Dry s alted mackerel at home

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Mackerel is not only very tasty, but also incredibly he althy fish. It contains a large amount of quickly digestible proteins and fatty acids. Therefore, it has long been very successfully used in cooking. Such fish is served baked, marinated and fried. But dry s alted mackerel is especially tasty. The recipe for such a snack will be discussed in today's article.

General recommendations

It should be noted that small fish are characterized by increased bony. Plus she's not that fat. Therefore, for s alting, it is advisable to purchase medium or large carcasses weighing at least 300 grams. When choosing a product, you need to pay special attention to how it looks. A light fishy aroma emanates from fresh mackerel. To the touch, such a fish will be slightly moist and very elastic. Normally, it is painted in a light gray shade. The presence of yellowish veins often indicates that the fish has been frozen repeatedly.

Today, in cooking, there are several methods for preparing snacks from this product. But the most popular, relatively quick and simple is the dry mackerel s alt. In this case, you do not have to stand at the stove for a long time waiting for the marinade to boil. This method involves the use of various aromatic herbs and spices. Most often, mustard, garlic, a mixture of peppers and coriander are taken for such purposes.

Classic

This technology is extremely simple. Therefore, it is fantastically popular among busy housewives who cannot spend a lot of time cooking. The process itself takes no more than thirty minutes, and after two days a tasty and he althy fish will flaunt on your table. To make real s alted dry-s alted mackerel, go to the nearest market in advance and buy all the necessary products and seasonings. In this case, you should have the following components at hand:

• Mackerel carcass weighing about 700 grams.
• A tablespoon of coarse s alt.
• 3 bay leaves.
• ½ teaspoon pepper mixture.

Additionally, you will need dry fragrant herbs. Most often, dry s alting of mackerel at home involves the use of sage, basil and fennel, combined in equal proportions. So make sure you have a teaspoon of these herbs in your kitchen cabinets at the right time.

Process Description

The pre-thawed fish is gutted, the tail, fins and head are cut off. The carcass prepared in this way is thoroughly washed with cool water. Since the dry s alting of mackerel completely eliminates the use of liquid, it is wiped dry with paper towels and spread on a cling film spread on the working surface.

In a separate plate combine herbs, pepper and s alt. Mix everything well and rub the fish with the resulting composition. And they do it not only from the outside, but also from the inside. Sprinkle the mackerel with chopped bay leaves on top and wrap it tightly in a film so that the juice does not leak out during cooking. After that, the carcass is removed in the refrigerator. After about two days, the fish can be served at the table. Before that, the film is removed from it, and then the remnants of s alt and spices are cleaned off. The best side dish for such an appetizer would be boiled potatoes or fresh vegetable salad.

Coriander variant

According to this recipe, you can cook a savory snack relatively quickly. Fish made using the technology below will be a worthy decoration for any holiday table. And your guests will certainly start asking for the recipe. The dry s alting of mackerel is also in demand because in the process it is not at all necessary to stand at the stove, waiting for the marinade to boil. In order for your family to appreciate your efforts, double-check in advance whether you have everything you need at hand. To get a tasty and fragrant fish you will need:

• A teaspoon each of mustard seeds andcoriander.
• Mackerel carcass.
• Teaspoon pepper mixture.
• A couple pinches of ground bay leaves.
• 1, 5 tablespoons s alt.
• ½ art. l. sugar.

Dill seeds are usually used to add a pleasant aroma to the finished snack. Therefore, try to make sure that you have half a teaspoon of this seasoning in advance.

Action algorithm

Since dry s alting of mackerel implies the complete absence of any liquid, you can immediately start preparing spices. Dill, coriander and mustard seeds are combined in a mortar. Pour a mixture of peppers there and chop them. In this case, it is important not to overdo it so that you do not get a powder at the exit. The resulting mixture is poured into a clean bowl. Sugar and s alt are also sent there.

Now it's time to fish. The pre-thawed carcass is washed in cold water and freed from the insides. Then her head, tail and fins are removed. The mackerel prepared in this way is washed again and wiped dry with paper napkins, not only from the outside, but also from the inside.

After that, food linen is spread on the table and fish is placed on it. The carcass is thoroughly rubbed on all sides with a mixture of ground spices, wrapped in several layers of polyethylene, trying to completely exclude air from entering, and put in the refrigerator. About a day later, home-made dry-s alted mackerel, the recipe of which is described in detailslightly higher, completely ready to use.

Immediately before serving, it is washed with cool water, dried and cut into portions. This fish goes well with fresh or baked vegetables and herbs.

Dijon mustard variant

Mackerel prepared according to this recipe has a dense structure and a light aroma of spices. It goes well with various side dishes, and therefore will often appear on your menu. The technology itself is extremely simple, so even an inexperienced hostess can handle it without any special problems. It is also important that the dry s alting of mackerel involves the complete exclusion of liquid marinade. Therefore, you do not have to cram bulky dishes into your own refrigerator. To prepare such a snack, you will need a not too extensive set of ingredients. You must have in your kitchen:

• 2, 5 tablespoons s alt.
• Pair of mackerel carcasses.
• Table spoon of sugar.
• Bay leaf.
• Half teaspoon each of dried coriander, Dijon mustard and white pepper.

Step-by-step technology

Pre-thawed fish is freed from the insides, fins, tail and head are cut off from it, and then thoroughly washed in cold water. After that, the fish is wiped dry with paper towels and spread on plastic wrap.

Carcasses prepared in this way are rubbed with a mixture of s alt, sugar, mustard and white pepper. Sprinkle them on topchopped bay leaf and tightly wrapped in several layers of cling film. Then the future snack is placed in the refrigerator. After about two days, it will be ready for use. Before serving, the fish is freed from polyethylene, excess spices are removed from it and cut into portions. It can be eaten with vegetables, mashed potatoes or plain brown bread.

Charlic variant

This recipe produces incredibly tasty and moderately spicy mackerel, s alted at home. Dry s alting implies the presence of a certain set of spices, without which it will be a completely different snack. Therefore, try to visit the nearest market or supermarket in advance and purchase all the missing seasonings. Your kitchen cabinets should have:

• Pair of mackerel carcasses.
• A pinch each of nutmeg, coriander and ground black pepper.
• 4 garlic cloves.
• A couple of tablespoons of coarse s alt.

Sequence of actions

Since domestic supermarkets practically do not sell fresh mackerel, purchased carcasses must first be thawed. After that, the insides, fins, tail and head are removed from them. In addition, this time, the vertebral bone is carefully removed from the fish. As a result, you should get two fillets connected to each other.

Carcasses cut in this way are sprinkled with s alt and spices. Inside spread the garlic cut into thin slices, connect the fillet parts and tightly wrapit in polyethylene film. The future snack is placed for several hours on the bottom shelf of the refrigerator, and then sent to the freezer. It is advisable to do this in the evening. Then in the morning the fish will be ready to serve. Before that, it is taken out of the freezer and left for a short time at room temperature.