Quick and Easy 8-Hour Salted Mackerel

Super quick and incredibly simple recipe for salting fish! Usually mackerel is salted within two days. In this recipe, due to the fact that the fish is cut into pieces, the time for salting is significantly reduced — it can be eaten within 8 hours.
cook time: 8h
Miles Denholm
Quick and Easy 8-Hour Salted Mackerel

Nutrition Facts (per serving)

89
Calories
6g
Fat
1g
Carbs
9g
Protein

Ingredients (2 portions)

Basic:

Salt 2 tbsp
Sugar 1 tsp
Water 500 ml
Bay leaf 3 pc
Peppercorns 10 pc
Mackerel 2 pc

Recipe instructions

Step 1

Step 1
Prepare your food. For lightly salted fish, I take a minimum of spices — only pepper and bay leaf, but you can also add coriander, cloves, allspice. Thaw the fish first. This must also be done correctly. You cannot put the fish in warm water, as many people do. And you shouldnʼt defrost it in the microwave. The most gentle type of defrosting is in the refrigerator compartment. The mackerel will defrost slowly and delicately.

Step 2

Step 2
Gut the fish by cutting the belly from the head to the last fin. Carefully remove the insides. Cut off the head and tail.

Step 3

Step 3
Cut the fish into small pieces — about 2 cm thick. I advise you to cut the fish while it is still a little frozen — this will make it easier to cut it. Place the mackerel pieces in a jar or container. Please note that plastic absorbs odors, let it be a special “fish” container.

Step 4

Step 4
Boil the water for the brine. Add salt, sugar, peppercorns and bay leaf. Stir the brine with a spoon. Salt and sugar will dissolve very quickly in hot water. Cool the brine completely.

Step 5

Step 5
Pour the cooled brine over the fish and cover with a lid. Place the container in the refrigerator for at least 8 hours. Since all my fish was not immersed in brine, I turned the pieces over after 4 hours so that they were salted evenly. After the allotted time, the fish can be eaten. Store the remaining fish in brine.

Additional rubrics

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