Mackerel in a Bottle, Smoked-Style
Description
Perfect with meals and drinks. This mackerel only looks smoked, but in fact it is mackerel salted in a spicy marinade. Choose fresh, fatty fish with no mechanical damage to the skin. Thanks to the tea and onion skins, you get such a beautiful smoked color. But thanks to them, the meat texture also firms up, and the fish becomes dense. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making mackerel in a bottle, smoked-style. You will need a clean polyethylene bottle with a capacity of 1.5–2 liters.
- 2
Step 2
Pour water into a pot, add salt and sugar, and add black tea.
- 3
Step 3
Rinse the onion skins and place them in a pot with tea. Set over medium heat and bring to a boil.
- 4
Step 4
Cook over medium heat for 5 minutes.
- 5
Step 5
Remove from the heat, add the bay leaf and peppercorns, and stir. Cover with a lid and let cool completely.
- 6
Step 6
Remove the head, entrails, and black membrane inside along the ribs from the mackerel. Rinse and pat dry with a towel.
- 7
Step 7
Cut off the top of a polyethylene bottle and place the mackerel inside.
- 8
Step 8
Strain the cooled marinade and pour it over the mackerel so that it is completely covered. Cover the top with plastic wrap and secure with a rubber band or twine. Refrigerate for 2–3 days, depending on the desired level of salting.
- 9
Step 9
Remove the mackerel from the brine, pat dry with a paper towel, and brush with oil for shine. Then cut into pieces and serve.
- 10
Step 10
The appetizer is ready. Serve at the table.