Mackerel is not just a delicious fish. It contains fats and unsaturated fatty acids, which makes it beneficial for the brain, spinal cord, skin, hair and nails. This fish also helps to normalize the digestive system. Many people love the salted mackerel available in stores. But you can cook it at home, spending a minimum of effort and getting a real delicacy.
It is necessary
-
- freshly frozen mackerel 2 kg;
- water 2 l;
- granulated sugar 4 tablespoons;
- salt 8 tablespoons;
- onion peel.
Instructions
Step 1
Cook the mackerel brine. Place the onion skins in a saucepan. The more it is, the more golden the fish will turn out. Add 8 tablespoons of salt, 4 tablespoons of sugar and 2 liters of cold water.
Step 2
Place the pot of brine on high heat and bring to a boil. Then reduce the heat, open the lid and boil the brine for 5-10 minutes. Stir the contents of the pot with a spoon to dissolve the salt and sugar. Remove the prepared brine from heat and leave to cool completely. Then strain it.
Step 3
Thaw the mackerel. To do this, put it in a deep cup and leave it on the refrigerator shelf for several hours. Then cut off the head of the fish, gut it and rinse thoroughly under running water.
Step 4
Place prepared fish in a wide-bottomed saucepan and cover with chilled brine. In order for the brine to cover all the mackerel, put a little oppression on top.
Step 5
Place the pot of mackerel in the refrigerator for 4 days to brine the fish.
Step 6
After 4 days, remove the fish from the brine, pat dry with a paper towel.
Step 7
Hang the mackerel by its tail over a drip tray or bowl. After 12 hours, it will be ready to eat. Serve sliced salted mackerel with hot boiled potatoes.
