Chop the mackerel. How to salt mackerel at home in brine

Affordable mackerel, after home-salting, turns into an amazingly tasty dish. Any housewife or host can prepare it quickly. A variety of recipes will help you serve a completely new product every time.

Ready-made salted mackerel is a wonderful appetizer. Salted fish is also good in salad. The advantage of the dish is its ease of preparation and the attractive cost of the finished product.

How to salt mackerel - step-by-step photo recipe

For a family dinner, you can prepare delicious salted mackerel. This fish will please the whole family with its wonderful taste. Many housewives mistakenly believe that salting fish with their own hands is not an easy task. This recipe will help chefs appreciate the amazing taste of home-salted fish and the simplicity of the process of preparing the snack itself.

Cooking time: 6 hours 25 minutes

Quantity: 1 serving

Ingredients

• Fresh mackerel: 2 pcs.
• Bay leaf: 4-5 pcs.
• Cloves: 5-8 buds
• Allspice: 16-20 mountains.
• Ground black pepper: 3 g
• Vinegar 9%: 1 tbsp. l.
• Vegetable oil: 2 tbsp. l.
• Water: 300 g
• Bow: 2 goals.
• Sugar: 1 tbsp. l.
• Salt: 2-3 tbsp. l.

Cooking instructions

How to quickly salt mackerel at home

You can quickly salt mackerel at home in just a couple of hours. This is an ideal “urgent” snack when receiving news of the imminent arrival of guests. To get delicious homemade fish, you will need:

• 2 medium-sized mackerel carcasses;
• 3 tablespoons moth;
• 1 tablespoon granulated sugar;
• 3 bay leaves;
• 5 peas of allspice;
• 1 bunch of dill.

Preparation:

1. The first step is gutting and cleaning the fish. The belly of the mackerel is ripped open, the entrails are removed, and the film is removed. The fish's heads need to be cut off. The cleaned carcass is thoroughly washed under cold running water.
2. A metal or plastic container is used for pickling. Place a layer of salt (2 tablespoons), half a bunch of dill and a pea of ​​allspice on the bottom of the container.
3. The remaining salt is mixed with sugar. The fish is thoroughly rubbed with the mixture inside and out and placed on the bottom of the container. The top is sprinkled with dill sprigs and the remaining pepper. A bay leaf is placed on the fish.
4. The fish will be salted in a tightly closed container for 2-3 hours. Before serving, it must be thoroughly wiped from excess salt and spices remaining on the surface of the carcasses and cut into thin pieces.

How to deliciously salt mackerel in brine

Another way to quickly prepare delicious salted mackerel is to use brine. The following recipe helps you make your own favorite holiday snack. To prepare you need to take:

• 2 medium-sized mackerels;
• 700 ml of clean drinking water;
• 4 peas of allspice;
• 4 black peppercorns;
• 2 bay leaves;
• 3 buds of cloves;
• 3 tablespoons kitchen salt;
• 1.5 tablespoons of granulated sugar.

Preparation:

1. To prepare delicious fish in brine, you will need to thoroughly and carefully clean the fish, remove all the entrails, remove the film, and cut off the head. The fins and tail are removed using kitchen scissors.
2. Next, the brine is prepared. Water is put on fire. When it boils, add all the spices, salt and sugar. You can add a few mustard seeds. The mixture is put back on the fire.
3. The brine will boil for 4-5 minutes. Then remove the pan from the heat and leave to cool.
4. At this time, place the mackerel carcass or its pieces into a clean container. The fish is poured with brine so that the liquid covers the carcasses completely.
5. Next, the appetizer is infused for 10-12 hours in a cool place.

Recipe for salting whole mackerel

Whole salted mackerel looks beautiful and festive on the table. The busiest or most inexperienced housewife can prepare this dish. To prepare whole salted mackerel, you need to take:

• 2 medium-sized fish;
• 1 liter of clean drinking water;
• 4 grains of black pepper;
• 4 grains of allspice;
• 1.5 tablespoons of granulated sugar;
• 3 tablespoons of kitchen salt.

Preparation:

1. Before salting, the fish must be thoroughly washed. The fins and tail are removed with kitchen scissors. The abdomen of each fish is opened. The entrails are carefully removed along with the film located inside. The head is also cut off.
2. Fish prepared for salting should be placed in a sufficiently deep container.
3. When preparing brine, water is placed on fire. As soon as it boils, add all the spices, sugar and salt, and bay leaf. The mixture is left to boil for 4-5 minutes. Remove the finished brine from the heat and cool.
4. As soon as the brine reaches room temperature, it is poured into the container in which the fish was previously placed. The liquid should completely cover the entire surface of the mackerel.
5. The container with fish is placed in a cold place, for example, in the refrigerator, for about 30 hours.

Salt mackerel in pieces - delicious recipe with video

The easiest and fastest way to prepare salted mackerel is to salt it in pieces. To get a tasty treat you need to take:

• 1 kg mackerel;
• 700 ml of clean drinking water;
• 2-3 tablespoons of salt;
• 1.5 tablespoon of granulated sugar;
• 3 buds of cloves;
• 3 black peppercorns;
• 2 peas of allspice;
• a pinch of mustard seeds.

Preparation:

1. To prepare salted mackerel in pieces, use a whole fish or a ready-made cleaned carcass. For unpeeled fish, you need to cut off the fins and tail with kitchen scissors, remove the head, gut the insides and remove the film. A carcass that has been cleaned in advance can simply be thoroughly rinsed with cold running water.
2. Later, the prepared carcass should be cut into pieces of equal size and placed on the bottom of a deep container with a tight lid.
3. The water needs to be put on fire. When it boils, add spices, salt and sugar, add bay leaf and let simmer for about 4-5 minutes.
4. Cool the prepared brine and pour it over the prepared pieces of chopped mackerel. You can additionally put sprigs of dill on the mackerel.
5. Salted mackerel can be served after just 10-12 hours, which it will spend in the refrigerator.

How to salt fresh frozen mackerel

Fresh fish is not the most frequent guest on our table. It is much easier to purchase good frozen fish and prepare salted mackerel using the following recipe. To prepare you will need:

• 1 kg frozen mackerel;
• 700 ml of clean drinking water;
• 2-3 tablespoons of regular kitchen salt;
• 1.5 tablespoons granulated sugar;
• 3 peas of allspice;
• 3 black peppercorns;
• 3 buds of cloves;
• 1 bunch of dill.

If desired, you can add other spices to the brine. For example, mustard seeds.

Preparation:

1. To prepare salted mackerel, frozen fish must first be carefully thawed while maintaining its integrity. It is best to defrost by placing the carcass on the top shelf of the refrigerator for 10-12 hours.
2. Thawed and well-cleaned mackerel from the inside is placed in a deep container. You can immediately add greens.
3. The water is boiling. Add salt, sugar, black and allspice, clove buds and any other suitable spices to boiling water. The brine should boil for about 4 minutes.
4. Pour brine over the prepared fish after it has cooled completely.
5. The container with fish is tightly closed and put in the refrigerator or in a cool place. The dish will be completely ready to serve in 10 hours.

Fried, baked, stuffed and boiled mackerel is a frequent dish on the table of most Russians. This is an inexpensive, but tasty and nutrient-rich fish. It is sold in our stores exclusively frozen. If you want to learn how to cook fresh frozen mackerel, read our article.

Fish with vegetables in foil

What to cook with fresh frozen mackerel if you don’t have a lot of time? We offer you an easy-to-follow recipe.

• If you want to quickly cut the fish, do not wait until it is completely defrosted. Keep the mackerel at room temperature until it is tender. After this, use a sharp knife to cut off its head and tail, remove the entrails and skin.
• Cut the lemon and tomato into thin slices.
• Make several cuts on the fish, which should be immediately salted and peppered. Place a piece of lemon and tomato in each hole.
• Brush the mackerel with oil, wrap it in foil and bake in the oven until done.

Fish with vegetables is delicious not only hot, but also cold. It can be served with any vegetable side dish or rice.

Mackerel in the sleeve

This recipe is also very simple, but it turns out tender and tasty. So, let's find out how to cook fresh frozen mackerel in the sleeve.

• Cut the fish, remove the entrails and bones.
• Rub the halves with salt and pepper and sprinkle them with lemon.
• Cut the onion and lemon into rings. Place onion rings on one part of the fish and lemon slices on the other.
• Place the mackerel halves together, place them in and place in the oven for 40 minutes.

This fish goes well with boiled or fresh vegetables and lemon.

How to cook fresh frozen mackerel in a frying pan

The combination of fried fish and fresh tomatoes can be called classic. How to deliciously cook fresh frozen mackerel with vegetables in a frying pan? If you want to get a delicious dish, follow our recommendations:

• Thaw the fish, remove the entrails and fins, cut off the head and tail, and remove the skin.
• Cut into rings, salt and pepper.
• Cut the red bell pepper and large tomato into cubes and cut the onion into rings.
• Heat a frying pan and fry the fish on both sides. When it is almost ready, add vegetables to it and simmer everything together until done.

Serve the finished dish hot with a side dish of rice.

Fish and potatoes with mayonnaise

This simple dish will not leave indifferent even those who do not like fish too much. Here's how to prepare a delicious dinner:

• Thaw the mackerel, clean it, fillet it and cut it into small pieces.
• Peel two onions and cut them into rings.
• Cut potatoes (about one kilogram) into strips.
• Mix the fish with onions and potatoes, salt, pepper and season with mayonnaise.
• Place the food in a silicone mold and bake in a preheated oven until done.

If you want to surprise your guests, make them spicy with paprika and garlic. This would be a great appetizer and can be served hot or cold. If you are interested in how to cook fresh frozen mackerel in the oven, read the instructions:

• Take three small fish, defrost them, clean them and fillet them. Rub each part with salt, your favorite spices and sprinkle with lemon juice.
• For the filling, cut two onions into rings, chop the bell pepper into strips and grate two carrots. Fry the vegetables in vegetable oil, season them with pepper and garlic.
• Place the filling on each fillet and roll into rolls. Wrap each of them tightly in baking paper, like candy.
• Bake the fish in the oven until done.

Baked mackerel salad

This original dish can be made not only from fish baked in the oven, but also from mackerel cooked on the grill. If you have some of this fish left after a picnic, be sure to try making an original salad from it. Let's find out how to deliciously cook fresh frozen mackerel:

• Cut two fresh cucumbers and one large bell pepper into strips.
• Peel the onion and cut into half rings.
• Divide half of the finished fish into pieces, first removing bones and skin.
• Mix the prepared ingredients in a salad bowl, add canned corn, salt and pepper.
• For the dressing, combine lemon juice and olive oil, whisking a little with a fork.

Stuffed mackerel

To prepare this rather complex dish, you will have to work hard. But the efforts made will not be in vain, and you will learn to create real culinary masterpieces from the simplest products. So, let’s figure out how to prepare fresh frozen mackerel for the holiday table:

• Take one large fish, defrost it, remove the fins. Make a cut in the back with a sharp knife, and then carefully remove the entrails and bones. At the same time, try not to touch the belly of the mackerel.
• Rub the fish with salt and lemon juice on all sides.
• While the base of the dish is marinating, prepare the filling. To do this, fry one chopped onion and 100 grams of chopped champignons in a frying pan until golden brown.
• Uncover the fish and carefully place the filling inside. Add slices of processed or hard cheese to the center.
• Press the mackerel halves together, wrap in baking parchment and pin together with toothpicks. Bake the stuffed fish in a preheated oven until cooked through.

Mackerel in sour cream

How to cook fresh frozen mackerel so that the result is a luxurious dinner for the whole family? To do this, read the recipe carefully and follow the instructions:

• Take two not too big fish and let them defrost a little. Remove heads, fins and tails. Rinse the fillets under running water.
• Cut the carcass along the ridge and carefully remove the bones.
• Divide the mackerel into portions, place them in a bowl and season with spices. After this, add sour cream or mayonnaise and mix everything well.
• Peel two medium onions and cut into thin rings.
• Grease a baking dish with oil, place the onion on the bottom, and place the marinated fish on it. Cover the container with foil and bake in a well-heated oven until done.

The finished dish can be served with mashed potatoes and vegetable salad.

We hope that you find the recipes that we have collected for you in this article useful. Now that you have learned how to prepare fresh frozen mackerel, you can easily make a hearty and tasty lunch or dinner for your family.

Fresh frozen mackerel is the basis for preparing many dishes. One of the easiest and fastest to prepare is baked mackerel. Moderately fatty, aromatic, beautiful-looking fish will delight you both on a weekday and as part of holiday dishes. Today our story is about how to cook mackerel in the oven in different ways.

Mackerel is good in its natural form and baked with vegetables. A delicious and simple dinner - mackerel in the oven with potatoes. And a wonderful dish is made in pots. In general, there are a lot of options. But there are general principles for preparing fish for all recipes.

When cooking mackerel in the oven, you should first defrost the fish.

First of all, you need to do the following:

1. Defrost mackerel. Important! Sometimes it is recommended to cook fish without defrosting, but this option is acceptable for frying. It is better to cook and bake fish thawed: firstly, the cooking time is reduced, and secondly, the fish turns out to be more evenly baked. If you send mackerel to cook without defrosting, the meat on top will be overcooked while the inside is ready. So it’s better to put the carcasses under film on the bottom shelf of the refrigerator the day before and let them defrost without using extreme defrosting in the microwave or in hot water. Or at least leave it to defrost at room temperature for a while. This will make the fish juicier and tastier.
2. Remove the head, fins and tail, clean the giblets, remove the dark film from the belly, and wash the carcass.
3. Rub with salt and spices according to the recipe.
4. Use a small or medium baking pan for baking. Foil, parchment or sleeve is placed on it.
5. The oven is preheated unless you are baking fish in a jar or pots.

Mackerel in foil in the oven

The simplest and most accessible recipe is mackerel in foil in the oven. This method is good because it completely preserves the taste and aroma of natural fish. The dish turns out juicy, tasty, and you can come up with whatever side dish you want.

Foil will help preserve the taste and make the dish more juicy.

For this dish you need to prepare fresh frozen medium-sized mackerel, using one fish per serving.

So, to prepare dinner for two, you will need:

• two fish carcasses;
• half a lemon;
• salt, pepper, spices for fish - to taste;
• a couple of tablespoons of vegetable oil.

Important! When choosing mackerel, pay attention to its appearance. Frozen fish is difficult to identify by smell, but if the fish has transparent and slightly bulging eyes, red or pink gills, the carcass is smooth and shiny, then most likely you have a good fresh fish. When you defrost it, the fishy smell will be present, but it will not be musty, but moderate. The bones inside should not move away from the abdomen.

Progress:

1. Prepare the carcass, rinse and pat dry with a towel.
2. Sprinkle the fish inside and out with spices, pepper and salt and leave to marinate for half an hour.
3. In the meantime, the oven is heating up; it must be set to 180 degrees.
4. You can bake all the fish together, but it will be more moist. We recommend wrapping each carcass separately in foil and baking. Important! Surely not everyone knows about the properties of foil. It has a matte and shiny surface. So, the shiny layer reflects heat, while the matte layer, on the contrary, transmits and retains it. That’s why we always place food on the shiny side for baking.
5. Pour a little oil onto a sheet of foil, grind, then put thinly sliced ​​lemon and fish on top so that the delicate skin does not burn.
6. Grease the fish with oil and then wrap it in foil, trying to completely seal the cracks.
7. Bake in the oven for half an hour. If clear juice comes out when the fish is pierced, the fish is ready. If the juice is cloudy, keep it in the oven a little longer.
8. The finished fish is served directly in foil. This is a great option for a picnic.

Important! When choosing spices, pay attention to the mixture of peppers; it will perfectly complement the taste and aroma of the fish. You can also use a ready-made mixture for fish; thyme and even dry lemon balm are good.

With added vegetables

The cooking principle is exactly the same. You can cook mackerel with vegetables, either whole or cut into pieces. In the first case, the vegetables are placed on oiled foil, and the fish stuffed into the belly section is placed on them. Everything is wrapped in foil and baked, spreading the wonderful aroma of mixed vegetables and fish throughout the kitchen. You can stuff it with a mixture of vegetables, adding chopped onion, bell pepper, and chopped parsley.

The second option is done like this:

1. take a couple of mackerels (for 2 servings);
2. cut each into four pieces;
3. salt and pepper;
4. cook a couple of small onions, potatoes and tomatoes. Cut all vegetables into rings half a centimeter thick;
5. Place foil in a small baking tray and grease with vegetable oil. Cut a few potatoes (optional) into thin slices, add a little salt, sprinkle with vegetable oil and place on a baking sheet. Place the fish in pieces on top, sandwiching slices of tomatoes, onions, and half a lemon between them;
6. Add a couple of tablespoons of water to the fish and place in the oven. First, you can cover with foil, and then open it slightly and let it bake on top.

Baking recipe with potatoes

A delicious, quick, homemade dinner option can be made from fish and chips. The dish will be nutritious and at the same time dietary. Nourishing, not greasy, everyone at home will like it - what else is needed for a simple meal for every laziness!

Potatoes with fish are the perfect dinner.

We take three fish, a kilogram of potatoes, a couple of onions, pepper and salt to taste. We cut the onions and potatoes into thin slices, we do not cut the fish all the way from the back, it is better to do it diagonally - it looks neater. We salt and pepper the fish and do the same with potatoes.

Place the potatoes on a greased baking sheet, sprinkle some of the onion on top, and insert some of the onion into the slits on the fish. Place the fish on the vegetables, place the baking sheet in the oven over medium heat and bake for 50-60 minutes. Serve immediately after removing.

By the way, some people like this kind of baked fish after the dish has cooled.

Baked with rice and lemon

Sometimes household members do not like fish, either fried or boiled. Then offer them a recipe for baked mackerel with rice. You can enrich this recipe by frying it with vegetables, it will be even more interesting.

So, let's prepare:

• mackerel peeled from skin and bones - 500-600 grams;
• a glass of rice;
• butter and vegetable oil - five and a couple of tablespoons, respectively. spoon;
• half a lemon;
• one large carrot and one onion each;
• spices, salt and pepper to taste.

Next we do this:

1. Place fish pieces in a frying pan greased with vegetable oil, add salt and pepper. Let stand for about thirty minutes to marinate.
2. Meanwhile, boil the rice in salted water until almost done.
3. Fry the chopped onion and carrots in oil.
4. Place the overcooked fish on top of the fish.
5. Next, add the rice.
6. Place pieces of butter on top - they will prevent the rice from becoming dry. Do not skimp on butter, the more of it, the tastier the dish. You can't ruin rice with oil!
7. Cover with foil and place the pan in the oven. At low heat, at about 160 degrees, keep it for about forty minutes, then turn on the fire, give it a little more time to reach and take it out. Garnish portions with sliced ​​lemon.

Mackerel pieces

A very simple but interesting dish. Try it! It becomes interesting due to the sauce.

The sauce will add a slight piquancy to the dish.

Let's prepare for him:

• store-bought mustard - 2 teaspoons;
• horseradish - 2 teaspoons;
• mayonnaise - 3 teaspoons.

Mix everything. Cut the gutted mackerel into pieces. Salt each piece and roll in the sauce. Place in a foil-lined pan and place in a preheated oven. The fish is cooked for half an hour at 180 degrees, after which it can be garnished with boiled potatoes or mashed potatoes.

Under the cheese crust

The recipe is simple, but the dish looks beautiful and elegant.

This cooking option is suitable for a festive table.

We are preparing for him:

• a couple of mackerels;
• onion head;
• one large carrot;
• one bell pepper;
• three tablespoons of grated cheese;
• vegetable oil for greasing the baking sheet;
• spices and salt to taste.

Next we do this:

1. Place foil on a baking sheet, grease with oil and place mackerel fillets.
2. Salt and pepper.
3. Sprinkle with your favorite fish spices.
4. Place finely chopped vegetables on top of the fillet (grate the carrots on a coarse grater).
5. The finishing touch is to sprinkle with grated cheese and bake in the oven until a nice crust of cheese forms. Serve with greens.

Recipe in a jar

It is a very unusual way to cook fish using a jar. You can also take pots, but in the absence of them, a jar is used.

Mackerel in a jar will turn out juicy, tasty, even dietary.

You need to take a couple of mackerels and cut them into pieces. Cut one large carrot into small half rings, or grate coarsely. Chop the onion too. In a clean jar, alternately place layers of fish, then onions, then carrots. So, alternating, add salt and pepper a little. Place a couple of bay leaves and peppercorns. You can sprinkle a couple of tablespoons of vegetable oil on top, or you can do without it - mackerel itself is fatty. Cover everything with foil and place in a cold oven. Heat gradually, keep at 180 degrees for about half an hour or a little more. Remove and carefully remove the fish and vegetables from the jar. Rice and potatoes are served as a side dish.

This fish appetizer was always prepared and served cut into all sorts of pieces (fillets, with and without skin, with and without backbone), whenever it was cooked. We decorated a fish plate with one type of fish or several. Usually the cutting is supplemented with slices of lemon or sprinkled with lemon juice with aromatic vegetable oil, herbs, onions, olives or black olives. This original fish slice can be prepared in just a few minutes.

We clean the herring from skin and entrails, cut off the head, divide the fillet lengthwise into two parts, removing the spinal bone and ribs. We cut the fillet into pieces, holding the knife not at 90 degrees, but at a more developed angle. Cut salmon and pink salmon fillets without skin into pieces. On one edge of the dish we place spinach or lettuce leaves, and on them pieces of pink salmon, below a layer of herring and the lowest pieces of salmon. You can decorate with a herring rosette. Which can be prepared by cutting thin slices using the above method and laying out such an original rosette from pieces of herring. And, of course, garnish all this deliciousness with lemon slices. You can add a little fragrant sunflower oil and lemon juice.

Cut off the head of lightly salted herring, remove the entrails and cut into pieces along with the spine and ribs. Cut the dried tuna fillet into slices. Place pieces of herring on one edge of the herring bowl, and slices of tuna on the other, and in the middle of the dish place leaves of curly parsley, olives and lemon slices.

We take smoked and dried mackerel, cut off the head, clean the belly and divide it into two fillet parts, removing the backbone and ribs. Together with the skin, cut into pieces 1 cm wide. Place pieces of smoked mackerel on a dish in a herringbone pattern, also dried. Place canned sprats in the middle. And, of course, we decorate with two slides of olives and lemon slices.

Divide smoked herring and smoked mackerel into fillet parts with skin and cut into pieces 1-1.5 cm wide. Peel lightly salted herring from the skin and divide into two fillet parts, and then cut into pieces, like mackerel. In the center of the square dish, we place salted herring in a row in a herringbone pattern, and on the sides, in a herringbone pattern, lay out pieces of smoked herring and mackerel. Decorate with olives or olives with lemon slices and parsley leaves.

We put several slices of smoked and dried mackerel on the dish and complement them with lemon slices and olives with dill leaves.

Peel the herring from the skin, head and entrails. Cut into pieces. We place green lettuce leaves on the herring bowl, and place the herring in an arc on the lettuce leaves. We lay out pieces of boiled potatoes and cut into rings in a heap. Add a few lemon slices and a few olives.

Cut the dried mackerel into pieces and place in a herring bowl on lettuce leaves, garnishing with purple onion half rings.

Cut the mackerel into pieces. Place in a herring bowl and sprinkle with finely chopped green onions.

We put a few lettuce leaves on the dish, and on the salad we put slices of mackerel, herring and slices of red and white fish. Add a couple of lemon slices and curly parsley leaves.

On a square dish we place green salad leaves, and on the leaves there are pieces of mackerel fanned out horizontally, next to the mackerel there are pieces of red fish and the final row will be pieces of herring fillet. Supplement with leaves of curly parsley, olives and lemon slices.

Sliced ​​fish, like fruit, vegetables or meat, occupies an important place on the holiday table. All housewives try to prepare such a dish, even with minimal costs.

In any restaurant, a fish plate is one of the obligatory appetizers. But an equally beautifully decorated assortment can be made at home. The cutting is quite simple to prepare. There are no restrictions regarding the use of products for decoration. It all depends only on your imagination.

Sliced ​​fish

To get a beautiful fish plate, you need to take fish of different colors. It can be lightly salted salmon, halibut, even sprats. Don't forget that the fish platter can be decorated with chopped vegetables, olives, lettuce, olives, lemon and herbs.

Some guests prefer fish on sandwiches, so you can use butter in the shape of a rose for decoration. The slice can also be decorated with black or red caviar.

Homemade fish slices

Fish cuts can not only be served from products purchased in the supermarket. You can cook the fish yourself, and then, decorate it beautifully, serve it to your guests. Let's look at a few easy-to-prepare recipes.

Mackerel without smoking

Sliced ​​fish will look bright if it contains smoked products. You can prepare them yourself at home. Such fish will have excellent taste and aroma. Mackerel, for example, is made very quickly. For cooking we will need the following products:

1. Frozen mackerel - 2 pieces.
2. Onion peel.
3. Sugar - 1 tablespoon.
4. Salt - 3 tablespoons.
5. Water - 1 liter.
6. Liquid smoke - 100 ml.
7. The bottle is plastic.

Recipe

The fish needs to be thawed, cleaned, the tail and fins trimmed, and the carcass rinsed well. Next, let’s brew. To do this, fill it with water, and then bring to a boil, simmer over low heat for ten minutes.

After this, the husks need to be removed and enough water added to make a total of one liter of liquid. Add salt and sugar. Now let the broth cool completely and add liquid smoke.

Take an empty plastic bottle and cut off the neck. One fish should fit there, but to fit two, it’s better to take a two-liter container.

Pour the mixture over our fish, cover the hole tightly with film and put it in the refrigerator for three days. After some time, take it out of the liquid and hang it to dry for a couple of hours. Then grease with vegetable oil and put in the refrigerator. Now the fish is ready. It tastes like a wonderful smoked product, and the color is beautiful. This carcass will make a wonderful cut of fish.

However, remember that this product is not designed for long-term storage. It is better to consume the fish within two days, and then cook it fresh.

How to pickle herring?

Using this recipe, you will always get good results. So, we will have to purchase the following products:

1. Fresh frozen herring - 1 kg.

For filling:

1. Onions - 3 pieces.
2. Water - 10 tablespoons.
3. Sugar - 1 tsp.
4. Salt - 2 tbsp. l.
5. Black pepper (ground) - 0.5 tsp.
6. Table vinegar (9%) - 3 tbsp. l.
7. Ketchup - 2 tbsp. l.
8. Vegetable oil - half a glass.

Cut the onion into rings, add the ingredients for the filling, and boil it all together with the onion. Let the mixture cool and taste it.

Now take the herring, clean it, separate the fillet, and then cut it into pieces. Next, put the fish in a jar or enamel pan and pour our filling into it. We’ll put it all in the refrigerator, and after a day you can safely take out the herring. She's already ready.

How to decorate the cut?

Like any dish, sliced ​​fish can be decorated with vegetables and fruits. Nobody forbids you to combine different products. For example, you can cut roses from cucumbers, radishes, and apples. Don't forget about the sprigs of greenery - they will add brightness to the dish.

A beautiful cut of fish (the design is shown in the photo) is obtained by using lemon and kiwi slices. Moreover, lemon juice goes well with all seafood, and they are very often used when decorating dishes.

You can decorate the fish slice itself with red or black caviar, or you can add small caviar sandwiches to the fish. Boiled shrimp and crayfish look very good. They will add exoticism to your holiday table.

Bright red rosettes are very easily formed from thinly sliced ​​salmon. And you can roll herring fillets with olives inside, securing them with skewers or toothpicks.

You can also decorate the dish in the form of a flower consisting of egg petals. To do this, you need to cut boiled eggs in half, remove the yolks and fill the cavities with red and black caviar, and put boiled tiger shrimp between them. Believe me, guests will appreciate such beauty.

Instead of an afterword

To make your fish slices special and beautiful, don’t be afraid to experiment. Bring your new ideas to life and boldly combine products. It all depends on your imagination and financial capabilities!