Spicy salted mackerel with cloves

The fish, salted with their own hands, turns out to be especially tasty and fragrant. With this recipe, you can salt any fish. But I prefer mackerel, as its juicy and tender flesh perfectly absorbs the flavors of seasonings, acquiring an unusual taste.

Ksyunya••

The author of the recipe

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Composition / ingredients

Servings:

Mackerel

600

Salt

Peppercorns

Carnation

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 61 % 17 g

Fats 39 % 11 g

Carbohydrates 0 % 0 g

165 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 4 d 15 min

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Let's start with the mackerel ambassador. Defrost the fish, then gut it and cut off the heads. The abdominal cavity is thoroughly cleaned from the black film, it is she who gives the fish bitterness. We wash the fish carcasses under running water. For salting, we take a wide and low shape so that the fish fits in it in one layer. Rub the mackerel with salt and put it in a mold, adding pepper, cloves and bay leaf. We cover the form with a plate and put a load on it. We leave it to salt at room temperature for two days. After the time has elapsed, we turn the fish over and salt it for another 2 days. After 4 days, cut the mackerel into portions, sprinkle with onion rings and pour vegetable oil. We store the fish in the refrigerator. Ready-made mackerel is served with boiled potatoes, sprinkled with chopped herbs. Salted mackerel with cold beer is also good. Bon appetit!