Lightly Salted Spiced Mackerel
Description
The recipe won't take much time. A colorful fish appetizer is perfect for a buffet or for serving on a festive table. If desired, you can add your favorite seasonings and spices to the list, creating an appetizer with a new flavor and aroma each time. Serve with greens and sauce.
Instructions
- 1
Step 1
Prepare the listed ingredients. If you bought the mackerel frozen, thaw it for 30 minutes before you begin salting.
- 2
Step 2
Cut the heads, tails, and fins off the mackerel. Gut each fish, scraping away the black membrane inside the belly cavity. Rinse thoroughly along the backbone on the inside—there is a lot of blood there. Then make a lengthwise cut along the back and split each fish in half. Remove the backbone from one half and the large bones from both halves. You will end up with two fillet pieces.
- 3
Step 3
Mix all the spices and spread half of them on the two fillet pieces.
- 4
Step 4
Peel the garlic cloves and press them onto the fillet. Coat the flesh with the garlic paste.
- 5
Step 5
Place the fillets on top of each other so that the flesh is on the inside. Wrap in plastic wrap and tightly twist the edges of the wrap. Make the second roll the same way. Leave them in the refrigerator for 1–2 days. Then transfer to the freezer.
- 6
Step 6
Mackerel can be stored in the freezer for up to six months, but no longer—after that it will start to turn yellow. To serve, remove the roll from the freezer 20 minutes before slicing so it thaws slightly. Then remove the plastic wrap and slice the mackerel into thin slices. Arrange on a plate.