The biological value of fish, in particular mackerel, is very high. Mackerel has a low calorie content. There are no small bones in its meat, it is tender and tasty. Fish oil contains significant amounts of vitamin A, as well as a good range of polyunsaturated fatty acids. The whole set of nutrients is perfectly preserved when salting fish.
It is necessary
-
- Two carcasses of mackerel
- water
- Bay leaf
- black peppercorns
- allspice peas
- coarse salt
- vegetable oil
- vinegar
- granulated sugar
- dill
- container with a lid.
Instructions
Step 1
Butcher the mackerel carcass. Cut off the tail, fins and head from the fish. Carefully gut the abdomen, remove the black film from it. Separate the mackerel fillets from the ridge. Cut into thin slices.
Step 2
"Wet" way of salting mackerel.
Prepare the brine. Pour one liter of water into a ladle, add 4 tablespoons of coarse salt, 10 black peppercorns and 5 allspice peas, bring to a boil, remove from heat and cool.
Put the pieces of mackerel in a container, pour over with brine and leave in the refrigerator overnight. The next day, the fish can be served at the table.
Step 3
"Dry" way of salting mackerel
Prepare a dry mixture of 2 parts salt and 1 part granulated sugar. Add ground black pepper. Dip the mackerel pieces in this mixture and place in a container. Put in the refrigerator overnight.
In the morning, rinse the pieces of fish, add a mixture of vegetable oil and vinegar. Let it brew and serve.
Step 4
Salted mackerel with dill.
Prepare a dry mixture of 2 parts salt and 1 part sugar. Dip the mackerel pieces in the mixture. Place one layer of mackerel pieces in a container.
Chop the dill finely. Sprinkle generously with dill on the fish layer. Put the next layer of mackerel pieces on the dill, sprinkle with dill again. Refrigerate container overnight.
