Recipe for salting mackerel. Recipe for homemade salted mackerel
Mackerel is considered to be one of the most delicious species of fish. It has an unobtrusive aroma, a characteristic dense structure, and its taste is good both by itself and in combination with various spices and seasonings. Due to the fact that there are very few bones in mackerel, it is excellent for salting and marinating.
Tasty and healthy
Mackerel is also very useful. It contains high-quality protein, fish oil, many trace elements, among which there is even selenium. It is also rich in Omega-3 polyunsaturated fatty acids. Mackerel meat contains calcium, iron, fluorine, sodium, phosphorus, iodine and many vitamins: A, B, C, PP.
Due to this, mackerel is one of the types of fish that doctors recommend for the diet of pregnant and lactating mothers, athletes, recovering patients, adolescents. And unlike many healthy products, this fish has a wonderful taste, which is perfectly manifested when salted mackerel.Apparently, therefore, salting is one of the most common and popularly favorite ways of cooking this fish.
There are several ways to cook this fish. Depending on the recipe, mackerel is sent to pickle whole or in pieces. In any case, the beginning of the preparatory process is the same: the carcass must be thoroughly washed, the entrails removed, and dried with paper towels. Particular attention should be paid to the gills, especially if the recipe for salting mackerel involves the use of fish with his head. You can salt and half carcasses, cut from the spine. This is done quite simply, the main thing - that the knife was sharp. There is another version of the cutting - the carcass is incised along the ridge and turns into two halves. In this case, all the insides are removed through the dorsal incision. This method is good because it leaves the tummy whole and does not allow fat to flow from the most juicy part.
Recipe for a simple cold pickle
Gentle mackerel meat is soaked with salt and spices pretty quickly. Many methods are designed for just a few hours.The simplest recipe for homemade salting mackerel involves the use of only salt and spices. Pieces of fish just need to sprinkle with both sides of the mixture of seasonings and put in a cool place for the night. In no case, salt "Extra" is suitable for cold dry salting. It is best to use a large sea - then, gradually dissolving, it will saturate all the pieces completely.
Warm pickle for mackerel
In addition to the amazing taste, this recipe is also good and the speed of salting. Mackerel prepared in this way will be ready in literally 4 hours. Yes, and time to prepare will have to spend quite a bit. The brine recipe for salting mackerel includes the following ingredients (per liter of water):
- salt - 3 tablespoons with a small hill;
- sugar - one and a half spoons;
- pepper and peas - 3 pcs .;
- bay leaf - 1 pc .;
- vinegar - 2 tbsp.
The first thing we put water on fire. We add in it all components, except vinegar. This delicious recipe for salting mackerel is suitable for making fish in pieces. While the pickle is boiling, we cut the carcass. We put in a jar or sudok. As soon as the liquid has boiled, remove from the heat and add vinegar.The brine should cool down to 30 degrees, and only then it will be possible to fill the fish. After 4 hours, check the readiness - for this we break a piece along the spine. If there are no traces of fresh blood on it, then the fish is salted. The color of the meat becomes grayish, not pink.
Everyone knows that smoking is far from the safest processing technology. Especially when it comes to pseudo-smoking in liquid smoke smoke solution. This cooking method will simply ruin the useful mackerel, saturating it with harmful substances. But lovers of smoked meat should not be upset, because there is a wonderful recipe for salting mackerel, as a result of which it turns out no less fragrant and tasty. And even its color very much reminds that which turns out as a result of smoking.
For this method, we also need brine. For its preparation, we will leave the same proportion of salt and sugar as in the previous recipe, but we will make some amendments. Add 2-3 handfuls of onion peel, a tablespoon of fragrant black tea leaves, a little thyme, a couple of cloves and nutmeg on the tip of a knife. Boil the brine need about 20 minutes to its color and flavor fully revealed. This recipe for salting mackerel in whole will greatly facilitate the use of a plastic bottle.From it you need to cut off the throat, lay 4-5 fish inside (heads down), and pour the brine cooled to room temperature on top. It is possible to store mackerel in it when it is salted. Before serving, it is recommended to hang the fish by the tail over the sink for a short time in order to excess glass.
Spices and lemon
Another recipe for quick salting mackerel involves the use of fragrant herbs, lemon, onion and spices. There are no strict proportions, it can be supplemented with favorite seasonings.
Fish should be cut along the spine, quite a bit before cutting to the back. Inside, we put sliced lemon, black peppercorns, onion rings, rosemary sprigs. You can use garlic, bell pepper. Be sure to salt both outside and inside. Then tightly overtighten the fish with a culinary thread, tightly laid in the vessel. It is advisable to use oppression. If you do these actions in the evening, this fish will be ready for breakfast.
Mackerel salted in oil
Mackerel goes well with olive and sunflower oil. Straight in the oil, you can and ... pickle!
To do this, take the salt and seasonings, finely shred them.Here in this recipe it is just the same permissible to use salt of the finest grinding. The recipe for salting mackerel in oil can sometimes contain vegetables: sliced carrots, white and blue onions, greens, and Bulgarian pepper. Oil-drenched fish should stand in a jar for a couple of days. How to check that salt is enough? Elementary - the oil should taste a little salty.