Picking mackerel in brine. To the mistress of the note

Mackerel - commercial fish with tender and nutritious meat, it contains up to 20% fat, vitamin B12. When frying, the fillet becomes dryish and acquires a specific odor, so the best option for cooking fish is pickling mackerel. Her tender spicy pulp is good with beer in the company of friends, in a family circle with potatoes, and in fasting it is simply irreplaceable.

To prepare the dish, you can take the fish fresh or frozen. Frozen fish must first thaw at a temperature of +3 - + 5 ºC, so as not to disturb the structure of the fibers. At the same fillet does not get an unpleasant flabby appearance. Fish must be gutted: cut the carcass of mackerel along the abdomen from the head to the caudal fin and take out all the insides. Then we remove the film so that the fillet does not become bitter. Rinse thoroughly with cold running water several times. If we are waiting for the arrival of guests, then for a beautiful table setting salting mackerel in the brine will be carried out with a whole carcass (with the head). If this is a culinary impromptu and wanted just tasty, and as soon as possible, then you can divide the carcass into portioned steaks.

To prepare the marinade, we need: 1 liter of cold water (if possible, then use filtered), 5 table spoons of table salt (preferably large and without additives). Also, 2 teaspoons of tea leaves (better than large leaf), 3 tablespoons of sugar, 10 peas of sweet pepper, several pieces of bay leaves, 5-7 buds of cloves and 1 head of onions will be needed.

20 minutes before the preparation of the brine, brew large-leaf tea in a tea pot, pouring 100 grams of boiling water. And let's brew. Brine will be cooked in enameled dishes, tk. Aluminum dishes are more oxidized. To prepare the brine, pour water into the pan and add all the ingredients. We put the pan on the fire, stir the brine so that the salt and sugar are completely dissolved, put the onion onion and cook until the bulb starts to break down into scales, then add the strained extractive part of the tea leaves and after boiling remove it from the fire. Be sure to cover the pickle lid, so that fragrant fragrant substances do not evaporate. Cool the brine to 18-20 ° C. We put the whole mackerel in a jar and fill it with a brine so that it covers the fish completely. We close the lid with a lid and put it in the fridge for 12 hours, not forgetting after 3 hours to shake the brine so that salt and sugar do not precipitate, and the pickling of mackerel goes evenly. After 12 hours, take the fish out of the jar and fill it with the tenderest spicy pulp of the beautiful color of smoked fish for 5 minutes. That's how quickly, without excessive fuss and special skills, there was a pickling of mackerel. This fish is stored in the refrigerator for two weeks. For lovers of bright and rich flavors of salted fish, mackerel is held in a more spicy brine. We add in it still vinegar and liquid smoke.

Now you need to organize a beautiful serving of food on the table. To do this, we cut off the head and divide the mackerel into 2-2.5 cm portioned pieces. We lay out on a beautiful dish, recreating the integrity of the fish. We adorn her with finely chopped herbs of dill, parsley and onions rings, spreading them fan. From above everything can be decorated with berries of cranberry. For refueling salted mackerel we will make a sauce from 4 tablespoons of olive oil and juice of half a lemon. If we serve the fish individually, but not on a common plate, then the sauce is placed in the saucepan. Fill mackerel with sauce - the fish will shine. And what flavor ...

Salting mackerel in brine is a quick preparation of a dish, taking into account your culinary preferences. Recipes are great, which gives you the opportunity to try and experiment. There is a quick pickling of mackerel, there is a longer, but the result is always unchanged - you are a wonderful hostess, and all the guests want to know this recipe.