When I need a recipe for pickling mackerel, I always choose the simplest one. After all, fish is not a product that cannot be spoiled. Therefore, I want to bring to your attention a simple dish that I call fake smoked mackerel. It is fake only because it will not be smoked, although its color will be in no way inferior to store-bought smoked meats.
Ingredients
So, the list of necessary products:- 2 medium-sized mackerels;
- peeling of ordinary onions - no more than 2 handfuls;
- salt – 2.5 tablespoons (without a slide, if you like lightly salted fish);
- 1.5 tablespoons sugar;
- black tea without flavoring - one tablespoon (preferably with a slide);
- black pepper - no more than half a teaspoon.
Cooking features
The marinade is prepared for a liter of water. With the specified amount of salt you will get lightly salted mackerel. If you like very salty fish, then you should add 3 heaped tablespoons of salt.
Place salt, pepper, tea with sugar and thoroughly washed onion peels in a pan (not enameled) and fill with cold water.
Place this mixture on the stove and wait until it boils. It should boil for about five minutes. After this, I leave the marinade to sit on the stove for another 10 minutes, after which I strain.The result is a dark brown liquid, but don't be alarmed. The fish will not be as dark.
While the marinade is preparing, you can start working on the fish. Mackerel must be washed thoroughly. It is necessary to remove the entrails and the black film from the inside of the abdomen; I also cut off the fins and head.
Be sure to pat the fish dry with a paper towel so that it is not wet.
When the marinade has cooled, you need to pour it over the fish in a suitable container.
Place in the refrigerator for three days (in winter you can leave it on the balcony). From time to time the fish needs to be turned over so that it is evenly colored. For example, this can be done in the morning and evening.
We take out the fish after three days and hang it by the tail for two hours so that the excess liquid drains away and the mackerel itself gets a little weathered.
The dish turns out very tasty, but there will be no smoky taste. If you need it, just add liquid smoke to the marinade or use smoked salt. Personally, I think this is unnecessary. After all, the fish turns out simply amazing.
Bon appetit!
