Spicy salted mackerel
4 servings
30 minutes
Spicy brined mackerel is a traditional dish of Russian cuisine that embodies the harmony of taste and aroma. This method of salting fish delicacies has been known for centuries and allows for the preservation of the richness and tenderness of mackerel. The brine, infused with spicy notes of coriander, bay leaves, and two types of pepper, gives the fish a special piquant touch while highlighting its natural oiliness. A light sweetness from sugar balances the saltiness, creating a perfect flavor balance. After marination, mackerel acquires a firm yet soft texture, and serving it with red onion adds freshness and a hint of sharpness. This dish pairs wonderfully with potatoes or rye bread and makes an excellent appetizer for festive gatherings.
1
Take medium-sized mackerel, thaw it.
- Mackerel: 2 pieces
2
Remove the head, entrails, and fins. Cut each fish in half.
3
Boil 1 liter of water. Add 3 tablespoons of salt.
- Water: 1 l
- Salt: 3 tablespoons
4
Add 1 tablespoon of sugar.
- Sugar: 1 tablespoon
5
Add allspice berries.
- Allspice peas: 8 pieces
6
Add 3 bay leaves.
- Bay leaf: 3 pieces
7
Sprinkle a few black peppercorns.
- Black peppercorns: 10 pieces
8
Add coriander. After adding all the ingredients, let the brine boil for 3-5 minutes and cool to room temperature.
- Coriander seeds: 0.5 teaspoon
9
Place the mackerel in the cooled brine. Leave for 3 hours at room temperature and 8-12 hours in the refrigerator.
10
First, place the fish on paper towels to remove excess moisture, then serve it sprinkled with rings of red onion.
- Red onion: to taste