Mackerel – the valuable food fish living in Atlantic in the Black and Mediterranean seas and also on all northern coast of Russia. This small spindle-shaped fish (up to 60 cm, up to 1.6 kg) is well-known to the consumer. If you want to try a new a habitual mackerel dish, make a fresh fish in a spicy brine. A fatty and gentle meat of a salty mackerel – great snack both on daily, and on a holiday table.
It is required to you
- For a mackerel solted with spices:
- 1 kg of a mackerel;
- 1 l of drinking water;
- 10 peas of a black pepper;
- 3 peas of allspice;
- 3-4 laurel leaves;
- 5 tablespoons of salt;
- 3 tablespoons of sugar.
- For a mackerel solted with spices from frozen fish:
- 1 kg of a frozen mackerel;
- 3 tablespoons of salt;
- 5 sugar tablespoons;
- 10 peas of allspice;
- 5 butonchik of a dried carnation;
- 3-4 bay leaves;
- 1 h spoon of a ground coriander.
- For a mackerel solted with spices with onions:
- 1 kg of a mackerel;
- 4 tablespoons of salt;
- 2 heads of onions;
- 50-70 ml of vinegar of 9%;
- 4 laurel leaves;
- 5 peas of allspice;
- 2 butonchik of a dried carnation;
- 1 h spoon of ground black pepper;
- 100 ml of vegetable oil.
Instruction
1. A mackerel spicy to a posolanaleyta water in a pan, bring to the boil, salt, add sugar, black and allspice, bay leaf, you boil within 2 minutes that the distinct smell of spices appeared. Remove from fire, cool.
2. Prepare a mackerel: cut off the head and a tail, draw, wash out. Cut fish pieces 3 cm thick, wash out once again. Lay fish in glass capacity, fill in with marinade (boiled water with spices) and put in the fridge for 3 days.
3. A mackerel solted with spices from frozen to a rybyrazmorozta fish, cut off the head and a caudal fin. Draw a mackerel, clean an abdominal cavity from a belly nap, otherwise fish will taste bitter. Cut a carcass in half (across).
4. Mix salt and sugar, strew from above and rub with this mix fish from within. Lay densely in the glass or enameled ware, add some spice, put a baking plate bends and sustain so not less than 2-3 hours, and night is better. Take out a mackerel from ware, dry napkins, cut flank steaks and give with boiled potato.
5. A mackerel solted with spices with napiform you lukomvypotroshit fish, wash up and remove from it a thin skin. Divide a mackerel into two parts, having knifed it along the ridge. Take out bones, slice fillet identical (the size of slices remains on your discretion).
6. Peel onions, wash up, cut rings. Mix vinegar and oil in a bowl or a wide cup, add bay leaf, allspice, a carnation there and mix. Put fish in the separate glass or enameled ware, salt, mix and leave in the cool place for 10-15 minutes, then pepper, add onions and fill in with acetum-oil marinade.
7. Shift fish in marinade in a glass jar or a plastic container, close a cover very densely and shake to mix. Sustain 12 hours at the room temperature (better just to leave for the night). Remove for 3 hours in the fridge then it is possible to give to a table.