Homemade Lightly Salted Mackerel
Description
A tasty appetizer for any gathering. It is very important to choose good fish for salting. The body should be firm, and the skin clean and attractive. A yellow color indicates that the fish was thawed repeatedly. For salting, thaw the fish partially, carefully remove the innards and head, pour brine over them, and let stand for 24 hours. Large fish will be ready in 2 days. If desired, use cloves, coriander, mustard seeds, or other spices. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the ingredients according to the list. Thaw the fish slowly at room temperature, but not completely.
- 2
Step 2
Bring 1 liter of water to a boil. Add salt, sugar, black peppercorns, allspice, and a bay leaf. Simmer for 1 minute. Cool the brine to room temperature.
- 3
Step 3
Remove the guts, heads, and tails from the mackerel (if needed; I removed them because they wouldn't fit in the container).
- 4
Step 4
Place the carcasses in a suitably sized container, pour the brine over them, cover with a lid, and leave in a cool place for 24 hours.
- 5
Step 5
After 24 hours, the lightly salted mackerel is ready. Cut the fish with a sharp knife and serve.
- 6
Step 6
The appetizer is ready. Serve at the table.