Salted mackerel cooked in this recipe, it turns out very tender and tastes like dorogushchuju red fish.
Preparing it all day, and store in the refrigerator can be accurately week.
If you are afraid that the fish is not promarinuetsya just one day, you can wait for another day, then it is sure to be ready for use.
Salted Mackerel recipe at home
Ingredients:
- mackerel 2 pcs.
- Onion 1 pc.
- Water 300 ml
- Sol 2 hours. l.
- Sugar 1/2 hours. l.
- Coriander 1/3 hours. l.
- Clove 5 pcs.
- Black pepper 10 mountains.
- Sweet two mountains.
- Vegetable oil 2 tbsp. l.
- Apple cider vinegar 2.5 Art. l.
Cooking method:
1. Marinade pour water into the pan and bring to boil. Add salt, sugar, allspice and black pepper, coriander and cloves. Then pour vegetable oil odorless and another minute simmer over a low heat. Remove from heat and cool.
2. Mackerel predetermined defrost, shifting it from the freezer to the cooling chamber. Carve best when big fish are not yet fully thawed, then it can be beautifully cut.
3. Good carcass wash under running water and pat dry with paper towel. Cut off the head, fins and tail, cut open the abdomen and remove the insides, leaving the eggs or milt. Inside can also be a little rinse with water, if you already gutted completely thawed fish.
4. In the warm marinade add apple cider vinegar and let cool completely. 5. Cut the bonito into portions pieces and close to each other to put them in a bowl to marinate.
6. Onion peel and cut into half rings. Put on top of pieces of fish.
7. Pour cooled down marinade, cover and refrigerate for a day.
When still warm pour brine, it can be a bit muddy, but there is nothing to worry about.
8. Salted mackerel ready in 24 hours. It does not have to be cut, and immediately ready to be served with a side dish of potatoes.
Bon Appetit!
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