How to pickle mackerel tasty
Herring and mackerel are regulars at Swedish festive tables, be it New Year, Christmas, Easter or Midsummer, a mid-summer festival. The abundance of fish in the Baltic and North Seas influenced the culture of this country, and the first recipes of pickling and pickling appeared in the Middle Ages during the Viking times. There are no options for cooking salted fish there - with onions, mustard, garlic, curry and beets - and this is not a complete list! A very interesting and original recipe for salted mackerel with vodka and dill in Swedish is suggested to you to try right now!Cooking time: 24 h. Servings: 4-6.2. Make a longitudinal incision at the very top of the back and cut the fish to the backbone deep into. "Open" mackerel and remove all the insides. Then, clean the belly and remove dark films and blood. In this case, the abdomen remains intact. Carefully trim the ridge, take it out along with all the other large and small bones.3. Spray the cleaned mackerel vodka. It is believed that any strong alcohol (gin, brandy, whiskey) and not only vodka helps preserve the natural taste of fish.4. After the vodka we sprinkle with the curing mixture at the rate of 1 tbsp. salt and sugar for 1 large fish.5. If desired, sprinkle the fish with coriander crushed in a mortar. Swedes use spices to a minimum, since they are considered to distract attention from the main product - the fish itself.6.But dill can not regret and generously sprinkle them with fillets.7. Now we put the mackerel in its original state, sprinkle with the remaining curing mixture on top. We prepare the second (third, fourth) fish similarly.8. When all the mackerel will be ready - tightly wrap them in cling film. Put in the fridge and stand for about a day.9. After the time the fish is rid of the film. Cut into portions.10. For storage we put pieces of salted mackerel in a jar with dill sprigs and pour in a little vegetable oil. In this form, the fish will be stored in the cold for a long time. Salted mackerel is ready!
- - fresh-frozen mackerel - 2 pcs.
- - salt - 2 tablespoons;
- - sugar - 2 tablespoons;
- - coriander (by at will) - 1 tsp;
- - vodka - 50 ml;
- - fresh dill - 1 bunch;
- - vegetable oil.
Recipe for salting mackerel1. Slightly defrost fresh frozen mackerel carcasses. It would be better to “underfreeze” them so that it was convenient to cut the fish.Cut off heads, fins and tails.
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