Salted Mackerel in Onion Skins at Home
Description
The recipe won't take much time. Before you start salting, a couple of tips. Thaw the fish in the refrigerator slowly, not all the way—otherwise the meat will fall apart and come off the bones. I go by the fish: if the flesh is already soft but there's still ice inside, I start cutting it up; slightly frozen innards come off easily. Choose larger fish—they'll be fattier and tastier. The gills should be red, clean, with no coating; the skin intact, with no "rust." Serve as an appetizer at the table.
Instructions
- 1
Step 1
Prepare the ingredients. Let's begin!
- 2
Step 2
First, prepare the brine. Bring 1 liter of water to a boil with salt, sugar, spices, and onion skins (rinse them in water first). Boil for 1 minute, remove from the heat, and cool to room temperature.
- 3
Step 3
Thaw the mackerel carcasses almost completely. Why almost? Because slightly frozen fish is easier to clean and doesn't hold its shape. Cut off the heads, tails if desired, remove the innards and rinse inside, remove the black membranes on the ribs.
- 4
Step 4
Place the carcasses in a convenient container; mine is small, so I cut the carcasses in half, but that is optional.
- 5
Step 5
Pour in the strained brine. Cover with a lid and refrigerate for 3 days.
- 6
Step 6
The fish is ready! Its beautiful color and aroma are sure to please everyone. Cut it into pieces and give it a try!
- 7
Step 7
Done. Serve with fresh herbs.