How to salute the scumbers in the brine. Mackerel hacking methods in brine

You can purchase a supermarket already pickled scumbers. But the fish cooked at home is a stunning yummy! Those who tried me will understand me. When singing, no difficulties. We spend a bit of time - and an incredible taste of a snack on the table.

Mackerel Refers to the "blue" fatty fish and is very appreciated. In a person's diet, a variety of such fish must be present, since they are a source of polyunsaturated fatty acids. Mackerel for the human body is of great importance, in 100 grams of the product there are 20-35 grams of fats. Also, fish is a source of very important, easily digestible proteins, vitamins, trace elements.

Cooking recipes are pretty simple. A lot is written on the Internet, since the mackerel is accessible and frequently found fish, which is preferred in pickled, salty or smoked. However, it is necessary to take into account not only the technology of the product of the product, it is necessary to carefully treat the selection of spices used in the recipe, and further conditions for the maintenance of the salting.

There are several ways to sing mackerel. Highly a simple recipe. Let's start with the fish. Frozen fish slightly defrost at room temperature. Do not overdo it, the carcass should be well cut into neat smooth portions. Onions cut by ringlets. After that, I prepare brines: we take 3 tbsp by a liter of fluid. l. Salts, one spoon of sugar, spices, bring the composition to a boil, and then we cool. Next, the chopped scumbers, the onions put into a large tank poured brine and mix thoroughly. We place on banks and install in the cold per day. A few times during the day we shake the contents so that the ambassador takes place evenly.

Components:

Mackerel ice cream - 2 pcs.;
Bully - 1 pc. (large);
Fragrant pepper - 4 pcs.;
Bay leaf (crushed) - 1 tsp;
Vinegar 9% - 45-65 ml;
Salt - 3 tbsp. l.;
Vegetable oil - 0.5 tbsp. l.;
Carnation - 2 pcs.;
Black ground pepper - 1 tsp;
Coriander - 0.5 h. L. (optional).

Mackerel in spicy brine. This option is done in brine and without liquid use. And if you add to the brine decoction of the onion husk, you will have a salted fish with a rich brown tint. The time of spicy salts can be stretched for three days, and you can do it for 9-11 hours. Recommended mackerel Quick Recipe at home:

First, cut off the head and tail of the fish, then remove the insides, be sure to remove the black film, and mine under the jet of cold water.
From the carcasses to remove the skin, divide along, separating the meat from the bones of the spine.
Cut fish fillets with uniform pieces.
The onions cleales and cuts with rings, and garlic slices.
For marinada, pour vinegar, vegetable oil, pepper black, carnation, bay leaf, for those who love, coriander, sugar, thoroughly interfere, and marinade made.
Fillet is put in a separate ass, salt from all sides and withstand 15-20 hours.
Next to pepper, sprinkle onions and garlic, pour the harvested marinade.
To put the pick-up mackerel in the bank or the container and mix well. Hold 9-11 hours at normal temperature.
Place the salted mackerel for 2-3 hours in the cold - and the fish is ready for the table.

Components:

Fresh or frozen mackerel - 2 pcs.;
Lukovitsa large -1 pcs;
Fragrant pepper - 4 peas;
Lavar leaf - 1 pc.;
Vinegar 9% - 55-60 ml;
Sea salt (can be kitchen) - 3 tbsp. l.;
Sugar - 1 tbsp. l.;
Olive oil (can be sunflower) - 1.5 tbsp. l.;
Carnation - 2 pcs.;
Ground pepper, black - 1 tsp. without a slide.

Salt of mackerel without liquid. In the washed fish, cut off the head, tail and carcass. We remove the spine and bones. Fillet with a napkin from paper, sprinkle with salt and a bit of sugar, lay in hermetic container or cellophane package and withstand 15-16 hours. After singing, fish again wash and dry. Season with black ground pepper, crushed garlic, add a bay leaf (you can use other spices to your taste). Again to bite the scumbers and put in the refrigerator. 2:00 - And the fish is ready.

Despite the fact that now the salted fish of any ambassador is on sale in the fish department of all major and specialty stores or on the market, mackerel, cooked at home, be sure to get tastier, just for dinner, from the most fresh and quality ingredients, but not so on bought in a supermarket .

How to salt a scumbers in brine

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