Dry salting of mackerel in a wooden box
There are no complications here. I sprinkle the bottom of the box with coarse salt. Thawed and gutted fish are placed entirely in rows. Each row is sprinkled with salt.
I dont use any spices. I tried a salt and sugar concoction, but I didn’t care for it. Now only salt. I dont use crush. The slots in the box’s bottom allow the juice (brine) released during the salting process to exit. For 2 – 4 days, the fish is salted. Then you can serve it as is or send it to the smokehouse. The fish feels great after being hermetically sealed in plastic bags and placed in the refrigerator’s freezer. That is, until it’s time to serve.
Since I salt in this manner in the country, it is important to protect yourself from the flies. Gauze cape folded in two layers copes with the task.
I tried the technique once during the winter at home by putting the box in the bathroom. Final result – delicious mackerel for any holiday.
Other recipes for salting mackerel using brine
The following mackerel “wet” salting recipes differ from the traditional ones primarily by adding extra ingredients as additives.
They have been adopted from the sites of fellow fishermen. Tested, and I can confirm that it works well and quickly. However, they are not as frequently used as the conventional approach. I don’t want to mess around again.
The recipe is prepared in accordance with what was noted in a notebook.
After being defrosted, gutted, and freed of excess moisture, the mackerel is then washed and brined with black leaf tea. “Princess of Fool” is fine.
For 2 to 3 tails, the brine is made with the following ingredients:
Making tea. Stir the sugar and salt while still warm, then allow to cool to room temperature. Put the mackerel (in pieces or whole) in a container with a matching volume, then add tea brine to it.
The fish spends three days in the refrigerator in this state.
Although the cooked fish can theoretically be consumed directly from the brine, I advise letting it rest in a colander in the sink overnight. In a few hours, the mackerel “wears off”.
When making the brine, the ingredients are combined as they are in the traditional form, but some onion peels are also added. Though I couldn’t detect much of a flavor difference, the fish’s color is quite appealing.
Take a few mackerels for the sample, and make a standard brine with husks added. Cool it down and pour over the fish. Refrigerated for two to three days (but no longer) and ready to serve
Dry salted mackerel in a jar
The fish is prepped before being divided into pieces. It is then put in a colander to drain off extra moisture.
Per fish, make a concoction of salt, sugar, and black pepper in a mug:
I coat each piece of mackerel with the mixture, place it in a glass jar that has been prepared, and refrigerate it for a few days. At the same time, I do not close the lid.
When serving, I remove the remaining salt with a knife. I don’t wash it off with water because too much moisture would be ineffective.
Mackerel is a spindle-shaped fish covered with barely noticeable scales. Mackerel meat is a tasty and healthy product. It is advised to use it in cases of body depletion and, consequently, a reduction in overall immunity. Regular consumption of this fish’s meat causes the body to regain its strength, increasing the body’s resistance to various infections and bacteria.
The human body can easily absorb the protein found in fish meat. In this sense, anyone—from young children to the elderly—can consume mackerel. Since the product is almost entirely absorbed, it does not clog the body but instead encourages its purification, which makes the body healthy.
Regular consumption of mackerel meat significantly enhances the central nervous system’s abilities. Past illnesses cause the body to recover very quickly, which is noticeable against the backdrop of an improvement in physical and mental performance.
The product is quite easy to make, but you first need to purchase several fish carcasses from the store. If there were money in today’s world, this would not be an issue. As a rule, fresh frozen mackerel is bought. Pay close attention to the quality of the freezing process when selecting fish. So what is next:
There are numerous pickle recipes developed by man. They are suitable for cooking any fish. Additionally, they come in two varieties: simple recipes, which have a limited number of ingredients, and complex recipes, which have a list of ingredients that contains more than a dozen items. Most recipes are typically adapted from classic recipes, which typically call for ingredients like water, salt, sugar, bay leaves, peppercorns, or allspice.
Since there are no limitations in this area, any spices can typically be used during the cooking process. Black peppercorns, allspice, bay leaves, and cloves are used to prepare mackerel. will go. The fish goes well with lemon and orange slices.
As a result, after the fish is cooked, it is layered and each layer is shifted with lemon or orange slices, with onion rings in between. If garlic, dill, parsley, basil, or celery are added, the flavor will be more pronounced.
Since there are no complicated steps in the cooking process, anyone can manage it. The most important thing is to strictly follow all cooking instructions. Additionally, it is crucial to follow the salt to sugar ratio. The process of preparing the fish is regarded as being equally significant. It is recommended that the fish carcass be carefully cut and all extra parts removed. This is especially true when removing entrails. If this is not done carefully, the end product might be bitter.
Consequently, there are some guidelines you should adhere to when salting fish to ensure the highest possible quality of the finished product. For instance:
In addition, a rather tasty end result is produced.
To cook mackerel in this way you will need:
The only difference in this recipe from the others is that the entire fish carcass is salted. The fish is first meticulously prepared by being rinsed in cold water.
To cook 1 kg of fish you will need:
Everything is combined with water, set on fire, boiled for five minutes, then cooled to room temperature. The fish is put in a container, then a cooled solution is poured over it, and it is put in the refrigerator for a few days.
There is no need to prepare the brine in advance for this recipe. However, it is essential to prepare the fish by taking off the head, fins, and tail. The fish is then dried with a paper towel after being washed in cold water.
To prepare mackerel in this manner, stock up on the following:
FAQ
Can you cook mackerel from frozen?
Oven cook – From Frozen: Remove all packaging. Pack mackerel fillets in foil that has been lightly oiled. Place on a baking tray. Cook for 20 to 25 minutes in the center of a preheated oven at 190°C/375°F/Fan 170°C/Gas Mark 5.
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.
Can you freeze salted mackerel?
Yes, you can freeze mackerel. Mackerel can be frozen for around 3 months. Makrel can be safely frozen no matter how it has been packaged. This means that no matter the season, you can get access to delectable oily fish.
How do you cook pre packed mackerel?
Remove all packaging. Place on a baking tray. Heat for 8–10 minutes in the center of a preheated oven at 180°C/350°F/Fan 160°C/Gas Mark 5. Check product is piping hot before serving.
