several layers of polyethylene, trying to completely eliminate air ingress, and cleaned in the refrigerator. After about a day, the mackerel of dry salted homemade, the recipe of which is described in detail a little higher, is completely ready for use.
Immediately before serving, it is washed with cool water, dried and cut into portions. This fish goes well with fresh or baked vegetables and herbs.
Dijon Mustard Option
Mackerel prepared according to this recipe has a dense structure and a light aroma of spices. It goes well with various side dishes, and therefore will often appear on your menu. The technology itself is extremely simple, so even an inexperienced housewife can cope with it without special problems. It is also important that the dry mackerel ambassador implies the complete exclusion of liquid marinade. Therefore, you do not have to cram volumetric dishes into your own refrigerator. To prepare such an appetizer, you will need a not too extensive set of ingredients. You must have in your kitchen:
- 2.5 tablespoons of salt.
- A pair of carcasses of mackerel.
- A tablespoon of sugar.
- Bay leaf.
- Half a teaspoon of dried coriander, Dijon mustard and white pepper.
Step-by-step technology
Pre-thawed fish is freed from the insides, fins, tail and head are cut from it, and then thoroughly washed in cold water. After that, the fish is wiped dry with paper towels and laid out on a plastic film.
Carcasses prepared in this way are rubbed with a mixture of salt, sugar, mustard and white pepper. Top them sprinkled with chopped bay leaves and tightly wrapped in several layers of cling film. Then the future snack is placed in the refrigerator. After about two days, it will be ready for use. Before serving, the fish is freed from polyethylene, the excess spices are removed from it and cut into portions. It can be eaten with vegetables, mashed potatoes or with ordinary brown bread.
Option with garlic
According to this recipe, it turns out incredibly tasty and moderately sharp mackerel, salty at home. Dry ambassador implies a certain set of spices, without which it will be a completely different snack. Therefore, try to visit the nearest market or supermarket in advance and purchase all the missing seasonings. In your kitchen cabinets should be present:
- A pair of carcasses of mackerel.
- A pinch of nutmeg, coriander and ground black pepper.
- 4 cloves of garlic.
- A pair of tablespoons of coarse salt.
Sequencing
Since domestic supermarkets practically do not sell fresh mackerel, the acquired carcasses must first be thawed. After that, the entrails, fins, tail and head are removed from them. In addition, this time the vertebral bone is carefully removed from the fish. As a result, you should get two fillets connected to each other.
Carcasses cut using this method are sprinkled with salt and spices. Inside, spread the garlic cut into thin slices, connect the fillet parts and tightly wrap it in a plastic film. A future snack is placed for several hours on the lower shelf of the refrigerator, and then sent to the freezer. It is advisable to do this in the evening. Then in the morning the fish will be ready to serve. Before this, it is removed from the freezer and briefly left at room temperature.