Last week in our shop brought mackerel at very ridiculous price... 105 rubles per kilogram! Here's how to stay here... It took 12 stuff! Two things decided to pickle in brine tea ...
First you need to prepare the marinade, as it needs to be more cool... To do this, pour into a saucepan 1 L of water, adding 3 tbsp. l. (With a good slide) black leaf tea, Without there pieces of fruit and other flavors... 3 tbsp. l. Sahara and 2 tbsp. l. salt. It adds 1 head of onions, Cut into half rings.
Now put the saucepan on the stove, bring to the boil, literally boil for 2 minutes, turn off... The pan should be covered with a lid and let the marinade cool completely.
This time, just have time to prepare mackerel (I have 2 pcs.). If you have it in frozen form, it is natural to all the innards must first unfreeze, then you need to remove and clean up the dark film. Cut off the head or cut off the head, is an individual matter... I cut.
Prepared mackerel laid in a suitable container - it can be for example a container with a lid, like me... Or some kind of saucepan, a small baking dish. Even you can use 1.5-2 liter plastic bottle, cut off the top and put it in a fish tail upwards.
Fill the fish with marinade cooled down, right along with the tea leaves and onions... Close the container with a lid or something suitable and remove the 3 days in the refrigerator.
That's all... We can only wait! After 3 days the fish will become more dense, thanks to tea and acquire a beautiful golden color, just like smoked... You can certainly cut the fish and serve immediately ...
But! Due to the marinade, the meat of fish a bit watery, therefore, my advice to you !!! Tie up the fish by the tail thick x / w thread and hang over the sink, for example the handle of the kitchen, even if it hung for several hours. The excess water is drained, mackerel becomes denser.
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