Lightly salted mackerel in brine

The most delicious, fragrant, natural, simple! Mackerel lightly salted in brine is a recipe for delicious salted fish, which is easy and simple to make at home. Tea is added to the brine, which gives the fish a golden color, and tannins make the flesh dense.

BLUE-EYED

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Mackerel

Water

Black Tea

Bay leaf

Peppercorns

Allspice

Sugar

Salt (with a small slide)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 5 g

Fats 27 % 3 g

Carbohydrates 27 % 3 g

63 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 2 d

Step 1:
How to pickle mackerel in brine? Prepare the products. Defrost frozen fish until it can be cleaned. Do it as delicately as possible, not in water, but by transferring it from the freezer to the bottom shelf of the refrigerator.
Step 2:
Prepare the brine. How to make brine? Add salt, sugar, both types of pepper and lavrushka to the boiling water. Mix it up.
Step 3:
Add black tea, let the brine boil for 2-3 minutes and leave to cool completely. Then strain the brine through a sieve.
Step 4:
While the brine cools, cook the fish. Remove the head and insides, clean the abdomen well from the black film, then rinse the carcass under cool water.
Step 5:
Put the fish in a suitable container for salting (I used a plastic bottle, cutting off the top of it). Pour the cooled, filtered brine and refrigerate for 2 days. After a while, remove the fish from the brine, rinse, cut into pieces and serve to the table.
Step 6:
Store the fish in a jar, layering it with onions and pouring vegetable oil to hide the fish. In oil, the fish is well stored in the refrigerator for several days.

Instead of pepper and lavrushka, you can cut an onion into brine. This method can also be used to cook lightly salted herring. Only fish should be chosen large and fatty, then the taste will be excellent!

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.

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.

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).