Do you like salted fish? Then you will probably be interested in learning how to salt mackerel at home. And tips and the best recipes will help you make your dish your signature dish.
Recipe content:
- Salting rules, tips and subtleties
- Whole Carcass Ambassador
- Dry ambassador
- Spicy fish in a jar
- Fish under oppression
- Video recipes
Mackerel is a very healthy fish, which is why so much attention is riveted to it. It is a valuable source of omega-3 fatty acids, vitamins B12 and PP, minerals like sodium, phosphorus, chromium and iodine. In addition, it has amazing taste. And if you pickle mackerel using a good proven recipe, then it can be used not only in its own form. With her participation, you will get delicious salads and hearty snacks.
Rules, tips and subtleties for salting mackerel
Buying quality fish
Before you start salting mackerel at home, you need to choose the right fish, because the final result depends on it. So, the fish is suitable for both large and medium-sized, small individuals are bony and low-fat. The ideal fish weight is 300 g.
You can salt fresh, frozen or frozen fish. When buying one, look at the color. Fresh product is light gray in color with light eyes. If the seafood has streaks, a yellowish skin tone and cloudy eyes, be vigilant. It was thawed and frozen again, or the carcass is old. Good fish is firm, even, smooth, slightly moist with a slight fishy aroma. The gills are bright red, sometimes a light pink tint. When pressed with a finger on the trunk of a fresh specimen, the fossa immediately returns to its original position.
When buying a frozen product, the selection principles remain the same. Just pay attention to the ice, which should not have cracks, sagging and yellow color. This suggests that the mackerel has been frozen several times. Defrost carcasses on the bottom shelf of the refrigerator in a sealed container.
Salting conditions
The salting process takes place at a cool temperature, in a refrigerator or cellar. As hot conditions will cause the food to go bad. To salt mackerel deliciously, you need to take dishes that do not oxidize. For example, glass, enameled, plastic containers.
You can cook whole mackerel carcasses, cut into pieces or divided into fillets. This does not affect the cooking technology in any way, it only reduces the salting time. The whole mackerel will take the longest to cook, about three days, the smaller pieces will be salted in one day. And for additional aroma and full disclosure of taste, laurel, peppercorns, coriander, cloves, allspice and other spices are added to the brine.
Storage of finished fish
The finished fish is poured with vegetable oil and kept in the refrigerator for no more than 5 days. Do not freeze salted fish, because after defrosting, the meat will become soft and watery.
These tips will help you quickly salt mackerel at home to make it tasty, beautiful and aromatic. And continuing the topic, we offer the best step-by-step recipes with photos of how to quickly and tasty salt mackerel. The material presents a whole series of various spicy, mouth-watering and sophisticated options.
Whole Mackerel Ambassador
Whole Carcass Ambassador is the most common recipe. For this, the fish does not need to be gutted, but the cooking time takes more time. At the same time, the finished fish turns out to be tasty and looks like a smoked product.
- Caloric content per 100 g - 194 kcal.
- Servings - 2
- Cooking time - 3 days
Ingredients:
- Mackerel - 2 pcs.
- Dried dill - 1 tablespoon
- Sugar - 2 tablespoons
- Salt - 6 tablespoons
- Ground black pepper - 1 tsp
- Vegetable oil - 2 tablespoons
Step by step cooking:
- Rinse the fish and pat dry with a cotton towel.
- Place salt, sugar, dill and pepper in a large bag. Shake it to mix the seasoning.
- Rub each carcass with a curing mixture, put in a bag with mixed spices and tie tightly.
- Refrigerate fish for 3-4 days.
- After this time, wash it with running water, dry it, wipe it with vegetable oil and start your meal.
Dry mackerel ambassador
The easiest way to salt mackerel at home is dry salting. The fish is rubbed with salt, which the carcass absorbs as much as needed.
Ingredients:
- Mackerel - 2 carcasses
- Salt - 2 tablespoons
- Sugar - 1 tablespoon
- Bay leaf - 3 pcs.
- Allspice peas - 5 pcs.
- Dill - small bunch
Step by step cooking:
- Gently rip open the belly and gut the fish. Remove the black film from the abdomen, cut off the head and wash under running water.
- Put salt in a suitable container, put allspice peas, dill sprigs and chop the bay leaf.
- In a separate bowl, combine the salt and sugar and rub the inside and outside of the fish. Put some sprigs of dill, laurel and allspice in the belly. Transfer the fish to a container.
- Close the container tightly and place in the refrigerator for 2-3 days.
- Clean the finished carcasses of excess salt by rinsing them under water or wiping them with a napkin.
Spicy mackerel fish in a jar
The good thing about spicy fish is that you can choose a bouquet of spices and spices yourself to your taste by adding, replacing and removing those herbs that most of all are to your taste.
Ingredients:
- Mackerel - 1 carcass
- Onions - 1 pc.
- Water - 0.5 l.
- Salt - 2-3 tablespoons
- Sugar - 1 tablespoon
- Allspice peas - 4-5 pcs.
- Bay leaf - 2 pcs.
- Mustard beans - 1 tablespoon
Step-by-step cooking of mackerel in a jar:
- Gut the fish, cut off the head, rinse and wipe with a paper napkin. Then cut the carcass into large pieces.
- Pour salt and sugar into the water, put bay leaf and allspice. Bring to a boil to completely dissolve the salt and sugar. Remove the brine from heat and leave to cool to room temperature.
- Peel the onions, cut into half rings and put in a jar, alternating with fish pieces.
- Add mustard to the jar and cover with brine to completely cover the mackerel.
- Close the container with a lid and refrigerate for 12 hours.
Mackerel fish under oppression - a step by step recipe
The essence of this recipe is that the fish is kept under pressure for several hours. A sealed bag of cereals or a liter can of water is suitable as a load.
Ingredients:
- Mackerel - 2 pcs.
- Salt - 2 tablespoons
- Sugar - 1 tablespoon
- Allspice peas - 1 tsp
Step-by-step cooking of mackerel under pressure:
- Combine salt, sugar and pepper, which you grind through the mill.
- Gut the mackerel, decapitate, rinse under running water and dry.
- Transfer it to a cutting board and cut in half along the belly. Remove the backbone, bones and skin the meat.
- Cut the fillet into small pieces, put in a container and sprinkle with the prepared mixture.
- Press down on the fish and refrigerate for 8 hours.
Video recipes:
