Pickled mackerel quick in brine in 3 hours

Step-by-step cooking

1. Step 1:

   

   How to marinate mackerel quickly in brine? Products for cooking.

2. Step 2:

   

   First prepare the saline solution. To do this, take a jar or a liter mug. Pour 0.5 of unboiled water (it is possible from the tap or filtered room temperature). Stir in it 3 tablespoons of salt, full. We check the solution for strength. To do this, take a well-washed raw chicken egg and lower it into the solution. The egg should float up and protrude above the surface of the water with a round d1.5 cm. If the egg leans sideways, add water until it is completely leveled

3. Step 3:

   

   The fish must first be slightly defrosted. Not fully thawed mackerel is cut into more beautiful, even pieces. The insides are also easier to remove along with the black film, which gives the fish bitterness. Cut the fish into pieces of 1.5-2 cm, without ripping open the abdomen. Carefully remove all the insides and the film from each piece. If you are butchering thawed fish, rinse each piece under running water, clearing it of blood.

4. Step 4:

   

   Fill the fish with saline solution. Cover with a lid and leave at room temperature for exactly 2 hours.

6. Step 5:

   

   After the specified time, we drain the water. Peel and cut the onion into half rings.

7. Step 6:

   

   Take any suitable container, at the bottom of which we put a little chopped onion. We put a layer of fish on it, and onions on top again. Pour 1 tablespoon of vegetable oil and 1 tablespoon of vinegar. You can take less vinegar, just sprinkle it. Put the second layer of fish, onion, oil and vinegar.

8. Step 7:

   

   Close the lid and put it in the refrigerator for 1 hour.

9. Step 8:

   

   In an hour the fish is ready.