Spicy fish with garlic

Spicy fish with garlic

Category: Fish dishes

Ingredients
A fish
Black pepper
Salt	3 tbsp. l.
Sugar	1 tbsp. l.
Garlic

Cooking method

• We take fresh frozen herring or mackerel (or whatever you like), wash it outside, dry it with a paper towel. Cut along the ridge, as if to cut it out and unfold (for beauty, you can not remove the head and tail)
  (we cut off the head of the herring)
• To clean from the insides and remove the gills, you do not need to wash the inside, but just wipe it well with a paper towel. Sprinkle inside with coarsely ground black pepper (it is called that, it is written on the pack; this pepper gives all its piquancy, but does not taste too bitter). Then we also apply a mixture of salt + sugar and garlic (for 1 fish - 2-3 cloves of garlic - for a garlic). We fold the fish (like a book) and dip the fish outside in a mixture of salt and sugar.
• We wrap the prepared carcasses in parchment paper (for baking) or in a canvas napkin, put in a plastic bag - and for 3 days in the freezer.
• and this is mackerel:
• 

Note

I want to share a GREAT fish recipe. You can take any fish, we tried the recipe on herring and mackerel.

After 3 days we get it and ....... !!!!! The main thing is to do more!

Garlic gives such piquancy and at the same time does not leave garlic vigorous taste and smell!

Try it, you won't regret it! Bon Appetit!!!!!

another tasty treat for the current post

another tasty treat for the current post

Yummy, yummy, that's true (I make such a fish, but I keep it not in the freezer, but in the zero chamber, otherwise it is not very saturated), but, Masha, you are a doctor and agree with this:

To clean from the insides and remove the gills, you do not need to wash the inside, but just wipe it well with a paper towel ..

?
After removing the insides, the abdomen must be rinsed!

Yummy, yummy, that's right (I make such a fish, but I keep it not in the freezer, but in the zero chamber, otherwise it is not very saturated), but, Masha, you are a doctor and agree with this :?
After removing the insides, the abdomen must be rinsed!

1. She salted very well!
2. Well, except maybe rinse with boiled water .... So after all, if you rinse with raw water, then I don't think it will be much cleaner and safer .... If from the point of view of safety, then the only way is to heat it, then this is absolutely impossible. eat fish

[dopleta]

dopleta here is a double-edged sword .... on the one hand, you need to wash it, but on the other hand, if you wash it, the fish will be "liquid", it will take on water .... it was already poorly frozen and thawed. .. There are many fewer parasites in sea fish than in river fish, and if they exist, then in meat .... if you carefully clean out the intestines without damaging the bile, then paper is enough

Natasha, and if you do it now and get it on the 31st, how do you think it will work out okay?

[dopleta]

dopleta here is a double-edged sword ...

After washing, it must be wiped off immediately, water is not collected - I make such fish often.

but if you are afraid of parasites, then they are in the meat ...

but if you are afraid of parasites, then they are in the meat ...

that is, they cannot be seen with the naked eye? !!! horror !!!

Yes, for some reason we hear everywhere that there are no parasites in the sea fish, and if there is, then in the muscle mass, but - by God, I gutted the pike perch freshly caught in the Gulf of Finland (Baltic Sea) with my own hands, and saw live helminths in its giblets ! Of course, a simple rinsing will not help here, but I can’t not wash at all.

Ira, any salted fish can have parasites. There is no heat treatment - there is no guarantee either.It is hoped that saltwater fish raised in clean, uncontaminated waters are not contaminated by anything.

everything ... I'm in a deep out ...
I once found such beautiful ones ..... brrrr ... the spirals in the herring - I threw everything away. Once I found something incomprehensible such as small capsules in a sea bass - I also threw it all away ... I simply cannot eat it if I know that there were helminths !!!

Well, what do you want to eat now? !!! I, naive, thought that the helminths are visible ... aaaaa !!!!
I love salted fish very much ... and now what to do ?!

flushing the abdomen or not - it's just child's play compared to the presence of parasites in the muscle mass

[Ira!]

and if you do it now, and get it on the 31st - how do you think it will turn out okay?

I wrote that this fish is ready in 3 days! We have already done this 2 times, it is impossible to tear yourself away!

Ira! And in meat (pork, chicken, etc.) there can also be these ... I somehow saw with my own eyes when my friends were slaughtering a pig, everything was teeming with them! No need to think about it! Of course, if you butcher fish, saw THEM in the guts, then throw it away! And so ... there is no guarantee that other products are not contaminated with the eggs of THESE! I have a godfather - a veterinarian, so she said that if the fish was frozen (according to the technology, the freezing temperature is such that all IT dies), and in time it was in this state, then THIS is not scary!

Natasha, I understand that in 3 days it is ready. I have a time-saving question on the 30th-31st. Will the fish freeze by 31st?

Alyon, I don’t know, I haven’t tried it ..... But something tells me that it will not freeze!

I fully agree with Natusichka (y) Stop bothering about these ....., the fish is delicious, cook and eat with your eyes "closed": wow: so that you don't see something there

Well, you finally can scare, well, no way to bring it to

I can say one thing: the less you know, you sleep better, and the Internet is evil, because we are too many

now we know ... Eat delicious fish and sleep well, but: almost all sea

fish are infected with these creatures

[Natusya]

Natusya, cool fish! I wanted to salt the herring for the new year, I will make one too. Tell me, which one seemed tastier to you - herring or mackerel?

[Natusya]

Natusya, cool fish! I wanted to salt the herring for the new year, I will make one too. Tell me, which one seemed tastier to you - herring or mackerel?

I also wanted to ask, but we only had herring in the Silpo area, tomorrow I will do it, bought 4 pieces

Oh, I like to talk about helminths
Girls, I studied this.

Boiling may not kill helminths. BUT FREEZING KILLS !!!!!!!

and their eggs too.

No need to cry, here's more information on cooking fish https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=16707.0 .

I report - the herring is resting in the freezer, on Tuesday I'll try, unsubscribe. I don't want to forget about her

And I just bought 2 pieces of mackerel. Caught fire with this yummy
Only my 4-5 days will be freezing. I think that it will not hurt her

[Lenok]

I report - the herring is resting in the freezer, on Tuesday I'll try, unsubscribe. I don't want to forget about her

Oh,Lenokhow good it is! So tell me later how she is to you. And I can't imagine something fish with garlic.
I planned to add salt in the middle of the week too.

I report, the fish is very tasty, today we ate with potatoes in uniforms, I made 3 herrings, Natusichka, specify how much fish, salt and sugar are in the recipe, it seems to me about five. Pepper is really good when ground coarsely

I made 2 herrings for testing. DELIGHT! I ate half of a large herring, I sit, bastard.

[Kalmykova]

Well, here, and now I will be drooling. until mine is salted. Only a day lies ...
Kalmykova, how much salt did you use for 2 fish?

I'm already just doomedly reading the comments ... mine, too, will only be by the weekend
And why haven't I done this before?

Made a fish on Sunday. I have mackerel. I'm going to try it for the New Year. I trust your feedback.
True, she asked her husband to cut the fish (cut the ridge from the back), and he did it as usual, plowed the belly and cut out the ridge. Well, I think it will not affect the taste in any way.

, and he did as usual, plowed the belly and cut out the ridge. Well, I think it will not affect the taste in any way.

and I did so, and sho was not so necessary? but everything worked out fine

Here's the first page at the top:
Cut along the ridge, as if to cut and unfold it
And from the photo you can see that the cut is from the back.
But, I think that this is not important.

Well what's done is done

I would even say: What is eaten is eaten.

[Elenka69]

Elenka69 ! I made the mixture as in the recipe. But it is quite enough for three fish. I also want to make mackerel, and a lot more herring!

Girls, I also want such a fish !! only I don’t understand, a salt-sugar mixture is being made and the fish is dipping into it, right? is it not for one fish? for a few?

I had enough mixture for 3 large mackerels. Sprinkled well inside and rubbed lightly with your hands. And outside the same way

[Natusichka]

Natusichka, forgive the ungrateful one. I completely forgot to thank for the fish. We ate the first one on New Year's, and the second today. Well, a very tasty fish comes out. And I also like what I did, I threw it into the freezer and it lies there, waiting for the right hour. Tasty!!!

[Rusya! Girls!]

Rusya! Girls! I am very glad that you liked the fish! We made it before the New Year, partly ate it right away, and partly yesterday !!!! It is not frozen, so delicious! And see for yourself the amount of salt-sugar, I gave a proportion, someone likes that there was more of this mixture, someone - not much! The main thing is to keep the proportion! And the amount of garlic is specified specifically.

Forgive me for not answering right away, I just arrived from the sanatorium, handed in "building materials", I'm just kidding, because the water that I drank expels the sand from the kidneys.

You can take any fish,

Natusechka! And what are all the mackerel and herring? What else? Can I have a pike? Or a pelengas? We sell them freshly caught. I don't really believe in frozen fish.

[Mays!]

Mays! Well, I don't even know ... My husband makes pelengas very tasty, but according to a different recipe. I just wrote that I tried it myself. If you want, I will post the recipe and the bearing. A pike .... sorry ... we don't have it so we haven't tried it. And if you try and write to us, we will be grateful to you !!!

Can I have a recipe for salty pelengas? I'd like to!

I salted one herring today. All the salt and sugar (3 tablespoons of salt and 1 tablespoon of sugar) was poured onto one fish. Now I'm worried, suddenly it will be very salty.
If I get it on Saturday night, won't it freeze?

[Cook,]

Cook, do not worry! Firstly, the fish will not take more salt than it needs, and secondly, I wrote earlier what we did in a month and a half and it was stored in the freezer and did not freeze anything!

izumka! I am writing a pelengas recipe:

Fish (the larger it is, the better) peel, separate from the spine, make fillet, cut the rib part (it is better to fry it), cut each fillet into 3-4 parts, generously (as Y. Vysotskaya says) roll in a sugar-salt mixture (ratio: 3 tablespoons. l. salt + 1 tables. l. sugar). Fold in a container (preferably a glass one) and refrigerate for 1-2 days (in principle, it is ready in 6-8 hours). Take out the fillet pieces, put the skin on a board and separate the skin from the meat with a thin knife. Cut into portions, mix with onions (cut into rings or half rings and pre-pickled water (2 parts) + vinegar (1 part) - to taste), mix with vegetable oil (a little). Keep refrigerated. Usually we do not store such a fish ... It is eaten in the most shameless way, it is impossible to stop!

Squeeze the onion after pickling and only then add to the fish.

In principle, you can pickle onions to your liking, I wrote the proportions that we make, and you see for yourself.
I wrote the sugar-salt mixture only the proportion, and how much will be needed in each case depends on the size of the fish.

I highly recommend trying this recipe! Unfortunately, while I'm not posting a photo, as soon as the post is over, I will do everything and post the photos.

Yesterday I salted one mackerel for testing, by Saturday we will try. I want to clarify, for sure to return the fish to the freezer again?

In general, that salted mackerel we managed to do at once It was delicious! Today I will be salting for the New Year!

[RybkA!]

RybkA! The recipe is needed in the freezer! Eat, I think you will like it!

Natusichka, thank you for the wonderful herring. I haven't eaten anything like that! There were doubts about garlic, but hunting is worse than bondage, and the photo is very appetizing. We bought the so-called Dnieper herring and made one for trial according to your recipe. Everything! This is love for life! Today we also bought herring the same, until I went back to the sea, and I will do more. The only BUT: the salt did not dissolve on the skin in three days. I washed it off and that's it, but the meat itself was salted as it should.

[Natasha!]

Natasha! I am very glad that I liked the recipe! Enjoy cooking!
Thanks for trusting the recipe!