How to salt tasty mackerel at home

About how to salt tasty mackerel, written a lot, because it is a very common and affordable fish, which is good basically in salt (or smoked) form. However, apart from the very technology of pickling, spices that will be used as well as the storage conditions of the finished product are equally important.

Mackerel in brine

Undoubtedly, any salted fish can now be found ready-made in the specialized department of every major store or on the market. But home necessarily will get more delicious, especially since it will be prepared from fresh quality products (which can not be guaranteed with the purchase of finished products).

Before salting the tasty mackerel at home, usually choose the method of salting. The option, when it is done in brine, is almost a win-win, therefore it is possible to advise the beginners in the field of cooking precisely for it. For 2 fish carcass will need a glass of water, a tablespoon (without a slide) of salt, a couple of laurel leaves and several peas of black pepper.

Before salting the tasty mackerel, it should be thawed (if frozen), washed and gutted. Then cut off the tail and head (if available), and the carcass is divided into 7-8 parts. After preparing the fish, it is put in a glass or enamel ware and proceed to prepare the brine (boil water, adding salt to it). The mackerel is poured with a cooled mixture, bay leaf and pepper are added, pressed down so that all fish are covered with liquid, and left for 48 hours in a cool place, after which they remove oppression and move to the refrigerator. In this form, the fish can be stored for a couple of weeks without removing it from the brine, but, as practice shows, it is eaten much faster.

Dry Ambassador

You can cook fish without brine. To do this, you need a little more salt (about 2 tablespoons for 2 carcasses). Pepper is already ground (to taste), and still does not hurt a little sugar (literally a teaspoon). Before salting tasty mackerel without brine, it can not be cut, but leave whole carcasses (after washing and gutting them). The salt is mixed with sugar and pepper, the fish is rubbed with this mixture from the inside and out, placed in a container and covered with a lid. Stored mackerel in the fridge, and you can use it in 2 days. During salting, it is better to turn the fish several times. You can wrap each carcass in a clean natural tissue, so the fish will be more evenly salted.

Spicy Ambassador

Those who know how to salt a mackerel tasty, but wants some kind of variety, will perfectly suit this option. For 2-3 fish, you need 2 glasses of water, a tablespoon of salt and sugar (without slides), as much vegetable oil, a little dry mustard, coriander and cloves to taste. Before salting the mackerel with this recipe, it should be washed, cleaned, gutted and cut into pieces not thicker than 2 cm. Then boil water, salt, sugar, all spices and oil in it, boil on low heat for about 5 minutes. The finished brine should be cooled to room temperature, and then put the fish in it and put it in the refrigerator. The next day you can eat fish. It turns out very tasty, moderately salty, aromatic appetizer, which you can serve on the table just like that, but you can use it in salad or to make sushi.