Seed mackerel at home recipe. How to grow a settler from mackerel. Mackerel: the image of authority. Cooking oseledtsiv at the banks. Mackerel with tsibuley otstom and olive

For 3 kg of fresh-frozen-thawed sedentary, just soaked in pure water
(Do not cut and do not clean up!):
Water 1 liter
6 art. salt
3 art. tsukru
3 large bay leaves
9 black peppercorns
3 peppercorns
0.5 tsp nasіnnya coriander
Boil everything and cool it down.

It is necessary to put the purely beautiful settled people into the pan with their backs uphill, one to one, so that they do not fall. Better lay "jack".
Fill the animal with cold rosemary. Hit with an inverted dribnoy plate and press it down with a vantage (for example, a jar of water). As soon as you poured it without twisting the plate, then add cold boiled water. Vinesti on the balcony (withdrawal, and in the fridge) for 5 days. After 5 days, the water becomes dark brown in color, and the sedentary clears and becomes white and more savory. I rib-boys and rib-girls come out great.
Mіzh іnhim, if you buy the settlers at the store, and the wines are ugly, it means that you have been lying at the arch of the honey roses all one day, most likely, the worms have not died. She herself drank more than once, like sellers in barrels with a sedentary man, they poured a pack of salt and put ice-creamed sedentary people, shoving them to the bottom. The axis is so sumnіvna razrobka.

Now pokrokovo.

I just forgave.

I put it in a saucepan upside down.

Filled with cold brine

I put a vantage.
Tightened with a plivkoy she put it in the refrigerator
(You can also go to the balcony, as the temperature is not higher than 8 degrees).

After 5 days.

The water turned brown.

Before the speech, I looked at the Civil Code, you can settle down to the bottom with your muzzles in a jar, fill it with rose salt and close it with a lid. So the refrigerator takes up less space and the smell of the day. Save it by hand - take one out, wash it at the jar. At the jar to fit half a portion - 1.5-2 kg (depending on the size of the deposit) - 6 seledtsiv.

And the settler is white and without blood.
With caviar and with milk.

Too tasty. Try it.

1. Salt mackerel for the Old Sailor's recipe
Ingredients and cooking:
she cut her head, whip, swimmers, took the scruff, resolutely vipatrala,
robbed on 2 fillets of the backbone, having seen the backbone and everything
brushes. After sipping the sill (approximately 1 tbsp.), I put it in a saucepan. At
fish caught ikra - and її That's right! Saucepan - by the refrigerator. before
wound. Vranci (after year 12) easily washed the fish under running water
and viklala on paper servets, shobi dried up. Tim chopped for an hour
dribno chasnik (1 m clove per 1 fillet), cut the crepe. Internal
part of the filament halves was peppered with fresh dark pepper, sip
a watchmaker, a crop, laid out pieces of laurel side. It's possible to zupinity
on this, but it’s possible to add additional smoky flavors easily
smear the fish with hot mustard, mayonnaise, vershkov oil. Ikru rose
with a fork and equally viklaly on the filet. Potim two halves of fillet
kindly pressed one to one and zagortaemo in a bag of leather "couple"
Okremo. We take it to the freezer until the evening. Supper
freezers. Salted mackerel is ready! It is easy to cut, sharply. Take care
at the freezer But it won't be long, because it's fast. Savory!

2. Mackerel, marinated at home!
You don’t show, what a taste it was!
Become in good fortune 2 fish. Cut the head and vipatrati. (tse I'm a sin
she asked to be quiet, she herself could not, her hand did not rise. I'm from the kitchen
flowed in so as not to be afraid.). Remember good-good. Hit on
pieces, 1.5 cm thick. A large bottle (I have 300 ml)
pour into a bowl, put 2 tablespoons of salt. Good rozishat, until rozchinennya
salt. Lay there our shmatochki ribka, I also put a sprat of leaves
laurel. Cover the plate with a plate and put some kind of vantage on the beast.
Let's salt the fish. I deprived for nothing. Laid the evening, lie,
about 10 years old, already distant. Year 12 salted. Uranci was such a picture.
Angry Motherland. I again put the fish in the right bowl. After that, in qiu
and a bowl, put: Ocet (like 9%, then 3 tablespoons like 5%, like
me, then 4-5 tbsp. dark pepper, gostra paprika - for relish; cibula
rіpchastiy, pierced by pіvkiltsami - 1 majestic cibulin; 2 cloves
chasnik (visit through a garlic crusher); grew up oliya - 1 bottle. good
everything is mixed. Newly crooked with a plate (all fish goiter is yazana
buti in the marinade), press down and put the vantage on the beast. Something to put in the fridge
until evening, so that it marinated well. Can be periodically mixed
її. And in the evening you can already eat! The mackerel turned out so juicy,
scho can not be expressed in words! I’m guessing that it’s so delicious, lower
settlers. fatter, what. With boiled potatoes, the same with pickled
cibulka. My Slinks started to flow again like a blast. accepting
appetite!

3. How to pickle mackerel - cooking recipes!
This mackerel marinade comes out delicious for red fish!
Tenderly marinated mackerel at your company.
Miraculous salty mackerel can be prepared at home. Use
a lot of recipes for preparation, deeds from which the world can be looked at.
Recipe #1
Ingredients: Mackerel - 1 kg. To prepare the marinade for 1
liter of water: Sil - 5 soup spoons; Zukor-pisok - 3 soup spoons;
Dry mustard - 1 soup spoon; Bay leaf - 6 pieces; Carnation - 2
pieces; Oliya - 2 soup spoons.
Cooking: You need to clean the fish, see the insides of that head,
cut the tail and fins. In an okremіy kastruli іz zaproponovannyh
іngredієntіv zavariti marinade, yaky obov'yazkovo cool. After that
put the okholone marinade in the new fish, put the mackerel beast
a plate and bitterness and frost, in two or three days, get ready for the fish.
Periodically, the fish can be turned over.
Recipe #2
Ingredients: Mackerel - 3 pieces. For the marinade for 1 liter of water:
Tea leaves - 4 soup spoons; Sil - 4 soup spoons;
Zukor-pisok - 2 soup spoons; Rіdky dim - 4 soup spoons.
I will first defrost the frozen mackerel, then
cut the tail, head, clean the insides, kindly clean it
put it in a double jar, the tails are due to the beast. Okremo
prepare the marinade. For whom, boil the tea leaves near the water, tsukor-pisok, sil
and bring everything to a boil. If it is necessary to proceed, let it cool and
then add rare dim sum to the marinade. Tsim marinade pour fish,
close with a polyethylene lid and tidy up in the cold, about three dobi.
Periodically, a bank of mackerel needs to be notified. After the end of the hour
riba can be beaten, cut into small pieces.
Recipe #3
Ingredients: Mackerel - 500 grams; Sil - 3 soup spoons;
Zukor - 3 soup spoons; Dark Pepper. Cooking: Ribou
defrost freshly frozen, then clean it, having seen your head, whip and
guts. Let's do good її promit and por_zati on portions.
shmatochki. After that, be it a piece of fish, it is necessary to salt, pepper and pozukrit,
put at the jar chi yakus іnsha єmnіst for salt ribi. Mizh skin
entrusted ribi also salt, sip with tsukr-peep and pepper.
Put the mackerel in the cold and about a day before - two ribs
get ready.
Recipe #4
Ingredients: Mackerel - 3 kilos. Marinade: Water - 1 liter;
Zukor-pisok - 3 soup spoons; Sil - 6 soup spoons; bay leaf
- 3 pieces; Dark peppercorns - 9; Winter pepper - 3 peas;
Coriander - the equivalent of a teaspoon. Cooking: Use mackerel
defrost and clean, so that the insides will be cleared, removed
head, swimmers and tail. Let's sweat the fish kindly and put it in
a casserole with a jack. Okremo prepare the marinade from proponation
ingredients. Let you cool down and fill the beast with mackerel, so you will lead
don’t hang out, then you can add boiled salted water and chilled water.
Place a plate and vantage on top of the ribeye. Put for 5 days in the cold
place. Savory!

4. How to cook mackerel homemade salting?
Lovers of savory salty mackerel are dedicated to this recipe. Wine is clumsy,
pickle on a new mackerel, you can
special culinary skills.
Ingredients: Mackerel; tea; strength; zukor.
Otzhe, take two large frozen mackerels,
defrost under running water, miёmo, blow your head, toppings
so you can see it right in the bucket for smite. We wash the fish
in the middle, we can see the Vologda with paper towels and start to cook
rosemary. How to cook rozsil, wine marinade: Chotiri tablespoons of tea
it is necessary to pour a liter of okropa. To come out such a personal tea,
Yakim will swim our frozen mackerel. U tea (ostiglia)
chotiri spoons of table salt and stіlki w tsukru add, rozmіshuemo. At
danish salty-licorice tea rose
refrigerator tsilih chotiri days. Pіznіshe viymaєmo z marinade, pіdvіshuєmo
in the kitchen above the washbasin for nothing, vranci znіmaєmo and hovaemo in the refrigerator,
zagornuvshi ribka in front of the paper bag. All. The fish is ready!
Narіzaєmo and try. Savory!

5. Pickle mackerel! Lick your fingers!
Ingredients and cooking: Beremo 3 pieces of mackerel freezing, mine,
cleanly and cut into shmatochki. Mainly in your right, don't give ribci
DEFROST, all manipulations are carried out with freezing mackerel. Purely that
narizaemo 3 cibulins and 3 cloves of a teaspoon. Mackerel, cibulka and chapel
put in a bowl, add 1 teaspoon of zucru, 1 tablespoon
salt (with hot water), 3 tablespoons of octu, 2 tablespoons of olive oil, unacceptable pepper
chalking, winter peppercorns, bay leaf. With caution
mix it up. We put it tightly in a jar, curl it with a lid and in
fridge for the day. And in a few days we will see our fish ta їmo. Author:
Olga Shaimardanova Good appetite!

6. Settle home salted + marinade and rose salt!
Ingredients: Settled Riba should be taken with a thick back (fat).
If it is frozen, then before salting it should be re-frozen. I
better not miti.
And now a couple of recipes:
Pickle 1: Boiled Water (1
bottle); oliya roslinna - 3 tablespoons; black peppercorns;
bay leaf or steam; strength for relish. Tse everything boil,
cool and add | add | little otst. Lay down the settlers, cover up good
kryshkoy and vitrimati in kіmnati 4-5 years, after that in the refrigerator of the year
5, but rather, leave it against the night.
Marinade 2: For 1 liter of water - 1.5
Art. spoons of salt; 1 st. a spoonful of zucru; bay leaf; black pepper
peas; cardamom; watchmaker; 1-2 drops of (dried) cloves. Everything
bring to a boil and cool. Pour the settlement so that the whole buv
covered with marinade. Place the bag in the refrigerator (winter period - it is possible
to the balcony). Maybe in two days.
Rozsil 3: 4 tbsp. spoons of salt; 2
Art. spoons of zucru per 1 liter. drive (about 2-3 settlements). At the ostiglia
rozsil put fish for 1 day. In principle, greedy trouble. Tsim
This way you can salt not only sedentary, ale and mackerel.
Rozsil 4: 2 tbsp. spoons of salt; one
Art. a spoonful of zucru can be prepared in 0.5 liters of hot boiled water;
add bay leaf; winter peppercorns; coriander (panicles).
You must judge. Seedlings are cut with medium pieces, put in a bowl on
dizhku, pour chilled marinade. Close the plate, put the beast
like a press jar of water. For 1 day, leave it in a cold place. Other
recipe: 6 st. spoons of salt; 1 style. a spoonful of zucru; spice it up
for 1 liter of water. Else fight the Crimea. Chi not gutted fish spread in
three liter jar and pour rossol: per 1 liter of chilled boiled
take 5 tablespoons of salt, 1 tablespoon of zucru, 2-3 laurels
leaves, 1 teaspoon of peppercorns. At that hour, if it rose already flooding at
jar, put the animal 1 tablespoon of dry mustard. accepting
appetite!

7. Settle in the vlasnoy ambassador!
Ingredients: Settlement of fresh ice cream - (3-4 pieces per 3 l jar); strength
- 3 tbsp. spoons; tsukor - 5 tbsp. spoons; lavrushka - 2 pcs. Cooking:
Boil 1 l. drive. I boil water, add 3 tbsp. salt spoons 5
tablespoons of zucru. Otrimaniy rozsil put on a window or a balcony before
full achievement. Whole defrost and promit the sedentary. Place
sedentary on 2 hours 3-liter jar, pour rosol. Add 2
laurel sides. Take it to the refrigerator for two dobies. Settled in 2 days
ready for respite.
P.S. I am a vicorist Norwegian settler, at my glance she is delicious
Atlantic. For the great Danish rachunk, the ambassador should not go out louder and faster
s / s settled, as sold at the store. Author: Ksenia Usova Priemnogo
appetite!

8. Oseledets unique way of salting!
For this recipe, we salted the settlers for the great number of times - the great number of times and forever
the result made us happy. Beremo 1 kg. good fresh-frozen settled
yakosti. Vipatrati, take the shkіra and cut it with small pieces. Fold the fish in
enamel pot. Ingredients: Prepare the filling in advance: 3
cibulini are cut with rings; 10-12 Art. drive; 1 tsp tsukru; 1-2
st.l. salt (without fat); 0.5 tsp dark ground pepper; 1 dec. l.
otstu (essenci); 2 tbsp. l. ketchup; 1/2 st. dewy olії.
Boil everything at once with a qibulei, cool and pour the fish.
Take away the refrigerator. Get ready in a few days, savory settler! Well
too tasty. I zastosovula table ocet. Savory!

9. Tasty and slick settler at the marinade!
Ingredients: sedentary - 2 pcs. Tsibulya - 1-2 majestic rosemary, estimate
apple - 5 tbsp. ?str - 2 tsp Zukor - 0.5 tsp ? water - 1 bottle,
?peppercorns - 10 pcs. A pinch of coriander seeds.
I’m ready to prepare the marinade - we add tsukor, sil, to the water,
apple ocet and heat up a little (not boiled) until it is fresh in the night
ingredients. Until the marinade reaches, it is cleanly settling down and rіzhemo on shmatochki,
krіm tsygo rіzhemo kіltsy tsibulyu. We take a bank and invest in it, settling down,
adding to the world's upermіzh laying cibula, peppercorns and coriander.
We fill it with marinade already, we put a lid on it and put it on the day.
where to go. In days of savory marinating, get ready for the settler
. Savory!

10. Settle the affectionate ambassador!
Ingredients: 5 pieces of fresh-ice-cream settling Capacity: For 1 liter water
5 tablespoons (no weight) salt 3 tablespoons (no weight) zucru
12-15 grains of dark peppercorns 1 teaspoon dry mustard
(Maybe 1 teaspoon of dry mustard)
the springiness of the settlement, there will be no m'yak, like some of us trapleyaetsya in
score. 6 bay leaves 2 tablespoons of dewy olives. Five
pieces of settled people got into a 3-liter jar, it’s not scary that the tails are still
wash, we press them. The god has 2 liters of water, which means robimo subservient
rozrahunok. Pour water into a saucepan, boil at once from sillu and zukr.
Allow me to chill. We put all the spices near the saucepan and fill it with chilled rose salt.
We press the tails under the water and close the lid. We put it in the cold
place. You can eat tomorrow. If you add a clove, you will be a spicy sedentary
Ale, we do not like this. We need an affectionate ambassador. accepting
appetite!

11. Sprat of spicy dry salting!
Ingredients: Sprat (fresh) - 1 kg; Coriander (grains) - 0.25 tsp;
Sil (with a small gіrkoy; a shallow spoon) - 3 tbsp. dark pepper
(Peas) - 1 tsp; Pepper (peas) - 4-5 pcs.; Lavrovy
sheet - 3-4 pieces; Ginger (chalking; pinch); Carnation (butoni) - 4-5
PCS. Preparation: Roughly wash sprat under running water.
Prepare a salty sumish: At the hub, cook spices, ale no more
dribno, sigh of zmishati from silly. Do not forget that iodine is not very strong
do not vicorate for pickling ribeye. Sip some salting sum,
mix it up. Better ceremonial in a wide bowl, for example enameled
bowl. Banks and other narrow dishes do not stop, in a new sprat
salivate unevenly and dryly psuet. Cover the fish with a plate
deliver to the beast small vantage. Pick up from a cold place. Through 12
savory fish get ready! Author: Olga Martirosyan Priemnogo
appetite!

12. Capelin slightly salted!
Ingredients for rossol (per 1 liter of water): 3 tbsp. salt; 2 tbsp.
tsukru; 5 benches; 1 tsp zapashny peppercorns, cloves and
coriander. Preparation: Wash the capelin and put it in a jar. Rozsil
bring to a boil that 10 min. boil. Cool down and fill in the fish
at the banks. You can add 1 tsp. ottovoy essence for a 1-liter jar of fish.
Then the ambassador will be spiced. Ale, you can not add. More than a sprat of st.l.
Olii. І on the day at the refrigerator. Savory!

What's with us! New recipes for you today!

Recipes partners

A classic appetizer on the table - spicy salted mackerel! How to salt mackerel in home minds quickly and simply - find out from our selection of the best recipes.

Buying the frozen mackerel, slid respect for the krizhanu of glazes. The led is guilty of being transparent and homogeneous, without yellowness, dark patches, cracks and infusions. After defrosting, the yakisna riba is filled with spring, the tassels, when harvested, are left in their place and do not come out of the meat.

Sea fish in shops and on the market is most likely to come at a freshly frozen look. Fish and seafood are best preserved after shock freezing. Defrost the mackerel as soon as possible - by the cold water or in the refrigerator, then in it the brown speech is overlaid, the taste of the smell of sea ribs.

It is not recommended to defrost mackerel for increased temperature or warm water. At the same time, the process of preparation begins with such a defrost - the protein in the ribs burns, and the quality of the product decreases noticeably.

How to pickle freshly frozen mackerel at home:

Defrost fish properly.

Clean up the swimmers, that tail is the head.

Cut the worm.

Clean the toppings.

Rinse the carcass in cold water.

Clean up the water that is left on the surface of the ribi with a paper towel.

You can salt the mackerel with whole pieces of chi.

Permissible width shmatochkіv - vіd 2 to 3 cm, tsey rozmіr allows m'yasu shvidko and well salted. For salting, you should choose medium-sized fish, pick it up quickly, and hand-pick it in the kitchen.

How to pickle mackerel? Rossil can be spiced, for which spices are added in the process of preparation, zucor and spices - peppercorns, cloves, bay leaves and others for a special relish and bajannyam. Spicy salting is the original recipe for salting mackerel. Tsya Strava to embellish Svyatkovy style and ur_znomanіtnyuє every menu. You can pickle mackerel classic recipe- At the salty rose.

How to pickle mackerel in rose salt:

Rozsil. To prepare rosesal, it is necessary to change the strength in cold water, add zucor and spices, then boil the root for 2-3 hvilin. Ready rozsіl cools down and protsidzhuєtsya.

Ribi salting. Rib'yachi carcasses are stacked at the jar's chamber, or shmatochki vpritul one to one. The prepared fish is poured with chilled rosemary.

Cooking time. The mackerel pieces are well salted for the good, then we will transfer them to a dry container - a plastic container, or I will glass a jar. For a whole ribi, the hour of preparation should be increased to 3-4 days, fallow in the form of a large quantity and bagan oil, salted.

Saving. The finished salted product is stored in the refrigerator, it is possible to live in the hedgehog by stretching it out. For a larger term for saving mackerel, you can ask.

How to salt mackerel juicy and simply in rose salt.

The tastiest and simplest recipe for homemade salted mackerel!

• Riba mackerel - 5 pcs.
• Strength - 8 tbsp. spoons
• Zukor - 4 tbsp. spoons
• Tsibuleva lushpinnya - 3 presses
• Black tea (no additives) - 3 teaspoons
• Bay leaf - 7 pcs.
• Peppercorns with peas - 10 pcs.
• Water - 2 l

For the cob, it is necessary to clean and wash the mackerel without a head. Promiti lushpinnya tsibuli.

To prepare rossol, you need up to 2 liters of water, add 8 tbsp. salt, 4 tbsp. tsukru, rinse lushpinnya tsibuli, 3 tsp. black tea (no additives), 7 pcs. bay leaf and 1 tsp. peppercorns. Put on fire until boiling. Give 5 credits.

After boiling the rosemary, it is necessary to stop it from boiling until it is fully reached.

After the final achievement, the rosemary is filled with mackerel.

After 4 days of salting, the mackerel is ready to live.

Recipe 3, pokrokovy: salt mackerel like homemade minds

• mackerel, freshly frozen - 400 g;
• water - 700 grams;
• dried laurel leaf - 3 pcs.;
• black pepper near peas - 5-7 pcs;
• grain of dried coriander - 5-7 grains;
• dried cloves - 2-3 buds;
• bloody pisok- 1.5 tables. l.;
• kitchen, large - 2.5 tables. l.

Behind, 40 minutes before pickling the fish, I cook the marinade. The water boils, I pour into it with strength from the bloody squeak. I spread it with a spoon, so that the stench breaks out.

I add all the spices: lavrushka, black peppercorns, coriander seeds and cloves. I mimic fire. Marinade ostigati in the room. The aromas are already dizzying. You can only show how savory the mackerel will be with such a marinade.

I'm cleaning the fish after it, like it's completely gone. I wash it with water, I see my head and I see all the insides, intestines. I wash the cherevets with water in the middle. If everything is clean, I proceed to the next stage.

I put the cleaned mackerel in a container, in which I pickle. I vikoristala enameling container. Likewise, miraculously go glassy forms and navit plastic (from grub plastic).

I pour the prepared fish over the top with a spicy marinade. I put it in the refrigerator for 2-3 days.

I will sweat the fish, I will cut it into shmatochki.

I serve savory mackerel to the table.

Recipe 4: how to salt mackerel in rose salt with whole spices

Light-salted mackerel is the simplest way to cook rye ribeye, keeping a maximum of brown ribs in it. Mackerel is brought to fatty varieties of ribs, which means that it contains fatty acids, which are so important for our body. In addition, ribine bagata is close to minerals and vitamins.

Cooking lightly salted mackerel is not easy. It is more necessary to salt it in a salty flavor, add a few spices. Pickling hour - 24 years. At the exit, we will take fragrant soft fish with її brown warehouses.

In this recipe, we salt the mackerel in rose salt with spices.

• great mackerel 1 pc.;
• bay leaf 2 pcs.;
• pepper stock 5-6 pcs.;
• cloves 7-8 pcs.;
• sil 1-1.5 st. spoons;
• boiled water 0.5 l.

Boil the water and cool it down. Nallemo 0.5 l of water at room temperature in deep water. Dodamo by the water 1-1.5 tbsp. spoons of kitchen salt and good rozmіshaєmo її, until it is completely broken. Rozsil is ready.

Dodamo in the salty water cloves, bay leaf and winter peppercorns.

Defrost the great mackerel. In addition to її, vipotroshimo and put in a container of rossol. Riba will be buried near the water. Mistk_st is cleaned in the refrigerator. The fish is visible in rose salt for 24 years, you can do it longer.

Through the appointments of an hour, ribin with rossol and narizaemo with small shmatochki. You can add a sprat of fresh cybuli. Polivayemo rib oliєyu i, for bazhannyam, otstom.

Lightly salted mackerel, salted with whole roses is ready! Leaked with cloves and stale pepper, it will be more fragrant.

Recipe 5: savoryly salt the mackerel with shmakovka in rose salt.

If you love salted fish: sedentary, mackerel, etc., then this recipe will definitely suit you. Now you can bathe fish in the market, as if you can miraculously salt it with your own hands, in your home minds, when you grow it, it tastes like you like it.

Today we’ll talk about those who grow spicy salted mackerel. This fish is similar in taste to the one sold in preserves at the store.

for 0.5 l. drive:

• Peppercorns - 2-3 pcs.
• Strength - 1 tbsp.
• Zukor - 2 tbsp.
• Dry mustard - 0.5 tbsp.
• Bay leaf - 3 pcs.
• Carnation bud - 1-3 pcs.
• Roslinna oliya - 1 tbsp.
• Apple ocet - 1 tbsp.
• Nasinnya coriander - 0.5 tbsp.
• Fresh frozen mackerel - 3 pcs.

The ribs can be prepared at once for pickling ribeye, which needs to be chilled again. For whom it is necessary: ​​water, strength, zukor, mustard, roslinna oliya, apple juice and spices. We bring the whole mass to a boil, boil it with a stretch of 5 whilins and let it cool again. Tse is important, so as not to boil the fish.

While getting ready, let's get busy with fish. Relatively її miєmo, tidy up the insides of the cuticles and wash it again. Yakshcho є head, vіdrіzaєmo. Її we will not be pickled in vicory. We cut the carcass of mackerel with portioned pieces and put it into a deep bowl or a saucepan.

If it cools down, fill it with mackerel pieces, crimp the beast with a plate, so that the whole fish is covered with marinade and put in the refrigerator for 1-3 dobi. The fish will be ready already for 1 doba, but for the savor, it will be ice-ice salty. It is possible to love such a fish itself.

Having watched the mackerel in rose salt for 2-3 days, the fish will become exactly the same, like at the store, salted, lower, more savory. I’ll cook salted fish on a plate and serve it homemade with boiled potatoes, or just like a snack. It is also possible to salt the ribne fillet of mackerel in the same way, cremating it in front of the central and other cysts.

Recipe 6: yak shvidko salt mackerel (pokrokovo from photo)

The Danish way of salting ribi is even more tender - in 3 years the mackerel is already ready to be used. At the same time, only natural spices come out, and the taste is simply miraculous. The fish in the world is salty, the lower one is fragrant.

• 2 great mackerels
• 4 tbsp. l. rock salt
• 1 cibulina
• 2 tbsp. l. cukrovy squeak
• 1 tsp coriander (nasinnya)
• 6-9 peas of black pepper
• 3-4 bay leaves
• 2 tbsp. l. 9% ottu
• 700 ml. drive

Prepare food products. Mackerel is far from the freezer and defrost at room temperature.

It's time to start preparing the rosemary. At the pan, put some strength, sour pisok (take tablespoons with hot water), peppercorns and coriander, bay leaves. Divide the cibulin into 4 parts at once from the lushpinnyam, forward relatively imitating the dog.

A simple recipe for salting sedentary or mackerel in home minds, for which, in a couple of days, the wonderful ice-cream ribi viide salted fish is nothing like the one you buy in the store, and it’s much cheaper. For pickling, choose a large fish, without a patch, it’s easy, clear your eyes. You can not defrost the fish to the end, enough for it to become pliable and bent. For salty vicarious dishes made of stainless steel, glass or plastic containers.
It takes 20 quills to prepare, the fish will be ready in 2-7 days. Ingredients for preparing 1 kg. I think you deserve it.

Warehouses:

- Atlantic fat sedentary - 1 kg.;
- filtered water - 0.5 l;
- sea salt - 30 gr.;
- tsukrovy pіsok - 15 gr.;
- bay leaf;
- black pepper.

Recipe with photo Pokrokovo:

Before salting, we freeze the fish for a year on the bottom of the refrigerator. Let's sweat it with running cold water, rot, head, swimming pools (it's not necessary to clean the fish!). Sound 2 big, fat settlers to weigh close to a kilo.




Robimo rose. Nasipayemo in the pan the sea strength and the bloody pisok. Add sprats of bay leaves and black peppercorns.




Then we pour filtered water, put the saucepan on the stove, bring it to a boil, boil sprats of whilin, so that the aroma of spices is revealed.




Take the pot out of the fire, cool it down to room temperature. If you put the settlers near the hot water, or the water is warm, it’s zіpsuєtsya. Marinade obov'yazkovo can be cold!






We place a settler at the pan with cold rose salt, we place it in such a way that I will fill the wine with water.
The saucepan is taken to the lower police of the refrigerator or the cold comor. An hour of salting from 2 days to 1 September, fallow, depending on what degree of saltiness you like.




Ready-made sedentary dish with rosemary, clean, seasoned with cibulka and Sonyashnikova Oliya and serve to the table. Estimate.




Savory.
Before the speech, you can shift the salt to the sedentary glass jars, pour rossol and store in the refrigerator. Savings term: 1 month.