Advice 1: How to pickle mackerel

Biological value of fish, particularly mackerel, is very high. Mackerel have a low calorie content. In her meat, no small bones, it is tender and delicious. Fish oil contains significant amounts of vitamin a And a good set of polyunsaturated fatty acids. The whole set of nutrients, perfectly preserved in salted fish.
How to pickle mackerel
You will need
    • Two carcasses mackerel
    • water
    • Bay leaf
    • black pepper
    • sweet bell pepper
    • coarse salt
    • vegetable oil
    • vinegar
    • sugar
    • dill
    • a container with a lid.
To carve the carcass of mackerel. Cut off the fish's tail, fins and head. Carefully gut the abdomen, remove the black film. To separate mackerel fillets from the backbone. Cut into thin slices.
The "wet" method of salting mackerel.
To prepare the brine. In a saucepan pour one liter of water, add 4 tablespoons of coarse salt, 10 peas of black pepper 5 grains of allspice, bring to boil, remove from heat and cool.
Mackerel pieces folded into a container, cover with brine and leave overnight in the fridge. The next day the fish can bring to the table.
The "dry" method of salting mackerel
To prepare a dry mixture of 2 parts salt and 1 part sugar. Add the ground black pepper. Roll the mackerel pieces in this mixture and put in container. Leave overnight in the fridge.
In the morning rinse the fish pieces, pour a mixture of vegetable oil with vinegar. Let stand and serve.
Salting mackerel with dill.
To prepare a dry mixture of 2 parts salt and 1 part sugar. Roll in mixture of pieces of mackerel. Spread a single layer of pieces of mackerel in a container.
Finely chop the dill. Generously sprinkle with dill layer of fish. The dill spread the next layer of mackerel pieces, sprinkle again with dill. Put the container in the fridge overnight.
If you like fish with a strong aroma of spices that for any pickling, you can add garlic, and cloves.
Useful advice
That was easy to carve the carcass of mackerel, don't defrost it completely.

Advice 2 : How to pickle fish mackerel

Mackerel is not just a delicious fish. It contains fats and unsaturated fatty acids, making it useful for brain and spinal cord, skin, hair and nails. Helps that fish and normalization of work of digestive system. Many people like salted mackerelsold in stores. But you can cook it and the house, with a minimum of effort and getting a real delicacy.
How to pickle fish mackerel
You will need
    • frozen mackerel 2 kg;
    • water 2 liters;
    • sugar-4 tbsp;
    • salt 8 tbsp;
    • onion peel.
Boil the brine for pickling mackerel. Put in a saucepan onion peel. The more it is, the more Golden brown turn the fish. Add 8 tablespoons of salt, 4 tablespoons of sugar and 2 litres of cold water.
Put the saucepan with the brine over high heat and bring to a boil. Then the heat lower, lid slightly open and simmer the brine for 5-10 minutes. Spoon stir contents of the pan to dissolve the salt and sugar. The finished brine remove from heat and leave until cool. Then strain it.
Defrost the mackerel. To do this, put it in a deep Cup and leave on a shelf in the refrigerator for a few hours. Then the fish cut off the head, gut it and rinse thoroughly under running water.
In a saucepan with a wide bottom put the prepared fish and fill it with the cooled brine. To ensure that the brine covers the entire mackerel, put on top of a small oppression.
Place the pot with mackerel in the fridge for 4 days for brining fish.
After 4 days, remove the fish from the brine, Pat dry it with a paper towel.
Hang the fish by the tail over the tray or Cup for draining fat. After 12 hours it will be ready to eat. Serve salted mackerel, cut into pieces, with hot boiled potatoes.
For pickling choose mackerel without damage to the skin, not out of shape, without the sharp odor, and yellowish deposits on the skin. All these signs indicate multiple defrosting and re-freezing of fish and poor quality.

Plug in the frozen carcass heated in boiling water knife, quickly bring it to his nose. This method will help feel the unpleasant smell of spoiled fish, if available.
Useful advice
Add in the cooled brine 2-3 tablespoons of liquid smoke. Mackerel will get "smoked".

Grease prepared mackerel in vegetable oil, wrap in plastic wrap and put in refrigerator for storage.
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