For a lush feast, it will not be superfluous to salt mackerel at home. Popular and simple recipes that involve both the use of a special marinade and the dry method of salting will help to do this quickly and tasty.
How to pickle mackerel in brine
Try pickling mackerel at home in your own brine. The finished fish will be virtually indistinguishable from the expensive product offered by stores. This recipe for salting mackerel at home requires the following ingredients:
- fresh mackerel;
- 10 black peppercorns;
- 2-3 bay leaves;
- glass of water;
- a tablespoon of salt.
Butcher the mackerel. First rinse the carcass under running water. Cut off the head, remove the entrails, remove the skin and remove the bones. Cut fish fillets into equal slices, place in a saucepan or container. Add bay leaves and black peppercorns, then cover and leave for 1-2 hours. Prepare the brine by stirring a spoonful of salt in a glass of cold water and add to the bowl of fish. Re-cover the dishes with the dish and leave in a cool, dark place for at least 24 hours.
You can pickle mackerel at home quickly and tasty in brine using a more complex recipe. This dish will truly amaze your guests. In addition to fresh fish, you will need:
- 5 allspice peas;
- 2 bay leaves;
- a teaspoon of loose cloves;
- 50-60 ml 9% vinegar,
- 3 tbsp salt;
- 2 heads of garlic or 2 onions;
- sunflower oil.
Cut and chop the fish, place the slices in a saucepan, sprinkle with salt and stir. Add spices and onions (garlic). Cover and let sit for 15-30 minutes. Prepare the marinade: pour half a glass of vegetable oil into a container, add bay leaves, cloves, pepper and vinegar. Add the cooked marinade to the fish pot and leave for half a day, then chill in the refrigerator before serving.
How to dry salt mackerel
Try pickling mackerel in a quick and tasty dry way. To do this, simply gut the fish, but do not chop it. Sprinkle the inside of the mackerel with a thin layer of salt and rub well. Place in a large saucepan or jar and sprinkle with salt on top. The pickling period is 1-2 days. Using this method, you can pickle the whole mackerel and put it on a pretty dish without cutting it.
The following method will allow you to prepare a signature mackerel snack that has a long shelf life. Additional ingredients are indispensable here:
- 1/2 tablespoon Sahara;
- 1 tbsp salt;
- 1 bay leaf;
- 0.5 tsp ground mustard;
- a pinch of black pepper;
- a pinch of ground coriander.
Before salting mackerel at home quickly and tasty, carefully prepare the fish by cutting off the head and tail, removing the entrails through an incision along the belly and cutting off the fins. Rinse the carcass, do not forget to clean the inner surface of the black film with a knife. Wipe lightly with a clean cloth or paper towel.
In a separate bowl, combine the sugar, salt and spices, and add the bay leaf and mustard. Place the mackerel in a plastic bag and add the spicy and salty mixture. Shake to coat the fish evenly inside and out. Tie the bag tightly and put it in another bag of the same size to avoid leaks. Refrigerate fish for 48 hours. Remove the salted mackerel from the bag and rinse from salt and spices under running water, dry with a towel. Then the fish can be served sliced or stored in the refrigerator.
