How to cook s alted mackerel at home. S alted mackerel: the best recipes

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

Slightly s alted fish is a tasty, he althy dish that goes well with most side dishes. A huge number of people treat her very favorably. However, quite often carcasses bought in a store are not distinguished by freshness and high quality, despite their attractive appearance. And it’s also good if the matter is limited only to disappointment and a waste of money - and you can seriously get poisoned. Red fish is not available every day, but the mackerel is not worse and lightly s alted. At home, it is easy to prepare, and even s alting methods - a sufficient number, there are plenty to choose from. And if you also turn on your imagination, you can create your own personal culinary masterpiece.

Fish in brine

Let's consider first the mosta trivial recipe for s alting mackerel at home. Two carcasses are gutted and cleaned (if they come into your hands fresh). There is nothing new in cutting: the head is cut off, the insides are taken out, the scales are removed. Is it possible to draw the attention of an inexperienced cook to a black film in the stomach of a fish: it gives the finished dish an unpleasant sharp bitterness, so it must be cleaned off very carefully. Mackerel is cut into convenient pieces, a large onion - not very thick half-rings. We put the fish slices in a jar, alternating with onions and sprinkling with peppercorns, broken laurel and cloves. Half a liter of water is boiled, two heaping tablespoons of s alt and one and a half - sugar are dissolved in it, a couple of tablespoons of vegetable oil are added. When the brine has cooled, fish is poured over it, closed with a lid and hidden in the refrigerator. Ready s alted mackerel at home will be in a day. It is better to keep it downstairs in the refrigerator.

Dry s alting

It is not necessary to prepare a marinade for fish. There is a very simple recipe for s alting mackerel at home without any liquids. S alt (large spoon) and sugar (one and a half small spoons) are mixed. For more spice, you can crush the lavrushka into the mixture, but you can also simply lay the leaves between the pieces. The cut fish is cut into slices, each is rubbed with the prepared composition, and the mackerel is folded into a pan (not aluminum!) Or into a container. It is necessary to remove the vessel in an unlit and cool place. After three hours, you will have to drain the fish juice and return the containerin place. And this s alted mackerel at home will be ready for use in another half a day.

Spicy fish with mustard

This recipe is an extended and more interesting variation of the previous one. And before s alting, it is better to cut the mackerel into fillets - remove not only the insides, scales and head, but also the bones so that pure meat remains. So mackerel is lightly s alted at home and will pickle faster, and it will be more pleasant to eat it. In a bowl, one and a half tbsp are mixed. tablespoons of s alt, half a teaspoon - sugar, a whole - grain mustard, dried dill (generously - it will not become superfluous in any quantity), coriander, allspice and two grated bay leaves. Then we do everything as described above: we rub, fold and put away in the cold. Only the juices do not have to be drained: thanks to the spices, an excellent brine is obtained, in which the mackerel will be s alted.

Whole mackerel with onions

If you like fish s alted with a whole carcass, take care first of all of a suitable container. For example, a plastic bucket or a large enamel pot will do. Gutted mackerel, but leave the tail and head - just be sure to remove the gills. For each fish carcass, 1 medium onion is peeled and cut into rings. The products are put into a bowl and poured with brine from a liter of water with the addition of s alt, ground pepper, vegetable oil and weak vinegar (50 ml each). In such a marinade mackerels alted at home will be ready in ten hours.

Sugudai

If you are wondering how tasty and quick to pickle mackerel at home, look for fresh wild garlic on the market. It should be taken in fairly large quantities and chopped as finely as possible. Gutted carcasses can be cut into fillets, or can be cut into convenient pieces. In any case, the slices are laid out in one layer, generously sprinkled with wild garlic, and on top of it with fine s alt and pepper. Each such layer is sprinkled with vinegar (with apple or wine it turns out more tender). Folded layers are placed in the refrigerator for forty minutes; stir every ten minutes. But in less than an hour, juicy and fragrant s alted mackerel at home will be on your table.

Mackerel with lemon

There are quite a few options for how to s alt fish. And with the use of any of them, a wonderful s alted mackerel is obtained. It is rather difficult to select the best recipes, since they all give excellent results. But I would especially like to highlight the lemon one. Firstly, having prepared a dish on it in the evening, before going to bed, the next morning you can already eat delicious fish. Secondly, it has a particularly delicate, refined taste. And thirdly, no exotic components. So, a couple of carcasses are cut into suitable pieces. The average lemon is peeled - its juice is just enough for fish, and the peels are coarsely chopped and poured into the mackerel sprinkled with juice. In addition to lemon, it is supplemented with rings of one onion, a couple of spoonschopped dill, an incomplete spoonful of sugar, cloves (a couple of things) and a spoon without a hill of s alt. The container is modestly poured with odorless vegetable oil, its contents are mixed - and in the refrigerator. Such s alted mackerel will conquer you forever. Simple and tasty (the recipe allows you to cook it at least every day), the snack option will help out in any situation.