If you have never salted mackerel at home, we are urgently correcting ourselves. I offer the easiest and most delicious way to pickle dry salted mackerel. The ingredients are few, your input is minimal, and the result is excellent. Step-by-step recipe with a photo.
Mackerel has long been appreciated for its taste and nutritional qualities. She is good in any way. Fish is boiled, stewed, fried, stuffed, pickled, smoked, and also salted. All recipes are delicious, but today I will single out one - dry salted mackerel. Today, home-cooked salted mackerel is not a revelation. Many people use the recipe, but everyone prepares it to their own taste: in marinade, brine, whole carcass, pieces … The proposed recipe is quite simple and not troublesome. The minimum number of available products is used, and the taste is average between salty and lightly salted, and the fish is very tender.
This article shows the proportions of spices for an average well-fed fish weighing about 300 g. Although it is better to take large mackerel for salting, it is tastier and fatter. If you salt the mackerel at home less, reduce the amount of salt a little. It is advisable to use coarse salt. Thanks to the precise balance of salt and sugar, the fish will be perfectly salted. The set of spices used is minimal classic. But here you can experiment. And the absence of the need to be in excess brine for the carcass makes it unusually fragrant, dense and even. Unlike salting in pieces, all the fat of the fish remains with it.
See also the secrets of pickling mackerel.
- Calorie content per 100 g - 105 kcal.
- Servings Per Container - 1 Carcass
- Cooking time - 2 days
Ingredients:
- Mackerel - 1 carcass
- Carnation - 2 buds
- Sugar - 1 tsp
- Salt - 1 tablespoon
- Allspice peas - 3 peas
- Bay leaf - 2 pcs.
Step by step preparation of dry salted mackerel, recipe with photo:
1. Wash the mackerel under running water and dry with a paper towel. Open up the abdomen, remove the entrails and peel off the black film from the inside of the abdomen.
2. Cut off the head and tail from the carcass, again wash the fish well and dry it with a paper towel.
3. Find a suitable pickle container. Pour 1/3 of the salt and sugar on the bottom, put in it the broken bay leaf, allspice peas and clove buds.
4. Mix the remaining salt and sugar and grease the prepared carcass inside and out. Place it in a container with spices.
5. Place bay leaves and allspice peas inside the belly of the fish.
6. Sprinkle the fish on top with more bay leaf and pepper.
7. Close the container with the lid and send it to the refrigerator. After 1 day, the carcass will turn out to be slightly salted, after 2 days - well salted. After a certain time, rinse the fish well with running water and dry with a paper towel. Dry salted mackerel is ready to eat. Serve it on its own, with pickled onions, garnish with mashed potatoes, add to salads, etc.
See also a video recipe on how to cook dry salted mackerel without vinegar.
