In its structure, mackerel is very similar to ordinary herring, however, it requires more salt and time exposure when salted. Mackerel is a very healthy fish that can compensate for the lack of fatty acid and phosphorus in the human body, so you need to know how to properly salt mackerel in brine at home.
It is necessary
- - mackerel - 2-3 pcs.;
- - 4 tbsp. l. salt;
- - 2 tbsp. l. Sahara;
- - bay leaves - 2 pcs.;
- - 2 tbsp. l. vinegar (9%);
- - allspice (peas) - 5 pcs.;
- - 1 liter of water.
Instructions
Step 1
Defrost freshly frozen mackerel at room temperature. In order for the fish not to lose the beneficial substances in its composition, it is best not to subject the mackerel to heat treatment.
Step 2
Cut off the fish's head, tail and fins, remove the dark film from the mackerel, then gut and rinse under running water. Cut the mackerel into portions and place in a separate container.
Step 3
Next, you need to prepare the brine: pour water into an enamel pan, add granulated sugar and salt, also put pepper and bay leaf. Place the pot of brine on low heat and simmer for about 5 minutes. At the moment when the brine becomes cloudy, vinegar can be poured into it. Cool the brine to room temperature.
Step 4
Pour the brine into a one-liter or two-liter jar, dip the mackerel into it, then cover the jar with a lid and leave the fish to salt for 12 hours. Be aware that the brine can become cloudy as a result of the interaction between fish oil and vinegar.
Step 5
After the specified time, cans of fish can be stored in the refrigerator, and can also be safely served with pickled or fresh onions, as well as lemon slices. As a result of this salting, mackerel is moderately salty and tender, it can be served with potatoes or other side dishes of your choice.
