- Quickly rinse the mackerel halves under running water. …
- Place the halves on the chopsticks spanning a deep plate or bowl.
- Cover the fish with solid salt; the turn and cover the other side in salt.
- Let the fish halves sit for 4 h. …
- After 4 h, give the fish halves a good rinse under running water.
A traditional Jamaican breakfast dish called salt mackerel Rundown captures the sweet flavor of “Old-Time” Jamaican cuisine. Flaked salted mackerel is simmered in a creamy coconut sauce with fresh herbs and spices in this dish.
I would say that the coconut milk sauce is what makes salt mackerel rundown so popular. This is due to the sweet, mouthwatering coconut sauce, also known as the “rundown,” which combines all the mouthwatering flavors into one tantalizing dish!
Take advantage of your mackerel rundown by serving it with side dishes like festival, boiled ground beef, fried dumplings, or roasted breadfruit.
How to pickle mackerel in brine
Mackerel is easily salted, coming out to be “what is needed,” moderately salty, tender, and fragrant.
For cooking you will need:
Cooking:
We split the fish completely into fillet pieces, first into halves, and then into plates that are between one and five centimeters wide. To accommodate the brine, we fold these pieces into a large bowl. Place the laurel leaves and peppercorns in the same spot; if they are large, break them into smaller pieces.
Simply boil some salt water to make the pickles, then season the fish with your preferred seasoning. Then, once the brine has cooled to 35 degrees, it should be poured over the fish, completely covering each piece. Top the plate with a full cover, then gently press the fish so that it does not stick out into the brine. After two days of refrigeration, we remove our fish and serve ourselves.
This recipe will allow you to experience the divine flavor of spicy, most delicate mackerel in just a few hours, if you are still thinking about how tasty salting mackerel is. When you look at the recipe, your saliva may start to run because of this flavor.
What we need:
How to pickle mackerel at home quickly and tasty:
We completely cut the fish, cleaned the internal organs, removed the fins, spine, and skin. We divided the fillet into stripes and placed them in a pot. It is preferable to use stainless steel dishes for such a procedure; I use glass containers for the microwave because they can be quickly cleaned and leave no smell. Sprinkle salt evenly over each piece, then let sit for 15 minutes.
We will marinate the fish while it infuses, combine vinegar and vegetable oil, and add herbs, spices, bay leaves, clove buds, and peppercorns. After 15 minutes, we poured the marinade over the pieces of already salted mackerel. We marinate the food for 10 hours on the table. The delicious fish is then tasted after a few more hours in the refrigerator.
“Fish is a must-have during the Lenten season. Tradition rules on Good Friday, and many households cook fish. There is Salt Cod, Smoked Herring, Salted Mackerel, Smoked Fish (Sapate), King Fish, Carite Salmon, Cavali, etc. Ground provisions are a favourite accompaniment. I always have Salted Mackerel and Provision during this season. It’s the only time you get the mackerel.” – Felix Padilla, Simply Trini Cooking
Regular saltfish and smoked fish, such as deboned red herring, can be substituted for salt mackerel. Depending on the type of cured fish used, the dish’s flavor will vary.
Chadon beni is also known as culantro. If you can’t find this herb, you can substitute fresh coriander or cilantro, but you’ll need to use about 1/2 cup of it that has been roughly chopped.
Take advantage of your mackerel rundown by serving it with side dishes like festival, boiled ground beef, fried dumplings, or roasted breadfruit.
I would say that the coconut milk sauce is what makes salt mackerel rundown so popular. This is due to the sweet, mouthwatering coconut sauce, also known as the “rundown,” which combines all the mouthwatering flavors into one tantalizing dish!
A traditional Jamaican breakfast dish called salt mackerel Rundown captures the sweet flavor of “Old-Time” Jamaican cuisine. Flaked salted mackerel is simmered in a creamy coconut sauce with fresh herbs and spices in this dish.
FAQ
How do you salt and dry mackerel?
Step 1: Use kitchen roll to dry the deboned mackerel. Be sure to cover all of it with coarse salt, and sprinkle it on both sides. Step 2: Let the mackerels dry out by hanging them in the sun. Step 3: Grill them in the oven or on a barbecue after giving them a thorough rinse under running water.
Does mackerel need salt?
In addition to being used to season fish, salt also draws water out of it and gets rid of bad odors. After salting the mackerel, allow it to rest for 20 minutes. Do not let it sit anytime shorter or longer.
What is the best way to prepare 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.
What is salt mackerel good for?
Mackerels, being oily fish, have high amounts of omega-3s. These healthy fats are known to lower blood pressure and lower cholesterol levels in your body. According to studies, people who regularly consume mackerel have lower blood pressure and lower blood cholesterol levels.
