Boiled fish for 3 minutes in onion skins with liquid smoke

Step-by-step preparation

Cooking time: 15 mins

1. STEP 1

   

   That's all the necessary ingredients. The original recipe contained more salt - 5 tablespoons. l., but I tried it and it turned out a little salty for me, so I reduced the salt a little. But still, quite a lot of salt is required, because in such a short time the fish must have time to salt. You can take other types of fish, for example: bonito, herring.

2. STEP 2

   

   Wash the onion skins thoroughly

3. STEP 3

   

   Pour in 1 liter of water and leave for about 10 minutes - this is approximately the time while we cut the fish

4. STEP 4

   

   When I fillet fish, I always wrap the board in a bag and then line it with paper or paper towels, because... I really don’t like the fishy smell, which is very difficult to wash off afterwards

5. STEP 5

   

   We free the fish from the head, take out the insides and remove the black film in the abdomen

6. STEP 6

   

   Then wash well and dry with paper towels

7. STEP 7

   

   If we want to serve it in portions for several people, it is better to cut it at once, because you most likely will not be able to cut the finished mackerel neatly and evenly. If appearance is not important to you, you can boil the whole carcass

8. STEP 8

   

   Next, pour salt into the onion skins and add liquid smoke. Of course, you can cook without liquid smoke, but with smoke the taste will be just super smoky.

9. STEP 9

   

   Place on the fire and bring to a boil

10. STEP 10

    

    Boil for 2 minutes until the brine acquires a beautiful color.

11. STEP 11

    

    Place the prepared mackerel in boiling brine and cook for exactly 3 minutes

12. STEP 12

    

    Then put it in a colander and peel the fish

13. STEP 13

    

    If desired, sprinkle the finished fish with lemon juice

14. STEP 14

    

    That's all - very tasty both hot and cold

15. STEP 15

    

    Bon appetit