How to salt mackerel at home

You can regularly indulge in lightly salted fish, which is rich in fatty acids and beneficial trace elements, if you know how to salt mackerel at home. One of the popular salting methods is dry salting. With it, the fish retains its natural taste, without any foreign aromas or aftertastes. Moreover, all you need is salt, sugar, and 2-2.5 hours of time.

To ensure the best results, when buying mackerel, pay attention to the fact that the weight of one piece should not be less than 400-450 grams, and the fish itself should be fatty – then it will be not only tasty but also as healthy as possible. And, of course, the fish should not have been frozen and thawed multiple times – it is better to buy it from trusted suppliers.

Yield: 3 large mackerels (about 700 grams each).

Preparation time: 2.5 hours.

Calories: 299 kcal per 100 grams of the dish.

Ingredients

• frozen mackerel – 3 pcs;
• rock salt – 6 tbsp.;
• white sugar – 3 tbsp.;
• odorless vegetable oil for storing the fish – as much as needed (approximately 150 ml).

Preparation

1. Prepare the ingredients. The fish does not need to be completely thawed, just half-thawed (this makes it easier to process). The salting mixture is calculated as follows – for 1 medium fish, take 2 heaping tablespoons of rock salt and 1 tablespoon of sugar. The salt must not be iodized.

2. In a separate bowl, mix the salt and sugar.

3. With kitchen scissors, cut off all fins and the tail from the fish.

4. Cut off the head and slit open the belly with a sharp knife. Remove the insides and thoroughly wash the inside walls, cleaning them from the black membrane.

5. Cut the carcass into pieces of 2-2.5 centimeters.

6. Roll each piece in the salting mixture on all sides.

7. Place them in a glass, porcelain, or enamel container.

8. Layer all the pieces like this, pressing them tightly against each other, leaving as little free space as possible.

9. Close the container with a lid or film, then leave on the table for 2 hours. The salting time depends on the size of the pieces (the larger they are, the longer the time needed). Also, according to this recipe, lightly salted mackerel is obtained; if you wish to make the fish saltier, the soaking time in the salting mixture should be increased.

10. When the mackerel reaches the desired level of saltiness, rinse the pieces under running water and place them in a glass jar or another container with a lid. Try to pack the fish tightly. To keep the pieces flavorful and prolong their freshness, pour vegetable oil over them – this way, without access to air, storage will be optimal.

Now, knowing how to salt mackerel at home, you can safely use this simple recipe to prepare this delicious fish. Meaty, lightly salted, and fatty mackerel with a natural taste can be stored in oil in the refrigerator for about two weeks. However, experience suggests it will last no more than two days.

Be sure to try it. Enjoy your meal!