- Step 1: Use kitchen roll to dry the deboned mackerel. …
- Step 2: Hang the mackerels in the sun until they begin to dry up.
- Step 3: Rinse them well under running tap water and grill them in the oven or on a barbecue.
- Step 4: Season with the herbs and sprinkle with olive oil.
Остается заключительный этап готовки балыка — сушка. Для этого насаживаем рыбу на деревянные палочки, проволоку, леску или любой другой подручный инструмент, с помощью которого можно подвесить скумбрию. В моем случае это длинные кулинарные шпажки.
В таком виде оставляем скумбрию на 2 дня. За это время она преобразится в шикарный деликатес.
Для этого смазываем скумбрию горчицей и посыпаем солью с сахаром. Для более равномерного распределения горчицы, можно использовать горчицу порошок, хотя на конечный вкус это практически не влияет.
✔ скумбрия – 2 шт (870 г) ✔ сахар – ¼ ст. л. ✔ соль – 1 ст. л. ✔ горчица – 1 ч. л.
Аккуратно начинаем разделять половинки так, чтобы на одной из них остался рыбий хребет. Скумбрия достаточно хорошо разделяется, особенно, если не была сильно переморожена. Возле хвоста срезаем шкуру от хребта, чтобы освободить филешку. При желании, отрезать хвост можно еще до начала разделки.
Ingredients that go in making mackerel dry fish recipe Indian style:
You would see that I used “TEFFAL” if you looked at the ingredients. Teffal is a specific kind of berry that is only found in Goa. It is also called as Sichuan pepper. It has a unique strong smell and taste. The curries seasoned with it have a heavenly taste. Here is a recipe for a fish curry that I made using dried fish.
Cleaning the fish is necessary before we can prepare the curry with dry mackerel. For that, follow the below given steps:
Cleaning the dry mackerel
For making the dry mackerel gravy:
Observation: The gravy shouldn’t be too thick or thin.
We think one of the best ways to serve this tasty and healthy fish is to cook mackerel fillets in a pan. A tasty, quick meal can be made with tender, flavorful mackerel fillets with beautifully crisp skin. Mackerel fillets make a fantastic midweek fish dinner because they are widely available, reasonably priced, and quick to prepare. Always err on the side of caution when cooking the fish because mackerel has particularly unpleasant flavor and texture when overcooked, leaving behind dry, almost chewy flesh. In addition to providing a crispy treat, leaving the skin on strengthens the fillet.
FAQ
How do you eat dried mackerel?
- Remove a cup of dried fish from bag. …
- Heat oil on high heat in a shallow pan. …
- Move fish around with a spatula while they cook. …
- Season with salt and hot pepper.
- Enjoy eating the snack with a cold drink.
What is the best cooking method for mackerel?
Quickly pan-frying the fillets is arguably the simplest method for preparing mackerel; just be sure to remove the pin bones first. Mackerel fillets cook quickly on the grill thanks to the high heat, which also makes the skin extremely crispy.
Should I soak mackerel before cooking?
Since mackerel is an oily fish, it is recommended to soak your fillets in a saline solution for 20 minutes before smoking them. This aids in slightly drying the fish out, which speeds up the smoking process and enhances the flavor of the fish. This also applies to other oily fish, like salmon.
How long does it take to cook dried fish?
Cook your fish in the oven for 6–10 minutes. If you’re concerned about the packet ripping, you can either set it on a rimmed baking tray or put it directly in the oven. Place the fish in the oven in a foil packet and close the door for the duration of cooking.
