Spiced Mackerel with Onion Skins and Tea Leaves

Incomparably tasty, beautiful, appetizing, spicy! Mackerel, salted in onion skins and tea leaves, turns out to be much healthier and tastier than store-bought, because when salting a natural, harmless dye is used. The husk and tea give the fish not only a beautiful color, but also a pleasant aroma.
cook time: 72h
Caleb Huxley
Spiced Mackerel with Onion Skins and Tea Leaves

Nutrition Facts (per serving)

100
Calories
6g
Fat
1g
Carbs
10g
Protein

Ingredients (4 portions)

Basic:

Mackerel 1 kg

For the brine:

Water 800 ml
Onion peel to taste
Black tea 2 tsp
Sugar 1 tbsp
Salt 2 tbsp

Recipe instructions

Step 1

Step 1
How to pickle mackerel in onion peels and tea leaves? Prepare your food. If the mackerel is frozen, defrost it first. It is better to do this gradually, transferring it from the freezer to the refrigerator on the bottom shelf. I took the tea in bags, it’s more convenient, I don’t have to clean the fish from the tea leaves later. But you can take regular, loose ones. Tea should be unflavored, pure black. In addition to salt and sugar, you can add any spices.

Step 2

Step 2
First prepare the brine. How to make brine? Take a pan of a suitable size and pour water into it. Add salt, sugar and seasonings if using. Add tea or tea bags, tearing off the paper tags. Add onion skins. Use a spoon to press it down so that it disappears under the water.

Step 3

Step 3
Place the saucepan with the brine over medium heat and bring it to a boil. Boil the brine for one or two minutes, then turn off the heat. Leave the brine to cool to room temperature.

Step 4

Step 4
Gut the defrosted fish. To do this, cut it along the belly from head to tail and remove the entrails. It is also better to remove the black film that covers the inside of the abdomen.

Step 5

Step 5
Cut off the head, you can also remove the tail. Rinse the gutted fish well.

Step 6

Step 6
Strain the cooled brine through a sieve.

Step 7

Step 7
Place the prepared mackerel in a container suitable for salting. This can be a plastic or glass container, a jar or a plastic bottle with the neck cut off. Fill it with brine. Place the container with the fish in the refrigerator. Periodically remove and turn the mackerel so that it is evenly salted. You can eat fish after 3 days. Bon appetit!

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