Mackerel, like any fish, is very useful. 100 grams of the product contains half the daily intake of protein. In addition, the composition contains phosphorus, calcium, potassium, iodine, sodium, zinc, fluorine, magnesium, as well as vitamin D and nicotinic acid. The fish can be eaten fried, baked, smoked, but salty mackerel is also very tasty. Salting mackerel yourself at home is not difficult. Today we will share with you some recipes and culinary tricks, thanks to which the salted fish will surely succeed in your fame.
A few tricks about salting mackerel at home
- Large carcasses and medium-sized fish are suitable for salting, but small ones are not the best option because they have a lot of bones, and they are not so fat. The carcass should have a light fishy aroma, be elastic and slightly moist. The light gray color indicates the freshness of the fish, while a yellowish shade is a reason to be wary and to refuse to buy.
- Mackerel can be salted whole or in pieces. In the latter version, the fish will be ready for use a little earlier.
- Salting the mackerel is impossible! Being a pretty fat fish will take as much salt as she needs. For salting, we recommend using an unmodified coarse salt. The fact is that iodine can spoil the appearance of the finished product, although the taste will not adversely affect.
- Salting the fish should be in dishes that do not undergo oxidation, so an enamel pan, glass and plastic bowls will do. It will not be superfluous before cooking and sharpening your favorite knife, then the process will be easier and more pleasant.
- It is necessary to store mackerel salted at home in the refrigerator for no more than 5 days, after filling it with unscented sunflower oil.
The classic way of salting mackerel
You will need:
- mackerel - 1 bird,
- salt - 4 tablespoons,
- sugar - 2 tablespoons,
- Vinegar 9% - 2 tablespoons,
- bay leaf - 3 pieces,
- black pepper - 3 peas,
- allspice - 2 peas,
- water - 1 liter.
Preparation Method
- My fish is. Drain. Cut into slices. We clean the insides.
- Pour the specified amount of water into the enamel pan.
- Add spices. Put on the fire and boil for 5 minutes. Remove from heat.
- In the cooled brine pour vinegar. Stir.
- Fold the pieces of mackerel in a glass jar.
- Pour marinade. Leave for a day at room temperature. After the specified time we lay out the fish on a plate and serve it to the table.
Another option for salting mackerel in brine
You will need:
- mackerel - 2 carcasses,
- vegetable oil - 3 tablespoons,
- salt - 2 tablespoons,
- bulb onion - 3 pieces,
- bay leaf - 5 pieces,
- allspice - 5 peas,
- black pepper - 5 peas,
- carnation - 2 buds,
- water - 250 ml,
- Vinegar 9% - 50 ml.
Preparation Method
- Fish for giblets. Remove the head and fins. Thoroughly wash. Drain. Cut into small pieces. Fold into glass / enamelled / plastic container.
- Onions clean. Mine We cut thin half rings.
- Mix the prepared spices.
- Fill with water.
- Add vegetable oil and vinegar. Stir.
- Pour the marinade over the fish. Close the container. We remove in the refrigerator. After 2 days you can take a sample.
Dry mackerel pickle
You will need:
- mackerel - 2 carcasses,
- salt - 4 tsp,
- granulated sugar - 2 tsp,
- mustard powder - 2 tsp,
- vegetable seasoning - 1 tsp,
- black pepper peas - 7 pieces,
- bay leaf - 2 pieces.
Preparation Method
- With giblets. Cut off the head and fins. Flush. Drain with paper towels. Cut into pieces one and a half centimeters wide.
- Mix all prepared spices.
- With the prepared mixture sprinkle the fish pieces well.
- Fold the fish in a suitable container. Close the lid. We remove in the refrigerator. After 2 days we try!
Another recipe for salting mackerel with slices
You will need:
- mackerel - 2 carcasses,
- salt - 2 tablespoons,
- sugar - 1 tablespoon,
- ground coriander - 1 tsp,
- dried basil - 1 tsp,
- carnation - 3 buds,
- bay leaf - 1 piece,
- water - 200 ml.
Preparation Method
- The volume of water indicated in the list of ingredients is poured into the pan.
- Pour the listed spices. Bring to a boil, stirring occasionally. Sugar and salt should be completely dissolved. Remove the ready brine from the heat, cover with the lid and wait for it to cool.
- While the pickle cools down, gut the fish. Cut off the fins and head. Flush. Remove the ridge. Cut into medium sized pieces.
- In the glass jar lay out the prepared pieces of fish.
- Fill with brine. Cork a jar. Leave for a couple of hours at room temperature, and then for a day in the refrigerator.
- We put the finished fish on a beautiful plate. Sprinkle with onion rings. Sprinkle with vegetable oil. We try!
Salt the whole mackerel
Salted on this recipe fish looks like smoked, but it does not undergo heat treatment during cooking.
You will need:
- mackerel - 3 carcasses,
- salt - 3 tablespoons,
- black tea (tea leaves) - 2 tablespoons,
- granulated sugar - 1, 5 tablespoons,
- water - 1300 ml,
- onion peel.
Preparation Method
- Pour water into the pan. We put on fire.
- We send in the water prepared spices and thoroughly washed onion peel (the more the better, but enough and 3 handfuls).
- After the brine boils, reduce the heat, cover the pan with a lid and cook for 5 minutes.
- The brine cooled to room temperature is filtered through a sieve.
- Mackerel with giblets, remove the head. Thoroughly wash. Drain.
- Fold the carcass into a container suitable for salting.
- Fill with brine. Make sure the carcass is completely covered with liquid.
- Cover with a lid. Leave for 12 hours at room temperature.
- After the indicated time, we send the fish to the refrigerator for another 3-4 days, periodically not forgetting to turn the carcass on another flank. After that you can treat households with useful yummy!
Recipe for salting mackerel with lemon
You will need:
- mackerel - 3 carcasses,
- salt - 2 tablespoons,
- lemon juice - 1 tablespoon,
- black pepper - 10 peas,
- bay leaf - 3 pieces,
- water - 500 ml.
Preparation Method
- Pour water into the pan. Add spices. Put on the fire and boil for a few minutes after boiling.
- My fish. Remove the fins, head and entrails. Flush. Drain. Cut into medium sized pieces.
- We put the pieces of fish in suitable for salting dishes.
- Water the fish with freshly squeezed lemon juice.
- Pour brine cooled to room temperature. Do not be alarmed if it dims a little, this is a normal reaction when combined with lemon juice.
- Seal the container. We remove in the refrigerator. In just a day you can already evaluate the result. By the way, according to this recipe, mackerel can be salted and whole, only in this case you can taste the salted fish no sooner than after 3 days.
Express salting of mackerel fillet
You will need:
- mackerel - 2 carcasses,
- salt - 2 tablespoons,
- sugar - 1 tablespoon,
- freshly ground allspice - 1 tsp,
- ground black pepper - 1 tsp.
Preparation Method
- Mix all prepared spices.
- Fish giblets. Cut off the head and fins. Flush. Remove excess moisture with paper towels.
- Filling the fish, i.e., removing the ridge and all the bones. Cut the fillets in small pieces.
- Put the fish pieces in a glass bowl. Liberally sprinkle with a mixture of spices.
- We cover it with a flat plate and put oppression on top, for example, a can filled with water or some heavy object. We send the fish in a cold place. In just 7 hours, you can enjoy the taste of your own pickled mackerel. Enjoy your meal!
Salting mackerel at home is, as you can see, a fairly simple task. You just need to stock up on fresh fish and patience, because it is so difficult to keep yourself from premature removal of the sample. Perhaps you have your own recipe for salting the fish, we will be grateful if you share it in the comments to this text. Culinary success to you!
