Spicy salted mackerel - 10 cooking recipes

Choose impeccable, tested recipes for spicy salted mackerel on the online service bestrecipes24.com. Try a variety of options for preparing fish delicacies, with basil, coriander and cinnamon, “dry” and “wet” methods.

When choosing mackerel, priority should be given to chilled fish. Although, in principle, a freshly frozen carcass will do. High quality fish is elastic and shiny, with a rainbow tint, without any foreign spots or holes. The gills are clean, reddish or pink in color, there is no mucus in them, and they do not give off a disgusting amber. A freshly frozen product cannot have an unpleasant, pungent fishy odor or sunken and dull eyes.

Interesting recipe: 1. Carefully clean the mackerel: cut off the head, tail and fins. Remove all the insides, carefully remove the dark film from the abdomen.2. Remove the ridge.3. Wash in running cool water. Dry.4. Make a mix of salt and sugar, a mixture of peppers, coriander, ground mustard.5. Pour the prepared spices into the bottom of the gastro container for pickling.6. Roll each part of mackerel in the prepared salting mix.7. Lay in layers.8. Close the gastronorm container and put it in the refrigerator.9. After half a day, turn the fish over and leave for another 12 hours.10. Serve with onion, lemon wedges and fresh herbs.

Helpful tips:• If you need to remove mackerel from a deep freeze, then it is better to do it using a longer, but gentle method, so that the meat retains its structure as much as possible.• If you need to defrost the fish quickly, then you should place the carcass in a container and fill it with cool water. And within an hour you can start preparing the food.• You can store dry-salted mackerel for about 4 weeks in the refrigerator in a closed gastronorm container.