Fresh frozen fatty mackerel in this recipe is salted in an innovative way, namely in a plastic bottle. Moreover, the brine is prepared using onion skins and tea leaves, which gives the fish a golden color, very similar to the color of smoking. The delicacy of this dish is simply off the charts.
Mackerel salted in a narrow bottle does not require much brine. And the container itself can simply be thrown away after use, which saves the housewife time and labor.
A one and a half liter plastic bottle will fit 2 mackerels.
Ingredients
So, the ingredients:- a) mackerel - 2 carcasses,
- b) water - 1 l,
- c) dry onion peel - 2-3 handfuls,
- d) black tea - 2 tbsp. spoons,
- e) sugar - 1.5 tbsp. spoons,
- e) salt - 3 tbsp. spoons.
Sequence of salting fish:
1. Cut off the head and tail from the carcass.
2. Gut the belly and wash (the caviar can be left).
3. Place 2 mackerel in a trimmed bottle.
4. Combine all the ingredients for the brine in one saucepan and boil. Leave covered until cool.
5. Strain the cold brine, freeing it from the husks and tea leaves, and then pour it into a bottle with fish.Use a kebab skewer or other device to adjust the carcasses so that the liquid spreads throughout the entire space. Place the workpiece in the refrigerator, covering it with film. For better stability, it is better to place the bottle in a bowl or saucepan so as not to accidentally push it during pickling.
6. After 3 days, remove the mackerel. The fish was moderately salted and acquired a beautiful color.
Lightly salted mackerel with a golden skin, like after smoking, cut into pieces, sprinkle with oil, season with onions (you can take fresh green ones). With rye bread, baked or boiled potatoes - this is an amazing yummy!
