Agree that it is sometimes difficult to buy slightly salted mackerel. In stores and markets, salted fish is most often sold; slightly salted fish still needs to be searched. To avoid problems with the search, it is best to salt the fish at home, especially since it will cost several times less than buying it ready-made with dubious quality. Mackerel prepared according to this recipe turns out to be slightly salted, slightly pickled, aromatic and very tasty. Salt the fish pretty soon: the day after salting, the mackerel is ready.
To prepare a slightly salted mackerel at home you will need:
- - freshly frozen mackerel - 1 pc;
- - water - 0.5 l;
- - salt - 1 tbsp. l .;
- - sugar - 1 tbsp. l (with a slide);
- - 9% vinegar - 1 tbsp. l .;
- - 6 peas of allspice;
- - 1 bay leaf.
1. Freshly frozen mackerel must be thawed so that there is no ice left on it, then carefully cut the abdomen of the fish and remove all the insides.
2. After the insides are removed, carefully cut off the head and tail. We take the carcass of the fish and thoroughly wash it on all sides under running water (it is important that the mackerel inside is completely clean, without a black film and red smudges).
3. Carefully cut the washed mackerel into slices (determine the thickness of the slices yourself, but it is better to cut the fish into portions at once, so that you could immediately serve it to the table).
4. Pieces of fish are packed in dense layers in a half-liter jar and set aside (if you have a large mackerel, you need to take a larger jar).
5. Mackerel is pickled, so for salting it is necessary to prepare the marinade: pour water into the pan, bring it to a boil, set aside until it is warm, then put bay leaf and allspice peppers in it, pour salt with sugar, mix everything well and boil. When the marinade begins to boil, it must be set aside and wait until it cools to room temperature.
6. Add 1 tablespoon of vinegar to the cooled marinade (if you like the fish to be well marinated, you can add 2 tablespoons of vinegar) and stir.
7. Cooled pieces of mackerel with cooled marinade (along with seasonings).
8. Close the jar of fish tightly with a lid and leave at room temperature for a day.
9. After a day, mackerel can be served at the table. Remember that such pickled fish should be stored in the refrigerator for no more than three days.