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How to Pickle Mackerel at Home: 4 Delicious Recipes
24.05.2023 07:20
Mackerel is a fish that has very tender meat. You can buy salted mackerel in the store, or you can cook it at home in full accordance with your own taste.
Cooking lightly salted mackerel: recipe #1
Wash the purchased fish thoroughly in cold running water, gut it, remove the head, tail, and fins. Carefully remove the black film from the inner surface of the belly.
Divide the mackerel carcass into portions.
Separately prepare the salting mixture. For two large fish, you need to stock up on a tablespoon of coarse table salt, which you need to combine with 1.5 teaspoons of granulated sugar. Dip each piece of mackerel into the resulting mixture. Then put them in a plastic container or enamel pan, where you add a few bay leaves.
Close the container with the fish tightly and put it in a cool, dark place. After 2-3 hours, the fish juice will start to stand out, which should be drained. Then the fish is salted for another 12 hours. The finished pieces should be rinsed in running water and sprinkled with ground black pepper.
Cooking lightly salted mackerel: recipe #2
We will need 2 large fish, which need to be washed and thoroughly gutted. Each carcass is cut into three parts, which are placed in a dish (the belly of the fish should be facing up). Before this, each piece is dipped in refined sunflower oil, and then sprinkled with spices: cloves, coriander, mustard, bay leaf, pepper.
Separately prepare the brine. For it you need to take 500 ml of boiled and cooled water, three heaped spoons of salt and one spoon of granulated sugar. Pour the brine over the fish and put it in the refrigerator or cellar for 2 days. However, you can do without brine, just sprinkle the fish with salt. In this case, coarse salt is poured onto the fish in a thin layer. The amount of salt is taken by eye, in any case, the fish will take exactly as much salt as it needs, and the excess will remain on the surface. After the salting is finished, rinse the mackerel pieces to remove excess salt.
Cooking Large Lightly Salted Mackerel: Recipe No. 3
Only large, fatty fish are suitable for this, which should first be thoroughly washed, cut up and gutted.
After this, the fish is cut into portions, dried with a paper towel and rubbed with coarse table salt on all sides. You will need about 3 spoons of salt. The prepared pieces are placed in a container, hermetically sealed with a lid and left at room temperature for about 12-15 hours. After this, each piece should be taken out and wiped again with a paper napkin.
Then the mackerel needs to be rubbed with ground black pepper and put in the refrigerator for two hours.
How to cook mackerel in brine: recipe #4
You will need:
- fresh mackerel - 1 pc.;
- salt;
- fish seasoning - 2 spoons;
- bay leaf - 5 pcs.
Cooking mackerel in brine
Let's prepare the mackerel for salting: remove the head, tail, fins, gut and wash well. The main thing is to remove the black film from the inner surface of the fish's belly, which can significantly worsen the taste of the finished dish.
Separately prepare the brine: dissolve 3 spoons of coarse table salt, a spoon of granulated sugar and a pinch of spices for fish in one liter of water. Put the pan with the brine on the fire and bring the contents to a boil.
After the brine has cooled completely, pour it into the container with the fish. After 4 hours, the mackerel can be taken out of the brine and served.
