Not a single family meal is complete without fish. Salted, smoked, pickled or baked - it always takes center stage on the festive table. Most often it is, as a rule, lightly salted herring or mackerel - just an excellent snack for any spirits. Did you know that you can cook delicious lightly salted fish at home and in a fairly short time? Now I will show you how to do this.
Ingredients:
Mackerel - 600 g
Salt - 1.5 tablespoons
Sugar - 1 tablespoon
Water - 500 g
Preparation:
1. Prepare foods on the list.
2. If you don't defrost the mackerel first, it will be much easier to clean. So, from the frozen carcass, cut off the head and tail, cut the abdomen along the middle, remove all the insides and clean the black film inside. If caviar is available, it can be left and salted along with the fish.
3. Cut the peeled carcass into slices 3-4 centimeters thick, put in a deep bowl and leave for a while until completely thawed. After defrosting, drain the water released from the mackerel.
4. Place good quality salt and a half tablespoon of sugar in a saucepan or any other suitable dish. I use coarse sea salt, it is less salty.
5. Pour half a liter of water into a saucepan, put on the stove. When it boils, turn the heat down and start stirring constantly to completely dissolve the salt and sugar crystals.
6. Leave the brine to cool completely, and as soon as this happens, pour the fish slices over them so that they are well covered with salt water.
7. Salt mackerel in brine at room temperature for at least four hours. After this time, you can try the fish. If you like more salty, then put it in the refrigerator overnight.
8. Lightly salted homemade mackerel is ready.
An ideal side dish for such fish would be boiled potato wedges or mashed potatoes from it. If desired, ready-made lightly salted mackerel can be seasoned with vegetable oil and sprinkled with sweet salad white or red onions.
Enjoy!
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