Recipe salting mackerel in brine
When choosing fish, always very carefully study her appearance. Small fish are best taken with a wide back, with skin that has a beautiful bright color, without damage and white bloom.
Defrost fish should be in the fridge on the bottom shelf - no need to fill the fish with water or air to pass.
Wash the mackerel on the outside, do a longitudinalincision along the abdomen and carefully remove the innards. Dark film gently scraping with a knife, again rinse well under running water and a little dry.
You can then cut mackerel on not very thick slices.
For salting mackerel in brine is bestuse the classic spices - pepper and bay leaf. Recipe salting mackerel in brine is very simple - Boil the brine, cool it and pour the fish.
Pieces of mackerel put in a glass jar -better to take half-liter or liter jars. In a saucepan pour water, add to it salt, sugar, pepper and bay leaf and bring to a boil. Brine is necessary to boil a few minutes, the salt and the sugar is completely dissolved.
After that, the brine must be cooled to room temperature and pour over the fish.
Cover jars with fish polyethylene coveror film and leave for approximately four hours. Thereafter, it can be put into the refrigerator for a few hours. Usually liter jar of salted mackerel six hours.
To fish were easy to store, it is best to use not very big banks - take a number of mackerel, which you can eat at one time.
Ambassador of mackerel in the home in many wayswill depend on your taste preferences. If you love fish Salted, then after six hours, you can apply it to the table for those who like a more spicy and salty fish, there is another great recipe.
If you like a fragrant fish, you likebest fit recipe salted mackerel chunks in a spicy brine. Cooked this way the fish is a wonderful appetizer for the holiday table.
Mackerel also need to clean, wash and chopnot very large pieces - 2-3 centimeters thick. Lemon wash well under running water, then cut into two halves. Paul Lemon put aside, and the other half cut into cubes or thin medium cubes.
In a separate dish mix the salt and sugar, add to it chopped bell pepper and bay leaf. Onions cut into rings - not very subtly.
In a saucepan pour the required amount of water and bring to a boil. Remove from the heat and add the water all prepared spices except onions and lemon.
The resulting brine mix well and leave until cool. When brine is cooled to room temperature, it will be possible to fill the jar.
Fish, lemon and onion spread layers. Top gently pour brine and cover jars with a lid or plastic wrap.
Solim mackerel at home in several stages. In two to three hours left at room temperature after which the swap in a refrigerator.
If the fish to remove the bones and add salt onlyfillet the mackerel in brine will be ready in 5 hours. Average mackerel pieces - 4-5 centimeters thick, will be ready to eat in a day, and the small - 2-3 cm can be tried in 12 hours.
If you want to prepare a large number offish, then try to keep the proportions of salt and sugar - 2: 1. Instead of a lemon, you can use lemon juice or a little fruit vinegar - it will make it more delicate fish.
For spicy salting can use anyspices of your choice - you can experiment and add ginger, garlic, dill or parsley. All vegetables that contain essential oils are great for cooking spicy filling.
When the fish is completely ready, carefully remove it from the jar and set the table. Bon Appetit!