Recipe for picking mackerel
Marine fish mackerel has a delicate taste and does notcontains small bones. Tastefully salted fish is obtained, especially if it was cooked at home. To a salted or salted mackerel is best to serve potatoes or simply enjoy the taste of this wonderful fish. For cooking, you can choose as a dry recipe for picking mackerel (without adding water), and in brine.
Before proceeding to the cooking process,should prepare the fish. First you need to cut off the head and tail, remove all the insides, and then wash the mackerel well under a stream of cold water. After this, it is necessary to cut the fish into small pieces.
Often the recipe for salting mackerel involves the addition of brine onions in the brine. Thanks to this, the fish will turn out to be a beautiful golden hue.
We suggest trying several options for making this delicacy.
Recipe for salting mackerel spicy salting
- 3 table. tablespoons of salt;
- 2 mackerels;
- 2 onions;
- 50 grams of table vinegar;
- 2 bay leaves;
- pepper with peas;
- 2 carnation buds (dried);
- ground pepper;
- 100 grams of vegetable oil.
Gently remove from the fish a thin peel and cut the mackerel along the ridge with a knife. After that, take out the bones so that there is one fillet left. Then peel two onions and cut them with rings.
In a bowl, combine oil, vinegar, pepper peas, bay leaves and cloves. Mix everything well.
In a separate bowl, lay out pieces of fish fillets,sprinkle them with the necessary amount of salt, mix and leave for 10 minutes for pickling. After that mackerel pepper, pour onion rings and pour vinegar marinade.
Put the fillet in a brine in a container or jar withcover, shake and leave to stand for 12 hours at room temperature. Then transfer the fish to the refrigerator for another two hours. After that, the dish can be served at the dinner table.
Recipe for salting mackerel with liquid smoke
The following ingredients are required:
- 3 mackerel;
- 4 tablespoons of salt;
- 4 tablespoons of liquid smoke;
- 4 spoons of welding;
- 2 tablespoons of sugar;
- 3 cups of water
Pieces of prepared mackerel put in a container or glass jar.
Pour in water in the pan, add sugar and salt. Bring the brine to a boil, then strain it through a fine sieve and allow to cool slightly. After that, pour liquid marinade into the marinade.
Pour fish with the received marinade, cover and put in the cold for three days. During this time, periodically shake the container with mackerel.
Pickled mackerel without marinade
Ingredients for cooking:
- two mackerels;
- a spoonful of salt;
- 1.5 tablespoons of sugar;
- Bay leaf;
- black pepper (ground).
Mix salt and sugar. Blend well with the mixture of pieces of mackerel, including the abdomen. Transfer the fish into a container with a lid and refrigerate for 3 hours. During this time the mackerel should allocate the juice, which must be drained. Then put the fish in the refrigerator for another 13 hours. Salt slices wash from salt and remove water with a tissue. At the end, sprinkle the fish with black pepper.
- salt (tablespoon);
- mackerel (2 pcs);
- sugar (tablespoon);
- peppercorns and ground;
Cleaned and gutted mackerel cut along the spine in two parts. Carefully remove the bones, wash the fillets again and dry it with a tissue.
We prepare marinade for salting. Mix in a bowl of salt, sugar (in the same amount), as well as peas, rosemary, thyme and finely chopped garlic. In the container in which the fish will be marinated, pour the marinade layer and put mackerel on it (skinned bottom). Then again ripen the marinade and put the fillet (but already the skin up). Above, we again fill the fish with marinade. We cover the container with a film for food products and send it to the refrigerator for no more than 24 hours. After a day, drain the resulting liquid, rinse, and then dry. Wrap the fish in foil, place in a container and leave in the fridge for 3 days.
Mackerel can be cut into slices and put on sandwiches or simply served with potatoes.