Скумбрия – ценная и очень вкусная промысловая fish, which is well known to the consumer. From mackerel, you can cook a variety of dishes. It is fried, baked, soups are cooked from it and used to make salads and other snacks.
For snack dishes you can use not onlyfresh, but also salted mackerel, and it can be salted independently. In this case, the mackerel of spicy salting will cost you less than the mackerel, and the taste of such a fish will not have to complain.
If you have fresh mackerel, then per kilogram of fish you need to take a liter of water, ten black peas and three peas of sweet pepper, four laurel leaves, five spoonfuls of salt and three tablespoons of sugar.
First we prepare the fish.We gut it, we wash it well, we cut off the head and tail. We cut mackerel into pieces three centimeters thick across the carcass. Once again, we wash the fish and put it in glassware.
Now let's prepare the brine.Pour the water according to the norm into a saucepan and bring to a boil. We put salt, spices and sugar. We boil for two minutes, turn off the stove and cool brine. We fill the fish with cold brine and put it in the refrigerator. After three days, the spiced salted mackerel, cooked according to this recipe, is ready for use.
If only frozen mackerel is available,then you should use the following recipe. A pound of frozen fish will require three tablespoons of salt, one and a half tablespoons of sugar, ten fragrant peppercorns, five dry carnation buds, four laurel leaves, a teaspoon of coriander seeds.
This recipe for ambassador to mackerel does not suggestpreparation of brine, the fish is salted dry way. Defrost the fish, cut off the tail and head, gut. Be sure to remove the black film, which lining the abdomen. If this is not done, the finished fish will be bitter. We cut the carcass of the mackerel across in half.
Mix salt and sugar and rub with this mixture.fish from all sides. Put fish tightly in a glass jar, sprinkling spices. Then we press down the fish with the yoke and maintain it for ten or twelve hours. Then take out the mackerel, cut into pieces and serve to the table.
Here is another option for cooking mackerel spicy salting, a recipe that contains additional ingredients such as onions and vinegar.
For a pound of mackerel, we need fourspoons of salt, two onions, from fifty to seventy milliliters of table vinegar (9%), four bay leaves, five peas of sweet pepper, two buds of dried cloves, half (or slightly more) of a teaspoon of ground black pepper and one hundred grams of vegetable oil.
Clean and gut the fish, then cut itin half along the carcass. We remove the spine and remove the costal bones. As a result, we got two fillets, cut them in the same slices and put them in glassware. We pour the pieces of fish with salt, mix and put in the refrigerator for fifteen minutes.
Onions cut into half rings.In the bowl, mix the oil and vinegar, add spices there according to the recipe. We take out the dishes with fish from the refrigerator, pour the ground pepper, add onions and pour the prepared marinade from the vinegar and oil.
Now put the fish in a container with a lid orin a glass jar, close and shake, so that the contents of the container mix well. We leave the fish for the night or twelve hours on the table, that is at room temperature, and then put in the refrigerator. In the cold, the fish should be kept for at least three hours, after which the mackerel of spicy salting is ready for tasting.
If you need to cook salted fish likeyou can quickly, you should use the following recipe. We measure off a liter of water, pour it into a saucepan and set it on fire. Pour there five tablespoons of salt, put five bay leaves and ten pieces of allspice of allspice. In addition, add the onion, which must be cut into four parts. Boil for about ten minutes (until the onions break up into “scales”), then cool the brine.
Prepared fish cut across into piecesabout one centimeter thick, we put in a bowl and pour a little warm solution. We stand 45-60 minutes, depending on the desired degree of salinity of the fish. Our tasty and tender spicy salted mackerel is ready, you can serve at the table. Fish prepared according to this recipe should not be kept in brine for more than an hour, otherwise it will be over-salted. For storage, it must be removed from the brine, folded in a container with a lid, lightly watered with vegetable oil.
