Salted Mackerel at Home
Description
Perfect for the table and with drinks. Very often homemade fish is tasted literally just a few hours later. I do not recommend doing this; be sure to let it rest for 3 days. The mackerel will absorb the brine. The flavor will be spiced and moderately salty.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Wash the mackerel, cut off the head, and clean out the insides. Remove the dark membranes (they cause bitterness). Pat dry with paper towels. Cut into pieces of the desired size.
- 2
Step 2
Take a 0.7 liter jar, put the spices in it after rubbing them between your hands. Add salt. Pour 100 ml of boiling water over everything. Stir and cool to room temperature.
- 3
Step 3
Add the remaining water to the cooled portion and stir. Layer the fish pieces. Cover with a lid. Refrigerate for 3 days.
- 4
Step 4
Once the time is up, the mackerel is ready. It is best served with onion, herbs, and lemon.