One of the most common ways to handle fish is by salting. Salted fish is used to make sandwiches, it is added to salads, served with stewed and boiled vegetables.
It is necessary
-
- For the first recipe:
- fish (herring, horse mackerel
- mackerel) - 1 kg;
- salt - 1 tablespoon;
- sugar - 3 tsp;
- garlic - 3-4 cloves;
- coriander (grain) - 1 tsp;
- bay leaves - 5-6 pcs.;
- ground black pepper.
- For the second recipe:
- mackerel - 1 kg;
- salt.
- For the third recipe:
- herring - 2
- 5kg;
- salt - 1 tbsp.;
- water - 1 l;
- coriander;
- peppercorns;
- Bay leaf.
Instructions
Step 1
First Recipe: Separate the heads and tails from the fish, peel the entrails and rinse in cold water. Divide each processed fish into 5-6 pieces.
Step 2
Combine salt and sugar, rub the pieces of fish with this mixture, then sprinkle each with a little ground pepper. Place some minced garlic inside each piece.
Step 3
Place the fish in an enamel pot or cup. Sprinkle with coriander and place bay leaves between the pieces. The fish will be ready to eat in 6-7 hours.
Step 4
Recipe 2: Peel the mackerel and wash it in plenty of cold water. Place the processed fish in an enamel bowl and salt with 2, 5 tbsp. l. salt evenly on all sides, do not forget to salt the inside of the fish belly.
Step 5
Cover the fish dish with paper and store in a cool place. After two days, pour out the water and salt the mackerel for another 2 tsp. salt, let it stand for another five days.
Step 6
Peel the salt from the cooked fish, cut out the spine, remove the skin and cut into pieces. Serve salted mackerel with chopped onion rings, season with vegetable oil to taste.
Step 7
Third Recipe: Put the water on the fire, when it starts to boil, add salt and spices to it. Boil the brine a little, then let it cool.
Step 8
Rinse the unpeeled herring and place in a glass or enamel bowl. Fill with cooled brine, cover the container with a lid and leave the fish to salt for 2 days at room temperature.
Step 9
Remove the finished fish from the jar, peel it of bones and skin, serve. Sprinkle the herring slices with onion rings, garnish with lemon slices and olives.
