Many of us love to pamper ourselves and our pets with salted fish, so tasty and aromatic, sprinkled with onion rings and poured with oil. Of course, the easiest way is to look into a nearby store and choose the one you like, but there is a chance that we will not get what we want at all.
Salting fish with brine
This method can be used to salt any fish: sea, river, large, small, fresh and frozen.
You will need:
- Fresh frozen herring (mackerel) - 2-3 carcasses;
- salt - 3 tbsp. l.;
- water - 750 ml;
- vinegar 9% - 1 tbsp. l.;
- vegetable oil - 2 tbsp. l.
Prepare the brine from the ingredients obtained, boil for 2-3 minutes, let cool to room temperature. We prepare the fish for salting: first of all, we separate the head, remove the skin and remove the insides. We cut the fish along the ridge, carefully separate the fillets from the bones, cut into pieces of the desired size and place in a saucepan or deep bowl. Fill with cooled brine, leave for 1, 5 hours. Then we drain the brine and fill in the herring 1 tbsp. water with 1 tbsp. vinegar for 5 minutes. This will give the fish a piquant sourness. We drain the brine, put it in a colander or on a paper towel, wait for the excess liquid to drain, put it on a plate, decorate as desired: with onions, herbs or lemon slices.
Dry salting of herring and mackerel
You will need:
- Herring (mackerel) - 2 pcs.
- Coarse salt - 2 tablespoons
- Sugar - 1 tablespoon
- Bay leaf - 2-3 pcs.
- Carnation 3-4 umbrellas
- Pepper peas 6-8 pcs.
We separate the head from the fish, remove the insides. We cut the carcass into pieces of 2-2.5 cm, put it in a bowl, fill it with salt and sugar, add spices, mix everything carefully and leave it for 2-2.5 hours, from time to time the mass must be stirred to dissolve the salt and sugar … You can do all this in a tight polyethylene bag, you just need to shake it from time to time. After the specified time, rinse the fish, dry on a napkin and can be served.
Spicy way of salting
The longest in time, but absolutely any fish can be salted in this way and in large quantities. Put the fish tightly on the bottom of a bucket or large saucepan, starting with a large one, ending with a smaller one. Sprinkle each layer with salt, so that all the carcasses are completely sprinkled. Put bay leaf, peppercorns, ground coriander, cloves umbrellas, then a layer of fish on top of the salt, and so on until the container is full. Put a lid on top (handle down) or a wooden circle, and bend on it, put the filled container in a cool place. After 10-12 hours, the fish will give juice (brine), you do not need to drain it. After 3-4 days, it is necessary to drain the juice, rinse all the fish, soak it if necessary and let it dry on a napkin or towel. Store this fish in a cool place or refrigerator.
