Salted mackerel This recipe produces an excellent salted fish, which will take a worthy place on the festive table among the snacks. Mackerel itself has fatty meat (up to 16.5% fat), rich in vitamin B12, without small bones, tender and tasty. Salted in this way, with coriander, mustard and laurel leaves, mackerel has a nice unobtrusive spicy aroma, it can also be used for making sandwiches and salads (by the way, excellent herring replacement in the salad "Fish under the fur coat"). I recommend, it is very tasty!
Ingredients:- Mackerel 1 pc.
- Salt 1.5 tbsp. l.
- Sugar 0.5 tbsp. l.
- Bay leaf 1 pc.
- Coriander dry 0.5 tsp.
- Mustard in seeds 5 g
- Mustard in seeds black 5 g
- Step 1 To prepare the mackerel of dry salting, we need one fresh-frozen and pre-defrosted mackerel, a large salt salt (can be replaced with ordinary salt), sugar, bay leaf, mustard in grains (plain and black), dry coriander, food film.
- Step 2 In a mortar combine the coriander and the grain of mustard.
- Step 3 We rub the spices.
- Step 4 We connect and mix the salt, sugar, bay leaf (pre-grab it in pieces) and grinded spices in a mortar.
- Step 5 In mackerel cut off the head, fins and take out the insides, washing under running cold water inside and out, dry with a paper towel. We spread the fish carcass on the food film.
- Step 6 On all sides, sprinkle the mackerel prepared earlier with spicy salt, not forgetting also about the inside of the fish.
- Step 7 Now tightly and maximally tightly wrap the fish in food film, in several layers, fearing that there is no air left. We send our fish to the refrigerator for at least 2 days. During this time, the salt is a little podtata, an insignificant amount of liquid is formed.
- Step 8 Before serving, release the fish from the film, rinse it with spices and salt under cold running water, wipe it with a paper towel, cut into pieces, put it on a dish, sprinkle with chopped green or onion and serve it. Delicious!