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Mackerel in brine on tea leaves with sugar

Tea-Brined Mackerel

Fragrant, savory, and incomparably good fish! It comes out salty and aromatic, looks just like it's been smoked, and tastes wonderful. Here's how to cure mackerel in brine.

Irisha

Recipe author

Mackerel in brine on tea leaves with sugar

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Composition / ingredients

Servings:

Mackerel (you can do 2 or 3 fish at once)

Water

Sugar

Salt (heaping)

Black tea

Onion skins (2 handfuls)

Bay leaf

Coriander seed (whole)

Cloves (a few)

Allspice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 3 g

Fats 25 % 2 g

Carbohydrates 38 % 3 g

43 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 40 min

Step 1:

Thaw and gut the mackerel and cut off the head. If you want to cure it with the head on, be sure to remove the gills.
Step 2:

Make the brine: combine all the ingredients (except the fish) and bring to a boil. Let the brine cool and steep.
Step 3:

Strain it and pour it over the fish. Cure the fish for 2–3 days, turning it in the brine a few times. Pat the cured fish dry, slice it, and serve. Enjoy!