Mackerel in brine pieces

The easiest and fastest way to pickle your favorite fish! Due to the fact that the mackerel is cut into pieces, the cooking time is reduced - it will be ready in 12 hours. There is nothing superfluous in the brine, only salt, sugar and pepper, so the fish turns out to be very natural to taste.

katushafin

Recipe author

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Composition / ingredients

servings:

Mackerel

Water

0.5

Salt

Sugar

Bay leaf

Allspice

Peppercorns

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 56 % 9 g

Fats 38 % 6 g

Carbohydrates 6 % 1 g

89 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 12 h

Step 1:
How to pickle mackerel in brine? Prepare the products for salting. Pre-defrost the mackerel if it has been frozen. Do this slowly by transferring the fish from the freezer to the refrigerator compartment. If it is unpolished, then clean it. First you need to cut off the head, and then open the belly of the fish and remove the insides. Be sure to remove the black film, otherwise the fish may start to taste bitter.
Step 2:
For brine, take good quality water - filtered or bottled. This is important, the taste of the brine will depend on the taste of the fish. Pour water into a saucepan, add salt, sugar, put both types of pepper and bay leaf. From spices, you can also take cloves, coriander seeds and mustard.
Step 3:
Put the pot of brine on the fire. Bring it to a boil. Boil the brine for a few minutes to dissolve the salt and sugar.
Step 4:
Leave the brine to cool to room temperature.
Step 5:
While the brine cools, prepare the fish. Use scissors to cut off the fins. Cut it with a sharp knife. I made pieces about one and a half centimeters in size, you can cut a little thicker or thinner, look at it to your taste. I removed the tail.
Step 6:
Take the dishes in which you will salt the fish. It is better if it is something airtight - a jar with a lid or a lockable container. Glass is best suited. Put the pieces of fish in a bowl.
Step 7:
Fill it with cooled brine. Also put the lavrushka and pepper in jars. The brine should cover the whole fish so that it is salted.
Step 8:
Close the jars with lids and put them in the refrigerator. After 12 hours, the fish can be eaten. It is completely salted during this time. Before serving it on the table, put the pieces on a paper towel to absorb excess liquid.

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

Oh, and the fish turned out delicious! And very quickly - salted in the evening - in the morning they already ate. I liked this method more than the ambassador of a whole fish.

Never defrost the fish to the end if you have to cut it up! It is best to put it on the bottom shelf of the refrigerator and bring it to a slightly defrosted state. Then any manipulations, starting from cutting into steaks or large pieces and ending with cutting into fillets, will be successful. Fully thawed fish when butchered risks turning into a shapeless mass.