Dry salted mackerel

Step-by-step preparation

Cooking time: 2 day

1. STEP 1

   

   How to make dry salted mackerel at home? Prepare your food. Take large, fatty mackerel - this fish will turn out the most delicious. It is usually sold frozen, so defrost it first by transferring it from the freezer to the bottom shelf of the refrigerator. I advise you to start cutting fish that have not completely thawed - it will be much easier to cut it this way. Read about all the intricacies of proper defrosting in a separate article, link at the end of the recipe.

2. STEP 2

   

   Wash and dry the mackerel. Cut off the head and tail of the fish. Cut the belly and carefully remove the entrails. Be sure to remove the black film from the belly - it can give the fish a bitter taste. Rinse the mackerel again and dry thoroughly inside and out.

3. STEP 3

   

   Prepare the spices. Their set can be very different. If you are not a fan of seasonings, then leave only salt and sugar for pickling. Otherwise, use any set. Grind coriander and mustard seeds in a mortar. Do the same with other large spices that you will add.

4. STEP 4

   

   Pour salt, sugar, crushed grains into a bowl, and break the bay leaf with your hands. Mix all ingredients.

5. STEP 5

   

   Cut a large piece of cling film. Place the mackerel carcass on it. Rub it well with the salting mixture on all sides, especially inside.

6. STEP 6

   

   Wrap the fish tightly in several layers of film. Place it in the refrigerator for 48 hours. From time to time, turn it from barrel to barrel to ensure even salting. Before serving, remove the film from the mackerel, rinse it under cold water and dry it well. Dry mackerel is ready.

7. STEP 7

   

   Cut the fish into pieces and serve. Bon appetit!

Comments on the recipe

GeRa

19.12.2023

4.5

And I will offer one more option for dry salting of mackerel.

Eleno4ka

19.12.2023

4.7

I decided to make dry salted mackerel at home. I prepared the mackerel carcass, rubbed it with a curing mixture (I did not use any additional spices other than those indicated in the recipe), and wrapped it tightly in cling film. The mackerel was salted for 48 hours in the refrigerator. The fish turned out amazingly delicious!!! Tender, juicy, moderately salty. Thanks for the recipe, katushafin!

Vallina

19.12.2023

4.8

Dry salted mackerel made at home is the simplest and at the same time the most delicious way to salt this fish. The only spices I added were salt and sugar and the amazingly delicious fish was ready) Honestly, I have never tasted such deliciousness. The whole family was delighted! I added the recipe to my stash! Next time I'll try adding spices.