Tender quick-salted mackerel
12 servings
60 minutes
Tender quick-salted mackerel is a refined dish of Russian cuisine that embodies the richness of flavors and aromas of traditional home salting. This method preserves the juiciness of the fish, giving it a delicate texture and rich taste thanks to the combination of salt, sugar, and spicy spices. Bay leaf, allspice, and coriander harmoniously reveal the deep aroma of the fish, while the final touch—green onions and Borodinsky bread—makes the presentation especially appetizing. This salting method is perfect for lovers of homemade delicacies, allowing them to enjoy the freshness and naturalness of mackerel without unnecessary additives. The finished fish pairs well with traditional side dishes or serves as an independent snack on a festive table.
1
Prepare all the ingredients. Thaw the fish in advance on the 'warmest' shelf of the refrigerator.
- Mackerel: 3 pieces
2
Prepare the fish: cut off the head, fins, clean the belly from the entrails and black membrane, rinse with water.
- Mackerel: 3 pieces
3
Prepare the brine: add salt, sugar, bay leaf, peppercorns, and coriander to the water.
- Water: 2 l
- Salt: 160 g
- Sugar: 50 g
- Bay leaf: 3 pieces
- Allspice berries: 0.5 teaspoon
- Coriander seeds: 1 teaspoon
4
Bring the brine to a boil and simmer for 2 minutes. Remove from heat and let cool.
5
Place the fish in a tray (if using enamel, ensure there are no chips on it).
6
Cover the fish with cold brine (the brine should cover the fish) and place it in the refrigerator for at least a day.
- Water: 2 l
7
Take the fish, rinse it under cold water before serving, and dry it.
8
Cut into pieces.
9
Transfer the cooked mackerel to an airtight container or jar, drizzle with vegetable oil, and close it. It will keep in the refrigerator without oversalting for 3-4 days.
10
Serve sprinkled with green onions, best with good Borodino bread.
- Spring onion: to taste
- Borodino rye bread: to taste