Salted mackerel at home.

Many people know that salted mackerel at home is much more delicious and tasty shop. Having come to the store for salted fish, we have to focus only on the appearance of the products, making a choice and buying one that, we think, should be tasty, moderately salted and preferably not stale. If we decide to pick up mackerel at home, then we choose seasonings for the fish to your liking, as well as the amount of salt, not to mention the quality of the fish that goes to salting. In addition, salting mackerel at home takes a little time.

Like many culinary specialties, picking mackerel at home is done in various ways. Each hostess selects for herself her own version of how to pick salmon mackerel at home. I will suggest several different recipes, and you, having tried to cook them, decide which salted mackerel at home will be for you the most delicious and tender. First we need to choose fresh fish. The skin of her should be dense, and her eyes should not be cloudy. Fish should not have an unpleasant smell. It is important that the bones are separated from the flesh of the fish with difficulty, and its gills are reddish.

The recipe is the first: an option of a rather long cooking, but it will turn out very beautiful, delicious, tender and salted salted mackerel at home.

First you need to prepare the fish for salting, i.e. Wash it, separate the head, clean the inside and rinse from the inside. Next, go to the preparation of marinade. For him it is necessary to take a liter of water and pour it into a saucepan, add salt and sugar to taste, put in it two full handfuls of onion husks and put on fire. After boiling, the marinade needs to be removed from the plate and filtered. Let it cool down, and add 2 spoons of "liquid smoke" into it. We put the prepared fish into a ready and completely cooled marinade and leave it for three days in a cold place. After three days, we take the fish from the marinade, dry it with paper napkins, cut into slices and a delicious treat for lovers of salty ready.

The second recipe: not so long in time, but not less tasty. Dry salting is performed. It is advisable to buy fresh mackerel, although you can take frozen and then defrost it. The main thing is that meat does not depart from the bones and ribs of our fish after defrosting.

My fish and begin to cut from the back, i.e. Make an incision along the back, remove the bones and the entrails, and then gently pull the skin off. Fix the finished fillet in a paper towel to remove excess moisture from the fish. We prepare in one container a mixture of salt and sugar, and in another we cut dill. Prepared by salt with sugar, rub our fillets and put them on the table. One of the halves of the fillet should be sprinkled with paprika, red pepper and finely chopped dill. We cover everything from the top with the second half of the fillet and press it tightly. Next, you need to wrap the fish tightly with a roll and fix the food film. We leave this roll in the fridge for a day, and then take out and cut the cold roll into rings.

Recipe 3: with this option it turns out a very tasty and moderately salted mackerel, at home, it can not be difficult. We divide the fish on the fillet, removing all the bones and carefully taking off the skin. Next, the fillet to be cut must be cut into portions. Then we clean and cut into half rings the onion. After this, go to the preparation of marinade. In a separate marinade container, it is necessary to mix laurel, oil, vinegar, black pepper and cloves. Prepared portions of mackerel are placed in a bowl for salting, sprinkle with salt and, stirring, leave for 10 minutes. After waiting for the required amount of time, add the onions cut into half rings, evenly distributing it across the fish. On top, fill our marinade and close the lid. Then you need to shake our container with fish a few times and let it stay in the room for at least 10 hours. Then we send the container to the refrigerator in order to cool the fish. You can serve ready mackerel on the table in a couple of hours. The resulting fish will have a tender taste and spicy ambassador.