How to pickle mackerel at home quickly and for everyone to enjoy
Can you imagine a festive table without a plate of miniature sandwiches with salted fish, decorated with a bright sprig of dill or parsley? Appetizing and tender, they are a great cold snack, and cooking them is one thing.pleasure! However, they are most often refused because of the high cost of fish: as a rule, red fish — salmon or trout — are put on similar sandwiches.
But expensive red fish can be replaced by another, no less tasty mackerel. You can buy ready-made salted fish for canapés, but experienced housewives can share the secret of how to pickle mackerel at home. In this case, you win twice: not only save finances, but you yourself choose those seasonings that will give your fish a unique taste. You can also control the degree of salted mackerel, which is important, as some like salted fish, while others prefer more salty.
Salt at home
If you seriously wondered how to picklemackerel at home, then by all means note that there are several ways. The easiest of them is salting fillets, which is then very convenient to put on sandwiches. When salting mackerel in a “homemade” way, you will get a wonderful salted fish, which will pass for an independent dish and can be served with a side dish (for example, boiled potatoes). Slightly changing the ingredients, you get an incredibly tasty spiced fish; some hostesses prefer salting mackerel in brine in other ways. So, we choose the way we like.
In order to get a “sandwich” fish, fresh-frozen or fresh mackerel must be cut by separating the fillets along the ridge and peeling it off. The flesh is salted (half a pound of fillet requires 2 pinches of salt) and peppered, wrapped in parchment paper and sent to the refrigerator for three days. After three days, mackerel can be safely served on the table.
How to pickle mackerel at home? Frozen fish should be washed, cut off the head, tail and fins, remove the insides, and cut the carcass into pieces 2-3 cm thick.For salting it is better to use glass or ceramic dishes; The fish is placed in a container, salt, add a few black peppercorns and cloves, seasoned with a spoonful of vinegar and vegetable oil and closed. Now the fish needs to thaw. To do this, leave the container at room temperature, shaking occasionally. When the mackerel is defrosted, it can be put in the fridge: so that it is salted and become suitable for10-15 hours should pass.
If you want to pamper your family with an incredibly tasty spicy fish, you should definitely use the following recipe. Raw, cleaned fish should be placed in a container, salt and pepper, add pepper peas, a few asterisks of cloves, throw two bay leaves, sprinkle with coriander, add water with vinegar and vegetable oil (tablespoon). Now the whole mixture must be placed under a press and sent to the refrigerator. Fish will be ready in 3-4 days.
A mackerel ambassador at home can be quite operational: for this you will need a pickle. For its preparation will need 2-3 tbsp. lsalt, 3 bay leaves, a little cloves, 3-5 allspice of pepper, a spoon of sunflower oil (proportions: 1 kg of fish, half a liter of water). When the brine is boiled down, it must be cooled to 40-50 degrees and the fish cut into large pieces (the mackerel must be cleaned beforehand) with it. It will take only a day - and the fish will be ready!
Knowing the basics, you will certainly want to learn in practice how to pickle mackerel at home, and believe me, it's worth it! A little patience - and you will get such a fish that you will lick your fingers!