In our country, there is probably no person who would not like salted fish. It is used both as an independent dish and as an ingredient in salads and snacks, used in sandwiches and fillings for stuffed dishes. In addition, salted fish is not only tasty, but also a very useful product, especially in cold winters due to its constituent fatty acids. It also contains substances such as fluorine, sulfur, zinc, molybdenum and vitamins of the PP group, which are irreplaceable for the human body. The main thing is not to forget about the sense of proportion when using it.
It is necessary
- For 2 freshly frozen brine mackerels you will need:
- 1.5 liters of water
- 3 tablespoons with a slide of salt
- 1, 5 tbsp. granulated sugar
- 2 tbsp dry black tea
- 2 good handfuls of washed onion skins
Instructions
Step 1
First you need to prepare the brine. To do this, dissolve salt, sugar in a saucepan with water, add tea leaves and onion peels. Bring to a boil, boil a little, then cover with a lid and let the solution cool and brew properly. Be sure to filter.
Step 2
For mackerel, remove the head, tail and entrails. We rinse thoroughly. Then we put the prepared fish in an enamel or glass dish.
Step 3
Fill the fish with ready-made brine, cork tightly and leave for three days at room temperature. Do not forget to turn our mackerel every day, morning and evening, so that it is evenly saturated with brine.
Step 4
After three days, remove the mackerel from the brine and rinse in cold water. For a more attractive look and shine, you can grease it with a little vegetable oil.
