Salted fish can be served with potatoes as a main course or as a snack, as well as used for making sandwiches. But the preparation of the brine takes a lot of time - it must not only be prepared, but also completely cooled. I offer 2 recipes for salting mackerel in a dry way at home - it's quick and easy, and the fish turns out to be very tasty.
An important point! For dry salting, it is better to use coarse salt. Particles will slowly dissolve, gradually absorbing into the fish, which will allow it to be salted evenly and qualitatively.
Material Content:
How to salt whole mackerel without brine
- Preparation time: 15 minutes preparation and 2 days salting.
- Servings Per Container: 5-6.
Whole mackerel can be salted without loosing the head, tail, fins and entrails, or by pre-cleaning. I prefer the second option, when the fish is ready, it only remains to be cut.
Ingredients:
- mackerel - 2 pcs.;
- salt - 3 tbsp. l .;
- peppercorns - 10 pcs.;
- sugar - 1 tbsp. l .;
- bay leaf - 5 pcs.
Operating procedure:
- I let the mackerel thaw at room temperature, clean and wash in running water.
- In a bowl, combine salt with sugar, rub the carcass with this mixture and put in a transparent bag.
- I pour peppercorns from the top and bay leaves broken into small pieces, tie and shake vigorously so that the spices are evenly distributed.
- I put the bag in a plastic container (the juice released from the mackerel will flow out) and send it in the refrigerator for 48 hours.
- Then I take the fish out of the bag, rinse and cut into pieces.
On a note. To make the mackerel salted faster, before salting, rub it with lemon juice or vinegar from the outside and from the inside.
Salting fish at home with lemon and onion slices
- Cooking time: 25 minutes preparation and 12 hours salting.
- Servings Per Container: 7-8.
When preparing mackerel for salting, slices do not need to wait until it is completely thawed. It is better if the carcass remains a little frostbitten - so it is easier to cut into neat parts.
Ingredients:
- mackerel - 3 pcs.;
- salt - 4 tbsp. l with a slide;
- onion - 2 heads;
- lemon - 1 pc.;
- peppercorns - 15 pcs.;
- bay leaf - 3-4 pcs.;
- vegetable oil - 50 ml.
Order of preparation:
- I release the carcasses from the heads, tails, fins and entrails, wash and cut into slices 2-3 cm wide.
- I spread the blanks on a plate and let it thaw for 15-20 minutes.
- Shred the onion half rings, pour the juice from half a lemon. I cut the other part of citrus in circles.
- I rub pieces of mackerel with salt, trying to distribute it evenly.
- I put onions at the bottom of the plastic container, then fish, then distribute the mugs of lemon on top. I sprinkle peppercorns on the pepper, put the lavrushka.
- I close the container with a lid and put it in the refrigerator for 12 hours.
- When the mackerel is salted, I remove the bay leaf, peppercorns and slices of lemon, season the appetizer with vegetable oil. After that, you can immediately serve it to the table.
As you can see, salting fish at home is not particularly difficult. And besides, it allows you to save money - a store snack will cost an order of magnitude more expensive.
How to salt whole mackerel without brine
Ingredients
- 2 PC. Mackerel
- 3 Art. l Salt
- 10 PC. Peppercorns
- 1 Art. l Sugar
- 5 PC. Bay leaf
Step-by-step instruction
- I let the mackerel thaw at room temperature, clean and wash in running water.
- In a bowl, combine salt with sugar, rub the carcass with this mixture and put in a transparent bag.
- I pour peppercorns from the top and bay leaves broken into small pieces, tie and shake vigorously so that the spices are evenly distributed.
- I put the bag in a plastic container (the juice released from the mackerel will flow out) and send it in the refrigerator for 48 hours.
- Then I take the fish out of the bag, rinse and cut into pieces.
