Mackerel is a very tasty and healthy fish, therefore, many housewives use it with pleasure to create fried, boiled and baked dishes, as well as salads. But the most delicious is salted mackerel. It is best prepared dry.
It is necessary
- - mackerel carcass - 0.7 kg;
- - coarse salt - 1 tbsp. the spoon;
- - bay leaves - 3 pcs.;
- - a mixture of ground peppers - 0.5 tsp;
- - sugar - 0.5 tsp;
- - a pinch of dry mustard;
- - a mixture of dry herbs (fenchea, basil, sage) - optional;
- - garlic - 2-3 cloves (optional).
Instructions
Step 1
Take fish out of the refrigerator, defrost at room temperature. Cut off the tail, fins and head. Clean out the abdomen. Rinse with cool running water. Wipe dry with paper towels. Put on cling film, spread out on the desktop.
Step 2
In a separate plate, mix well the mixture of peppers, dry mustard, a pinch of Provencal herbs, sugar and salt. With the resulting mixture, thoroughly wipe the fish from all sides, including from the inside. Sprinkle with crushed bay leaves on top. If desired, you can also stack the slices of peeled and chopped garlic.
Step 3
Wrap the mackerel in plastic wrap so that the juice cannot "escape" from there during cooking. Refrigerate for about 2 days. Then take out, remove the cling film and clean off the remnants of salt and seasonings. Serve with a salad of fresh tomatoes and cucumbers, boiled potatoes, buckwheat porridge or any other side dish.
