Salted mackerel
Description
This recipe won't take much time. Of course, the key to tasty mackerel is first and foremost quality frozen fish, so when choosing it at the store pay attention to the color and appearance—the skin should be smooth, attractive, and free of "rust." Thaw it slowly, preferably in the refrigerator, so you don't end up with mushy flesh. I usually take the fish out of the freezer in the evening, leave them in the refrigerator overnight, and then another couple of hours at room temperature (if they haven't fully thawed). Gut the mackerel, cut off the head and tail, cover with brine, and refrigerate. After a day the fish will be lightly salted, and on days 2–3 it's just right! Try it and share your impressions of my spice blend in the comments. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the ingredients. Measure the spices. Put the water for the brine on the stove and let it come to a boil.
- 2
Step 2
Thoroughly rinse the carcasses, cut off the heads and tails, and remove the entrails. Rinse the inside well with cold water.
- 3
Step 3
Place the fish in a container (ideally, if the container fits the whole fish, 500 ml of water will be enough; if not, cut the fish into pieces and put it in a jar).
- 4
Step 4
Add salt, sugar, bay leaf, and spices to boiling water. Let it boil for a minute. Remove from heat and cool the brine to room temperature.
- 5
Step 5
Pour the brine over the fish, cover with a lid, and refrigerate for at least 12 hours. If the fish is large, like mine (each weighing 500 grams), it will be lightly salted after a day and just right after 2–3 days. If you cut the fish into pieces, 8 hours will be enough. Taste and adjust to your liking.
- 6
Step 6
Serve immediately or slightly chilled.