Salting mackerel in brine

Category: Fish dishes
Salting mackerel in brine

Ingredients

mackerel, raw, frozen 2 pcs
water 1L
salt, coarse 2st. l.
black tea in bulk 1-2 tbsp. l.
onion peel zhmenya
turmeric 0.5 tsp
herbs and spices taste

Cooking method

  • Mackerel is prepared, just like herring, only in a different way: D.
  • So, again, we are unfreezing the mackerel, it's easier to work with the hard one! We cut off the head, open the abdomen - gut. We do not simulate the skin, we do not remove bones, but simply cut the mackerel across into medallions and put them in an enamel or glass dish. I sprinkled Vegeta on top, well, our family likes it, but it's not at all necessary.
  • Cooking brine: 1 liter of water, 2 tbsp. l. salt, 1-2 tbsp. l. black loose tea - not bags and without flavorings, good onion husk, turmeric half a teaspoon. You can add Dijon mustard, dill, black pepper, cloves and lovers - coriander. In general, the rest is up to your taste. We heat the brine, cool to room temperature, fill in the mackerel.
  • Salting mackerel in brine
  • We leave it on the table, after 6-8 hours - it's done! We put it in the refrigerator, store it for up to 5 days, we don't have that much, we eat it in a day or two.

The dish is designed for

2 mackerels

Time for preparing:

6-8 hours until done

Cooking program:

pens

Note

The recipe is taken from the Internet, creatively revised. I would be glad if someone comes in handy. And then ready-made mackerel, especially smoked, is expensive, but does not have its own taste. And with such salting, the aroma remains and the unpleasant specific aftertaste of mackerel (raw mackerel has such, a little, sort of rancid taste) is removed. Salt can be increased by 1 tablespoon, this is a matter of taste, we in the family love everything lightly salted. Bon Appetit!

Shyrshunchik
Mandraik Ludmila, with the same recipe I salt mackerel only another tablespoon of liquid smoke and do not cut it into pieces, but I will only gut it and cut off the head. Yes, it turns out very tasty. After salting, I take it out of the marinade and rub it a little with sunflower oil. The recipe is very good.
Elena-Liza
Mandraik Ludmila, and put it in the fridge in brine? Or transfer to a jar without brine?
Mandraik Ludmila
Elena-Liza, put it in the refrigerator in brine.
Elena-Liza
Ludmila, understandably, nice and thank you.
Mandraik Ludmila
Shyrshunchik, liquid smoke can be replaced with prunes, as I read on the internet, prunes give a smoked flavor. I did the same thing once with liquid smoke - my husband did not appreciate it, said that he liked it better without it, and the prunes did not make an impression on him. So I do this
Shyrshunchik
Well, it's just like cold smoking turns out, lead a whole fish
Mandraik Ludmila
Tatyana Shyrshunchik, yes, an analogue of cold smoking In stores, uncooked smoked mackerel is sold for abnormal money, but they are made using the same liquid smoke. Better to do it yourself.

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