Freshly marinated or freshly salted mackerel is a traditional dish in Ukrainian families.
Cooking Time: 120 min.
- mackerel (fresh or frozen) – 1 kg.
- water – 1 l
- salt – 5 tablespoons
- onion – 1 pc
- bay leaf – 5 units.
- black pepper (peas) – 7 units
- Allspice (peas) – 7 units
- White pepper (peas upon request) – 5-7 pcs.
STEP BY STEP RECIPE
Start by cooking the brine. Boil a liter of water. Add salt, peppers, onion cut in 4 parts, bay leaf. Bring to the boil, simmer on low heat for 10 minutes.
While the brine boils, cut the mackerel. Cut off the head, clean the insides, remove the fins.
Cool the brine. If you need to be quick, put the pan in a bowl of cold water, changing the water as it heats up.
Cut the mackerel into pieces, 1.5-2 centimeters wide.
Put pieces of fish in the cooled brine, cover the pan and leave for 1.5-2 hours. After an hour and a half, try it, it will be slightly salty, if you like salty, leave it for another half an hour.
Take the fish pieces out of the brine and put them in a jar or food container. Done! You can eat! Do not leave the fish in the brine, it will over-salt.
Mackerel, salted this way does not keep for a long time, up to 3 days.
Pickled mackerel goes best with mashed potatoes or roasted potatoes and pickled vegetables. Be sure to sprinkle the cooked mackerel with pickled onions and fresh herbs before serving.