How tasty prepare a scumbers in the onion husk in 3 minutes

Mackerel is a very fat and very useful fish, loved by all Russians. Who can deny themselves to enjoy her with hot potatoes? Most of all we have the use of smoked mackerel. However, in recent times, many began to doubt the safety of industrial smoking, and the price of such a fish, compared with raw, takes off at times.

We offer you the available recipes for smoked mackerel, which you can embody with your own hands, spending the minimum of forces and funds. The result is a fragrant and golden smoked fish, which, if you can distinguish from purchased in the store, only for the better.

The most important secret is the "cold smoking" of a mackerel in the husks of the repfate onion with spices and salt, sometimes with brewed black tea. A brine is prepared from these ingredients, in which the fish is marked by a couple of throat.

The mackerel loses his characteristic specific smell (smell of fish fat), becomes soft, gentle, literally melts in the mouth and, at the same time, does not lose shape.

Salt mackerel in the onion husk

We prepare the fish: defrost if you need, clean, rinse.

We put onion husks in a saucepan with prepared water. You can slightly "drown" the husk in the water so that it gives his color to the future brine. Cook on high heat 20 minutes. Part of the water will evaporate, it is normal.

Fix the brine and add salt into it, sugar, pepper (all), dried dill and table vinegar. Mix well. We leave marinade to complete cooling.

It was time to chewk salmon directly: put the fishery in the selected marination container (better if it is glass or ceramic, do not use plastic or metal). We fill the scumbering brine so that it covers it, we put the press on top.

In this form, the fish should be stored for 12 hours. During this time, it needs to flip over several times with a side on the side. After that, the fish should be in the refrigerator still about a day.

It is best combined by such mackerel with boiled potatoes, a red bow and vegetable oil.

Boiled mackerel in the onion husk for three minutes

• 1 large or 2 small mackerel;
• 1 liter of filtered water;
• 5 tablespoons of a large sea salt without a slide;
• 5 grinding husks.

The brine is prepared from the calculation of 1 tablespoon of salt by 200 grams of water. If you have more fish, then the amount of brine increases accordingly.

Immerse onion husks in the brine, let me boil, cook for 5 minutes. We reduce the fire and put the fish directly into the tank with the husk. Cook 3 - 5 minutes. Be careful: it is impossible to digest the scumbers, otherwise it will lose the shape and fall apart. Get fish, clean it from husk.

That's all! You can apply a fish with boiled potatoes and unrefined sunflower oil.

Mackerel in the onion husk with tea

• 1 tablespoon of black large-grade tea;
• 2 mackerel;
• 2-3 handwood flashes onion onion;
• 1 liter of water filtered:
• 3 tablespoons of large sea salt;
• 1 tablespoon of sugar sand.

In the saucepan, bring to a boil and cook for 5 minutes tea, onion husks, salt and sugar. Completely cool.

We prepare the fish: cut off your head and tail, remove the insides and film, rinse. We put fish into a wide dishes under the load so that the brine is covered. Leave in a cool place for two days.

Do not forget to turn the scumbers for uniform catering and beautiful color.

Before feeding such a fish to sprinkle with lemon juice.

Mackerel in the onion husk with liquid smoke

Many love to the scumbard in smoked, so and the home delicacy would like to give a specific fragrance. How to do it?

You can use liquid smoke. This is a special concentrate, a liquid into which the smoke purified by the resin, obtained by burning wood. Such a product can be purchased at the grocery supermarket.

Mackerel pickled with the addition of liquid smoke, without any effort will acquire a bright taste of smoking.

• 3 tablespoons of the concentrate "liquid smoke";
• 2 mackerel;
• 2-3 handustrians of the shells of the reptile onion;
• 1 liter of water;
• 3 table sea salts are large;
• 2 tablespoons of sugar sand.

In a saucepan, put onion husks, add water, cook for 15 minutes. After that, the future marinade is fixed.

We mix completely cooled marinade with salt, sugar sand and liquid smoke. We fill in advance prepared, cleaned and washed to the scumbers so that it is completely covered.

Fish must marinate in a cool place for two days. Do not forget to turn it over time.

After 2 days, we remove the scumbers, we dry, cut and eat to the family table.

Spicy mackerel in the onion husk

Such a fish will like fans of unusual tastes. It turns out exquisite and fragrant. Homemade Marination Make the Mackerel pulp especially tender. Such a dish can be applied with boiled potatoes and beet salad and a festive table, and to a family dinner.

• 1 liter of filtered water;
• 2 mackerel;
• 3 tablespoons of sea large salts;
• 1.5 tablespoons of sugar sand;
• 3-4 Handsticks of the peel of the reptile onion;
• 100 ml of firmly brewed black tea;
• 1 teaspoon of ground coriander;
• 5 peas of pepper fragrant;
• 5 peas of ground pepper;
• Bay leaf.

In a small saucepan, we bring to a boil washed with a lucker husk. 10 minutes can be prepared on medium heat, then turn off and let it brew for about 15-10 minutes under the lid.

Broth of onion husks are filtering and interfering in it salt, sugar, fragrant and black pepper, coriander and a couple of laurel leaves. We pour tea welding and fully cool.

Fish prepare: We remove the tail and head, clean, do not forget to remove the black film - it gives bitterness. We lay out the scumbro in a large flat form, cover the resulting marinade so that it covers fish.

Mackerel should marinate 2-3 days in a cold place. Do not forget to turn each fishery in the morning and in the evening, so that the marinade is evenly distributed and soaked carcasses.

Ready fish you need to lay out on paper towels and thoroughly dry.

1. If you purchased a frozen mackerel, you need to fully defrost. In order not to break the structure of the fabric, put the fishery on the dish and put in the refrigerator for a day. Dried in this way, it will not lose any shape, no taste;
2. Cut the head and tail, clean the fishery and rinse under non-tech flowing water. Do not forget to remove the black film inside - it will be sick and spoil the taste of cooked dishes;
3. For the right marination, you will need a wide roomy dishes - a shape for salting;
4. When the time comes to put into the marinade of the skombury, you need to remember that it will constantly pop up. Therefore, it is better to immediately place a dish with a cargo;
5. Do not forget to turn the fishery in the marination process - about 2-3 times a day. It is necessary so that they are evenly soaked with brine;
6. Cooked in a mouse skinsband should be cooled before serving on the table. This dish is well cold.

Mackerel in the onion husk, prepared according to the above recipes, please all fans of fish delicacies. The hostesses can kill two hares at once: to pamper your home and take care of their health. After all, mackerel, which did not pass industrial smoking, does not contain the accompanying carcinogen.

But useful substances - polyunsaturated fatty acids and vitamins, trace elements remain in it. The cost of such a dish is low, the costs of the time and effort of the hostess are small, and the enjoyment of a magnificent taste and the benefit of huge.

After all, the larger on our home home, with love of cooked dishes, the greater the benefit they will bring the health of your household, gathering them at a friendly family table!