Salted Mackerel in Onion Skins One Recipe – Tested and Approved
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Can’t go a day without salted fish? Have you tried many recipes and want to enjoy something new? Try cooking salted mackerel in onion skins. Fish marinated in such an unusual brine manages to be completely salted and saturated with a whole palette of flavors in 3 days. Such a fish can be eaten not only every day, but also put on the festive table.
Where to get onion peel? If the house has a supply of onions, this is not a problem. If not, you can pick up the required amount at a large grocery store. His workers will only be happy to get rid of excess garbage, they do not know that this is the most valuable ingredient in some recipes.
Ingredients
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Nutrients
Calories
54.79
54.79
Carbohydrates
7.01
7.01
Fat
1.85
1.85
Protein
2.53
2.53
Step by step method
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Step 1
We collect the products necessary for cooking.
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Step 2
Pour water into the pan and add spices to it: sugar, salt, two types of pepper, bay leaf, tea bags and smoked paprika.
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Step 3
We throw here 3 handfuls of onion peel, after washing it. We send the pan to the stove. After boiling, let it simmer for 2-3 minutes.
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Step 4
In the meantime, we clean the mackerel from the insides, cut off the head, rinse and put it in a separate pan.
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Step 5
Remove the marinade from the stove and let it cool almost to a cold state.
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Step 6
When the brine has cooled, pour it through a sieve into a pan with fish. We cover with a lid.
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Step 7
We send it to the fridge for three days. For uniform salting every other day, the fish must be turned upside down.
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Step 8
After 2-3 days, we take out the mackerel, dry it slightly with a paper towel. Cut into slices 2 cm wide and enjoy the rich taste.
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Step 9
Mackerel, pickled in this way, is much tastier and more aromatic than with any other salting method. Enjoy your meal!
Tips & variations
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Choose a fish with a thick back, without damage and rust on the sides. Desirable weight not less than 350 gr. is the standard for good quality mackerel.
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Defrost fish slowly on the fridge shelf. It is better to refuse defrosting in the microwave, otherwise you will not recognize the taste of real fish.
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If you want to cut fish quickly and effortlessly, do not defrost mackerel to the end. As soon as the meat of the fish becomes soft, get down to business. Then the insides of the fish will easily get out and will not stain the abdomen from the inside.
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The fish turns out salted, oily. Peel combined with brewed tea leaves makes mackerel a beautiful golden color. The fish looks so appetizing that it is impossible to tear yourself away until you swallow the last piece.
