Mackerel in a bottle in onion peel

Step-by-step preparation

Cooking time: 3 day

1. STEP 1

   

   How to make mackerel in a bottle in onion skins as smoked? Prepare your food. Using this recipe, you can salt two medium-sized mackerel - be guided by the size of the fish, whether they will fit into a one and a half liter bottle (without the head). Defrost the mackerel first, but not completely - this will make it easier to cut. Take black tea, without additives. Use bottled or filtered water; tap water can add an unpleasant aftertaste to the dish.

2. STEP 2

   

   Pour water into a saucepan or saucepan and place over medium heat. Wait for the water to boil and throw two large handfuls of onion peels into it. Next, pour the tea leaves, salt, sugar into the saucepan, add black peppercorns and bay leaves. Stir the brine until all the husks go under the water. Wait for it to boil again and reduce heat to low. Boil the brine for 5 minutes at a low boil. Then turn off the heat and cool the brine completely.

3. STEP 3

   

   While the brine is cooling, cut the mackerel. Cut off the head and rip open the belly. Remove the insides and be sure to remove the black film - it can taste bitter. Rinse the carcass well, inside and out, then dry it thoroughly with paper towels.

4. STEP 4

   

   Take a 1.5 liter plastic bottle and cut off the neck. Place mackerel in the bottle. Pour (be sure to use a sieve) the completely cooled brine. If it does not reach the tail of the fish, you can add a little boiled water. I put another fish in the bottle and the brine level rose. Place a plastic bag on top of the bottle and put it in the refrigerator for 3 days.

5. STEP 5

   

   On the third day, the fish will be ready, remove it from the bottle and dry it from the brine. Cut the mackerel into pieces and serve. Bon appetit!

Comments on the recipe

Adeline

15.11.2023

4.7

Great recipe, thanks. Or you can cook mackerel in pieces in onion skins in a saucepan.

Alyona

15.11.2023

4.6

Bottled mackerel in onion skins turns out to be simply outrageously delicious! I have been making fish according to this recipe for several years now; in our family, all generations, without exception, love it, both grandparents and grandchildren. It is much tastier than smoked, fatty, lightly salted, and, in addition, without harmful impurities from liquid smoke. In fact, home-salted fish is a real delicacy and is super easy to prepare. The husk, together with the tea leaves, gives the mackerel a beautiful golden color, very similar to the color of smoking. The fish looks so appetizing that saliva flows by itself. The pickling recipe is wonderful, no matter how you look at it. It’s beautiful, incredibly tasty, and the cost is so modest compared to the store price that it’s not even worth mentioning. I am pleased with the speed of salting; in just three days you will get a delicious fish. I recommend making this goldfish, you won’t regret it! Our thanks to the author of the recipe!

kisik07

15.11.2023

4.6

Mackerel in a bottle in onion peel pleased all my family, because they had never tried mackerel in this form. And it’s so deliciously good! In addition, it can be made not only for the everyday table, but also presented to guests for a holiday. This recipe is a godsend! I served the fish with potatoes, fresh vegetables and a piece of rye bread. Delicious! Thanks for the recipe!