Mackerel in a bottle in onion husk

Smoked mackerel is a healthy and delicious snack! This fish will please your family, because they have not yet tried mackerel in this version. Mackerel is good for any moment – starting with everyday meals, ending with a festive table or a picnic. We serve it with potatoes, fresh vegetables or simply with rye bread.

wella

The author of the recipe

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Composition / ingredients

Servings:

Mackerel

Water

Onion husk

20 gr

Black Tea

Salt

Sugar

1.5

Bay leaf

Peppercorns

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 3 g

Fats 29 % 2 g

Carbohydrates 29 % 2 g

41 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 3 d 1 h

Step 1:
If you got the fish frozen or you just took it out of the freezer, defrost it (but not in water!).
Step 2:
In the meantime, we need to make a pickle. Put onion husks and tea, bay leaf, black pepper peas, salt and sugar in a saucepan with boiling water. As soon as the water boils, we cook it all under the lid for about five minutes. And then let it brew and cool down.
Step 3:
If the fish is defrosted, we will gut it and separate the head.
Step 4:
Wash the carcass and let it dry.
Step 5:
Cut off the top of the plastic bottle and send the fish here to try on whether there is enough room for it here.
Step 6:
Has the brine finally cooled down? Strain it. And only then we will fill the fish with them.
Step 7:
We will cover the bottle with polyethylene in an hour, send it to the refrigerator for three days.
Step 8:
Then we will salt the brine, wash the fish and try. This golden fish has a great taste without smoking!

And more tips

Do you want the fish to be saltier? Put another half a spoonful of salt in the brine.

If the brine appears to be the wrong color, take more husks next time.

Do you have not 1, but more fish? Choose a capacity of 2 liters or more.

Do not forget to insert the fish in advance – it is necessary to calculate so that the right amount of it is covered with brine, and the bottle fits in the refrigerator.

Fill the fish with cool brine. Otherwise, the fish will cook.

Fish can be taken fresh or freshly frozen, but it is better that it be fresh – when salting mackerel thawed, its structure loses somewhat.

To make the fish not soft, defrost it in the refrigerator.

Cook the marinade in a bowl that will not turn onion husks.

Do not forget to let the brine drain and dry the fish before slicing.

Cut the fish with a sharp knife.