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Spicy salted mackerel: how to cook and store? Video
Mackerel is prized for its delicate meat flavor, which is fat enough to be cooked in a variety of ways. But it is especially good when salted, when juicy meat is set off with a spicy marinade.
Spicy salted mackerel recipe
Food preparation and fish processing
You will need: – 1 kg of fish; – 2 bay leaves; – 10 peas of allspice and black pepper; – 1 teaspoon of coriander; – 2-3 inflorescences of dried cloves; – 1 teaspoon of ground black pepper; – 70 g of salt; – 30 g of sugar; – 3 large onions; – a small bunch of dill; – 250 ml of water; – 100 ml odorless vegetable oil; – 100 ml of 9% vinegar.
You can use fish both fresh and frozen. In both cases, the salted spicy mackerel will be equally tender.
Defrost frozen mackerel by taking it out of the freezer in advance. Do not use water for defrosting, as the fish will lose juices in it. Peel fresh mackerel immediately. Before you salt the fish, gut it, cut off the head, tail and fins. Do not remove the skin from the fish, otherwise the pieces will not keep their shape. Rinse the inside of the fish thoroughly, taking care to remove the dark film that can add bitterness to the fish. Cut the washed fish into portions of the desired thickness.
According to a similar recipe, you can also pickle mackerel fillets, but in this case, free the carcasses not only from the entrails, but also from the bones by making an incision along the ridge.
Spicy salted mackerel recipe
Peel the onion, cut it into half rings. Mix salt and sugar together, add ground pepper to the mixture. Take a glass jar, put bay leaves, cloves and peppercorns on the bottom, then a layer of onions, place fish pieces on top of it. Sprinkle the fish with a mixture of salt and sugar and chopped dill. You can use greens both fresh and dried, if the ambassador is carried out in the winter season and there was no dill at hand.
Alternate layers of fish and onions until they fill the entire jar, remembering to salt each one. Instead of a glass jar, you can use enameled dishes, but in no case plastic or aluminum. These materials, when in contact with acids, release substances that are not beneficial to health.
In parallel with this, prepare a marinade for spicy salting of mackerel, for which boil water and wait until it cools down to room temperature. Mix it with vegetable oil and vinegar and pour the marinade over the mackerel. It should completely cover the fish. Cover the jar of mackerel and refrigerate for three days. During this time, spicy mackerel is completely salted, absorbs the aroma of spices and will be an excellent addition to any side dish or an independent snack.