Dry salted mackerel at home

If you still don't salt the fish in this way - urgently fix it! This is the simplest and at the same time the most delicious way of salting mackerel that I know. From the ingredients - only mackerel, salt and sugar, a little of your participation, and as a result - a stunningly delicious fish. Honestly, you haven't tried this yet! It somewhat resembles a sagging mackerel, but to be honest, the store fish was not even standing next to it!

nasstin

The author of the recipe

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Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 57 % 17 g

Fats 37 % 11 g

Carbohydrates 7 % 2 g

173 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 1 d

Step 1:
That's all the ingredients we'll need! We choose only the most beautiful and fresh fish, when choosing a fish, you need to "look into her eyes" - they should be clear and transparent, in no case cloudy!
Step 2:
The longest in our recipe is to gut the fish well, get rid of the black film in the abdomen, cut off the head
Step 3:
Now we wash the mackerel under running water and dry it well with paper towels
Step 4:
Mix salt and sugar
Step 5:
Rub the fish well with the mixture from all sides
Step 6:
Wrap in bags
Step 7:
We send salt to the refrigerator for 24 hours (or at room temperature for 12 hours)
Step 8:
Then we wash the fish well
Step 9:
And dry
Step 10:
Voila! Our mackerel is ready!
Step 11:
Cut and try!
Step 12:
Prepare - and you won't regret it! Enjoy your meal!