Mackerel is a valuable commercial fish, mackerel meat is rich in proteins, fats and nutrients, in particular, unsaturated fatty acids. Thanks to the cold cooking method, salted mackerel retains a maximum of nutrients.
It is necessary
-
- For salted mackerel with spices:
- 1 kg fresh mackerel;
- 1, 5 tbsp. salt;
- 0.5 tsp Sahara;
- 2 bay leaves;
- 5 allspice peas;
- 1 tsp mustard seeds;
- ground coriander
- dried dill.
- For salted mackerel with added vinegar:
- 1 kg of mackerel;
- 100 g of coarse salt;
- 100 ml of vegetable oil;
- 2 onions;
- 1 tbsp vinegar;
- 50 g sugar;
- ground black pepper
- Bay leaf.
- Salted mackerel with garlic:
- 1 kg of mackerel;
- 100 g of coarse salt;
- 3 cloves of garlic;
- ground black pepper.
Instructions
Step 1
Salted mackerel with spices Cut off the head and tail of the mackerel, remove the entrails, rinse thoroughly with cold water. Cut the carcass along the back, remove the spine and small bones.
Step 2
Combine salt, sugar, ground coriander, dill, pepper and mustard peas. Grind the bay leaf and add to the mixture. Grate two fillet slices with the mixture on both sides, put in a container with a lid and refrigerate for a day. Serve sliced and garnished with fresh herbs and lemon slices.
Step 3
Salted mackerel with vinegar Gut the fish, cut off the head and tail, wash in cold water. Cut into pieces (about 3 cm wide), dip in salt, place in a container with a lid, or cover with cling film. Refrigerate for about 12 hours.
Step 4
Rinse the pieces by removing the salt. Mix vegetable oil with vinegar, sugar, ground pepper and chopped bay leaves, pour over the pieces with the mixture. Add onions cut into rings, leave to soak for an hour and a half. Serve garnished with herbs with curly slices of butter.
Step 5
Salted Mackerel with Garlic Take fresh mackerel or thaw ice cream, cut off the head and tail, remove the entrails, rinse thoroughly. Separate the spine and other bones from the abdominal side without cutting the back. Fold the resulting layer in half, cut into three equal parts, dry with napkins, rub with salt (rub the skin with a lot of salt).
Step 6
Place the prepared fillet in a container, cover with a lid or cling film, and leave to salt for 12 hours in a cool place. Then rinse off the salt, dry the fillets with napkins, rub with ground black pepper, cut the garlic cloves into thin slices, put them inside each piece. Refrigerate for 2 hours, then serve cut into pieces with boiled or jacket potatoes.
