Name: Salted mackerel in brine
Cook time: 2880 min
Total time: 2880 min
Yield: 12
Cuisine: Ukrainian
Ingredients: Mackerel in oil - 4 pcs.; Water - 1 l; Sugar - 60 g; Salt - 125 g; Mustard - 3 g; Rape-soybean oil - 40 ml; Pepper black peas - 12 pcs.; Long black pepper - 3 pcs.; Bay leaf - 5 pcs.

It is very easy to make salted mackerel in brine yourself, you just need to be brave once. The taste of home-salted fish cannot be compared to industrially processed ones. After all, you can add exactly as many spices and seasonings as needed, make the marinade more salty or add vinegar or lemon juice to it. In this process, it is very important to maintain the proportion so that the result does not surprise everyone. We are going to salt the fish whole. Each one should weigh about 300 g. Fish that are too small may turn out dry. If you want to cut the fish into pieces, it will take less time to salt (about 12-18 hours). The fish can be served with sliced onion rings and drizzled with a bit of aromatic vegetable oil.

Prepare all the ingredients for cooking salted mackerel in brine. If the fish was frozen, defrost it in advance. Cut off the head and tail, remove the entrails. Rinse the carcass.

Depending on the size of the container, more or less brine may be needed. For example, in a 1.5–1.7 liter jar, 1 liter of brine is enough. If you need more brine, increase the amount of ingredients proportionally.

Prepare the brine. Pour drinking water into the pan, add sugar, salt and bring to a boil. Remove from heat, pour in vegetable oil and cool.

Place the mackerel carcasses tightly in a container or jar of a suitable size. If the fish is large, the carcass can be cut crosswise in half or cut into pieces.

Then add all the spices to the fish (mustard, black and allspice, bay leaf) and pour in the cooled brine. It should completely cover the carcass. Cover the container with a lid and refrigerate for 2 days.

Serve the fish with mashed potatoes or whole potatoes, or use it as an appetizer for a celebration or every day. Store leftover mackerel in the refrigerator.

Salted mackerel in brine

Ukrainian

Приготуйте на свято цей ефектний і смачний салат з баклажанами, куркою та грибами. Оригінальне оформлення та неперевершений смак неодмінно сподобається гостям та рідним. Усі інгредієнти чудово поєднуються між собою, роблячи смак страви гармонійним. Волоські горіхи та часник чудово підкреслюють запечені баклажани, додаючи їм пікантності. За бажанням куряче філе можна замінити м'ясом стегна, воно більш соковите. Салат виходить смачним і ситним, обов’язково спробуйте!

<p>Салат з баклажанами, курячим філе, печерицями та волоськими горіхами</p>

Сьогодні в меню найсмачніша літня закуска - хрусткі, ароматні та дуже смачні малосольні огірки в банці! Приготовані за цим рецептом, вони можуть довго зберігатися в розсолі, не змінюючи свої смакові властивості. З часом овочі не стають більш солоними, тому я завжди готую декілька баночок наперед. Рецепт дуже швидкий і простий, а результат перевершить всі ваші очікування. Молодий часник, ароматна зелень та пряні спеції надають овочам приголомшливий смак та чудовий аромат. Рекомендую обирати для рецепта свіжі і пружні молоді огірки з тонкою шкіркою та недозрілим насінням.

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American

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Salted mackerel in brine

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