Do you want to quickly pickle mackerel to make it delicious? Then this recipe will definitely suit you. Fragrant mackerel, salted in brine (without vinegar) with the addition of vegetable oil and onions, is ready the very next day after salting. During the cooking process, the fish remains firm and juicy. It should be noted that the degree of “salinity” of mackerel can be controlled based on your taste preferences. So, if you want the fish not to be slightly salted, add 1.5 tbsp to the brine. l. salt.
Ingredients:
- - 1 mackerel;
- - 3 tbsp. l. vegetable oil;
- - 1 large onion;
- - 6 black peppercorns;
- - 0.5 l of water;
- - 1 – 1.5 tbsp. l. salt;
- - 0.5 – 1 tbsp. l. Sahara.
Step-by-step process for quickly salting mackerel
1. Thaw freshly frozen mackerel, then cut off its head, tail and fins. Carefully cut open the belly of the fish and remove all the insides (including the black membrane). Then rinse the inside of the mackerel thoroughly with water (the fish should be clean and free of bruises) and cut into pieces.
2.Prepare the brine for salting fish: pour water into a small saucepan, add black peppercorns, salt, sugar, mix everything and boil for one minute (from the moment of boiling). Cool the finished brine completely.
3. Place the chopped pieces of mackerel in a container for salting (this can be a jar, bowl or pan).
4. Place onions cut into thin half rings on top of the fish.
5. Next, fill the mackerel with cold (!) brine.
6. And then add 3 tbsp. l. vegetable oil.
Tip: To make the salted mackerel more aromatic and tastier, use homemade vegetable oil (with flavor).
7. Cover the container in which the mackerel will be salted tightly and put it in the refrigerator for about 12 hours. After the allotted time, you can try the quick-salted mackerel. Salted fish should be stored in the refrigerator for no more than 5 days.
