Tender Quick-Pickled Mackerel
⏳ Time
1 hour + 1 day
🥕 Ingredients
9
🍽️ Servings
12
Description
Tender quick-pickled mackerel
Ingredients
- Mackerel - 3 pieces
- Water - 2 qt
- Salt - 5.6 oz
- Sugar - 1.8 oz
- Bay leaf - 3 pieces
- Allspice berries - ½ spoons
- Coriander essential oil - 1 tablespoon
- Scallions - to taste
- Borodinsky Bread - to taste
Step by Step guide
Step 1
Prepare all the ingredients. Thaw the fish in advance on the warmest shelf of the refrigerator.
Step 10
Serve garnished with green onions, preferably with some good Borodinsky bread.
Step 2
Prepare the fish: cut off the head and fins, clean the belly of the entrails and dark membrane, and rinse with water.
Step 3
Prepare the brine: add salt, sugar, bay leaves, peppercorns, and coriander to the water.
Step 4
Bring the brine to a boil and simmer for 2 minutes. Remove from heat and let it cool.
Step 5
Place the fish in the tray (if using an enameled one, make sure there are no chips on it).
Step 6
Pour cold brine over the fish (the brine should completely cover the fish) and refrigerate for at least 24 hours.
Step 7
Remove the fish, rinse it under cold running water before serving, and pat it dry.
Step 8
Cut into pieces.
Step 9
Transfer the cooked mackerel to an airtight container or jar, drizzle with vegetable oil, and seal. It can be stored in the refrigerator without becoming overly salty for 3 to 4 days.
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