Those who love fish and dishes from it will certainly be able to appreciate the salt mackerel. The easiest way is to buy it in the store, now you will find a very large range. But it is much more tasty and more useful to prepare it yourself.
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Mackerel is pretty much reminded by a well-known herring, therefore, they are similar to the singing methods. You can make this dish two main ways: dry (without brine) and in brine. Which option to choose is a matter of taste and time availability.
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The first way to sing mackerel is dry. This will require fresh mackerel and set of spices. Salt is calculated on the basis of proportions - 1 tablespoon per 1 kg of fish. Scumbin must be cleaned of fins, skins and internals. After that, cut across a width of about 3 cm.
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In a separate bowl, one bay leaf is mixed, 5 peas of fragrant pepper and 5 g of black ground pepper, 5 stars of carnations, coriander ground - 2 g, mustard dry on the tip of the knife, 1 tbsp. l. Salts and 1 tbsp. l. Sugar, 1 tsp. Vinegar and vegetable oil - 3 tbsp. l.
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Last, which remains, is to cut every piece of fish in the fragrant mixture and put it tightly into a glass, enamelled or ceramic container. The remaining mixture is distributed from above. In this form, put the scape into the refrigerator to three days, after which it will be ready for a very tasty and appetizing fish.
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For mackerel in brine, they will need the same seasonings and spices as in the previous recipe. The basis for marinade can be refined oil - floor glass per kilogram of fish. You can use conventional boiled water where the necessary ingredients are added. Also brine can be made more spicy if you add spices to boiling water and peck all about 5 minutes.
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In the marinade, you can add a bow or garlic sliced \u200b\u200brings. They will give a pleasant sharp taste, unless of course you like such additives. Many hostess prefer to solit the scumbers in the brine, as it saves time significantly. This dish is necessary to form only 12-15 hours at room temperature and 2 hours in the refrigerator until complete readiness.
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Fish for salting can be taken both fresh and frozen. In the second case, it should be chopped and immersed in spices, without defrosting, and after a few hours to merge the fatal juice. Skumbrian can be carefully cleaned, and you can leave it, but in this case the finished dish can be patched. Fish can be separated in various ways. Cut across round pieces, along, separating fillets from the bones or sleep the carcass entirely.
Sloated at home Mackerel will be an excellent snack on a festive table or a delicious ingredient of fish lettuce. Before serving, the dish can be decorated with greens, onions or lemon - it will give not only an appetizing appetizer, but also emphasize the dismantling taste and aroma.
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2002
