It's no secret that in order to extend the product the expiration date, the manufacturer can flavor it with non-natural preservatives that adversely affect the health of the consumer. Salted fish is no exception. Moreover, it is not uncommon for salmon to be exposed to carcasses not of the very first freshness. From that, below, we suggest you to understand how to marinate mackerel at home to independently verify the quality of consumed products.
Very tasty mackerel, marinated at home
Since not far off holidays, we suggest you prepare a winter version of pickled fish, flavored with spices and interesting flavors.
Ingredients:
- fillet of mackerel - 4 pcs .;
- onion - 75 g;
- granulated sugar - 15 g;
- lemon juice - 45 ml;
- berries of juniper - 10 pieces;
- seeds of coriander - 1 teaspoon;
- laurel leaves - 3 pieces;
- wine vinegar - 230 ml;
- water - 90 ml;
- salt - 2 teaspoons.
Preparation
For the convenience of eating already pickled fish, make sure that there is at least a minimum of bones left in the fillet. Divide the bulb into small rings and shift the fish fillets. In a saucepan mix sugar with lemon juice, vinegar, coriander seeds, juniper, laurel, water and salt. Bring the contents of the marinade to a boil, and then leave to cool completely. Strain the marinade and pour it on the fish. Leave the mackerel for a day in the fridge, and then take the sample.
Mackerel marinated with onions in a jar
Ingredients:
- mackerel - 630 g;
- apple cider vinegar - 55 ml;
- lemon juice - 115 ml;
- onion - 45 g;
- carrots - 45 g;
- garlic - 3 teeth;
- sugar - 1 teaspoon;
- vegetable oil - 45 ml;
- seeds of dill - 1 teaspoon;
- salt - 1 tbsp. a spoon.
Preparation
Divide the carcass of mackerel that thick pieces. Divide the onion into half rings, and cut the carrots into slices. Crush a clove of garlic and lay vegetables alternately with pieces of fish in a jar. Make sure that the contents of the jar are tightly packed. Dissolve sugar and salt in a mixture of apple cider vinegar and lemon juice. Add the vegetable oil and the dill seeds in the mortar. Pour the contents of the jar with marinade so that the ingredients are completely covered. If necessary, you can pour about 40 ml of cold water. Leave the fish in the refrigerator for the whole night.
Marinated mackerel
This Japanese way of marinating fish is called dry. Dry ambassador allows the fish to preserve its texture and leaves the taste as "clean" and minimalistic.
Ingredients:
- mackerel carcass - 440 g;
- salt - 1 tbsp. a spoon;
- rice vinegar - 230 ml.
Preparation
To mackerel quickly marinated, divide the carcass into a fillet and make sure that you have extracted all the bones from the pulp. Sprinkle the mackerel with salt and leave at room temperature for an hour. After, transfer the fish into glassware and pour vinegar so that it is covered. Leave the mackerel with mackerel for another 15 minutes, then remove, dry, cut and taste.
Recipe for pickled mackerel slices
Ingredients:
- fillet of mackerel - 4 pcs .;
- oranges - 2 pieces;
- sweet onion - 110 g;
- stalks of celery - 2 pcs .;
- seeds of coriander - 1 teaspoon;
- dry white wine - 230 ml;
- carrots - 110 g;
- a handful of greens (parsley + dill).
Preparation
Divide the mackerel fillets into medium sized pieces. To the fish, grate the orange peel, add onion rings, celery and carrots. In the stupa, grind the seeds of coriander with a pinch of salt. Sprinkle salt on fish and vegetables, and then pour all the wine and citrus juice. Leave the mackerel in the cold for 8-10 hours, and then sprinkle with greens before serving.