Spicy salted mackerel is considered one of the fastest in the preparation of fish snacks. Fish contains a lot of protein and omega-3 polyunsaturated fatty acids, which are beneficial for the body.
To prepare spicy salted mackerel, you will need: 2 fish, 1 liter of water, 10 black peppercorns, 3 allspice peas, 4 bay leaves, 0.5 tablespoon coriander, 0.5 tbsp. dry mustard, 1 clove bud, 5 tbsp. salt, 3 tbsp. Sahara. Pour water into an enamel saucepan, boil, add salt, sugar, spices and simmer under the lid for 3 minutes. Then remove the saucepan from the stove and let the brine cool to room temperature.
If desired, you can add juniper berries to the brine.
Prepare the mackerel. Remove the insides, black film, cut off the tail and head. Wash, pat dry with paper towels. Cut the fish in half along the ridge and remove the bones. Cut the mackerel into pieces 3-4 cm thick, place in a suitable container, fill with cooled marinade and put pressure. Leave the fish in the refrigerator overnight before serving.
For the dish, you must choose fresh mackerel, which does not have yellow spots on the abdomen.
Mackerel can be cut across into portioned pieces, put in layers in a glass jar, adding onion rings, pour over cooled brine, so that it covers the fish completely, and refrigerated. Such a dish will be ready in a day.
Spicy salted mackerel can be cooked in an hour. Products: 1, 2 kg of mackerel, 1 onion, 7 black peppercorns, 7 lavrushkas, 7 tbsp. salt, 1.5 liters of water, 7 allspice peas, 7 black peppercorns. Boil water, add salt, 4-part onion, pepper, bay leaf. Bring to a boil and cook for 10 minutes. Cut the mackerel into 1cm pieces and place in lukewarm brine for 50 minutes. Then remove the fish to keep it from getting too salty. Place the slices on a plate. Store the fish for 1-2 days in the refrigerator in a closed container, pouring vegetable oil over the pieces.
Prepare spiced mackerel for future use by freezing it. Required: 600 g of fresh mackerel, 1 tbsp. salt, 0.5 liters of ground pepper, 0.5 tsp. paprika, 0.5 tsp mustard beans, 2 lavrushki, garlic. Prepare the mackerel. Cut off the tail, head, cut it along the back, remove the ridge, entrails, black film. Rinse the resulting fillet and dry a little. Mix salt, seasonings, sprinkle with fish, add chopped garlic, bay leaf. Fold the fillets, wrap in plastic wrap and place in the freezer for at least 24 hours. Remove fish from freezer 2 hours before eating and thaw at room temperature. Then cut into pieces and place on a plate.
Spicy salted mackerel can be served on the table as a snack, pouring lemon juice, vegetable oil on the fish slices, or putting onion rings on top. This dish will be a great addition to any side dish, for example, boiled potatoes. The calorie content of salted mackerel is 175-180 kcal / 100 g. Nutritional value: proteins - 18 g, fats - 13, 2 g, carbohydrates - 0 g. Salted mackerel cannot be stored for a long time, it must be cooked 1-2 times. Since the fat in fish quickly goes rancid during storage, the taste of the dish deteriorates after 1-2 days.
