Mackerel in onion husks and tea leaves

Incomparably delicious, beautiful, appetizing, spicy! Mackerel, salted in onion husks and tea leaves, turns out to be much healthier and tastier than the purchased one, because a natural, harmless dye is used when salting. The husk and tea give the fish not only a beautiful color, but also a pleasant aroma.

katushafin

Recipe author

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Composition / ingredients

servings:

Mackerel (2 pieces)

For brine:

Water

800

Onion husk (4 handfuls)

to taste

Black Tea (or 2 sachets)

Sugar

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 59 % 10 g

Fats 35 % 6 g

Carbohydrates 6 % 1 g

100 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 3 d

Step 1:
How to salt mackerel in onion husks and tea leaves? Prepare the products. If the mackerel is frozen, pre-defrost. it is better to do this gradually by transferring it from the freezer to the refrigerator on the bottom shelf. I took the tea in tea bags, it's more convenient, you don't have to clean the fish from the tea leaves later. But you can take regular, loose. Tea should be flavorless, pure black. In addition to salt and sugar, you can put any spices.
Step 2:
First prepare the brine. How to make brine? Take a saucepan of a suitable size, pour water into it. Add salt, sugar and seasonings if you use them. Put the tea or tea bags by tearing off the paper tags. Add onion husks. Press it down with a spoon so that it disappears under the water.
Step 3:
Put a pot of brine on medium heat and bring it to a boil. Boil the brine for one to two minutes, then turn off the heat. Leave the brine to cool to room temperature.
Step 4:
Gut the thawed fish. To do this, cut it along the abdomen from the head to the tail and remove the insides. It is also better to remove the black film that covers the abdomen inside.
Step 5:
Cut off the head, you can also remove the tail. Rinse the gutted fish well.
Step 6:
Strain the cooled brine through a sieve.
Step 7:
Put the prepared mackerel in a suitable salting dish. It can be a plastic or glass container, a jar or a plastic bottle with the neck cut off. Fill it with brine. Put the container with the fish in the refrigerator. Periodically take out and turn over the mackerel so that it is evenly salted. You can eat fish in 3 days. Enjoy your meal!

When buying mackerel, pay attention to the quality of the fish, it should have a uniform skin of silver color, the smell is fresh fishy, without a shower. The eyes are clean, not cloudy. If you bought frozen fish, then defrost it gradually, preferably in the refrigerator, in no case in water, the fish will lose its useful and taste qualities.

I planned to pickle two fish, but when cutting one of them fell apart. This suggests that the fish was stored incorrectly and was often defrosted and re-frozen. I had to throw it away.

The finished mackerel turned out to be very tasty and lightly salted, with a pleasant aroma. If you like a saltier version, then add a little salt.

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.

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.