Recipe for mackerel in mustard pour: instructions for choosing fish and salting

According to its popularity in Russia, salted mackerel, perhaps, is second only to herring. And it is not surprising, in mackerel (the western name of mackerel) are combined excellent taste, usefulness and affordable price. Unfortunately, in the pursuit of easy profit, some unscrupulous producers are retreating from GOST, when salting fish, they at best abuse vegetable oil and sugar, and at worst use poor-quality fish and doubtful additives.

Therefore, more and more people prefer to salt fish themselves. So they are responsible for the quality of products and manufacturing technology. The recipe for mackerel in mustard pour is a vivid example of how you can please yourself with a wonderful dish without the hassle and special expenses.

Calorie and dignity of mackerel

At a significant fat content (13 grams per hundred grams of fish) mackerel is low in calories. Depending on the amount of oil and sugar in the marinade, its caloric value varies between 160-220 kilocalories per 100 g. In addition, mackerel is a source of vitamins (A, C, E, group B), fatty acids, and most importantly - excellent fish oil , Which is useful for adults and especially children in the period of growth. Fish oil in pharmacies is not very tasty, the children are extremely negative about it, so the recipe for mackerel in mustard filling becomes not just a guide for making a delicious snack, but also a way to fill the baby's need for fish oil without scandals and persuasions.

Fish Selection

Which is better to buy semi-finished products? Before you make a reality recipe for picking mackerel in mustard pour, you need to choose the right fish. A few simple rules will help avoid vendor tricks and frustrations from spoiled fish:

1. It is necessary to sniff. This advice looks obvious, but many neglect it, and it's difficult to hide an unpleasant odor even in frozen fish.
2. To study the eyes. In quality fish, the eyes are moistened, convex and have a natural appearance. Withered eyes - a signal about multiple cycles of freezing / defrosting.
3. Check the condition of the carcass. Body and skin of mackerel should not have obvious defects; Spots, especially yellow, their sellers often give out for fat; Breakthroughs, which indicate the friability and stale fish. The skin of fresh fish moistly shines, is elastic and has no mucus.
4. Gills - a reliable indicator of the quality of fish. In fresh and healthy mackerel, they are clean, normally smell and have a pink or red color. Sellers often sell carcasses without heads, so that the buyer can not see the state of the gills.
5. If all the steps are completed, but when implementing the mackerel recipe in the mustard fill, it suddenly turns out that the fillet is too easily separated from the bones, so the seller still managed to slip the bad fish. It only remains to reconcile with failure and throw out a dangerous product, in no case risking health.

Mackerel in mustard pour - recipe with photo

Mackerel can be salted whole or portioned slices, the process of salting does not change from this. The recipe for mackerel in mustard pour is simple and includes the following stages:

1. Defrosting. If necessary, first the fish is thawed. It is advisable to do this gently, that is, put the carcass in a dish and leave it in the refrigerator to gradually thaw. But in cases where there is little time, mackerel can be put in cold clean water. It will be ready for pickling in a couple of hours.
2. Preparation of fish. Carcass gutted, cleaned of the viscera and skin. To cut off a head or not is again an individual choice. Some gourmets consider the fish head a delicious delicacy.

The process itself looks like this:

1. Marinade. One liter of fish boils 1 liter of water, 2 tablespoons of dry mustard, 1 tablespoon of salt without top, sugar to taste and a set of favorite spices are added to it. It can be coriander, bay leaves, a mixture of peppers, cloves.
2. Salting. Put the mackerel in a container for pickling (glass container, pan, jar), pour the fish with a cooled marinade and put in a cool place for a day, from time to time shaking, so that the mustard is evenly distributed throughout the carcass.

Storage of salted mackerel in mustard pouring

The recipe includes not only the process itself, but also techniques that allow you to store the product longer. Fish can be stored for five days in the brine, in which it is salted. And the more salt in the marinade, the longer the mackerel is stored. To increase the shelf life, the fish is completely flooded with sunflower or olive oil.