Mackerel fish is tasty and healthy, do not deny yourself the pleasure of eating this product. Mackerel can be baked, smoked, salted. Prepare salads, pates with it, serve as a main course and as an appetizer. We offer you two options for salting this fish.
Spicy mackerel
You will need: 2 carcasses of mackerel, 3 tbsp. salt, 1 tbsp. sugar, ½ liter of water, 1 onion, 3 bay leaves, 5-6 allspice peas, 1 tbsp. mustard beans.
Process: Gut the fish, remove the heads and tail fins, rinse thoroughly and cut into portions. Add salt, sugar, lavrushka and pepper to the water, boil and cool to room temperature. Cut the onion into rings, put it in a jar, alternating layers of onion and fish, add mustard seeds to the same place, cover with brine so that it completely covers the fish. Close the jar with a lid and send it to the refrigerator, after 12 hours the mackerel will be ready. Such fish is not stored for a long time, have time to eat it within the next 5 days.
Dry Ambassador
You will need: 2 carcasses of mackerel, 3 tbsp. salt, 1 tbsp. sugar, a few peas of allspice, 2 bay leaves, a little fresh dill.
Process: Gut the fish, remove the heads and tail fins, wash thoroughly. Mix salt and sugar, rub the fish carcasses thoroughly outside and inside. At the bottom of the plastic container, pour a little salt and sugar mixture, put peppercorns, bay leaves and a few sprigs of dill. Put the dill in the belly of the fish too. Place the fish in a container and close the lid, send it to the refrigerator, after 3 days the fish will be ready.