How to salt whole mackerel at home? Cooking secrets and a step-by-step recipe with a photo of a delicious snack. Video recipe.
Fragrant, salty and tasty fish - whole salted mackerel. This is a healthy dish for the everyday table and a wonderful appetizer for a festive feast. Many housewives are skeptical about salting fish at home, preferring to buy the finished product in stores. However, industrial salted fish preserves are often upset by their taste. They can fall apart, which indicates the duration of the storage of the product and the freshness of the individuals. And fish does not always meet sanitary standards. Therefore, if you want to enjoy delicious salted mackerel, cook it at home. This is a guarantee of purity, quality and precise taste, which is incomparable with the purchased analogue.
In this review, we will learn how to deliciously salt whole mackerel at home. A medium-sized, oily fish is best for salting. Before salting, inspect the belly of each fish, where there should be no yellow spots. Yellow spots are a sign of staleness of the product, not fat content. Since raw mackerel is sold most often in frozen form, the selected carcass must first be defrosted, and then start salting. There are many options for salting fish. Today we will look at how to salt a whole mackerel in a bag. The fish turns out to be moderately salty and aromatic, with an elastic texture and, most importantly, fresh. This is a very simple way, where you just need to fall asleep and forget everything for a few days.
See also how to cook stuffed mackerel eggs in oil.
- Caloric content per 100 g - 89 kcal.
- Servings Per Container - 1 Carcass
- Cooking time - 3 days
Ingredients:
- Fresh frozen mackerel - 1 piece
- Carnation - 4 buds
- Ground black pepper - 0.5 tsp
- Salt - 2 tablespoons
- Allspice peas - 3 pcs.
- Vegetable oil - 2 tablespoons
Step-by-step preparation of selenium mackerel whole in a package, recipe with photo:
1. First of all, defrost the fish naturally without using a microwave oven and hot water. Otherwise, it will lose the beneficial properties and quality of meat. Then rinse it under running water and dry it with a paper towel. We will salt the whole carcass. But if it is necessary to speed up the salting time, clean it from the insides, wash and dry. You can also cut it into slices.
Pick up a bag in which you will salt the fish. Put salt with black pepper, allspice and clove buds in it. You can add herbs and spices if you like, such as bay leaves or fresh herbs.
2. Stir the spices.
3. Wipe the mackerel on both sides with the prepared mixture. If spices remain, do not throw them out of the bag, let them remain.
4. Put the fish in the bag.
5. Wrap the fish in a bag and refrigerate for 3 days. If the carcass is peeled or cut, it will be salted for about 1, 5 days. Periodically look after the mackerel, so as not to oversalt, taste it.
6. Rinse the whole tasty selenium mackerel in a bag under running cold water to rinse off all the spices and dry with a paper towel. Take a silicone brush and coat the carcass with vegetable oil. Then the fish will be ready for use. It can be served with pickled onions, salads, sandwiches and other dishes.
See also a video recipe on how to cook whole salted mackerel.
