Salted fish is loved by many. It suits well for beer, and for boiled potatoes, and sandwiches with it are very delicious. You can buy salted fish in the store, but where the fish are tastier, salted independently. The country of the Soviets will tell you how to pick up mackerel at home.
Picking mackerel at home is prettysimply - the process of pickling does not require any special skills and equipment. You can salt both fresh and frozen mackerel (but the last before salting will need to be thawed). Fish for salting should be chosen carefully - it should be very fresh, without damage. It is best to buy a fatty fish with a thick back.
Mackerel Classical dry salting
mackerel - 16-20 fresh fish of medium size
salt - 20-24 tbsp. spoons with a slide
Before picking mackerel, it must be gutted. Make a longitudinal incision in the middle of the abdomen of the fish and remove all the insides, including milk and caviar.
Rinse the fish thoroughly, paying special attention to the abdomen.
Fill the abdomen of each mackerel with salt, salt should be more in the gill area.
Important! For pickling fish, always take only pure salt- free of impurities, and in no case not iodized. Keep in mind that the fine salt greatly damages the carcass of the fish, but does not salve it. Therefore, choose the salt of the largest grind.
Take a large clean stainless dish and put the carcasses of fish with their belly up.
Lay out one layer of fish, sprinkle it with salt, top the next one.
Alternate the layers of fish and salt until the place in the bowl has run out. The last layer should be salt.
Cover the dishes with oppression and put them in a cool place.
When salting fish from it will be allocated juice, inwhich will dissolve the salt. The resulting brine is called brine. It can multiply microbes that can spoil the fish, so from time to time the brine must be drained.
Depending on the thickness of the fish, it will be ready in 3-6 days.
But this is only a general scheme of salting fish. How to pick up the mackerel so that the household or guests say: "You will lick your fingers!" - and immediately demanded supplements? For this, it is possible to add various spices to salt during salting or to pick up mackerel in a spicy marinade. If you want to cook not just salty, but juicy and unusual mackerel, pay attention to two more recipes for her salting.
Spicy mackerel of fast salting
If you want to get mackerel spicy salting, you can pick it in a spicy marinade. This is a recipe for quick salting - the fish will be ready in 10-12 hours, and not after a few days.
2 fresh medium-sized mackerels
3 tablespoons salt
50-70 ml of table vinegar (9%)
0.5 tbsp. vegetable oil
5 peas of black fragrant pepper
2 bay leaves
2 buds of dried cloves
black ground pepper - to taste
Cut the fish head and tail, take out all the insides.
Rinse the carcass thoroughly in running water.
After this, remove from the fish a thin skin, share it with a knife along the ridge and take out the bones.
Cut the fish fillets into slices.
Onions peel and cut into rings.
Then prepare the marinade, mixing in a bowl or bowl of vegetable oil, vinegar, cloves, bell pepper and bay leaf.
Prepared fillets in a separate bowl, sprinkle with salt, stir and leave for 5-10 minutes.
Then pepper the fillets, add the onion and pour the marinade.
Put the pickled fish in a separate container or jar, close the lid and shake.
Leave the fish at room temperature for 10-12 hours.
Then remove the fish for 2 hours in the refrigerator. After this time, salted mackerel can be served to the table.
Mackerel in brine "smoked"
You can pick up the mackerel even more originalway - in the brine from tea brewing with liquid smoke. The fish so prepared has a peculiar aroma, and the carcass acquires a yellowish hue, as if the fish were slightly digested after salting.
3 frozen or fresh mackerel
4 tablespoons tea brewing
4 tablespoons salt
4 tablespoons liquid smoke
2 tablespoons Sahara
If frozen mackerel - defrost it.
Cut off the tail and head from the fish, remove the insides.
Thoroughly rinse the carcass.
After that, lay the fish in a two-liter jar with tails up.
Then prepare the marinade. To do this, pour tea tea leaves, salt and sugar into the water, then bring the water to a boil.
The resulting marinade strain, allow it to cool and add liquid smoke.
Pour fish marinade, close the jar with a plastic lid and put it in a cold place for about three days.
During this time, the jar of mackerel should be shaken periodically.
Ready salted fish before serving cut into pieces.