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Mackerel prepared according to this recipe is kept for several days. The marinade preserves the aromatic taste of the fish without overpowering the mackerel with spices. It is not prepared quickly, but the result is worth it.
Details
For cooking you need:
- frozen mackerel - 2 large fish of 500 g each
- large onion - 1 pc.
- salt - 2,5 tbsp. l.
- sugar - 1 tbsp. l.
- bay leaf - 2 pcs.
- black pepper peas - 1 tsp.
- refined oil - 50 g
- vinegar - 1 tbsp. l.
Clean the fish from the entrails and black film, cut off the head and fins, rinse well with water.
Pour 500 tablespoons into a pan with boiling water (700-2 ml). l. salt, 0,5 tbsp. l. sugar, 1 pc. bay leaves, a few peas of black pepper and, stirring, boil for one minute. Then remove from heat and cool to room temperature.
Put the prepared fish in a glass vessel and pour the brine. The fish must be completely submerged in the brine. Put the vessel with fish in the refrigerator for 48 hours.
Cut the onion into rings. Remove the fish from the brine (it is no longer needed) and cut into small pieces.
Prepare the marinade. In a saucepan with boiling water (1 liter), add 1 pc. bay leaf, a few peas of black pepper, 0,5 tbsp. l. salt, 0,5 tbsp. l. sugar and 1 tbsp. l. vinegar, let it boil for 1 min. Remove from heat and cool to room temperature.
In the jar, we lay out layers of onions and fish one by one. Pour the marinade and add 50 g of oil at the end. Cover with a lid and put in the refrigerator for 1 day. Salted mackerel in marinade is ready.
