Mackerel has a number of advantages over other types of fish.
First of all, it is worth noting the excellent taste of the product no matter how it is prepared.
Mackerel is incredibly good fried, baked, salted and smoked. It is also important to remember that in terms of chemical composition and useful properties, mackerel is in no way inferior to expensive varieties of red fish.
However, the product has one serious drawback - an extremely unpleasant smell during the cooking process. It is especially difficult to cook mackerel in the summer, when the apartment is stuffy and there is no possibility of good ventilation. Therefore, many will be curious to know that this drawback can be easily eliminated.
What is a useful culinary trick?
If you want to treat your family to an excellent dish, but don’t want to fill your home with an unpleasant aroma, then pay attention to regular salt.
First, the fish needs to be defrosted, washed and dried if necessary. Then we treat it with salt - the fish just needs to be rubbed.
After 60 minutes you can start preparing the dish.
Of course, there is no need to add any extra salt to the fish. Thanks to this trick, you can definitely forget about the unpleasant smell.
