The tender, fatty flesh of sea fish, which is well known, is very useful. The omega-3 acids contained in fish rejuvenate the body, promote skin regeneration, prevent wrinkles. Also, sea fish is a source of animal protein and trace elements necessary for the normal functioning of the body, such as: calcium, phosphorus, magnesium, iodine and others. Therefore, it is necessary to include in the diet dishes from fish at least once a week. One of the most affordable and quality options - mackerel, recipes for dishes from this wonderful fish are simple.
One of the most favorite options in the post-Soviet space - mackerel spicy salting , the recipe usually varies: cooking in brine or dry. It's easier to cook in the second way, but as delicious - decide for yourself.
Dry pickling
Ingredients:
- carcass of frozen mackerel - 3-4 pcs .;
- salt - 1-2 tbsp. spoons;
- sugar white - 2 tsp.
- bay leaves - 2 pcs .;
- pepper peas black and fragrant - for 6-7 pcs .;
- carnation - 2-3 inflorescences;
- seeds of cumin or fennel - ½ tsp.
Preparation
In a mortar, place salt, sugar, pepper, cloves, seeds and bay leaves, breaking it into pieces and rubbing it into a homogeneous mixture. Defrost mackerel, gut, remove unnecessary: heads, tails and fins, well washed and dried with paper towels. Carefully rub the mixture with each fish inside and out, densely packed in food film and put it in the freezer for 2-3 days, then keep a couple of days in the refrigerator. Delicious salted fish is ready.
We use brine
Ingredients:
- carcass of frozen fish - 2-3 pcs .;
- chili - ½ pod;
- pepper peas black and fragrant - 10-12 pieces;
- salt - 1,5-2,5 st. spoons;
- sugar white - 2 tsp.
- bay leaves - 2 pcs .;
- vegetable oil (sunflower), odorless - 2 tbsp. spoons;
- Carnation - 3-4 inflorescences;
- seeds of coriander - ½ tsp.
Preparation
Prepare the fish: defrost, remove the insides, separate the head, well we'll wash it. Prepare a brine: in the water boiling with a key (slightly more than 1 liter) we will place all the ingredients and after active boiling turn off the fire and let us brew. In a glass or enameled container, we will tightly lay the fish and fill with brine. If the carcasses are whole - the salting time is 2-3 days, if you take off the fillets or cut the fish into slices (5-6 pieces each), then enough for a day.
Sagudai of mackerel - recipe
Another option of salting came from the north, where the fish are trying to cook easier and faster.
Ingredients:
- frozen mackerel - 1.2 kg;
- salt - 2,5-3 tbsp. spoons;
- bay leaves - 4-5 pcs .;
- vinegar 9% - about 100 ml;
- sugar - 3-4 tsp.
- onion - 2-3 pcs .;
- refined sunflower oil - ½ cup;
- pepper freshly ground black - 5-6 pinch;
- boiled water - 300 ml;
- dill - 1 bunch.
Preparation
Fish are thawed and prepared: we remove the entrails, we cut them into fillets. Luchok clean and cut with thin strips along. Mine and finely cut the fennel. In the container we lay fish and onions, sprinkle with a mixture of salt, sugar and pepper, dill, add bay leaf. We beat the water with vinegar and butter and fill the fish with this mixture. Close tightly and wait 5-6 hours. If you cook the sahudai from the evening, you can make sandwiches in the morning.
He from mackerel - recipe
Ingredients:
- soy sauce - 2 tsp.
- mackerel - 2 pieces;
- garlic - 2 slices;
- lemon - 1 piece;
- refined odorless oil - 60 ml;
- lime - 2 pieces;
- onion - 1 pc .;
- a set of spices for dishes in Korean - 2 tsp.
Preparation
We make mackerel on fillets and cut with thin long strips. Since fish are usually sold frozen, you can not be afraid of parasites and boldly cook without additional treatment. Onions are cleaned and shred by a quarter of the rings as thin as possible. Fish pieces and onions add to the deep bowl and pour freshly squeezed lemon and lime juice. Stir several times for half an hour, until they marinate. We add soy sauce, pressed garlic and spices (it is better to buy a ready-made set in a specialized shop), pour boiling oil and mix 3 times every 7-8 minutes. You can give the dish to brew, but you can apply immediately.
Skewers of mackerel on the grill - recipe
Ingredients:
- parsley, coriander, dill, basil - 1 large bunch;
- mackerel - 2-3 pcs .;
- lemon with thin skin - 1 pc .;
- salt - 3-4 pinch;
- Extra Virgin Olive Oil - 30 ml.
Preparation
Fish are thawed, gutted, we put finely sliced slices of lemon into the abdomen (we must remove pits) and greens. Solim, wait for 20-40 minutes, then lubricate each fish with oil and cook on a grill, barbecue or an ordinary grate. You can cook on skewers or skewers, cutting slices of carcass. Do not forget to turn over and remember - the fish does not require long heat treatment. Only 20 minutes and a delicious shish kebab from mackerel is ready.