Salted mackerel

Nowadays, almost any food product can be found on sale in domestic grocery stores. Apparently, therefore, modern hostesses no longer harvest jam, pickles or canned meat at home for the winter. However, there are such food products, the real taste and aroma of which can be recognized only when they were prepared at home. Salted mackerel can also be attributed to such exceptional cases.

Mackerel or Scomber belongs to the Mackerel family and to the order Perch-like. There are several main types of mackerel that are harvested on an industrial scale and eaten:



Australian mackerel;

African mackerel;

Japanese mackerel;

Atlantic mackerel;



Mackerel fish refers to fairly "fatty" and highly nutritious varieties of fish. Therefore, the calorie content of salted mackerel will also be at a fairly high level. The average calorie content of salt mackerel is 305 Kcal. However, even with this level of calorie content, salted mackerel can be called a healthy and dietary food with complete confidence. The thing is that the chemical composition of salt mackerel contains natural proteins and Omega-3 fatty acids.

These substances are considered undoubtedly useful and even indispensable for the human body. In addition, natural proteins are easily absorbed by the body and do not harm the figure. The chemical composition of salt mackerel is enriched with vitamins of groups A, B, D, E, as well as PP. In addition, salt mackerel contains such useful biologically active natural compounds as calcium, magnesium, phosphorus, iron, choline, as well as selenium and zinc. In order to cook salted sprats at home, fresh or frozen mackerel fish, salt, pepper, sugar and bay leaves.

I cut my fish into thick pieces, then we prepare brine from water, salt, allspice and black pepper, as well as bay leaf. Brine must be brought to a boil. We place mackerel in the cooled brine. We leave the fish in the marinade for a day or more. In order to get a tasty and healthy product in the end, you need not forget about some rules or tricks. Particular attention should be paid to the choice of mackerel fish.

In order to cook salted mackerel, it is better to use fresh fish carcasses. However, freshly frozen mackerel will do. In addition, it is better to use large mackerel carcasses, it is believed that small fish meat does not have such distinctive taste and consumer characteristics. It should also be borne in mind that it will take much more time to salt the whole mackerel carcasses than to prepare mackerel cut into pieces.