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Is it possible to pickle frozen fish mackerel

Learn how to salt mackerel in a brine quickly and simply!

We prepare two variants of salted fish - in a spicy brine and in the usual without spices.

Salting mackerel in brine home conditions - it's completely incompetent, especially since this fat silvery fish does not require long processing.

The simplest method of salting, perhaps, iswet ambassador, the essence of which will be set out below. In addition, this option of harvesting fish can be called "budgetary": you will only need water and sea salt. Then, to give mackerel an additional flavor bouquet, it must be sprinkled with vinegar and poured with fragrant sunflower oil. And as a result - delicate tight pieces of fish with sparkling peel, delicious taste and unsurpassed aroma.

You can prepare mackerel spicy salting at home, slightly changing the recipe.

  • mackerel freshly frozen (or fresh) - 500-600 g (1 pc)
  • water - 1 l
  • salt sea - 2 tbsp. l.
  • sunflower oil - 2 tbsp. l.
  • table vinegar 9% - 1-1,5 st. l.
  • mackerel - 3-4 pieces
  • water - 1 l
  • bay leaves - 5-6 pieces
  • black pepper peas - 2 tsp.
  • pepper fragrant - 3 tsp
  • cloves - 1 tsp
  • coriander seeds - 1 tsp.
  • sugar - 1 tbsp.
  • salt (preferably sea) - 2 tbsp.

The first part - how to salt mackerel in a brine without spices

Preparation of mackerel for both spicy salting and ordinary brine is the same.

To begin with, the fish should be thawed in the refrigerator.

Wash mackerel in cold water. Cut off the head and tail. Cut the abdomen and remove the intestines, cut the fins.

Again, carefully wash the mackerel in cold water, and rinse until the blood is removed completely. After that, munch the mackerel with paper towels.

Cut across into pieces of about 2-3 cm in thickness.

For spicy mackerel, the fish can also be left entirely.

Next, you need to prepare a brine for wetambassador. In the cold water, pour the salt, bring to a boil and boil for 2 minutes. Then remove from heat and refrigerate at room temperature. Cool the brine strain.

Preparation of a spicy brine for salting mackerel at home is similar. In boiling water, you need to add all the spices, salt and sugar. Boil for 2 minutes and cool to room temperature.

Put pieces of mackerel in a glass jar or other suitable container, for example, a plastic container.

If you salt whole carcasses, place them in a container so that they are tight to each other and do not float up.

Pour mackerel brine.

The mackerel, cut into pieces, through day Remove from the brine and transfer to a dry container.

Whole carcasses can be kept in brine from 2 to 4 days. Try it on the palate! It all depends on your preferences.

Too long to keep mackerel in the brine can not, otherwise it will become too salty and lose elasticity. Maximum of 6-7 days. Therefore, mackerel home salting is better to prepare in small portions.

Sprinkle with vinegar and pour with sunflower oil.

Mackerel spicy salting in the home is ready.

Lay it on a beautiful dish and serve onyour taste. Very harmoniously combined with the fish to taste the ringlets of pickled onion, thin translucent slices of lemon, emerald parsley leaves, green onion pens, pink peppercorns. Garnish can be served with mashed potatoes, baked potatoes or boiled potatoes in the oven.

Mackerel spicy salting at home on this simple recipe can be stored for 5-7 days, but always in the refrigerator.

Friends, share a recipe in social networks and a pleasant appetite for you!

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