Quick Home-Cured Mackerel
Juicy, lightly salted fish that comes together fast and easy. This mackerel turns out wonderfully moist and mildly salty — nothing like the store-bought kind. I recommend it to everyone, because it's so quick and simple: you can eat it after just 2 hours of curing, and it's a pleasure all day long. You'll want to make it again and again! A friend shared this recipe with me; I decided to try it right away, and now here's the mackerel on my table!
Cooking method
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Step 1:
Thaw the mackerel.
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Step 2:
While it thaws, make the brine: bring 1 liter (about 4 cups) of water to a boil and add 5 level tablespoons of salt, 5 bay leaves, 7 black peppercorns, and 7 white peppercorns.
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Step 3:
Peel an onion, rinse it, cut it into quarters, and add it to the brine. Boil for 10 minutes, then let the brine cool.
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Step 4:
By now the mackerel has thawed — clean it, rinse it, and cut it into rings.
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Step 5:
Put the fish in the cooled brine and let it cure for 2 hours. If you like a saltier fish, leave it in for another half hour.
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Step 6:
Lift the mackerel out of the brine — it's ready to eat. Store it covered in the refrigerator. Enjoy!
- Thaw the mackerel. While it thaws, make the brine: boil 1 liter of water and add 5 level tablespoons of salt, 5 bay leaves, 7 black peppercorns, and 7 white peppercorns. Peel an onion, wash it, cut it into quarters, and drop it into the brine. Boil for 10 minutes, then let the brine cool. Meanwhile, clean the thawed mackerel, rinse it, and cut it into rings. Place it in the cooled brine, let it cure for 2 hours, then remove it; if you prefer saltier fish, leave it another half hour. That's it — the mackerel is ready to eat. Store it covered in the refrigerator. Enjoy!
Caloric content of the products possible in the composition of the dish
- Smoked mackerel - 221 kcal/100g
- Boiled mackerel - 211 kcal/100g
- Fresh mackerel - 181 kcal/100g
- Bay leaf - 313 kcal/100g
- Black pepper peas - 255 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Table salt - 0 kcal/100g
