Almost all are fond of salted mackerel.It serves as an excellent snack, very good with boiled potatoes or mashed potatoes, tasty on a sandwich. But only quickly and tasty salted mackerel is not every landlady knows. How to cook fish is much more appetizing and useful than the one that is sold in the store, and do not spend a lot of time on it?
The first method will take about an hour.Wait, when you can start eating, almost do not have to. Take two fish, half a liter of water, half a glass of salt, three peas of sweet pepper, a bay leaf. Bring the water to a boil, add salt, add bay leaf and pepper. Boil five minutes, then leave the brine to cool. Peel the fish from the entrails, cut off the head and rinse thoroughly. Separate the fillet from the ridge, cut it into portions. Send the fish to the cooled brine and put it in the refrigerator. For the hour that mackerel will be salted, you can cook potatoes for garnish. To overdo the brine does not need fish, the taste will not be the same. Remove the brine, rinse the pieces of fillets, dry and serve to the table.
If you want more piquant fish, salinityher in a spicy marinade. The dish will be ready in ten hours. Many methods suggest cooking for several days, so this method is still quite fast. You will need two mackerels, three tablespoons of salt, two onions, fifty milliliters of 9% vinegar, one hundred and fifty grams of vegetable oil, five peas of black pepper, two bay leaves, cloves, red pepper. Before quickly picking mackerel, cut the fish head, tail, gills, remove the insides and rinse it in water. Remove the skin, remove bones and cut the fillets into slices. Onion peel and shred rings. Mix the butter with the vinegar and spices. Put the fillets in a bowl, sprinkle with salt, mix everything and leave for a couple of minutes. Add the onion, pepper and pour the marinade from the butter. Put the fish in a container with a lid, close and shake. Leave for ten hours at room temperature, then for a couple of hours, clean it in the refrigerator. Mackerel is ready to serve.
How quickly to pick up mackerel with spices?