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Video: How To Salt Mackerel At Home? Step-by-step Recipe With Photo
Many housewives buy ready-made salted or smoked mackerel in the store. However, if you care about your health and the health of your loved ones, prepare the right food from natural products, and not from semi-finished products, then in this recipe you will learn how to salt mackerel at home. You should start by choosing fish. Choose large mackerel, with a silvery skin and a thick back. There should be no yellow spots on the abdomen of the so-called "rust", which gives oily fish a rancid taste and unpleasant odor. Although sellers in the market often say that it is fat - do not believe it!
So, the choice is made, now you need to unfreeze it correctly. It is better to salt a slightly frozen fish, the fillet will remain intact. Leave the mackerel for 1 hour at room temperature - it will thaw, but not completely.
3-4 days after salting, you can make fish sandwiches using home-salted mackerel.
- Preparation time: 20 minutes
- Cooking time: 3-4 days
- Quantity: 2pcs
Ingredients for salting mackerel at home
- 2 fresh frozen mackerel;
- 30 g table salt.
- 100 g rye bread;
- 20 g butter;
- 30 g leeks (light part of the stem);
- 1 chilli pod
- a bunch of green onions.
Method for preparing salted mackerel at home
So, first gut the fish - we make a deep incision on the belly, take out the insides, cut off the tail and head. Then we thoroughly rinse it with cold running water.
Using a sharply sharpened wide knife, cut the pulp along the back, separating it from the ridge. Then we draw a knife from the other side of the ridge. With our hands, carefully separate the ridge from the pulp. We take out visible bones from the fish fillet, cut off the fins and a thin part of the peritoneum.
For each fish fillet, evenly pour 1.5 teaspoons of table salt without additives (on the side where there is no skin).
We connect the fish fillet halves together, put them in a hermetically sealed container. Pour the remaining salt on top. We remove the container to the lower shelf of the refrigerator compartment.
The next day, a liquid will appear in the container, it must be drained and put back in the refrigerator for another 3 days.
After 3-4 days, the mackerel is ready. This is the so-called "dry" method of salting - the result is a tender, fatty and very tasty slightly salted fish fillet. You don't even need to clean the bones! Homemade salted mackerel is ready!
Now we make fish canapes. Spread a thick layer of butter on a small piece of fresh rye bread. Cut the light part of the leek stalk into thin rings and put on the butter.
Cut the mackerel salted at home with a sharpened knife into thin slices, put on the onion rings.
We clean the pod of hot chili pepper from seeds and partitions, cut off a few rings. We thread the feathers of green onions into the rings - decorate the canapes and immediately serve them to the table.
By the way, there is a way to cut fillets very thinly. To do this, we wrap each piece separately in cling film, send it to the freezer. After a few hours, when the mackerel fillet is frozen, you can cut it into almost transparent slices with a sharp knife.