Mackerel in brine whole

3 servings
2 days

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.

Pour water into the saucepan and bring to a boil.

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.

Pour salt and sugar into the boiling water, add allspice and bay leaves. Mix well until all the crystals have dissolved. Cool the brine completely at room temperature.

Put the mackerel with your belly up directly into the sauté pan with the cooled brine, if it fits there. I had a big fish, so I put it in a bigger saucepan. First hold the pan for 4-5 hours at room temperature. Then cover the pan with a lid and refrigerate for 2 days.

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.

Remove the finished mackerel from the brine, dry with paper towels, cut into portions and serve with potatoes and dill. An old Russian snack is ready. Enjoy your meal!