A fragrant, lightly salted mackerel of spicy salting can be easily prepared at home. It turns out very tasty, budgetary, and most importantly a healthy snack. After all, for its preparation we will use only natural ingredients.
From the recipes proposed below, you will learn how to properly make mackerel spicy salting.
Recipe for mackerel spicy salting at home
Ingredients:
- mackerel carcasses - 2-3 pieces;
- salt - 100 g;
- sugar - 30 g;
- coriander - 1 teaspoon;
- cloves - 3 pcs .;
- pepper fragrant peas - 5 pcs .;
- purified water - 1 l;
- laurel leaves - 3 pcs.
Preparation
Mackerel, if necessary, defrost and cut, laying on the board. To do this, we remove it from the head, tail and fins, remove the insides and clean the abdomen from the inside of the black film. Now the carcass is washed well.
Coriander, buds of a carnation, peas of sweet pepper and laurel leaves mash thoroughly in a mortar and mix with salt and granulated sugar. Half of this mixture rub the fish from the inside and outside and put in an enamel container, pan or glass container, put the load on top and leave it at room temperature for five hours.
After the time has elapsed, merge the released liquid and pour the marinade. For its preparation, mix the remaining spicy mixture with 700 milliliters of boiled cold water.
We determine the dishes with the fish for two days in the refrigerator.
Recipe for mackerel spicy salting with vinegar
Ingredients:
- mackerel carcasses - 2-3 pieces;
- salt - 100 g;
- sugar - 50 g;
- vinegar 9% - 30 ml;
- cloves - 5 pcs .;
- pepper fragrant peas - 5 pcs .;
- purified water - 1 l;
- laurel leaves - 5 pcs.
Preparation
For mackerel spicy salting choose a fresh or frozen fish of good quality. Frozen carcasses before cooking defrost on the bottom shelf of the refrigerator. We divide the fish, removing the head, the insides, fins and tail. Do not forget to rinse the carcass and remove the remnants of the black film inside the abdomen. We cut the mackerel into pieces with a thickness of two or two and a half centimeters and put it in a two-liter jar.
We heat the water to a boil, throw salt, sugar, carnation buds, sweet pepper peas and laurel leaves and let it boil for a couple of minutes. We cool brine to 40 degrees, pour vinegar, mix and fill it with a can of fish. Pieces must be completely covered with a spicy marinade. Leave the mackerel in the brine for twelve hours at room temperature.
After the time you can try the spicy fish pieces. If the degree of salinity completely suits, then for the further storage it is better to take the pieces out of the brine and pour with vegetable oil. This fish should be stored in the refrigerator for no more than five days.
Mackerel spicy salting at home with mustard
Ingredients:
- frozen mackerel - 2 pcs .;
- purified water - 1 l;
- vegetable oil - 35 ml;
- salt - 2 tbsp. spoons;
- granulated sugar - 2 tbsp. spoons;
- mustard dry - 1 tbsp. a spoon;
- coriander - 1 tbsp. a spoon;
- laurel leaves - 6 pcs .;
- cloves - 2 pcs.
Preparation
Mushrooms mackerel defrost, laying on the lower shelf of the refrigerator. While the fish is thawing, we'll prepare the pickle. To do this, heat the water to a boil, throw salt, sugar and dry mustard, pour in vegetable oil, add coriander, carnation buds and laurel leaves. Two minutes later, the marinade for mackerel spicy salting will be ready. Only
In the meantime, we will separate the fish. We remove them from the head, tail and fins and take out the insides. Particular attention is paid to cleaning the abdomen from the black film, since it can give bitterness to the finished fish. Then mackerel mine and cut into pieces about two centimeters thick. We put them in a container or jar of suitable size.
Fill the pieces of mackerel with cooled brine and let stand for ten to twelve hours at room temperature. The spicy mackerel is ready.
If you hold a fish, filled with brine, in the refrigerator, then it will be ready in about two days.