Description
The Crimean recipe salted or fresh frozen mackerel is different from the already known. First, it is simple. Secondly, the mackerel is so delicious and well-salted, juicy. I want to give advice: when salting fish (either mackerel or herring), never remove the head. Enough fish to clean the gut and remove the gills. When salting fish head it turns out much tastier! Then, when serving, you can always remove the head.
Ingredients
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Mackerel
1 piece
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Onion
5 piece
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Bay leaf
2 piece
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Black pepper
2 piece
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Vegetable oil
4 Tbsp
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Vinegar
2 Tbsp
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Salt
1 Tbsp
Cooking
The recipe given for one fish. If more fish - the number of ingredients increase, respectively. Wait until the fish thawed, but not completely. Let it be still tight. Burke. Remove guts and gills. Mind necessarily leave! Cut the fish into serving pieces. Too thin is not necessary.
Cut the onion. Can rings can half rings, but not finely.
In a Cup put the fish. Salt. I pointed to one tablespoon. Fish is not fat - salt absorbs all. Anyway don't worry, you won't perezaleite. To the fish add peppercorn, crushed before him. Bay leaf. The oil and vinegar. I don't like vinegar, so just sprinkled. And pour chopped onion. Mix everything. And a Cup, cover with a lid, leave for a couple of hours in cool place.
Two hours later (you can hold three hours if busy) the contents of the Cup lay in a half-liter jar. Lay first the head, then the rest mixed with onions. Don't forget there also send Bay leaf and pepper. Close the top with the remaining onions.
If the bottom of the jar a little vegetable oil - add a couple of spoons. Most importantly, the fish was doused with brine. The photo shows that the fish glitters in the brine. Cover can glass. And send in the refrigerator on the bottom shelf on 3 days.
The fish can soak in the jar and more. But it will be ready only in 3 days. Take out and spread on Selenite. Decorate as you like. But pickled onions from the jar to get necessarily. This bow is very tasty!
Remove the head, if you do not like. For me - so fish head is the tastiest fish.
Fish can be cleaned. Carefully remove from the skins center. But well it looks on the plate and with the skin on. It is a matter of taste.
Of course, a festive table to serve the mackerel can have clean. On New year she will go with a Bang! Bon appetit!
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