Mackerel is a valuable commercial fish that lives in the Atlantic, the Black and Mediterranean Seas, as well as along the entire northern coast of Russia. This small spindle-shaped fish (up to 60 cm, weighing up to 1.6 kg) is well known to the consumer. If you want to try a new mackerel dish, make fresh fish in a spicy brine. Fatty and tender salted mackerel meat is a great snack both on the everyday and on the festive table.
It is necessary
-
- For spiced mackerel:
- 1 kg of mackerel;
- 1 liter of drinking water;
- 10 black peppercorns;
- 3 allspice peas;
- 3-4 bay leaves;
- 5 tbsp. tablespoons of salt;
- 3 tbsp. tablespoons of sugar.
- For spicy salted mackerel from frozen fish:
- 1 kg of frozen mackerel;
- 3 tbsp. tablespoons of salt;
- 1.5 tbsp. tablespoons of sugar;
- 10 allspice peas;
- 5 buds of dried cloves;
- 3-4 bay leaves;
- 1 teaspoon of ground coriander.
- For spiced mackerel with onions:
- 1 kg of mackerel;
- 4 tbsp. tablespoons of salt;
- 2 heads of onions;
- 50-70 ml vinegar 9%;
- 4 bay leaves;
- 5 allspice peas;
- 2 dried cloves buds;
- 1 teaspoon of ground black pepper;
- 100 ml of vegetable oil.
Instructions
Step 1
Salted mackerel Pour water into a saucepan, bring to a boil, salt, add sugar, black and allspice, bay leaf, simmer for 2 minutes to create a distinct spice smell. Remove from heat, cool.
Step 2
Prepare the mackerel: cut off the head and tail, gut, rinse. Cut the fish into 3 cm thick slices, rinse again. Place the fish in a glass container, fill with marinade (boiled water with spices) and refrigerate for 3 days.
Step 3
Spicy salted mackerel from frozen fish Defrost the fish, cut off the head and tail fin. Gut the mackerel, clean the abdominal cavity from the black film, otherwise the fish will taste bitter. Cut the carcass in half (across).
Step 4
Mix salt and sugar, sprinkle on top and rub the fish inside with this mixture. Place tightly in a glass or enamel dish, add spices, put under pressure and soak for at least 2-3 hours, and preferably overnight. Remove the mackerel from the dishes, pat dry with napkins, cut into portions and serve with boiled potatoes.
Step 5
Salted mackerel with onions Gut the fish, wash and remove the skin from it. Divide the mackerel in two by cutting along the ridge with a knife. Remove the bones, cut the fillets into equal slices (the size of the slices is up to you).
Step 6
Peel the onion, wash, cut into rings. Combine the vinegar and oil in a bowl or wide cup, add bay leaves, allspice, cloves and stir. Put the fish in a separate glass or enamel bowl, sprinkle with salt, stir and leave in a cool place for 10-15 minutes, then pepper, add onions and cover with vinegar-oil marinade.
Step 7
Transfer the marinated fish to a glass jar or plastic container, close the lid very tightly and shake to mix. Incubate for 12 hours at room temperature (it is better to just leave it overnight). Put in the refrigerator for 3 hours, after which you can serve.
