Salting Mackerel at Home
Description
Perfect for the table and with drinks. When salting mackerel in your own kitchen, you can decide for yourself how much spice you need to prepare the dish. If you do not like ground coriander, remove it from the ingredient list, leaving only the main spices. Remember that you need to turn the fish periodically so it salts evenly on all sides. You can also leave the mackerel ungutted and salt it whole.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the mackerel and thaw it if the fish was purchased frozen.
- 2
Step 2
Add to a saucepan or pot salt (you can use Himalayan salt, salt with crushed herbs or spices), bay leaves, and ground black pepper.
- 3
Step 3
Add ground coriander — it will make the brine spicy. If you don’t like fish in spicy brine, skip this step! Place the container on the stove and bring to a boil, then turn off the heat and cool the brine to 20°C so it is barely warm.
- 4
Step 4
Cut off the mackerel’s head, gut it carefully, leaving the roe or milt. Rinse thoroughly inside and out, and scrape away the black membrane inside the cavity with a knife. Place the cleaned fish in a deep bowl or container.
- 5
Step 5
Pour warm brine over the mackerel and refrigerate for about 2 days. Turn the fish over every day.
- 6
Step 6
After the specified time, the fish will be ready! Remove it from the brine, cut into serving portions, and serve, drizzled with vegetable oil.