Everyone already knows how to salt herring, capelin and sprat. But with mackerel is another matter. Here you need to take into account many nuances, follow a few rules and use a proven recipe.
I have one! Keep it up too!
Ingredients:
1 kg fresh mackerel
6 tbsp. l. salt with a slide
2 tbsp. l. sugar with a slide
1 tbsp. l coriander seeds or 1 tsp. l. ground
3 bay leaves
1 tbsp. l. pepper mix
How to cook:
1. In this recipe, dry salting will be used, without brine, and therefore no water is needed. But you need to take the most common salt without additives and not iodized. Extra is also not suitable. Simple coarse table salt.
Stir in seasoning salt, sugar and crumbled bay leaves.
2. It is not necessary to prepare mackerel for salting in any special way. You can only cut off the tail and fins with scissors. And it is not worth cleaning, gutting or removing the gills. It is they who give that very even salting of fish.
Frozen mackerel must first be thawed inside the refrigerator. The fish will be soft, but elastic - then it's time to salt.
3. Rub the fish well with the salted mixture. From all sides, as if sticking to mackerel in salt. It must be completely covered by it.
The photo shows how.
4. Take a dense plastic bag and place the fish well-grated with the mixture into it. You do not need to tie the bag, just wrap it well and put it in another strong bag.
Then wrap the whole bundle tightly with cling film so that air does not flow to the fish, and the fish itself will let the juice out so that it does not leak out of the bag and make a surprise in the refrigerator.
5. Remove the mackerel roll on the lower shelf in the refrigerator for 4-5 days. Yes, for a long time, but it should be so.
The game is worth the candle, and such mackerel will taste divine!
Take out one fish, rinse off the salt and cut the mackerel into slices.
Enjoy your meal!
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Thanks for reading to the end!