How to salt a mackerel?

Mackerel classical dry salting

Necessary ingredients:

• mackerel - 16-20 fresh fishes of average size
• salt - 20-24 tablespoons with a hill

Step-by-step instruction:

1. Before salting a mackerel, it needs to be drawn. Make a longitudinal section in the middle of a paunch of fish and remove all interiors, including milts and caviar.
2. Carefully wash out fish, having paid special attention to a paunch.
3. Fill a paunch of each mackerel with salt, salts has to be more in area a zhaber.
   Important! For salting of fish take always only pure salt - without impurity, and not iodated. Keep in mind that small salt strongly damages a carcass of fish, but does not prosalivat it. Therefore choose salt of the most coarse grinding.
4. Take big pure corrosion-proof ware and lay in it carcasses of fish paunches up.
5. Lay out one layer of fish, salt it, from above lay the following.
6. Alternate layers of fish and salt, the place in ware will not come to an end yet. Salt has to be the last layer.
7. Cover ware with oppression and put in a cool place.
8. When salting fish from it juice in which salt will be dissolved will be emitted. The turned-out brine call brine. In it the microbes capable to spoil fish therefore from time to time brine needs to be merged can breed.
9. Depending on thickness of fish it will be ready in 3-6 days.

Spicy mackerel of a fast posol

If you want to receive a mackerel of a spicy posol, it is possible to salt it in spicy marinade. It is the recipe of a fast posol — fish will be ready in 10-12 hours, but not in some days.

Necessary ingredients:

• 2 fresh mackerels of the average size
• 3 tbsps of salt
• 2 bulbs
• 50-70 ml of vinegar (9%)
• 0,5 Art. of vegetable oil
• 5 goroshk of black allspice
• 2 bay leaves
• 2 butonchik of a dried carnation
• black ground pepper — to taste

Step-by-step instruction:

1. Cut off to fish the head and a tail, take out all interiors.
2. Well wash out a carcass in flowing water.
3. After that remove a thin skin from fish, divide it a knife along a spine and take out bones.
4. Slice fish fillet.
5. Clear onions and cut ringlets.
6. Then prepare marinade, having mixed vegetable oil, vinegar, a carnation, bell pepper and bay leaf in a bowl or a bowl.
7. Put the prepared fillet in separate ware, salt, mix and leave for 5-10 minutes.
8. Then pepper fillet, add onions and fill in with marinade.
9. The pickled fish shift in the separate container or to bank, close a cover and stir up.
10. Leave fish at the room temperature for 10-12 hours.
11. Then move away fish for 2 hours per the refrigerator. After this time the salty mackerel can be given to a table.

It is possible to salt a mackerel in even more original way — in a brine from tea tea leaves with a liquid smoke. The fish prepared thus has a peculiar aroma, and the carcass gets a yellowish shade, as if fish after a posol smoked slightly a little.

Necessary ingredients:

• 3 frozen or fresh mackerels
• 4 tbsps of tea tea leaves
• 4 tbsps of salt
• 4 tbsps of a liquid smoke
• 2 tbsps of sugar

Step-by-step instruction:

1. If the mackerel frozen — defreeze it.
2. Cut off a tail and the head of fish, remove interiors.
3. Carefully wash out carcasses.
4. After that lay fish in a 2-liter jar tails up.
5. Then prepare marinade. For this purpose to a vsypta in water tea tea leaves, salt and sugar then bring water to boiling.
6. Filter the turned-out marinade, let's it cool down and add a liquid smoke.
7. Fill in fish with marinade, close to bank a polyethylene cover and clean in a cold place approximately for three days.
8. During this time the bank with a mackerel needs to shake up periodically.
9. Cut ready salty fish before giving on a table on slices.