On how to pick up mackerel

Lovers of fish know how pleasant the taste of mackerel, which is famous not only for its soft and delicate taste, but also the availability of a variety of nutrients with its low calorie content of less than 200 kcal. The presence of unsaturated fatty acids, which serve as antioxidants, makes this sea fish a very popular and useful product. A number of microelements and vitamins entering the human body due to this fish, contribute to protein synthesis, participate in the transportation of oxygen and the formation of hemoglobin. How to pick up mackerel, so that it brings the maximum benefit, without losing any taste qualities?

Before proceeding directly to salting, it is necessary to purchase fresh fish, at the most extreme, frozen, but after thawing it must have a tight consistency, with tightly fitting bones, not to have unpleasant odor and rusty color. After acquiring a suitable fish, before picking mackerel, it is thoroughly cleaned inside, making a longitudinal section along the abdomen. Remove all the insides, milk and caviar, rinsed from the black film, so that the cooked dish is not bitter afterwards, relieve the moisture residues with a conventional paper towel, cut off the head and tail with a sharp knife, and cut the fins.

After the preparatory stage, they begin to prepare mackerel according to one of the selected recipes, which there are many - for every taste, but in no case should I apply salt for iodized salt (or with additives).

How to pick up mackerel in the brine. Quick Recipe # 1

One pre-prepared carcass is taken:

• Seasoning for fish (optional) - 2 teaspoons;
• Large salt - to taste;
• Leaf of laurel - 5 pieces.

Preparation of brine: 1 liter of water is added sugar - 1 tbsp. L .; Salt - 3 tbsp. L. And spices; Bring to a boil, and after cooling the brine is flooded with fish. Now you know how to pickle mackerel entirely, so that in 3-4 hours it was ready.

Preparation of low-salted mackerel fillets. Recipe # 2

How to pick up mackerel to get salted fillet? For this, take prepared carcasses, divide the fish into two parts along, carving the ridge. The resulting halves are cut into small pieces. Prepare a mixture of seasonings. Counting on two large mackerel, mix one tablespoon of grinded salt and one and a half teaspoons of granulated sugar, the mixture is rubbed each piece, put into a deep container, add a bay leaf. The vessel is tightly closed and placed for three hours in a dark cool place, after the juice is isolated, it is drained and the next delicacy is sent to the refrigerator for half a day. Then rinse mackerel from excess salt, season with pepper, and slightly salted fish is ready to be served to the table.

Still how to pick up mackerel? Recipe # 3

Take two pre-prepared large-sized carcasses, divide each into three parts, put the belly up in a deep dish, grease with vegetable oil (preferably olive) and add spices (cloves, black pepper, coriander, mustard).

Prepare the marinade:

• Sugar - 1 tbsp. a spoon;
• Salt (coarse) - 3 tbsp. Spoons;
• Water is cold - 1.5 liters.

Fill mackerel with the resulting solution and send the fish to the refrigerator for 48 hours.

For those who prefer salting fish without brine, it is even easier to decide how to pick up mackerel. To do this, simply prepared fish rubbed with spices and salt, and do not be afraid to salve the fish, it will take the necessary amount of salt, and the rest can be washed off with water. Salting mackerel at home is not difficult. For this, special skills are not needed, the main thing is that the fish should be fresh, oily and large, in which case it will turn out to be particularly delicious.