Mackerel without brine quickly at home

The easiest and fastest way to pickle very tasty fish! Mackerel without brine, salted quickly at home, turns out to be no worse than the one made in brine. Thanks to coriander and bay leaf, the fish turns out incredibly fragrant. This snack is suitable for a festive table and a family dinner.

Maria

The author of the recipe

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Composition / ingredients

servings:

Mackerel

Bay leaf

Salt

Ground coriander

Sugar

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 58 % 15 g

Fats 38 % 10 g

Carbohydrates 4 % 1 g

154 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 1 d

Step 1:
How to quickly pickle mackerel without brine at home? It's very simple. First, prepare the necessary ingredients according to the list. Mackerel can be used fresh or frozen. If you use frozen, it must be properly defrosted on the bottom shelf of the refrigerator before salting. You can add more bay leaf if you want to get a more fragrant fish. I'll show you how to salt a whole fish and cut into pieces.
Step 2:
Gut the fish, remove the fins and gills. Rinse thoroughly and dry with paper towels. Leave one fish whole.
Step 3:
Cut the second one into pieces about 3-4 cm thick. Whether to leave the head, decide for yourself. I salted the whole fish.
Step 4:
In a bowl, mix the coriander, ground black pepper, sugar and salt.
Step 5:
Put the whole mackerel on a sheet of parchment. Rub inside and out with part of the spice mixture. Put a bay leaf in the abdomen.
Step 6:
Put the chopped mackerel pieces on another sheet of parchment and sprinkle with the remaining spices. Break the bay leaf into pieces and sprinkle them on the fish.
Step 7:
Wrap both fish in parchment and put them on a plate. Put the fish in the refrigerator for 20-24 hours.
Step 8:
Salted mackerel dry without brine is ready. You can serve it to the table, after removing the excess salt. Enjoy your meal!

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

In addition to mackerel, you can pickle herring and red fish in the same way.