Mackerel in brine whole
3 servings
2 days
2 days
Mackerel - 1 pc., Water - 1 l, Allspice - 15 pcs., Bay leaf - 3 pcs., Salt - 4 tbsp., Sugar - 1.5 tbsp.
How to salt mackerel in brine whole so that it turns out no worse than the store? It's actually very simple. First, prepare the necessary ingredients according to the list. Mackerel can be used fresh or frozen. I have a frozen fish that needs to be properly thawed before salting. Allspice and bay leaf can add more if you want a more fragrant fish.
While the water boils, prepare the fish. If it is already gutted, then just rinse it well. Frozen fish usually need to be additionally cleaned. To do this, do not defrost her to the end. Frozen fish are easier to clean. Remove the insides, black films inside the abdomen, remove the gills. Rinse everything thoroughly.
After a few hours, the clear brine will become a cloudy pink color - this left the rest of the blood from the fish. The fish will turn out to be medium-sized after 28-30 hours. If you want it to be stronger, leave it for all 48 hours. 2-3 hours before the end of the salting, turn the fish belly down so that it too is salted.