Fish dishes on the table along with meat products, vegetables occupy a significant place. Fish consumption is highly dependent on the region. The remoteness of the mackerel species (Sea of Japan, Atlantic Ocean, African and Australian coasts) does not affect the prevalence of this fish: many national cuisines contain delicious recipes in abundance. The big advantage of this method is the ease and speed of preparation.
How to cook mackerel in onion skins
Mackerel dishes are high in calories, since the fish itself can contain up to 16.5% fat. The fish meat is very tender, after boiling or frying it becomes a little dry. Cooking recipes, where hot smoked mackerel retains valuable vitamin B12 and remains juicy, are always on the mind of housewives.
Main Ingredients:
- mackerel;
- onion peel;
- salt;
- water.
The whole process is divided into two stages: preparatory and preparation itself. Preparatory stage:
- Take out the insides, preferably without unpairing the belly of the fish. Rinse. Evaluate the capabilities of the cookware, decide whether to fit whole or remove heads / tails. Better not to cut the fish.
- Onions from zealous housewives will always be in stock. You need enough husk to get a rich brine color. We'll have to take the husk of 4-5 onions per 1 liter of brine. The volume of the liquid depends on the amount of the product to be added.
- Prepare the brine, dissolve a tablespoon of salt in 200 ml of water.
Preparation:
- Place the brine and onion skins in a saucepan. We boil, leave for 5 minutes.
- Fill the fish completely with brine. This is a prerequisite.
- Cook for 3 minutes, no more, otherwise it will fall apart.
- Cut into pieces only after cooling.
Smoked mackerel
The natural process of smoking at home is not available to everyone. It is necessary to take into account the type of smoking equipment, capacity. The use of smoke from sawdust of alder, aspen, oak, and fruit trees remains unchanged. Preparation of a product for smoking is an important stage, it involves six stages:
- We release the fish from the entrails and cut off the head.
- We rinse and wipe dry with napkins.
- Rub with salt - a tablespoon per fish. Salt the entire inner and outer surface.
- Leave it overnight.
- Rinse, wipe with a napkin and dry for 2-3 hours.
- Let's start smoking.
Peculiarities:
- If the fish is frozen, it must be thawed naturally so that the meat does not come off the bones.
- It should be rubbed without much zeal, gently, so as not to damage the top cover.
Smoked mackerel at home is obtained with exceptional taste. Smoking should be carried out in accordance with the instructions for the smoking installation. If smoked in a barrel on fire, then the order is as follows:
- At the bottom of the barrel, pour the prepared sawdust (2 handfuls), slightly moistened with water.
- We place the mackerel. We put on fire. We close the lid.
- After 15 minutes, open the barrel, release the first bitter smoke.
- We close. We smoke for another 30-40 minutes.
- Cool down and enjoy the natural taste.
Mackerel in onion skins with tea
A very simple recipe preserves all the nutrients, with boiled potatoes - delicious! From spices suitable for fish: bay leaf, saffron, black peppercorns, coriander grains. Add to salted and cooled marinade. Ingredients:
- mackerel - 4-5 pcs.;
- husk of 4-5 bulbs;
- black tea - 50 g;
- salt - 4 tablespoons (tablespoons);
- sugar - 2 tablespoons (tablespoons);
- water - liter;
- spices to taste.
Cooking procedure:
- Place water, salt, sugar, husks, tea in a saucepan.
- Let it boil for 5 minutes. Cool it down.
- We prepare the container, place the mackerel, previously gutted, without heads and well washed.
- Fill with brine. We put under oppression for 2 days.
With liquid smoke
Products:
- mackerel - 2-3 pcs.;
- onion husks - two handfuls;
- salt - 3 tablespoons (tablespoons);
- sugar - 2 tablespoons (tablespoons);
- water - liter;
- liquid smoke (table) - 3 tbsp.
Cooking procedure.
