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Mackerel salted

Mackerel is salty at home, a recipe for a simple and always delicious snack. The salt mackerel recipe is popular at both the big celebration and the simple family dinner.More about salted mackerel...The delicious salty mackerel is cooked at home very simply, quickly, and most importantly of the available products that you most likely already have. You just need to get a good fish. The main "plus" of such fish is that by salting it at home, you will know exactly what is in the dish, what products are used, their quality, etc. Any purchased product will always sin by the unknown, whether everything is in order for the buyer.

How to salt mackerel? First you need to prepare brine for mackerel, or marinade. Add bay leaves, peppers, salt and sugar to the water. Boil, add a little vinegar (strictly according to the recipe). While the brine cools, we cook the fish. You need to remove the tail, head, insides, as well as dark films. The carcass needs to be washed well. We transfer either the whole fish or pieces of fish into the cooled brine, depending on the recipe you choose. Salted mackerel in brine should stand for a couple of hours at room temperature, and then it must be removed to the refrigerator.

The pieces at the end of the process can be transferred from brine to a plastic container or jar, evenly poured with any vegetable oil. After cooling, you can try salted mackerel. Quick and delicious!

Now tips from experienced chefs on how to salt mackerel:

- when buying fish in the store, pay attention not to the plump abdomen (it will not be after evisceration), but to the back. It must be fleshy, resilient, but the ridge must not protrude;

- larger mackerel weighing at least 300 grams is suitable for salting;

- use enameled, glass or plastic dishes for salting, but not metal;

- it is not recommended to use iodized salt in salting. The tested option is ordinary, large;

- categorically, the marinade should not be hot, it must be cooled, or even better cooled;

- to speed up the salting process, choose recipes where mackerel is marinated in pieces. It will take several days for the whole fish to be salted. For fillet mackerel or its pieces, about 12 hours is enough.