18
How to salt mackerel at home
Mackerel is a delicious marine predatory fish that is not for nothing sold on every corner. By the way, it is found in the ocean. It is Atlantic mackerel that reaches a length of 50-60 centimeters. While representatives of this species, for example, from the Black Sea reach only 30-40 centimeters.
Due to the combination of usefulness and excellent taste, mackerel is eaten even by those who do not like fish much. Macrel is salted, baked, smoked, fried, marinated, boiled, salted ... It was for the last method of preparation that we saved a great mackerel with garlic.
DepositPhotos
Mackerel saline is almost the only fish that garlic does not spoil, but makes it even tastier. The result is an unusual, but very tasty dish, the method of cooking which does not include styling under the yoke, as is the case with dry salting of other fish.
The ingredients
Preparation
You can serve potatoes or other dishes, or you can eat them. saline Like a separate snack with bread. However, if you decide to eat a dish separately, then do not forget to wash the pieces of fish under running water - so you will get rid of excess salt and garlic.
DepositPhotos
Salting mackerel at home It takes more than one day, and not everyone has the patience to wait for the tasting. But we assure you that it is worth it, because a dish that you have been waiting for for a long time seems to be much more delicious. Especially since you can pickle not one fish, but two, three or more. In this case, the amount of ingredients varies in proportion to the number and size of the fish.
If the mackerel salted in this way fell to your liking, try to salt mackerel so that in appearance it will be a pleasant golden color (as on the store counter), and in taste - an order of magnitude juicier and tenderer than the store analogue.
There may be worms in mackerel, which should be considered fish-cook. To get rid of parasites, you need to know the conditions of its content before cooking. So, the temperature of the freezer -18 ° C kills parasites in mackerel in 5 days, the temperature in -24 ° C - in 3 days.
If you want to cook mackerel faster, then it is just right to use the summer recipe for baked mackerel with vegetables - and safe, and useful, and tasty.
What do you know about nuances? mackerel?
Due to the combination of usefulness and excellent taste, mackerel is eaten even by those who do not like fish much. Macrel is salted, baked, smoked, fried, marinated, boiled, salted ... It was for the last method of preparation that we saved a great mackerel with garlic.
DepositPhotos
Mackerel saline is almost the only fish that garlic does not spoil, but makes it even tastier. The result is an unusual, but very tasty dish, the method of cooking which does not include styling under the yoke, as is the case with dry salting of other fish.
The ingredients
- 1 medium mackerel
- 3-5 tsp salt
- 0.5 tsp black ground pepper
- 2 cloves of garlic
Preparation
- Clean the fish, remove the bones. There are few bones in the mackerel, so the task is not difficult.
- Mix the pepper and salt in one container. The resulting mixture rub the fish. Place the sliced garlic inside and put it in the fridge for 12 hours.
- After the specified time, take out the fish, drain the released liquid and put the dish back in the refrigerator - now for 24 hours.
DepositPhotos - After the allotted time, remove garlic from the fish, because he has already given the fish his taste and aroma. Leave the dish in the fridge for another day.
- Stunning saline mackerel is ready. You can start experimenting with feeding. Bon appetit!
You can serve potatoes or other dishes, or you can eat them. saline Like a separate snack with bread. However, if you decide to eat a dish separately, then do not forget to wash the pieces of fish under running water - so you will get rid of excess salt and garlic.
DepositPhotos
Salting mackerel at home It takes more than one day, and not everyone has the patience to wait for the tasting. But we assure you that it is worth it, because a dish that you have been waiting for for a long time seems to be much more delicious. Especially since you can pickle not one fish, but two, three or more. In this case, the amount of ingredients varies in proportion to the number and size of the fish.
If the mackerel salted in this way fell to your liking, try to salt mackerel so that in appearance it will be a pleasant golden color (as on the store counter), and in taste - an order of magnitude juicier and tenderer than the store analogue.
There may be worms in mackerel, which should be considered fish-cook. To get rid of parasites, you need to know the conditions of its content before cooking. So, the temperature of the freezer -18 ° C kills parasites in mackerel in 5 days, the temperature in -24 ° C - in 3 days.
If you want to cook mackerel faster, then it is just right to use the summer recipe for baked mackerel with vegetables - and safe, and useful, and tasty.
What do you know about nuances? mackerel?
