You can not only grill mackerel or make a stew from it, but also make an appetizer. Dry salting allows you to salt the fish in a short time, and then enjoy its taste not only with a side dish, but also with your favorite drinks.
It is necessary
- - 800 grams of mackerel,
- - 2 tablespoons of salt (preferably sea salt),
- - 1 tbsp. a spoonful of sugar (preferably brown).
Instructions
Step 1
It is advisable to choose fresh fish for salting. Before buying, look the fish in the eyes - if they are clear and transparent, then take it. No need to buy fish with cloudy eyes - spoil your pleasure.
Step 2
Gut the fish well, remove the black films in the abdomen and cut off the head. Rinse the cleaned fish thoroughly (do not spare water), then pat dry with paper towels or leave aside to dry on its own.
Step 3
Mix salt and sugar in a bowl or a cup, if desired, add a little black pepper. Rub the mackerel with the dry mixture. Wrap the fish in food bags or plastic wrap. Refrigerate fish overnight.
Step 4
After 24 hours or more, remove the fish from the refrigerator, remove the bags and rinse well, then dry at room temperature.
Step 5
The mackerel is ready. Cut into beautiful portions, boil the potatoes in their uniforms or make mashed potatoes (you can use any side dish or serve as an independent dish) and serve. Use some fresh herbs (parsley, cilantro or dill) when serving. The dish is designed for 6 servings.
