How to quickly salt mackerel and almost not stain the whole kitchen? Conventionally, of course, fish is fish, so only if the salting dishes remain clean.
Otherwise, everything is exactly the same as always. But the fish comes out very tasty and it is convenient to store it in the same bag. And this recipe is really the simplest.
Now let's tell you more.
Ingredients:
- 450-500 gram carcass or two small mackerel carcasses
- 1 tbsp. l. salt
- 1 hour l. Sahara
- 1 hour l. coriander seed
- 0.5 tsp l. mustard seed
- 1 bay leaf
- 5 black peppercorns
- 2 allspice peas
How to cook:
1. Gut the mackerel, cut off the head and fins. Then rinse and pat dry with paper towels.
2. In a bowl, combine coriander, mustard and peppers and salt. If possible, everything should be grinded or chopped. Add sugar.
3. Pour the mixture into a tight bag. Place the fish here and cover it with spices on all sides right in the bag.
4. Tie the bag tightly and put it in the refrigerator for a day. If done at night, then after lunch the next day you can already take a sample.
5. Cut the mackerel into pieces and invite everyone to the table to treat themselves to delicious, aromatic, lightly salted spicy salted fish.
Bon Appetit!
__________________________________________________________________________________________
🔥This article is from Pulse and my channel is the biggest in PULSE- come in, it's cool there! ❤️
Did you like the article?
subscribe to the channel "Culinary Notes About Everything"
It's not difficult for you, but I'm pleased!
Thanks for reading to the end!