Mackerel Salting
Description
It works for holidays and everyday meals alike. The cold and very tasty appetizer "Saguday" is usually made from northern fish varieties. But I want to suggest making "Saguday" with mackerel. Believe me, the appetizer from this little fish will be no worse. Spicy, aromatic, with an unusual flavor, mackerel "Saguday" is sure to please everyone, not only fish lovers. In this recipe I have told and shown you everything. Serve the appetizer at the table.
Instructions
- 1
Step 1
Here is the minimal set of ingredients we need to prepare mackerel "Sagudai". I have frozen dill, but it will taste better with fresh.
- 2
Step 2
Cut off the head and tail of the mackerel, gut it, and rinse it well with water. Then you can cut the fish into pieces (with the backbone and all the bones) or fillet it (as I did).
- 3
Step 3
If you have already cut the mackerel into pieces with bones, skip this step. Cut the mackerel fillets into small pieces.
- 4
Step 4
Then take any deep dish and place a layer of fish in it. Sprinkle it with salt, sugar, and ground pepper. Next, add the onion, sliced into half rings.
- 5
Step 5
Sprinkle the onion with finely chopped dill. Then make another layer of fish—a layer of salt, pepper, and sugar—a layer of onion and dill. And add another bay leaf.
- 6
Step 6
In a small bowl, mix water, vegetable oil, and vinegar, pour the resulting marinade over the fish. Then cover the container with the fish with a lid and refrigerate for 4–5 hours.
- 7
Step 7
Place the finished appetizer on a plate and serve.