The advantages of a hand salting fish can be listed for a long time, but the main points among the list of advantages can be called the ability to independently regulate the degree of salinity by variation in the composition of the marinade, as well as absolute confidence in the freshness of salted fish, while in poor quality fish, the first freshness, unpleasant characteristics of which are drowned out with the help of aromas of spices and taste of salt. On how to prepare a salted mackerel in simple recipes further.
Recipe for a delicious salted mackerel
Mackerel salted entirely in brine - a recipe for old-fashioned and long, modern alternative involves the use of fillets instead of whole fish, which helps to reduce cooking time, and the original spices in the dry mix will contribute to the formation of a multifaceted taste, without supersaturating fish with moisture.
Ingredients:
- sea salt - 50 g;
- granulated sugar - 75 g;
- freshly ground black pepper - 5 g;
- greens of dill - 15 g;
- Dried juniper berries - 15 g;
- gin - 120 ml;
- fillet of mackerel (large) - 8 pcs.
Preparation
Mix the dry ingredients of our marinade: sugar, salt, ground pepper and juniper berries in the stupa. Add to the aromatic mix chopped greens of dill and pour half of the mixture for salting on a sheet of foil, spread on a baking sheet. We spread four fish fillets on a salt pillow, water the fish with gin and cover the remaining four halves. On top of falling asleep salt and cover all with a sheet of foil. We leave the fish for two days in the refrigerator, forgetting to turn the envelope from foil to the other side, after 24 hours.
At the end of the allotted time, we remove the fish, clean off the residual salt mixture and try.
Mackerel salted at home in onion husks
Onion husks give the fish a characteristic brownish shade, making it look like a smoked fish. In this case, unlike smoking, for the preparation of such fish you will not need any special skills or special equipment. The recipe for salted mackerel in marinade will amaze with its simplicity.
Ingredients:
- carcasses of mackerel (peeled, without head) - 2 pcs .;
- onion husks;
- tea leaves - 150 ml;
- salt - 50 g;
- sugar - 30 g;
- coriander seeds - 10 g;
- bay leaves - 2 pcs .;
- liquid smoke.
Preparation
In the chosen dishes, we impose onion husks so that it fills the container halfway. Pour onions with a liter of boiling water and put on the fire for 15 minutes. After the allotted time, let the onion stand for another 10 minutes to give the remnants of the pigment, and then filter the solution and mix it with strong brew. If you want to get not only the color, but also the smell of smoked fish, then drip some liquid smoke into the marinade. Now it is the turn of spices, the standard salt with sugar is mandatory, the rest is optional. We load fresh fish into the marinade and cover it with a lid or a plate of smaller diameter than the pan, so that the fish can not snuggle up to the bottom.
Salted mackerel in the marinade will be ready after 2 days, after which it is dried, oiled and served.
Mackerel salted with brine - recipe
Salted mackerel for two hours can become a reality, if you use for salting not whole fish fillets, but small pieces.
Ingredients:
- mackerel - 350 g;
- white onion - 70 g;
- water 350 ml;
- laurel leaves - 2 pieces;
- salt - 25 g;
- cloves - 3-4 buds;
- fennel seeds - 5 g;
- mixture of peppers.
Preparation
We bring the water to a boil and put the chopped onions with laurel, salt, peas, buds of cloves and dill seeds into it. Cover the spicy brine with a lid and leave to cool for 15 minutes. Put the pieces of mackerel in the brine and leave them in the fridge for 2-2.5 hours.