If the word dried fish only brings up pleasant gastronomic associations, this recipe is definitely meant for you. Fans of dried fish delicacies cannot always find what they really like in the retail chain, since sometimes there is not the slightest trust in such a product. Why not make your own stockfish? At the same time, your mackerel will be one hundred percent safe, because you will cook it according to all the rules!
Ingredients:
- - fresh frozen mackerel – 2 pcs.;
- - salt – 2 tbsp;
- - sugar – 2 tbsp;
- - mustard powder – 2 tbsp.
Cooking time: 1 day - salting, 2-4 days - drying.
Recipe:
1. Take two large mackerel carcasses and clean them according to culinary rules, rinse them well to remove all blood clots, films, etc. Cut off fins and tails.
2. Next, you need to cut the mackerel fillet from the vertebral bone. Get four fillet pieces, from which you need to select the remaining large rib bones with your fingers or tweezers.
3.The salting mixture is designed for 2 mackerel; if you need to dry a larger amount of fish, increase the amount of salt, sugar and mustard powder based on 1 tablespoon of the above per medium/large fish. Mix salt, powder and sugar in a bowl, mix well.
4. Place the fillet pieces of fish in a container suitable for salting and sprinkle with the pickling mixture.
5. Place the fish one next to the other, fillet to fillet and skin side up, also sprinkle the mixture on top. Leave in the refrigerator for a day, turning occasionally.
6. After a day, wash off all the mustard brine and pat the fish dry.
7. Thread the fillet onto a thread or place a thread on each piece so that you can hang it on a hook.
8. Hang the mackerel in a well-ventilated room, without direct sunlight, at average air temperature, you can cover it with a piece of gauze. Place a tray under the suspended fillet, as mackerel is a fairly oily fish and fat will drip from it. Leave for 2-4 days. At the end of the drying process, mackerel not only changes its appearance, but also somehow magically changes its taste - it becomes simply incomparable and is many times superior to ordinary salted fish. Dried mackerel in mustard is ready!
Be sure to try this fish delicacy as follows - cut the fillet thinly and thinly diagonally and make a sandwich with pickled cucumber...
Bon appetit!
