Dry Mackerel Ambassador at home

Mackerel - not only very tasty, but also incredibly useful fish. In its composition there is a large number of rapidly digestible proteins and fatty acids. Therefore, it has long been used very successfully in cooking. Such fish is served in baked, marinated and fried form. But the mackerel of dry salting is especially delicious. The recipe for a similar snack will be considered in today's article.

General recommendations

It should be noted that small fish has an increased bony nature. Besides, she's not that fat. Therefore, for salting it is desirable to purchase medium or large carcass weighing not less than 300 grams. When choosing a product, you need to pay special attention to how it looks. From fresh mackerel comes a light fishy flavor. To the touch, such a fish will be slightly moist and very elastic. Normally it is painted in a light gray hue. The presence of yellowish veins often indicates that the fish has been repeatedly frozen.

To date, cooking knows several methods of making snacks from this product. But the most popular, relatively fast and simple is the dry ambassador of mackerel. In this case, you do not have to stand at the stove for a long time, waiting for the marinade to boil. This method involves the use of various aromatic herbs and spices. Most often for such purposes take mustard, garlic, a mixture of peppers and coriander.

Classic Edition

This technology is extremely simple. Therefore, she enjoys a fantastic popularity among busy housewives, who can not spend much time preparing food. The process itself takes no more than thirty minutes, and after two days, a tasty and useful fish will appear on your table. To make a real salted mackerel of dry salting, go to the nearest market in advance and buy all the necessary products and seasonings. In this case, you should have at hand such components:

• A carcass of mackerel weighing about 700 grams.
• Tablespoon of a coarse salt.
• 3 bay leaves.
• ½ teaspoon of a mixture of peppers.

In addition you will need dried aromatic herbs. Most often dry mackerel at home means the use of sage, basil and fennel, combined in equal proportions. Therefore, take care that at the right time in your kitchen cupboards you will find a teaspoon of a mixture of these herbs.

Process description

Pre-unfrozen fish gutted, cut off the tail, fins and head. The carcass prepared by this method is thoroughly washed with cool water. Since the dry ambassador of mackerel completely excludes the use of liquid, it is wiped dry with paper towels and laid on the food film spread on the working surface.

In a separate plate, they combine herbs, pepper and salt. All the well mixed and rub the resulting composition of the fish. And they do it not only from the outside, but also from the inside. From above mackerel is sprinkled with crushed laurel leaves and tightly wrapped in a film so that during the cooking therefrom the juice does not flow out. After this, the carcass is removed into the refrigerator. After about two days, the fish can be brought to the table. Before that, the film is removed from it, and then the remains of salt and spices are peeled off. The best side dish for such a snack will be boiled potatoes or a salad of fresh vegetables.

Option with coriander

According to this recipe, you can quickly make a savory snack. Fish, made on the basis of the technology below, will be a worthy decoration of any festive table. And your guests will certainly begin to ask for a prescription. The dry ambassador of mackerel is in demand also because in the process it is not necessary to stand at the stove, waiting for the marinade to boil. To your relatives appreciated your efforts, check in advance whether you have everything you need at hand. To get a tasty and fragrant fish you will need:

• A teaspoon of mustard seeds and coriander.
• Carcass of mackerel.
• A teaspoon of a mixture of peppers.
• A couple of pinches of ground laurel leaves.
• 1.5 tablespoons of salt.
• ½ st. L. Sahara.

To give the finished snack a pleasant aroma, dill seeds are usually used . Therefore, try to take care in advance that you will find half a teaspoon of this seasoning.

Algorithm of actions

Since the ambassador of mackerel in a dry way implies the complete absence of any liquid, one can immediately start preparing spices. In a mortar combine the seeds of dill, coriander and mustard. There also pour a mixture of peppers and crush them. In this case, it is important not to overdo it so as not to get a powder at the outlet. The resulting mixture is poured into a clean bowl. There, sugar and salt are sent.

Now it's time to fish. Pre-thawed carcass is washed in cold water and released from the entrails. Then, her head, tail and fins are removed. The mackerel prepared in this way is washed once more and wiped dry with paper napkins, not only from the outside, but also from the inside.

After that, spread the food flax on the table and lay the fish on it. The carcass from all sides well rubbed with a mixture of ground spices, wrapped in several layers of polyethylene, trying to completely eliminate the ingress of air, and cleaned in the refrigerator. About a day later the mackerel of dry salting is homemade, the recipe of which is painted in detail a little higher, completely ready for use.

Immediately before serving, it is washed with cool water, dried and cut into portions. This fish is perfectly combined with fresh or baked vegetables and herbs.

Variant with Dijon mustard

Mackerel, cooked according to this recipe, is characterized by a dense structure and a light aroma of spices. It fits perfectly with different side dishes, and therefore will often appear in your menu. The technology itself is extremely simple, so even an inexperienced hostess will cope with it without any special problems. It is also important that the dry ambassador of mackerel assumes the complete elimination of the liquid marinade. Consequently, you do not have to cram into your own refrigerator large dishes. To make such a snack, you will need a not too extensive set of ingredients. You should have in your kitchen:

• 2.5 tablespoons of salt.
• A pair of mackerel carcasses.
• A tablespoon of sugar.
• Bay leaf.
• Half a teaspoon of dried coriander, Dijon mustard and white pepper.

Step-by-Step Technology

Pre-unfrozen fish are freed from the viscera, cut off fins, tail and head from it, and then thoroughly washed in cold water. After that, dry the fish dry with paper towels and spread on a plastic wrap.

The carcasses prepared by this method are rubbed with a mixture of salt, sugar, mustard and white pepper. On top, they are sprinkled with a crushed laurel leaf and tightly wrapped in several layers of food film. Then the next snack is placed in the refrigerator. After about two days, it will be ready for use. Before serving, the fish are freed from polyethylene, scrape off excess spices and cut into portions. It can be eaten with vegetables, mashed potatoes or with ordinary black bread.

Option with garlic

This recipe produces incredibly tasty and moderately hot mackerel, salted at home. A dry ambassador means having a certain set of spices, without which it will be a completely different snack. Therefore, try to visit the nearest market or supermarket in advance and buy all the missing seasonings. In your kitchen cabinets should be present:

• A pair of mackerel carcasses.
• A pinch of nutmeg, coriander and ground black pepper.
• 4 cloves of garlic.
• A couple tablespoons of grinded salt.

Sequencing

Since in domestic supermarkets practically do not realize fresh mackerel, the acquired carcasses need to be unfrozen beforehand. After that, they remove the insides, fins, tail and head from them. In addition, this time from the fish neatly removed the vertebral bone. As a result, you should get two connected fillets.

Diluted with this method carcass sprinkled with salt and spices. Inside, put the thinly cut slices of garlic, connect the fillet pieces and tightly wrap it in a polyethylene film. The next snack is placed for several hours on the bottom shelf of the refrigerator, and then sent to the freezer. Do it preferably in the evening. Then in the morning the fish will be ready to serve. Before that, it is taken out of the freezer and briefly left at room temperature.