Description
I've put the recipe of salting of mackerel, I want to offer another version of the pickles, but the brine type, a La smoked mackerel.
Ingredients
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2 Tbsp
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1 l
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3 piece
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3 Tbsp
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2 Tbsp
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2 handful
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Cooking
Mackerel defrosted and gut. If salt fish with the head, be sure to remove the gills, they attach to the bitterness.
To prepare the brine, mix all the ingredients ( except the fish) and bring to boil, let the brine cool down under the lid. Drain. The fish put in a glass or enamel bowl, pour the brine. After 2-3 days the fish is ready, only need few times to flip it in the brine.
In the end, we get such tan (a La smoked) carcass. What to do further, decide for yourself...
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