Salted mackerel is a fish that is not only an excellent snack on its own, but also a great addition to side dishes, as well as an excellent main ingredient in many salads. Salting mackerel is easy, but most of the recipes on offer are time-consuming to prepare. I suggest that you familiarize yourself with the express method for salting mackerel.
This recipe is suitable for those who are not very patient. The holding time of fish in brine according to this method is only two to three hours, and after this time, you can safely taste the lightly salted fish. If desired, the time of keeping mackerel in brine can be increased, in this case the fish will have a saltier taste and tart aroma.
- one mackerel;
- one onion;
- 1, 5 glasses of water;
- 1, 5 teaspoon of salt;
- 1/2 teaspoon black peppercorns;
- two bay leaves.
The first step is to prepare the brine. To do this, take a stewpan, pour one and a half glasses of clean water into it and put it on fire. As soon as the water boils, throw in it one and a half teaspoons of salt, peppercorns, bay leaves and a washed onion (it is best to use an unpeeled onion, the husk will give the brine a golden color, and it, in turn, will slightly color the fish, thereby making it outwardly more appetizing).
Reduce heat and simmer all spices for 10-15 minutes. Remove the pan with the brine from the heat and set to cool, remembering to tightly close the pan with a lid.
While the brine is cooling, cut the fish. Remove the head and offal from the mackerel, rinse the carcass, then cut it into equal pieces no more than two centimeters wide. Place the fish pieces in a glass jar, fill them with the prepared brine, close the lid tightly and place in the refrigerator for two to three hours.
Mackerel salted in this way has a very delicate taste and aroma, therefore it is suitable for almost all side dishes.
