Without chemistry
1. Mackerel for three minutes
This recipe for Mama told the fish saleswoman in the market. He is so elementary that I am struck by such an excellent result. Of course, this is a-la smoked mackerel, as smoking in the recipe does not smell, but the taste of the fish is gorgeous.
Ingredients:
- Mackerel (average) - 1 pc
- Leek husk (how much, eye)
- Salt (spoons without top) - 5 tbsp.
- Water - 1 l
Cooking:
Onion husks soak for a while in the water. Then put on fire and add salt. On a liter of water, 5 tablespoons of the salt are needed (if the water is necessary more, then the salts are respectively). Salted onion water boost, put a mackerel and cook exactly 3 minutes. Then the fish is thrown into the colander and you can eat. Bon Appetit!
Author's comment:
Fish is small and managed to boost completely. Although I was also embarrassed by the fact that cooking only 3 minutes. If the fish is big, then it can be cut along it, so that it is precisely copyrighted or pierced in several places with a knife.
2. Mackerel spicy ambulance
Mackerel salty According to this recipe, it is ready to eat the next day, and all the ingredients have always in stock. We take 2-3 fishes. Carefully clean: we remove the insides, cut off the head, tail, fins. Cutting to pieces 1.5-2 cm. While we were cleaning, we boiled water. For the mackerel, a spicy ambush is certainly needed brine.Ingredients:
- 0.5 liters of water
- 1 tablespoon salt
- 1 tablespoon sugar
- 0.5 tablespoon dry mustard
- 3 laurels
- 1 Bud carnations
- 1 tablespoon of vegetable oil
- 0.5 tablespoon coriander.
Cooking:
All ingredients we put in a saucepan of stainless steel, boil 5 minutes, and then we necessarily become cold. Fish pieces fold into a cold brine and cover the plate. The next day you can try.
3. Amazing mackerel in marinade
In such a marinade, mackerel is not inferior to the taste of red fish
Ingredients:
- Mackerel (frozen, defrost) 2 pcs
- Bow on taste
- Water 250 ml
- Carnation 6 pcs
- Pepper peas whisper
- pepper fragrant ground 1/3 h l
- Coriander grains whisper
- Salt 2 hl
- Sugar 0.5 h l
- Sunflower oil 2 st l
- Apple vinegar 2.5 st l
Cooking:
Clean the scumbers, cut into pieces. Water boost, add salt there, sugar, carnation, pepper peas and ground, coriander, oil, boil 1 min on slow fire. At the end to pour vinegar. Cool. Onions cut by half rings. Fish folded in a bowl ahead with a bow, foul over the cooled marinade. Leave it better to pickle on a day.
4. Salted fish? Easily
Take fish Fresh-frozen (herring or scenery). Fish (for 2 pieces) to jump, wash, dry the napkin and cut into pieces.Prepare a mixture for salting:
- 2 tablespoons salt
- 1 tablespoon sugar
- 2-3 tablespoons of dill, you can fresh
- 1/2 teaspoon of black pepper
- Dry basil (optional)
Cooking:
I spread the fish to the food film, pre-launch in the mixture for the salting from 2 sides. All the fish are tightly pressed, wrapped with a film and put in a plastic bag for a day. Then fish put on the dish, add a few drops of lemon juice and 2-3 tablespoons of vegetable oil! Fish is ready!
Bon Appetit!
5. Cold Smoked Mackerel * I also want *
Brine:
- 2 liters of water
- 8 st
- 4 st. Supplies of sugar
- 4 handstone big onion husks
- Spices to taste
Cooking:
Brine bopping and sweep on low fire for about 15 minutes. Cool to room temperature, strain. Cut off your head, rolling, rinse. Fold into the container. Pour the scumbers with brine and put the oppression. Soldering will continue 2.5-3 days. During this time, periodically change the position of the fish so that it is not excorious. It's time to hang it. I do it with the help of large stationery clips. Treat the clips, one end to pierce the fish in the area of the tail and hang over the bathroom, substituting the basin or over the sink. I usually post overnight. And in the morning, about a miracle, fish is ready! The skin will be slightly stretched, we take a brush or two fingers lubricate our fish with vegetable olive and enjoy!
6. Ceremony in winter
Clear fresh herring can be separated from the bones, cut into pieces. Pour cold water and leave for 6-8 hours. (I change water periodically.)Prepare brine.
On 3 liters of water pack of salt. (I do a little less - the gr. 700) I do not like very saline. boil and cool. Merge water from herring. Pour the brine and leave for a day. Periodically stirring, for uniform catering, remove the slices of herring to coat into the oil and you can simply pour it into the jar and in the jar at the ride you can pour oil under the cover. Roll, brine is designed for 30 pcs. Seddle. I have this way out of 15 pcs. No brine, only fuel oil.
7. Sello "HE"
Ingredients:
- Herring Ice cream 3 pcs
- carrot 3 pcs
- onion 2 pcs
- Garlic 2 teeth
- Vinegar 9% 200 ml
- Salt 1 tsp
- Vegetable oil 2 Article
- Soy sauce 4 tbsp
- Schuput 2 tbsp
Cooking:
Sellish to defrost, clean from bones and cut into pieces. Pour the delicate of vinegar And leave for 30 minutes. Onions cut into semirings, rubbing the carrot on a ferret for Korean carrots. Clear and skip over the press. To merge with the searer vinegar (you can lean on the colander, and I merged vinegar over the edge so that some vinegar remains). Then add bow, carrots, garlic, oil, soy sauce, salt and sesame. Mix everything well and put a couple of hours in the refrigerator. Sellide "HE" is ready!
8. Pickled spicy herring with lemon juice
Ingredients and preparation:Herring - This is useful delicacy! It contains valuable omega 3 necessary for normal human life. Herlenka Extremely Useful for brain cells, normal heart and vessels. Try to sleep yourself, because so much more tastier!
By 1 kg of herring, take 3 tablespoons of salt, 2 teaspops of sugar, 0.5 teaspoon of citric acid, and better lemon juice to taste. Add black peas, fragrant pepper, vegetable oil and 0.5 liters of boiled water. You can also add crude carrots mugs cut with rings red onions and bay leaf. It looks very nice in a glass jar!
Fish cleansing Cut the tail and fins. Prepare marinade. Dissolve sugar, salt and citric acid or lemon juice. All stirred and fill herring with marinade, then putting the refrigerator for a day. Then wash the fish under the jet of cold running water, cut into small slices and fold into the jar, providing each layer with spices and bay with vegetable oil, adding carrots, laurel and onions. Let it still be a little late and soaked. The herds of a spicy ambassador is ready! You can marinate a carcass entirely, pieces or rolled slices of fillet.
9. Herring in mustard-acet
Ingredients:
- 3 large fresh-frozen herring
- 1 big bow head (with lilac spectacular)
- 2 teaspoons of salt
- 1 teaspoon sugar
- 0.5 teaspoons of ground black pepper
- 1 teaspoon of mustard powder
- 150 ml of sunflower oil (more than)
- 1-1.5 teaspoon acetic essence
- sugar
- mustard
- pepper
Cooking:
Mix oil with acetic essence. Onions cut into half rings. Searel fillets cut into strips of 1 cm., Mix with salt and spices. In a liter bank laying layers-lumber-rural onions. At the top of the banks - onions, then pour the mixture of oil with an essence, close the caproic lid and in the refrigerator.
10. Marinated Fish
Ingredients:
- 1 kg of fish (I have a heck ice cream, but the fish can be anything)
- 4-5 Lukovitz
- vinegar
- vegetable oil
- Salt, Black Pepper
Cooking:
Fish cut into pieces and spend a lot of salt - We leave for 12 hours. We rinse from salt, poured with vinegar for 4-5 hours (we are about 6% vinegar, and we mainly sell 9% in Ukraine, our 9% vinegar I dilute with cold water well ... Almost half)
We put tightly layers - fish, pepper, onions, fish, pepper, onion, ... poured with vegetable oil - 12 hours to stand. I never managed to withstand exactly the time, then a hide to the whole night, then there is no patience of 12 hours in the oil - it did not affect the taste, so the time here is the concept of approximate. Pieces of fish are very dense, such "there is something to bite." Do not expect a gentle herring like, does not seem absolutely, this fish has its own individual taste.
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