Fans of the fish know how pleasant the mackerel tastes, which is famous not only for its mild and delicate taste, but also for the presence of many nutrients with its low calorie content of less than 200 kcal. The presence of unsaturated fatty acids, which play the role of antioxidants, makes this marine fish a very popular and useful product. A number of trace elements and vitamins entering the human body through this fish contribute to protein synthesis, are involved in the transport of oxygen and the formation of hemoglobin. How to salt a mackerel so that it brings maximum benefits, without losing taste?
Before proceeding directly to salting, it is necessary to purchase fresh fish, in the extreme case, frozen, but after thawing it should have a tight consistency, with tight-fitting bones, and not have an unpleasant smell and rusty color. After acquiring a suitable fish, before salting the mackerel, it is thoroughly cleaned inside, making a longitudinal incision along the abdomen. All entrails, milk and caviar are removed, washed with a black film, so that the cooked dish does not subsequently bitter, rid of moisture with a normal paper towel, cut off the head and tail with a sharp knife, cut off the fins.
After the preparatory stage, they proceed to the preparation of mackerel according to one of the selected recipes, of which there are many - for every taste, but in no case should iodized (or with additives) salt be used for salting.
How to pickle mackerel in brine. Quick recipe number 1
For one pre-prepared carcass take:
- seasoning for fish (optional) - 2 teaspoons;
- coarse salt to taste;
- bay leaf - 5 pieces.
Preparation of brine: sugar is added to 1 liter of water - 1 tbsp. l .; salt - 3 tbsp. l and spices; Bring to a boil, and after cooling the brine, they fill them with a fish. Now you know how to salt whole mackerel so that it is ready in 3-4 hours.
Cooking slightly salted mackerel fillet. Recipe number 2
How to pickle mackerel to get a slightly salted filet? To do this, take prepared carcasses, divide the fish into two parts along, carving a ridge. The resulting halves are cut into small pieces. Prepare a mixture of seasonings. For two large mackerels, one tablespoon of coarse salt is mixed and one and a half teaspoons of granulated sugar, the resulting mixture is rubbed into each piece, placed in a deep container, bay leaf is added . The vessel is tightly closed and put for three hours in a dark, cool place, after the juice is separated, it is drained and the future delicacy is sent to the refrigerator for half a day. Then they wash the mackerel from excess salt, season with pepper, and the slightly salted fish is ready to be served.
Still how to pickle mackerel? Recipe number 3
Take two pre-prepared large sizes of carcasses, divide each into three parts, spread them belly up in a deep plate, grease with vegetable oil (preferably olive) and add spices (cloves, black pepper, coriander, mustard).
Prepare the marinade:
- sugar - 1 tbsp. the spoon;
- salt (large) - 3 tbsp. spoons;
- cold water - 1.5 liters.
Pour the mackerel with the resulting solution and send the fish to the refrigerator for 48 hours.
For those who prefer salting fish without brine, it is even easier to solve the problem of how to salt mackerel. To do this, simply rub the prepared fish with spices and salt, and do not be afraid to salt the fish, it will take the necessary amount of salt, and the rest can be washed off with water. Salt mackerel at home is not difficult. For this, special skills are not needed, the main thing is that the fish is fresh, oily and large, in which case it will turn out to be especially tasty.