Cold mackerel bug

Cold mackerel bug

Category: Fish dishes

Ingredients
Fresh frozen mackerel	4 things.
Salt	~ 2 tbsp. l.
Garlic	1 head
Bay leaf	6-8 leaves
Black pepper, allspice, coriander, mustard seeds
Cling film

Cooking method

• So, it is advisable to use a larger fish, fatter on the bug.
• As a rule, a bug is made from an even number of fish.
• Defrost fish, but do not wash. Cut off the head and tail.
• Cut the fish along the ridge from the back without cutting the abdomen.
• Remove the ridge, entrails, black film and carefully dip with napkins.
• Arrange the fish in glass or enamel dishes, salt each carcass, cover with cling film and send to salt in the refrigerator for 12-24 hours.
• 
• We take out our fish, try a piece (This is exactly the moment because of which we did not go the shortcut))).
• If you suddenly oversalt the fish, soak it in cold water for about 20 minutes.
• If the amount of salt suits you, rinse the fish under running water and dry thoroughly with napkins.

• We begin to collect our bug

• We spread the first carcass with the meat on top.
• Sprinkle ground black pepper, allspice, coriander, bay leaf, whole mustard seeds.
• Spread out thin garlic cloves. I do not recommend chopping with a garlic press, because a lot of juice is formed this way and the effect is not the same, the plates will play a more interesting note in the finished form.
• 
• We spread the second carcass "jack" in relation to the first - meat to meat. That is, where the first fish has a tail, the second has a part from the head.
• We spread our "pyramid" on cling film and tightly, trying to pull it tighter, wrap it in a roll.
• It turns out this is such a sausage)))
• 
• Then we send our bug to the refrigerator (it should be well saturated with spices) for 10 hours.
• Then we take it out of the refrigerator and place it in the freezer for 1-2 days.
• We take out a roll as needed. They took it out of the freezer, let it move for 10-15 minutes so that the knife would go over the frozen fish, cut off as much as necessary and again into the freezer until next time.
• 
• The cut pieces thaw very quickly.
• 
• Such a roll is stored for quite a long time - 3-4 months.
• Delicious bug to you
• Believe me, this has only been written a lot, but there is really little hassle, but you will always have a delicious salted spicy salted mackerel in stock

The dish is designed for

1 bug)

Cooking program:

Fridge

Note

Estrybprom cold mackerel beetle - this is the original name
I met him at a friendly forum 🔗 huge Thank you Larisa Tsaika-lora
here is her story:
Once upon a time, in Soviet life, my husband went to sea on fishing boats. And all my friends were waiting for him to return from the flight, because he brought from there a fish gourmet - a bug! Who called him that and why is unknown. And by and large it is frozen spicy salted mackerel. On the site I saw many recipes for salting mackerel, I even saw a frozen recipe. I decided to offer you this recipe as an opportunity to always have lightly salted mackerel in the refrigerator. The bug can be done in two ways. I will tell you a more troublesome, but also more reliable option.

Similar recipes

Hot smoked mackerel in a roasting bag (Irina1607)

Mackerel Riyette (ang-kay)

Mackerel, easy to prepare (ledi)

How interesting! I will definitely have a bug in the freezer
Thanks for the recipe

[Katerina]

Katerina, cool bug! there will be a mood and a place in the freezer - I'll try to cook

[katko]

katko, what an unusual recipe, I will definitely try! I love mackerel, only all supplies are V-tinkin worn out the recipe. Some kind of fish week on our forum.

[OlgaGera]

OlgaGera, Lelka., for good health))
V-tina, Tina, mood is an obligatory ingredient))) and it takes up a lot of space in the freezer
tasty bugs for you

Some kind of fish week on our forum.

late autumn is the time for mackerel and herring - they are so fat and delicious)
try it, I hope you like it

[katko]

katko, Katerina, thanks for the interesting recipe! Take note !!!

[Katerina]

Katerina, I take the recipe into service. : rose: There is something to salt, it looks very nice.
For myself, I decided that I would immediately divide the finished bug into portions and vacuum it so as not to subject the fish to frequent defrosting.

[A.lenka]

A.lenka, francevna, for good health
Alla, but somehow there is no frequent defrosting: pard: it seems to be a bug ... and it is not there right away
as an option, you can cook from a pair of fish, then the "washers" will be smaller
but we are bigger and bigger

[Katerina]

Katerina, thanks for the recipe, I really love mackerel in any form, be sure to pickle the recipe in a bookmark

[Shyrshunchik]

Shyrshunchik, Tatyana, I'm very pleased that the recipe tastes good)
mackerel is a very tasty fish .. and healthy)
eat healthy

How many names of this recipe I have not met, and roll, and "Murmansk bacon", and now here is the "bug". ...
My family, like the majority of Murmansk residents, has been salt mackerel for 20-25 years. My son doesn't need any salmon, if only there was such a fish. You can also salt the herring. True, I have not been collecting such a roll for a long time, but simply fold the fillet of one fish with the pulp inside. Oh, and we usually put spices right after salting.
And you often don't have to defrost it, believe me, such a fish is eaten almost immediately

Yeah, I can't even imagine cutting off 2 pieces, and the rest in the freezer. The husband will say: "Where is the fish?"

[katko]

katko, Katyusha, how lovely, charming bug!
A very unusual recipe, thanks, I took it to the bins!

Once I tried such a fish, it's incredibly tasty !!!!! The recipe was secret ......... Well, now I'll come off !!!!

[Katerina]

Katerina, interested in the recipe bug. Thank you, I'll take it myself!

Please accept my gratitude to Katyusha for the bug! Thank you very much. Mackerel is good - my favorite fish - I will definitely cook it. I love mackerel in all its forms. Just buying a good one is difficult. You buy a beautiful one (usually three fish are packed), and one with a liquid belly is defrosted. Katyusha, can you cook it in a roll a la hot smoked? Bake in a bag?

Bookmark recipe, versatile and long lasting!

[but don't wash]

Defrost the fish, but don't wash

But what about? Straight dirty?
She was lying who knows where ... we sell this here, grimy

What name of this recipe I have not met, and roll, and "Murmansk bacon",

No wonder))) you live in a fishy land)) mmmm, that's where the real one is !! Fish
Eeeeeh, here's to you, from where you can come off fish
Thank you for your attention, your opinion is especially important and flattering
We ourselves are not from fishy places ... so we do not pretend to be a real recipe ..
As the saying goes, "the moped is not mine," I just tried to repeat it based on the motives of others, and I can't help but share ...

[OlgaGera]

OlgaGera, Lelka., wash it straight frozen still

I can't even imagine cutting off 2 pieces, and the rest in the freezer.

: lol: it's really almost impossible to come off, so yummy

[Katerina]

Katerina, I thought so
Girls, but a pronounced fishy smell will not appear due to the fact that they first defrosted and then froze.
After all, fish does not like such frills, it begins to smell like fish oil, and mackerel is a particularly odorous fish.
By the way, according to the usefulness of the composition of meat, mackerel is equated with sturgeon.

[Tumanchik]

Tumanchik, for good health))
I hope you find a good fish spot, I found a good seller at the wholesale market, mackerel and herring, and all his fish is excellent
These are the big fish

[Lelka.]

Lelka., the bug is not completely defrosted, but only slightly so that the knife goes ... Yes, and it will be thawed twice ... at best

[Lelka.]

Lelka., you wash it quickly, but only before cutting. The main thing is not to wash when you undress.Katerina, so how many people, so many subtleties of the recipe. For example, I salt and ice much less time. And, nevertheless, I prefer to pass the garlic through the press - I like to eat frozen fish. But if you do it my way, it's already a slightly different recipe.
They say that before such a fish was served in "White Nights" - such a symbolic restaurant for Murmansk, which means that this is almost haute cuisine.

[Natasha]

Natasha, Katerina, thanks, girls I will consider

The main thing is, when you undress, do not wash anymore

Dada, exactly, this is the number one rule for salting fish)

interesting recipe, bookmark!

[Valkyr]

Valkyr, Maria, eat for health, I hope your bug will "take root"

Katyusha, how I liked your bug: what a beauty you can't take your eyes off. I take it, thanks!

I also took it to the bookmarks - I love the fish!

[ninza]

ninza, Nina,
MariV, Olga, it's so nice to hear what you like and interest, thank you for your attention and support

I love mackerel, I often salt it. But this is the first time I've heard about such a bug. I will definitely do it. Katerina, thanks for the interesting recipe.

[Ludmila]

Ludmila, I also have not met such an option before, so I cannot be silent and share

[Bridzhik]

The bug is very addicting! I respect the ability to twist it. I have never succeeded (nifiga not crazy because). I am like Bridzhik, loosely and into the freezer. And you - straight, craftswoman! The fish looks great!

So .... Now what if you run after scumbar? And why markets don't work around the clock. Well, okay, then bookmark for now, but I will definitely
And the question has matured on the formation of the roll: The first fish with the skin down, put the seasonings, then the second with a roll of meat to the meat. This is clear for now. But there are 4 fish! The rest from which side to sculpt?

[solmazalla]

solmazalla, the third fish is skin to skin of the second, I pap meat at the top, I cheat it with meat and jack
Fseh kasaitsa - how about me

From the first skin is not removed, but from the next? Or are they all with a skin?

Interesting recipe, bookmark it. I will definitely try it this week.

[Shyrshunchik]

Shyrshunchik, Tatyana, I have all the fish with skin
If you don't like it, you can take it off ... but the recipe had skin, and I love it too, underneath it is the most delicious fat)

I respect the ability to twist it.

: girl_red: yes, I finally twisted it for the first time
ZasmusChali is straightforward: oops: it's simple there .... although it is more convenient and beams twisted if there are a couple more hands in the assistants who help with the film, and you yourself are a bug with both hands

[katko]

katko, Katerina!
I did, though I made two rolls of four ... and put the fish in the wrong way, but this did not affect either aesthetics or taste. After the freezer, it is cut very well, and it is really not unimportant that the fish will be stored for a long time, you can always get the finished product at the moment of "guests on the doorstep"!
Thanks for the recipe!

[Borisyonok]

Borisyonok, Elena, in principle, it does not matter at all how they put it, the main thing that I liked the taste - I am immensely happy

you can always get a finished product at the moment "guests are on the doorstep"!

: drinks_milk: yes, even without guests, you can pamper yourself with delicious fish at any time you want

This is what I forget to buy mackerel
I sit and lick my lips ...

[Lelka.]

Lelka.probably doesn't come across a good one ..

[katko]

katko, Katerina, thank you for such a delicious fish! Very comfortably! The fish will not disappear and whenever you want salty, you can cut off one or two pieces. I liked the recipe, you can eat it as needed. Thank you!

[Nira]

Nira, for good health, help yourself)))
I'm glad that I had to taste

finally reached the market to my favorite fishmonger
grabbed fish, mackerel, herring, sea bass, flounder
the bug needs to be screwed

oh handsome men


and eta ... flounder in a micra - well, amazingly delicious ... until purr

today I went according to a simplified scheme ... 4 carcasses, salt, ground 5 peppers, mustard in grains and rolled into a roll, in the freezer already