About how tasty salt mackerel, written quite a lot, as it is a very common and affordable fish that mostly it is good in salt (or smoked) form.However, in addition to the pickling technology, no less important spices that will be used, as well as the storage conditions of the finished product.
Mackerel in brine
Undoubtedly, any salted fish can now be found as a finished product in a specialized department of each large store or market.But be sure to get a tasty home, the more that it will be cooked from fresh quality products (which we can not guarantee when buying ready-made).
Before salt tasty mackerel homes usually choose the method of salting.Alternatively, when it is done in brine, almost a win-win, so the newcomers in the field of cooking it is possible to advise him.On 2 fish carcasses will need a glass of water, a tablespoon (no slides) of the salt, a couple of bay leaves and a few peas black pepper.
Before salt tasty mackerel, it should be thawed (if frozen), wash and gut.Then cut off the head and tail (if available), and the carcass itself is divided into 7-8 pieces.After the preparation of the fish it is folded in a glass or enamel bowl and start the preparation of brine (water, boil, adding a salt).Mackerel pour cooled mixture, add the bay leaf and pepper and press down to all the fish was covered with liquid, and left for 48 hours in a cool place, then remove oppression and move in the refrigerator.In this kind of fish you can store a couple of weeks, without removing it from the brine, but, in practice, it is eaten a lot faster.
Dry Ambassador
can cook fish without brine.You will need a little more salt (approximately 2 tablespoons of the carcass 2).Pepper has taken ground (to taste), but also does not hurt a little sugar (literally a teaspoon).Before salt tasty mackerel without the brine, it can not cut and leave the whole carcass (after washing them and gut).The salt is mixed with sugar and pepper, fish scrubbed this mixture inside and outside, are placed in a container and capped.Mackerel stored in the refrigerator, it is possible to use in 2 days.During salting the fish better inverted several times.You can wrap each carcass into pure natural fabrics, so the fish will be more evenly prosalivatsya.
Spicy Ambassador
Those who know how to salt mackerel tasty, but want some variety, this option is perfect.2-3 fishes will need 2 cups of water, a tablespoon of salt and sugar (no slides), the same amount of vegetable oil, a little dry mustard, coriander and cloves to taste.Before salt tasty mackerel on this recipe, it must be washed, cleaned, gutted and cut into slices no thicker than 2 cm. Then, boil the water, lay in her salt, sugar, all the spices and oil, boil on low heat for about 5 minutes.Ready pickle need to cool to room temperature, and then folded into a fish and place in refrigerator.The next day, the fish can be eaten.It turns out very tasty, moderately salty, flavorful snack that you can bring to the table just so, and can be used in a salad or sushi.
