Salting Whole Mackerel in Brine
Description
It works for both holidays and everyday meals. I can’t imagine a festive table without fish, whether salted or smoked. But store-bought fish isn’t very good quality these days, and I don’t want to deny myself the pleasure of eating tasty lightly salted fish. So I came up with a recipe for salting whole mackerel in brine at home. Mackerel made this way turns out wonderfully tasty, aromatic, and very juicy and nicely salty. I recommend it. You can serve it warm or chilled.
Instructions
- 1
Step 1
We need to thaw the fish, then remove its entrails, cut off the head and fins.
- 2
Step 2
Put all the spices into the water, bring to a boil, and simmer for 2 minutes. Then cool the brine. Use level salt (no heaping) if you don’t like very salty fish.
- 3
Step 3
Place the fish in the container where you will salt it. I salted 5 at once and increased all the ingredients fivefold accordingly. Pack the fish tightly so they do not float.
- 4
Step 4
Pour the cooled brine over the mackerel; it should cover the fish completely. Close the container with a lid and refrigerate for 3–4 days. Serve the ready mackerel garnished with herbs and onion rings or fresh vegetables.