How to prepare mashed salmon at home. Salted mackerel: the best recipes

Slightly salted fish - the dish is tasty, useful and combined with most side dishes. A huge number of people treat her very favorably. However, the carcasses bought often in the store are not fresh and of high quality, despite their attractive appearance. And it's good if the matter is limited only to disappointment and a waste of money - and you can seriously poison yourself. Red fish is not available every day, but it's no worse than mild salted mackerel. At home, it is prepared easily, but also the ways of pickling - a sufficient number, there is plenty to choose from. And if you also include fantasy, you can create your own personal culinary masterpiece.

Fish in brine

Consider first the most trivial recipe for picking mackerel at home. Two carcasses are gutted and cleaned (if they came to your hands fresh). The cutting is nothing new: the head is cut off, the insides are removed, scales are removed. Unless it is possible to pay attention of the inexperienced cook to a black film in a stomach of a fish: it gives an unpleasant sharp bitterness to a ready dish so to clean it it is necessary very carefully. The mackerel is cut into convenient pieces, a large bulb is not very thick half-rope. We put the fish slices in a jar, alternating with onion and peppercorn-pepper, broken laurel and cloves. Boiled half a liter of water, it dissolves two with a spoonful of salt and a half and a half sugar, a couple of spoons of lean oil is added. When the brine has cooled, fish is poured into it, covered with a lid and hides in the refrigerator. Ready mashed salmon in the home will be after a day. Keep it and continue to be better down in the fridge.

Dry Ambassador

It is not necessary to cook a marinade for fish. There is a very simple recipe for picking mackerel at home without any liquids. Mix the salt (a large spoon) and sugar (one and a half small spoons). For greater spice, you can crush a laurel into the mixture, but you can simply lay the leaves between the pieces. The dressed fish is cut with slices, each is rubbed with a prepared composition, and the mackerel is folded into a pan (not aluminum!) Or into a container. Remove the vessel in an unlit and cool place. In about three hours, you have to drain the fish juice and return the container to its original location. And to use this mild salmon in the home will be ready in half a day.

Spicy fish with mustard

This recipe is an extended and more interesting variation of the previous one. And before salting mackerel is better to strip on fillets - remove not only the insides, scales and head, but also bones, so that pure meat remains. So mild salted salmon at home and salted faster, and there will be it will be more pleasant. In the bowl are mixed one and a half centuries. Spoons of salt, tea floor - sugar, whole - grain mustard, dried dill (generously - it will not be superfluous in any quantity), coriander, sweet pepper and two ground laurel leaves. Then we do everything as described above: rub, fold and clean in the cold. Only juices do not have to be drained: thanks to the spices, an excellent brine is obtained, in which the mackerel will be dosed.

Whole mackerel with onion

If you prefer fish, salted with whole carcass, take care of the appropriate capacity first. For example, a plastic bucket or a large enamelled saucepan will do. We remove the mackerel, but we leave the tail and head - only we must remove the gills. For each fish carcass, 1 medium bulb is peeled and cut into rings. Products are added to the vessel and poured with brine from a liter of water with the addition of salt, ground pepper, lean oil and loose vinegar (50 ml each). In this marinade, the light-salted mackerel at home will be ready in about ten hours.

Sugudai

If you are interested in how tasty and quickly pick up mackerel at home, look for fresh onions in the market. It should be taken in fairly large quantities and cut as small as possible. Gutted carcass can be cut on a fillet, and you can cut it with convenient pieces. In any case, the slices are laid out in one layer, poured generously with ramson, and on top of it - shallow salt with pepper. Each such layer is sprinkled with vinegar (with apple or wine it turns out more tenderly). The folded layers are put in the refrigerator for about forty minutes; Every ten minutes they must be mixed. But in less than an hour, as a juicy and fragrant mozzolia salted at home will be on your table.

Mackerel with lemon

There are quite a few options for salting fish . And with the application of any of them, a wonderful mild salmon is obtained. The best recipes to select are rather difficult, because they all give excellent results. But I would especially like to highlight the lemon. Firstly, having prepared a dish on it in the evening, before going to bed, next morning you can eat delicious fish. Secondly, she has a particularly delicate, refined taste. And third, there are no exotic components. So, a couple of carcasses are cut by suitable pieces. The average lemon is peeled off the skin - its juice is just enough for the fish, and the crusts are cut off and poured into the mackerel squashed with juice. In addition to lemon, it is supplemented with rings of one onion, a pair of spoons of chopped dill, an incomplete spoonful of sugar, cloves (a couple of pieces) and a spoon without a slide of salt. The container is humidly poured with an unsweetening lean oil, its contents are mixed - and in the refrigerator. You will forever conquer such a mild salmon. Simple and delicious (the recipe allows you to cook it every day), the option of snacks will help in any situation.