Salting mackerel has never been so easy! Just imagine: perfectly salted fish fillet cut into thin slices with amazing aroma and moderate amount of spices. It is simply impossible to resist in front of such a fish. It is good for sandwiches, as an addition to a side dish and as a stand-alone snack. This fish is perfect not only for a regular dinner, but also for a festive table.
It all starts with choosing fresh frozen mackerel. Better to use large or medium sized fish.
We completely get rid of the head and tail, if possible, immediately remove the insides. We begin to cut the carcass along the back along the fins. It is more convenient to do this when the mackerel is still slightly frozen.
We make an incision in the belly and simply separate half of the fillet.
We carefully cut out the spinal bone. If necessary, we get rid of the skeletal bones remaining in the carcass.
Blot the finished fillet well, and then sprinkle with salt at the rate of 1 tablespoon without top for 300 g of fillet.
Do not forget to salt the mackerel also from the outside.
Add the garlic squeezed through a press. Approximately 3-4 medium cloves per 300 g fillet. Distribute the garlic evenly over the inner surface of the carcasses. Add ground pepper, coriander, and other spices if desired.
We fold the fillets in pairs, wrap each fish well in plastic wrap and send it to the refrigerator for 1-2 hours so that the salt melts completely and the carcasses are well marinated. Then we transfer the mackerel to the freezer for at least a day.
Then all that remains is to remove the fish from the freezer, cut it into thin slices and serve.
An important point: the mackerel prepared in this way should be cut immediately before serving. In the freezer, fish slices can be stored for up to 3 months. But usually stocks have to be replenished much more often. The versatile and easy-to-prepare fish slicer will become a real lifesaver.
For more delicious details regarding pickling mackerel, see the video below: