How to salt mackerel. Two quick-cooking recipes

In each family there is a special book of recipes that are collected for years, and even generations of women. This collection sometimes grows to several volumes and can contain a real storehouse of unique and unique dishes. But interesting recipes are not only created by experience. Sometimes mistresses reveal each other their little secrets. For example, how to salt mackerel. At first glance, no special skill is required. But everywhere there are small nuances that make the prepared dish a real culinary masterpiece. Here, for example, one of the recipes.

How to salt mackerel at home

Spicy ambassador is a great way to marinate fish, while preserving all of its taste qualities. This recipe assumes quick cooking without too much effort. The next day after pickling the dish can be served on the table. In this case, all the components of this recipe can be found in almost any kitchen. The number and proportions are calculated for 2-3 medium-sized mackerels.

To begin with the fish must be cut. It removes the insides, separates the head, cuts fins and tail, the skin clears from scales. Carcases need to be cut into roughly equal pieces of an average size of 2 or 3 centimeters.

To salt the mackerel with this recipe, you will need to cook the spicy brine. Below you will find the necessary components for this, as well as their proportions.

- Half a liter of water;

- Table salt - 1 tablespoon;

- Bay leaf in quantity of 3 pieces;

- Half a tablespoon of coriander spice :

- Sugar sand - 1 tablespoon;

- Half a tablespoon of mustard powder;

- Carnation - 1 bud;

- Vegetable oil (can be sunflower) - 1 tablespoon.

So, how to salt mackerel with a set of spices? Here is a detailed step-by-step instruction. To prepare a brine with spices you will need a stainless steel saucepan . In it we pour water, lay all the above ingredients and put it on the stove to boil. After that, we detect about 5 minutes and remove the pan from the fire. Let the liquid cool down.

Cut mackerel cut into portions of the already cold brine so that it completely covers the fish. Cover the pan with a plate or lid and put in the refrigerator for a day. After this dish can already be served on the table. After you try this tart and at the same time gentle spicy taste, you will no longer have a question about how to salt mackerel.

But there is an even quicker recipe. It will be to the taste of those who appreciate the classic method of making mackerel. For him, you can use frozen fish.

Mackerel must first be removed from the refrigerator and allowed to thaw. After this, the bird is eviscerated and prepared for cutting similarly to the recipe described above. Do not forget to remove the black film from the abdominal cavity of the mackerel. Otherwise, the finished dish will be bitter. Then the fish should be cut into small equal pieces.

How to salt mackerel with this recipe? It's pretty simple. For example, take the amount of ingredients needed to make two medium sized fish. It's one and a half teaspoons of sugar and one tablespoon of table salt. They need to be mixed together and properly grated carcasses of mackerel. Do not forget to salt thoroughly inside the abdomen.

After these preparations, the fish should be put in an enameled deep bowl. Also suitable is a special dish with a cover made of polymer material. Such a container does not react chemically even with the strongest brine. Therefore, any dish stored in it, for a long time will retain its freshness and original taste. For 2-3 hours a container with mackerel should be placed in a cool place, which does not penetrate the light. After this time, drain the liquid formed in the bowl. We leave the fish for another 10 hours.

Ready mackerel washed from excess salt and dried with a napkin. Directly before serving, it is recommended to add a few black peppercorns, vegetable oil and fresh onion.