#presentation
Ingredients: ice-cold mackerel, olives, lemon, pomegranate, salted ogirok
Cooking method:
Choose spicy fish without bad tastes and a light smoky flavor. Shave your head, as you have riba from your head. Dali vіdrіzaєmo cherevtse have new most fat. Distant guts that are left out.
We cut the fish from the back with the fins and costal tassels, we take the skin, gently pulling up the cut. The skin on the back is easily cremated. Sob not to spoil the fillet and to deprive it of the most meat, carefully tuck the fish into the fin and white of the tail.
Trimming the fish with your hands, carefully remove the skin. I repeat the same with the other part of the ribi. Well, almost from the head, pіdrіzavshi troch with a knife. Like a bachite, the best knowledge of shkir in the region of Cherevtsya. Do not hurry up the head. I’m new at the fin and I’m winding the tail.
Dali vіdokremlyuєmo filet. Carefully pass through the ridge and costal brushes. You can see the fins that are gone, the ridge and brushes. In the cієї ribi navіt dіbnі brushes are easily removed. Narizaemo fish is not exactly the same shmatochki. Serve cold smoked fish with lemon and olives. I also have salted ogirk and pomegranate for embellishment. Order from the narizkoy put small toasts from the bread of life. Savory
Video recipe