Homemade spicy homemade salting slicer

Mackerel - a valuable and very tasty commercial fish, which is well known to the consumer. From mackerel, you can cook a variety of dishes. It is fried, baked, soups are cooked from it and used to make salads and other snacks.

For snack dishes, you can use not only fresh, but also salted mackerel, and you can salivate it yourself. In this case, the mackerel of spicy salting will cost you less than the mackerel, and the taste of such a fish will not have to complain.

If you have fresh mackerel, then per kilogram of fish you need to take a liter of water, ten black peas and three peas of sweet pepper, four laurel leaves, five spoonfuls of salt and three tablespoons of sugar.

First we'll prepare the fish. We gut it, we wash it well, we cut off the head and tail. We cut the mackerel into pieces three centimeters thick across the carcass. Once again, we wash the fish and put it in glassware.

Now let's prepare the brine. Pour the water according to the norm into a saucepan and bring to a boil. We put salt, spices and sugar. We boil for two minutes, turn off the stove and cool brine. We fill the fish with cold brine and put it in the refrigerator. After three days, the mackerel of spicy salting, cooked according to this recipe, is ready for consumption.

If you only have frozen mackerel, then you should use the following recipe. On a kilogram of frozen fish, you need three tablespoons of salt, one and a half tablespoons of sugar, ten fragrant peppercorns, five dry clove buds, four laurel leaves, a teaspoon of coriander seeds.

This recipe for ambassador to mackerel does not involve the preparation of a brine, the fish is salted in a dry way. Defrost the fish, cut off the tail and head, gut. Be sure to remove the black film, which lining the abdomen. If this is not done, the finished fish will be bitter. We cut the carcass of the mackerel across in half.

Mix the salt and sugar and rub this mixture of fish from all sides. Densely we put fish in a glass jar, spilling over with spices. Then we squeeze the fish with oppression and keep it for ten or twelve hours. Then we remove the mackerel, cut into pieces and serve it to the table.

Here is another option for cooking mackerel spicy salting, a recipe that contains additional ingredients such as onions and vinegar.

For a mackerel, we need four tablespoons of salt, two onions, fifty to seventy milliliters of table vinegar (9%), four bay leaves, five peppercorns, two buds of dried cloves, half (or a little more) of a teaspoon of ground black pepper and One hundred grams of vegetable oil.

We clean and gut the fish, then cut it in half along the carcass. We extract the ridge and remove the costal bones. As a result, we got two fillets, cut them in the same slices and put them in glassware. Pour the pieces of fish with salt, mix and put in the refrigerator for fifteen minutes.

The onion is cut into half rings. In the bowl, mix the oil and vinegar, add spices there according to the recipe. We take out the dishes with fish from the refrigerator, pour the ground pepper, add onions and pour the prepared marinade from the vinegar and butter.

Now put the fish in a container with a lid or a glass jar, close and shake, so that the contents of the container mix well. We leave the fish for the night or twelve hours on the table, that is at room temperature, and then put in the refrigerator. In the cold, the fish should be kept for at least three hours, after which the mackerel of spicy salting is ready for tasting.

If you need to prepare salted fish, as soon as possible, then you should use the following recipe. We measure a liter of water, pour into a saucepan and put it on the fire. We pour five tablespoons of salt there, we put five laurel leaves and ten peas of sweet pepper. In addition, add the bulb, which must be cut into four parts. We boil for ten minutes (until the onion begins to disintegrate into "scales"), then the brine is cooled.

Prepared fish cut into pieces into pieces with a thickness of about one centimeter, add to the dishes and pour a little warm solution. We maintain 45-60 minutes, depending on the desired degree of salinity of the fish. Our delicious and tender mackerel of spicy salting is ready, you can serve to the table. Prepared on this recipe, fish should not be kept in the brine for more than an hour, otherwise it will be salted. To store it you need to remove it from the brine, put it in a container with a lid, lightly watering with vegetable oil.