The author posted a question in Food, Cooking
how to salt mackerel? and got a better answer
Response from Антон Владимирович[+++++]
SCUMBRIA AND STAVRID SALTY Fish; for brine: 1 liter of water, 250 g salt, 10-15 peppercorns, 3-4 bay leaves, cinnamon. Bring brine to a boil, and cool a little. Pour the prepared, stripped fish and incubated for 3 days. Mackerel in oil For 1 can of 0.5 liters of mackerel - 1.15-1.2 kg. Fresh mackerel gut, without cutting the belly, remove the head, guts and tail, cut into 2 parts, wash until completely free of blood, drain the water, pour salt 1 tbsp per 1 kg of fish, kept 90 minutes at room temperature. At the bottom of a jar placed 1 bay leaf, 2-3 peppercorns oregano, then stacked mackerel 2 cm below the top of the neck, add the juice squeezed from half a lemon or 2 g of citric acid, cover, put on the grill in a pan, pour cold water to 3 cm below the neck of the can, cover the pan with a lid, put on fire and at a gentle boil heated 60 minutes. After heating, from the jars poured the resulting liquid, pour 8-9 tablespoons of calcined and slightly cooled refined oil, cover the jars and heated another 60 minutes, sealed, set the clamps and sterilized in the same pan under a lid - 9-10 hours or in three steps by 90 minutes with intervals of 24 hours.
SCUMBRIA AND STAVRIDA SALTY Fish; for brine: 1 liter of water, 250 g salt, 10-15 peppers, 3-4 bay leaves, cinnamon. Bring brine to a boil, and cool a little. Pour the prepared, stripped fish and incubated for 3 days. Mackerel in oil For 1 can of 0.5 liters of mackerel - 1.15-1.2 kg. Fresh mackerel gut, without cutting the belly, remove the head, guts and tail, cut into 2 parts, wash until completely free of blood, drain the water, pour salt 1 tbsp per 1 kg of fish, kept 90 minutes at room temperature. At the bottom of a jar placed 1 bay leaf, 2-3 peppercorns oregano, then stacked mackerel 2 cm below the top of the neck, add the juice squeezed from half a lemon or 2 g of citric acid, cover, put on the grill in a pan, pour cold water to 3 cm below the neck of the can, cover the pan with a lid, put on fire and at a gentle boil heated 60 minutes. After heating, from the jars poured the resulting liquid, pour 8-9 tablespoons of calcined and slightly cooled refined oil, cover the jars and heated another 60 minutes, sealed, set the clamps and sterilized in the same pan under a lid - 9-10 hours or in three steps by 90 minutes with intervals of 24 hours.
silent.
salt salt sugar black pepper mix in equal quantities mackerel cut along the spine into two pieces rubbed with the mixture put in a container cover and put a small weight after 24 hours can be eaten
My grandmother always salts herring herself, she does not like salty bought. Here's a recipe that might come in handy. Gut and rinse freshly frozen herring. Then roll the fish and salt the inside with a mixture of 3 tbsp. salt and 1 tbsp. sugar. Put into an envelope bag for 12-20 hours, it all depends on whether the salt is fine or coarse. Then wash off the salt and cut into fillets, remove the skin, remove the bones cut into slices and put in a jar, pour the brine. Brine to taste: a weak r. vinegar and prepared mustard, mix, pour the herring, and on top a little vegetable. sunflower oil, place in the refrigerator overnight. The next day you can eat and store in the fridge in jars if you make a lot of them. Try it! We like it very much.