Fish meat belongs to the category of healthy products, especially when prepared with your own hands. Let's look at the most delicious recipe for mackerel in onion skins, which is known to chefs all over the world. Thanks to simple technology, the fish acquires a bright golden color and an original aroma. To add notes of smoke, use “liquid smoke”. Fresh herbs, special seasonings and hot spices will not be superfluous. The main thing is to follow proven technology for preparing fish.
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Mackerel in onion peels - general principles of preparation
Sometimes you really want to pamper yourself and your loved ones with aromatic smoked fish, but due to the lack of special equipment, this desire remains unfulfilled. The so-called will come to the rescue. cold smoking method, which involves using onion peels.
It is this that gives the fish that attractive golden hue. A brine is made from the husks and black tea. The fish will marinate in it for two to three days. A few tablespoons of salt, 2 tablespoons of sugar, bay leaf and coriander are also added to the brine. So that no one can distinguish mackerel prepared at home from real smoked fish, the cooled marinade can be mixed with “liquid smoke”.
The fish is placed in a wide form, filled with brine and left to marinate for 2-3 days. The finished mackerel is pulled out, dried (to do this, the carcasses can be hung by the tail), and then cut into portions. This mackerel in onion peel is perfect for a festive feast. When serving, the fish can be sprinkled with lemon juice and vegetable oil, and sprinkled with fresh herbs.
How to choose good quality fish
Mackerel is often sold frozen. However, this does not mean that all of it is of excellent quality. Advice from experienced chefs will help you find the right product.
If the carcass is heavily covered with ice, it means the fish has been frozen several times. Small white spots on the surface of the mackerel indicate an incorrect freezing method. The carcass, which emanates an unpleasant odor, has already begun to rot.
The eyes of fresh fish have a transparent structure and a convex shape. The gills are colored bright pink or scarlet.
A simple test helps check the quality of fish. If, when pressing on the belly, a dent appears, then it is better to leave the product in the store.
Using these simple recommendations, it’s easy to find the right product for an excellent treat.
Mackerel in onion peels - preparing food and utensils
To prepare mackerel in onion skins you will need: a pan for marinade, a cutting board, a knife, and a wide form for salting. If there is no large shape, the fish's head and tail will need to be cut off.
First the marinade is cooked. Add washed husks, salt, sugar and black tea to boiling water. The brine is boiled and then left to cool. While the marinade is being prepared, you need to cut the fish: cut off the head, tail and fins, take out the insides. We thoroughly wash the carcass both inside and outside. Place the fish in a prepared wide pan.
Recipes for mackerel in onion skins:
Homemade sprat in tomato. Master Class
Difficulty: minimal.
To cook sprat in tomato, we will need:
- 500 g fresh or frozen sprat
- 300 ml tomato juice
- 1 large onion
- 1 small carrot
- vegetable oil
- salt, allspice, bay leaf
- 1 tablespoon wheat flour
- 1 tablespoon sugar
Preparation:
- Defrost the cooled sprat. We clean the fish from the head and entrails.
- Pour a couple of tablespoons of vegetable oil into a thick-bottomed frying pan.
- Peel the onion, rinse under running water and cut into small pieces with a sharp knife. We send the onions to fry in vegetable oil in a frying pan.
- Remove the top layer of carrots using a vegetable peeler and wash them thoroughly.
- Grind the vegetable, filled with carotenes, on a coarse grater. We send the grated carrots to the onion.
- Wash the fish thoroughly and drain off the excess liquid.
- Add the sprat to the stewed vegetables, sprinkle with salt, sugar, season with bay leaves and a couple of allspice peas. Pour homemade tomato juice over the fish, onions and carrots.
- If you don’t make such preparations, you can dilute pre-prepared ketchup with water.
You should first add a tablespoon of wheat flour to the juice (to thicken the sauce) and mix thoroughly with a whisk.
Make sure that the tomato not only completely covers the sprat, but also penetrates between the fish.
They need to be simmered on the lowest heat for about 30 minutes. Then add a tablespoon of vinegar (if you do not plan to eat the sprat in the near future) and simmer for another 5 minutes. Afterwards, you can put it in prepared jars and roll up the lids.
Read on topic: Liver pie new taste
Bon appetit!
Recipe 1: Mackerel in onion skins
A simple recipe for delicious mackerel in onion skins. We will need onion peels, black tea and sugar and salt.
Required ingredients:
- Mackerel;
- Water – 1.5 liters;
- Onion peel (several handfuls);
- Salt – 3.5 tablespoons;
- Sugar – 1.5 spoons;
- Black tea – 2 spoons.
Cooking method:
Let's make the brine: put a pan of water on the stove, add salt, sugar and black tea. Then pour in the thoroughly washed onion peels. After boiling, turn off the heat, cover the pan with a lid, and leave the contents to cool. Let's prepare the fish: cut off the head, tail, cut out the insides, wash. Strain the brine. Place the fish in a glass dish, fill it with brine and leave for three days. The fish must be turned over every morning. After three days, remove the fish and wash it in running water. Grease the mackerel with oil and wrap it in parchment. This fish can be stored for no more than three days.
Herring in winter
Fresh herring can be cleaned, separated from the bones, and cut into pieces. Pour in cold water and leave for 6-8 hours. (I change the water periodically.)
Prepare the brine.
For 3 liters of water, a pack of salt. (I make a little less - 700 gr.) I don’t like it too salty. boil and cool. Drain the water from the herring. Pour in brine and leave for a day. stirring periodically to ensure even salting, take out the pieces of herring, dip them in oil and you can simply pour it into the jar and add oil to the top of the jar under the lid.
Roll up, the brine is for 30 pcs. herring. I have this output from 15 pcs.
no brine, just add a little oil.
Bon appetit !
Recipe 2: Mackerel in onion skins “three minutes”
The recipe tells you how to cook lightly salted mackerel in onion skins for just three minutes. The fish turns out incredibly tender and tasty, with a pleasant golden hue.
Required ingredients:
- Mackerel;
- Water – 1 liter;
- Salt – 5 spoons;
- A few handfuls of husks.
Cooking method:
You need to take enough water so that the brine completely covers the carcass. If there is not enough liquid, dilute an additional portion of brine (a spoonful of salt per glass of water). If the fish will be cooked in a regular pan, cut off the head and tail, but if there is a wider shape, you can leave it like that. You need to take enough onion peel to strongly color the water.
Let's prepare the fish: cut off the head, tail, remove the entrails, remove the film. We wash the carcass inside and out. We wash the husks, put them in a saucepan, and sprinkle with salt. Pour water into it and put it on fire. Cook for 5 minutes. Place the fish in the pan and boil for another 3 minutes. Then we take out the fish and remove the husks from it. While the mackerel is boiling, the boil should not be too strong! Serve fish with boiled potatoes.
Herring in mustard-vinegar sauce
Ingredients:
- 3 large frozen herrings
- 1 large onion (lilac is more impressive)
- 2 teaspoons salt
- 1 teaspoon sugar
- 0.5 teaspoon ground black pepper
- 1 teaspoon mustard powder
- 150 ml sunflower oil (more is possible)
- 1-1.5 teaspoon vinegar essence
- sugar
- mustard
- pepper
Preparation:
1.Mix the oil with vinegar essence.
2.Cut the onion into half rings.
3.Cut the herring fillet into 1 cm strips, mix with salt and spices.
4. Place in a liter jar in layers - herring-onion-herring-onion. Top the jar with onions, then pour a mixture of oil and essence, close with a nylon lid and place in the refrigerator.
Bon appetit!
Recipe 3: Smoked mackerel in onion skins
Fish prepared according to this recipe really resembles smoked mackerel both in color and aroma.
Required ingredients:
- Water – 1 liter;
- Mackerel;
- Salt – 3 tbsp. l.;
- Onion peel;
- Sugar – 1.5 tbsp. l.;
- Black tea brew (strong) – 100 ml;
- Allspice;
- Peppercorns;
- Coriander seeds – 1 tsp;
- Bay leaf.
Cooking method:
For the marinade, take an enamel saucepan. Pour water into it and bring to a boil. Add washed onion peels. Boil for 10 minutes, leave to steep for another 15 minutes. Strain the onion broth, add salt, sugar, peppers, two bay leaves and coriander. Pour in the tea leaves and stir. Let the marinade cool.
While the marinade is cooling, prepare the fish: cut off the head, tail, remove the entrails, and wash. Don't forget to remove the black film. Place the fish in a wide pan and pour the marinade over it. Place in a cool place for 2-3 days. To ensure that the fish is properly colored, we periodically turn it over to the other side. The finished mackerel should be removed from the mold and placed on a paper towel. The finished fish should be left to dry for a couple of hours. Then it can be cut, greased with sunflower oil and served.
MACKELER IN THREE MINUTES
MACKELER IN THREE MINUTES
“This recipe was told to my mother by a fish seller at the market. It is so elementary that I was amazed at such an excellent result. Of course, this is a la smoked mackerel, since the recipe does not smell of smoking, but the fish has an excellent taste.
Ingredients: Mackerel (medium) - 1 pc. Onion peels (as much as you can, by eye) Salt (flat spoons) - 5 tbsp. Water - 1 l
Preparation: Soak the onion skins in water for a short time. Then put on fire and add salt. For a liter of water you need 5 tablespoons of salt (if you need more water, then salt accordingly). Boil salted onion water, add mackerel and cook for exactly 3 minutes! Then drain the fish in a colander and you can eat it. Bon appetit!
Author's comment:
The fish was small and had time to cook completely. Although at first I was also confused by the fact that it only takes 3 minutes to cook.
If the fish is large, then you can cut it lengthwise so that it is precisely cooked or pierce it with a knife in several places. Bon appetit!
2. SPICY SALTED MACKEREL! Salted mackerel according to this recipe is ready to eat the very next day, and every housewife always has all the ingredients in stock. We take 2-3 fish. We clean it thoroughly: remove the insides, cut off the head, tail, fins. Then cut into pieces 1.5-2 cm. While we were cleaning, our water began to boil. For spicy salted mackerel, of course, you need brine.
Ingredients: 0.5 liters of water 1 tablespoon of salt 1 tablespoon of sugar 0.5 tablespoon of dry mustard 3 bay leaves 1 clove bud 1 tablespoon of vegetable oil 0.5 tablespoon of coriander.
Preparation: Place all ingredients in a stainless steel saucepan, boil for 5 minutes, and then be sure to cool. Place the fish pieces in cold brine and cover with a plate. The next day you can try. Bon appetit!
3. Amazing mackerel in marinade!
In this marinade, mackerel is as tasty as red fish
Ingredients: Mackerel (frozen, defrost) 2 pcs onions to taste water 250 ml cloves 6 pcs peppercorns a whisper ground allspice 1/3 tsp coriander grains a whisper salt 2 tsp sugar 0.5 tsp sunflower oil 2 tbsp vinegar apple 2.5 tbsp
Preparation: Clean the mackerel and cut into pieces. Boil water, add salt, sugar, cloves, ground and peppercorns, coriander, oil, boil for 1 minute over low heat. Finally add vinegar. Cool. Cut the onion into half rings. Place the fish in a bowl mixed with onions, pour over the cooled marinade. It is better to leave it to marinate for a day. Bon appetit!
4. Salted fish? Easily!
We take fresh frozen fish (herring or mackerel). Gut the fish (for 2 pieces), wash, dry with a napkin and cut into pieces.
Prepare the mixture for pickling: 2 tablespoons salt 1 tablespoon sugar 2-3 tablespoons dill, fresh 1/2 teaspoon black pepper dried basil (optional)
Preparation: Place the fish on cling film, first dipping it into the pickling mixture on both sides. We press the whole fish tightly, wrap it in film and place it in a plastic bag for a day. Then place the fish on a dish, add a few drops of lemon juice and 2-3 tablespoons of vegetable oil! The fish is ready! Bon appetit!
5. COLD SMOKED MACHELOR *I WANT MORE*
Brine: 2 liters of water 8 tablespoons salt 4 tablespoons sugar 4 handfuls of large onion peels spices to taste
Preparation: Boil the brine and simmer over low heat for 15 minutes. Cool to room temperature, strain. Cut off the head, gut it, wash it. Place it in a container. Fill the mackerel with brine and put it under pressure. Salting will last 2.5-3 days. During this time, periodically change the position of the fish so that it turns golden evenly. It's time to hang her up. I do this with the help of large paper clips. Unbend the paper clips, pierce the fish in the tail area with one end and hang it over the bathroom, placing a basin or over the sink. I usually hang it overnight. And in the morning, lo and behold, the fish is ready! The skin will be slightly stretched, take a brush or use two fingers to lubricate our little fish with vegetable oil and enjoy! Bon appetit !
6. Herring in winter!
Fresh herring can be cleaned, separated from the bones, and cut into pieces. Pour in cold water and leave for 6-8 hours. (I change the water periodically.)
Prepare the brine. For 3 liters of water, a pack of salt. (I make a little less - 700 gr.) I don’t like it too salty. boil and cool. Drain the water from the herring. Pour in brine and leave for a day. stirring periodically to ensure even salting, take out the pieces of herring, dip them in oil and you can simply pour it into the jar and add oil to the top of the jar under the lid. Roll up, the brine is for 30 pcs. herring. I have this output from 15 pcs. no brine, just add a little oil. Bon appetit !
7. Herring “HE”
Ingredients: St. herring frozen 3 pcs carrots 3 pcs onions 2 pcs garlic 2 cloves vinegar 9% 200 ml salt 1 tsp vegetable oil 2 tbsp soy sauce 4 tbsp sesame seeds 2 tbsp
Preparation: Thaw the herring, remove the bones and cut into pieces. Pour vinegar over the herring and leave for 30 minutes. Cut the onion into half rings, grate the carrots on a Korean carrot grater. Peel the garlic and pass through a press. Drain the vinegar from the herring (you can put it in a colander, but I poured the vinegar over the edge so that a little vinegar remains). Then add onions, carrots, garlic, oil, soy sauce, salt and sesame seeds to the herring. Mix everything well and put it in the refrigerator for a couple of hours. Herring “HE” is ready! Bon appetit!
8. Spicy pickled herring with lemon juice!
Ingredients and preparation: Herring is a healthy treat! It contains valuable Omega 3, necessary for normal human life. Herring is extremely beneficial for brain cells, normal functioning of the heart and blood vessels. Try pickling it yourself, it’s much tastier! For 1 kg of herring, take 3 tablespoons of salt, 2 teaspoons of sugar, 0.5 teaspoon of citric acid, or preferably lemon juice to taste. Add black peppercorns, allspice, vegetable oil and 0.5 liters of boiled water. You can also add slices of raw carrots, chopped red onion and bay leaf. Looks very nice in a glass jar! Clean the fish, cut off the tail and fins. Prepare the marinade. Dissolve sugar, salt and citric acid or lemon juice in water. Stir everything and pour the marinade over the herring, then put it in the refrigerator for a day. Then wash the fish under cold running water, cut into small slices and put in a jar, seasoning each layer with spices and filling with vegetable oil, adding carrots, bay leaves and onions. Let it sit a little longer and soak. Spicy salted herring is ready! You can marinate the whole carcass, pieces or rolled fillet slices. Bon appetit!
9. Herring in mustard-vinegar sauce!
Ingredients: 3 large fresh frozen herring 1 large onion (lilac is more impressive) 2 teaspoons salt 1 teaspoon sugar 0.5 teaspoon ground black pepper 1 teaspoon mustard powder 150 ml sunflower oil (more possible) 1-1.5 teaspoon spoon of vinegar essence sugar mustard pepper
Preparation: 1.Mix the oil with vinegar essence. 2.Cut the onion into half rings. 3.Cut the herring fillet into 1 cm strips, mix with salt and spices. 4. Place in a liter jar in layers - herring-onion-herring-onion. Top the jar with onions, then pour a mixture of oil and essence, close with a nylon lid and place in the refrigerator. Bon appetit!
10. Marinated fish!
Ingredients: 1 kg of fish (I used frozen hake, but you can use any fish) 4-5 onions vinegar vegetable oil salt, black pepper
Preparation: 1. Cut the fish into pieces and sprinkle with plenty of salt - leave for 12 hours. 2. Rinse off the salt, pour in vinegar for 4-5 hours (we are talking about 6% vinegar, but in Ukraine they mostly sell 9%, I dilute our 9% vinegar with cold water, well... almost half) 3. Lay tightly in layers - fish, pepper, onion, fish, pepper, onion, ... 4. Fill with vegetable oil - stand for 12 hours. 5. I’ve never been able to keep it to the exact time; I’ve either poured it in vinegar for the whole night, or I don’t have the patience to keep it in oil for 12 hours—it didn’t affect the taste, so time is an approximate concept here. 6. The pieces of fish come out very plump, like “there’s something to bite.” Don’t expect any resemblance to delicate herring, it’s not at all similar, this fish has its own individual taste. Bon appetit!
11. Homemade sprat in tomato. Master Class!
Difficulty: minimal.
To prepare sprat in tomato, we will need: 500 g fresh or frozen sprat 300 ml tomato juice 1 large onion 1 small carrot vegetable oil salt, allspice, bay leaf 1 tablespoon wheat flour 1 tablespoon sugar
Preparation: Defrost the chilled sprat. We clean the fish from the head and entrails. Pour a couple of tablespoons of vegetable oil into a thick-bottomed frying pan. Peel the onion, rinse under running water and cut into small pieces with a sharp knife. We send the onions to fry in vegetable oil in a frying pan. Remove the top layer of carrots using a vegetable peeler and wash them thoroughly. Grind the vegetable, filled with carotenes, on a coarse grater. We send the grated carrots to the onion. Wash the fish thoroughly and drain off the excess liquid. Add the sprat to the stewed vegetables, sprinkle with salt, sugar, season with bay leaves and a couple of allspice peas. Pour homemade tomato juice over the fish, onions and carrots. If you do not make such preparations, you can dilute pre-prepared ketchup with water. First add a tablespoon of wheat flour to the juice (to thicken the sauce) and mix thoroughly with a whisk. Make sure that the tomato not only completely covers the sprat, but also penetrates between the fish. They need to be simmered on the lowest heat for about 30 minutes. Then add a tablespoon of vinegar (if you do not plan to eat the sprat in the near future) and simmer for another 5 minutes. Afterwards, you can put it in prepared jars and roll up the lids. Bon appetit!
12. Homemade sprats!
They are prepared very, very simply, and the taste is no different from store-bought ones; it turns out not only very tasty, but also profitable.
Ingredients: 0.5 kg of small fish (sprat, sardines, etc.), 100 gr. vegetable oil (unflavored if possible), 3 black tea bags, 1 bouillon cube (any)
Preparation: Remove the head and belly of the fish. Brew 3 tea bags with one glass of boiling water and let steep for 15-20 minutes. Place the fish in even layers in a frying pan, pour the resulting infusion over the fish, crumble the broth cube into it and add 100 grams of vegetable oil. Simmer the fish over low heat, covered, until all the liquid has evaporated. Approximately 50-60 minutes. Only oil and fish should remain in the pan. That's all, homemade sprats are ready! Bon appetit!
13. Tender lightly salted pink salmon!
As you know, pink salmon is a rather dry and lean fish. But with this method of salting it turns into noble salmon. Tender, juicy! It prepares very quickly and can be tasted within an hour.
You will need pink salmon fillet, cut into slices. If the fish is frozen, there is no need to defrost it. Frozen fish is easier to cut - the pieces come out neater.
Make a saline solution with cold boiled water, very saturated. For 1l. 4 - 5 tbsp. salt If the peeled potatoes float in the solution, they're done. Place the fish in the solution for 5-8 minutes. Then remove, rinse, and dry a little with a napkin. Place in layers in a suitable container, pour over odorless sunflower oil. Place in the refrigerator for 30-40 minutes. Serve with onions, lemon, herbs.
ADVIСE
1. The pieces need to be cut 1.5 centimeters wide, otherwise the middle will not be salted. In addition, if you throw frozen fish into the brine, then the time needs to be increased to 10 minutes. For 1 kg of fish you need to make at least 1.25 liters of brine, if more, it won’t be worse. Otherwise, an excellent result, very tender, lightly salted fish. I also added black peppercorns, about 30 per 1 kg, crushed the pepper with a knife on the table, sprinkled the pink salmon before putting it in a bowl and pouring oil. The pepper really enhanced the taste. 2. When salting any red fish, I add 1 tbsp. a spoonful of sugar per 1 kg of fish and 1 tablespoon of cognac (alcohol). Bon appetit!
14. Salted red fish!
This is a very simple and affordable recipe for salting red fish. The fish is to die for!
Ingredients: Red fish 1 kg. (salmon, trout, chum salmon, char, pink salmon). Your choice. Salt 2 tbsp. spoons. Sugar 1 tbsp. spoon. Sweet peas to taste
Preparation: 1. Cut the fish into fillets, remove the bones and cut into portions. 2. Mix salt and sugar in a bowl. 3. Lay out the fish in layers, sprinkling with salt and sugar, and put allspice on each layer. 4. Put the fish in the refrigerator for a day. 5. A tasty and healthy snack is ready. Bon appetit!
Recipe 4: Mackerel in onion skins “with smoke”
Use “liquid smoke” to cook mackerel on onion skins. Then no one will definitely distinguish the fish from smoked one. This method of preparing fish is called the cold smoking method. The most important thing is that this mackerel is very easy to prepare.
Required ingredients:
- Mackerel;
- Onion peel;
- "Liquid smoke";
- Salt – 4.5 tbsp. l.;
- Sugar – 2 spoons;
- Water – 1 liter.
Cooking method:
We cut off the head of the fish and remove the entrails. We wash the carcass thoroughly. We wash several handfuls of onion peels and fill them with water. Add salt and sugar and bring to a boil. Cook for 20 minutes. Strain the broth and mix with “liquid smoke”. Place the carcass in a wide pan and fill with brine. We place a press on top so that the fish does not float up. Soak in brine for two days. After this, the mackerel can be removed, washed, dried and cut into portions.
Salted fish? Easily
We take fresh frozen fish (herring or mackerel). Gut the fish (for 2 pieces), wash, dry with a napkin and cut into pieces.
Prepare the pickling mixture:
- 2 tablespoons salt
- 1 tablespoon sugar
- 2-3 tablespoons dill, fresh if possible
- 1/2 teaspoon black pepper
- dried basil (optional)
Preparation:
Place the fish on cling film, first dipping it into the pickling mixture on both sides. We press the whole fish tightly, wrap it in film and place it in a plastic bag for a day. Then place the fish on a dish, add a few drops of lemon juice and 2-3 tablespoons of vegetable oil! The fish is ready!
Bon appetit!
Brine:
- 2 liters of water
- 8 tablespoons salt
- 4 tbsp sugar
- 4 handfuls of large onion peels
- spices to taste
Preparation:
- Boil the brine and simmer over low heat for 15 minutes
- Cool to room temperature, strain.
- Cut off the head, gut it, wash it. Place it in a container.
- Pour brine over mackerel and press
- Salting will last 2.5-3 days. During this time, periodically change the position of the fish so that it turns golden evenly.
- It's time to hang her up. I do this using large paper clips. Unbend the paper clips, pierce the fish in the tail area with one end and hang it over the bathtub, placing a basin or over the sink.
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I usually hang it out overnight. And in the morning, lo and behold, the fish is ready! The skin will be slightly stretched, take a brush or use two fingers to lubricate our little fish with vegetable oil and enjoy!
Bon appetit !
Recipe 5: Homemade mackerel in onion skins
Another recipe for mackerel on onion skins, using black tea marinade. Liquid smoke is not used here, but this makes the roar no less tasty, and also healthy!
Required ingredients:
- Water – 1 liter;
- Mackerel;
- Black tea – 2 spoons;
- Salt – 2 tablespoons;
- Onion peel;
- Sugar – 1 spoon.
Cooking method:
First, let's make a marinade for mackerel: pour salt, sugar, tea and washed onion skins into a saucepan. Turn on the heat and bring the contents of the pan to a boil. Turn off the stove and leave the brine until it cools completely. During this time, the liquid will completely absorb the color and aroma.
We cut off the fish's head, fins and tail. We remove the entrails and wash the carcass inside and out. Place the fish in a wide pan and fill with strained brine. Place a weight on top and leave to marinate for two days. Cut the finished fish, dry it, sprinkle with oil and lemon juice and serve. You can store such mackerel in onion skins for no more than seven days.
Spicy pickled herring with lemon juice
Ingredients and preparation:
Herring is a healthy treat! It contains valuable Omega 3, necessary for normal human life. Herring is extremely beneficial for brain cells, normal functioning of the heart and blood vessels. Try pickling it yourself, it’s much tastier!
For 1 kg of herring, take 3 tablespoons of salt, 2 teaspoons of sugar, 0.5 teaspoon of citric acid, or preferably lemon juice to taste. Add black peppercorns, allspice, vegetable oil and 0.5 liters of boiled water. You can also add slices of raw carrots, chopped red onion and bay leaf. Looks very nice in a glass jar!
Clean the fish, cut off the tail and fins. Prepare the marinade. Dissolve sugar, salt and citric acid or lemon juice in water. Stir everything and pour the marinade over the herring, then put it in the refrigerator for a day.
Then wash the fish under cold running water, cut into small slices and put in a jar, seasoning each layer with spices and filling with vegetable oil, adding carrots, bay leaves and onions. Let it sit a little longer and soak. Spicy salted herring is ready!
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You can marinate the whole carcass, pieces or rolled fillet slices.
Bon appetit!
Mackerel in onion peels - secrets and useful tips from the best chefs
- during the salting process, the fish will float, so you need to put a dish with some kind of weight on it;
- Carcasses need to be turned over every morning and evening. This way the mackerel will be better colored and salted;
- if you need to cook the fish quickly, you can boil it for several minutes in strong dark brine;
- to give the fish a special smoked aroma, you can add “liquid smoke” to the brine;
- To prepare mackerel in onion peels, you can use both fresh and frozen fish (in the latter case, it will need to be thawed first).
Useful links:
Salted red fish!
This is a very simple and affordable recipe for salting red fish.
The fish is to die for!
Ingredients:
- Red fish 1 kg. (salmon, trout, chum salmon, char, pink salmon). Your choice.
- Salt 2 tbsp. spoons.
- Sugar 1 tbsp. spoon.
Sweet peas to taste
Preparation:
1. We fillet the fish, remove the bones and cut into portions.
2. Mix salt and sugar in a bowl.
3. Lay out the fish in layers, sprinkling with salt and sugar, and put allspice on each layer.
4. Put the fish in the refrigerator for a day.
5. A tasty and healthy snack is ready.
Bon appetit!
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Delicious MACKEREL in 15 MINUTES. The recipe is BOMB!!!
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