Love salted fish salting home?Make it your signature dish: Learn the best recipes, practice and become a master of home salting mackerel.
salted and smoked seafood is very loved by our compatriots.We used to safely buy the finished product, in modern times because of the abundance of carcinogens, dyes and flavor enhancers, shop salted fish can not be called useful.As salt mackerel at home, trying to learn many of mistresses.Step by step recipe for salting is very simple, but very tasty fish out, useful, and without the addition of harmful substances.
Mackerel: useful properties
This type of fish is considered a leader in content of fluorine, chlorine and cobalt.Besides mackerel - an excellent source of protein, only 100-gram piece of fish contains half the daily protein standards.
known that our body needs fat to function properly.Unlike animal fats (pork, veal) unsaturated fats mackerel healthier and easier to digest.It is proved that omega-3 fatty acids, which are present in fish
How to choose mackerel salting
Most recipes use fish 2-3.Preference was given to mackerel large or medium size.Small bony fish, as well as not as fatty as large.Average weight suitable for pickling of mackerel - 300g
choosing seafood, pay attention to his appearance.Fresh mackerel has a light fishy smell.Sharp strong flavor should alert.At the touch of the carcass must be elastic and a little damp.
OK - fish has a light gray color.If you notice on the carcass yellow streaks or yellowish tint, beware.Most likely, the fish was either repeatedly thawed and then frozen again, or it is old, it will negatively affect the taste after cooking.To pickle fish, choose only fresh product, not frozen or quick-frozen.On a photo fresh mackerel.
As salted mackerel at home: recipes
to fish turned out delicious, juicy, moderately salty, you need to know the right ways to salting.The original is to determine whether the salted mackerel, salted or dried, take into account the factor of the product or used fresh, frozen, or fresh frozen.From this it depends on the amount of salt that is needed for cooking, as well as how much fluid allocate mackerel during the salting.This method of cooking seafood preserves all its useful properties.
Salted mackerel slices
You will need:
- 2 pcs.Mackerel (approximate size of 700-800 g);
- glass of water (200-250 ml);
- 2 tbsp.l.salt;
- 1 tbsp.l.Sahara;
- 1 pc.bay leaf;
- 1 ch. L.ground coriander;
- 3 pcs.carnation.
- If you wish to be added for flavor 1 hour. L.dried basil.
- Prepare the marinade: In a saucepan pour water, add sugar, salt and all the spices to the recipe.We bring the water to a boil, stirring occasionally to dissolve the sugar and salt grains.Remove from the heat, cover with a lid and leave until the marinade is not fully cooled.
- meantime Let us fish.Thoroughly wash it, cut off the fins and head, cut and dispose of innards.Carefully remove the ridge.Cut into medium size pieces.
- In a clean, dry jar we add layers of prepared seafood marinade and pour cooled down.
- clog cap.We leave at room temperature for 2 h.Then remove the jar in the refrigerator for a day.
- After 24 hours, salted mackerel is ready for use.Serve it with onion rings, sprinkling a few drops of vegetable oil.
fish can not only add salt, check out how to cook baked mackerel - this recipe appreciated the true gourmets!
Salted mackerel whole
In this recipe ready whole fish will be in the form of smoked product, but in the process of cooking it will not be subjected to heat treatment.
- 3 mackerel;
- 1300 ml of water;
- 3 tbsp.l.with salt hill;
- 1,5 Art.l.with a hill of sugar;
- black tea - 2 tbsp.l .;
- onion peel (the more, the better) about three handfuls.
- Prepare the brine: put a pot of water on the fire.We add all the spices with a prescription.Also send pan thoroughly washed onion peel.We look forward to boil the brine, make the fire smaller and cover pan with a lid.Cook for about five minutes on low heat.Remove from the heat, cool to room temperature and filter through a sieve.
- We need to remove the fish head, tail and entrails.Then wash it under running water, remove excess moisture with a paper towel.
- Fold carcass into a suitable size large container, preferably glass.
- Fill the brine cooled down so as to completely cover the mackerel.
- Cover the bowl with a lid and leave it solitsya for 12 hours at room temperature.Then add up the container in the refrigerator for 3-4 days.Twice a day, we turn over the fish on the other flank.
- After 4 days, the fish is ready for use.
Mackerel in brine
You will need:
- two fishes;
- 3 pcs.onions;
- 2 pcs.cloves;
- 2 tbsp.l.salt;
- 50 ml of vinegar 9%;
- 3-5 pcs.allspice;
- 3-5 pcs.black peppercorns;
- 3 tbsp.l.vegetable oils;
- 5 pcs.bay leaf.
- At the stage of preparation of fish it is necessary to wash and remove all the innards, tail, head and fins.Cut into small pieces.
- Onion cut into thin half-rings.
- Mix a glass of water with all the spices from the recipe, including the oil and vinegar.We can add 3-4 slices of lemon, 2-3 carrots, cut into strips.Thoroughly mix. Spicy ready to fill.
- spread the fish in a glass container, the layers shift the onion.
- Top pour brine, so that it completely covered the fish.
- Cover with a lid and shaken several times.
- Shipment marinate in the refrigerator for two days.
Solim mackerel without water
- 2 pcs.mackerel;
- 4 hours. L.salt;
- 1 ch. L.sugar;
- 2 pcs.bay leaf;
- 6-8 pcs.black peppercorns;
- 1 ch. L.vegetable seasonings with chunks of carrot.
- have to remove fish entrails, tail, head and fins.Rinse and dry.
- Cut into pieces 1.5 cm wide;
- Mix the salt and sugar, add spices to the rest of the recipe.To refill turned more spicy and mild salting, add 2 tspmustard or mustard powder.
- fish pieces carefully roll in this mixture, tightly folded into a container with a lid.
- Harvesting ready in the refrigerator for 2 days.
Salted mackerel with liquid smoke
use of liquid smoke will allow to smoke mackerel in the home, without the use of smoke installation.
You will need:
- 3 fishes;
- 1 liter.water;
- 4 tbsp.l.black tea;
- 4 tbsp.l.salt;
- 2 tbsp.l.Sahara;
- 4 tbsp.l.liquid smoke (he adds a smoked taste the finished dish).
- Mackerel clean and wash.Paper towels remove excess moisture.
- In the water add salt, sugar, tea and boil.Let cool.
- in cold brine pouring liquid smoke.
- Mackerel add up in a glass bowl and pour the brine.
- Close the lid, remove to a cool place, smoking takes three days.
Solim mackerel without vinegar
- 1 mackerel;
- 3 tbsp.l.salt;
- 5 pcs.bay leaf;
- 2 tbsp.l.special seasoning for fish.
- fish gut, rinse and dry.
- Boil a liter of water with herbs, spices and seasonings, set out in the list.
- brine Cool to room temperature.
- Pour them fish in a suitable container.
- Cover and put into the refrigerator, marinating prododlzhaetsya 2-3 days.
- After cooking, serve with Korean cabbage, salted cucumbers.
If you obnarzhili that the mackerel has an unpleasant smell, get rid of it is possible, if the fish soak in water for 30-40 minutes.This video will help you to prepare delicious and greasy mackerel dry salting and fastest way to demonstrate how to salt fish.Note: Remember, the final product should be stored only in the refrigerator, but not in the freezer.