Kitchen appliances and utensils: pan with lid, storage container, knife, cutting board.
Ingredients
| Product | amount |
| Mackerel | 3 pcs. |
| Bay leaf | 1-2 pcs. |
| Allspice | 8-10 pcs. |
| Water | 1 liter |
| Salt | 80 g |
| Sugar | 80 g |
| Vegetable oil | 200 ml |
| Vinegar 9% | 90 g |
Step cooking
- First, prepare the marinade. Pour one liter of water into the pan, add a few peas of allspice. You can use a mixture of peppers, then add 10-15 peas, so that the result is a pronounced aroma.
- We send 2 bay leaves to the water, 80 g of salt and sugar, 90 g of 9% vinegar. If you have concentrated acetic acid at home, for example, 70%, pour a glass of water, add a tablespoon of this acid to it and stir. As a result, you will get the right concentration. We send the brine to the fire, let it boil and immediately turn it off. After that, let it cool to room temperature.
- While the brine is preparing, prepare the fish. When buying, it is very important to choose fatty, fresh fish, so that as a result, after pickling, it turns out to be as tasty as possible. The fat content of the fish is determined by the back. You need to put her on her belly and look at her back. The wider it is, the fatter and tastier. We wash the carcass of the fish, cut off the head and tail.
- Carefully cut the belly and remove all the insides. Inside the ridge we cut the film, beneath it there is caked blood, which we will remove during washing.
- Scissors cut the side and upper fins.
- Rinse the carcass, cut into slices about 2 centimeters thick.
- We put the fish slices in a cold solution, cover the pan with a lid and leave it for 5-6 hours. In summer, it is better to put the pan with fish in the refrigerator so that it does not disappear during pickling. In winter, you can leave it in a cool place at home. Today we pickle three mackerels. You can take more or less and pickle in brine, but keep proportions. For example, for one mackerel, take the ingredients three times less, and you can pickle it in a liter jar.
- After 5-6 hours, we shift the pieces of fish from the marinade into a separate dish. We spread them as tightly as possible so that there are fewer gaps.
- Fill the fish with vegetable oil so that it completely covers the pieces, cover with a lid and send to the refrigerator for a couple of hours. After that, you can serve. Mackerel will be a great treat for guests. It can be served with any vegetable salad, as a side dish for rice, boiled or fried potatoes. The best decoration will be chopped greens or onions in half rings.
- You need to store it in the refrigerator in the same container with oil. Mackerel is stored for no more than 3 days. If you do not have time to eat it during this time, you can put it in a bag and send it to the freezer.
Video recipe
If for you a step-by-step description with a photo is not enough, we suggest watching a video recipe. It tells you how to cook salted mackerel according to a very simple recipe, which it tastes like.
Fish lovers will surely like this recipe, because it is really very simple. Write in the comments if you used it, share your recipes for fish marinade.
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