Small-salt mackerel at home

Step 1. How do you taste salted mackerel? Prepare the groceries. For low-salt fish, I take a minimum of spices - only pepper and bay leaf, but you can also add coriander, cloves, scented pepper. Pre-freeze the fish. You can’t put the fish in warm water, as many people do. And in the microwave, it is not worth defrosting. The most gentle kind of defrosting is in the refrigerator. Mackerel will defrost slowly and delicately. Read more about proper defrosting under the steps.

Step 2. How do you cut fish for an ambassador? Eviscerate the fish, to do this, cut the abdomen from the head to the last fin. Take the insides out carefully. Cut off your head and tail. I advise cutting the fish while it is still a little frostbitten - so it will be easier to cut it. And all the subtleties of butchering a whole fish - in the advice at the end of the recipe.

Step 3. How do you cut and lay fish? Cut the fish into small pieces - about 2 cm thick. Put the pieces of mackerel in a jar or container. Keep in mind that plastic absorbs odors, so it is best to use a glass container.

Step 4. How do you make a fish brine? Boil the brine water. Add salt, sugar, pepper peas and bay leaf. Stir the brine with a spoon. In hot water, salt and sugar dissolve very quickly. Cool the brine completely.

Step 5. How much and how much to salt fish in the brine? Fill the fish with cold brine, cover it with a lid. Put the container in the refrigerator for at least 8 hours. Since I didn’t have all the fish dipped in the brine, I turned the pieces over after 4 hours to make them salt evenly. After a certain time, the fish can be eaten. Keep the remaining fish in brine.