Recipes for cooking smoked, boiled and salted mackerel in onion peel.
Mackerel is a tasty and fatty fish. Nowadays there is not much of it on the shelves, but it is very popular due to its taste and relatively low price. There are many recipes for making mackerel; fish cooked with onion husks deserves special attention.
Salted mackerel in onion skins
Onion skins give the fish a beautiful golden hue. It is quite simple to cook delicious food at home, the main thing is desire and a little time.
Recipe for Salted Mackerel in Onion Husk:
- Prepare the marinade. To do this, immerse a handful of husks in 1000 ml of water and cook for 2 minutes. Leave to cool completely
- Discard the husks, and add 40 g of salt, 20 g of sugar and spices to the brown liquid. Inject 180 ml of strong brewed tea
- Submerge fish in cold liquid and refrigerate for 3-4 days
- Remove fish from marinade, dry and rub with vegetable oil
Pickled mackerel in onion skins, recipe
Pickled mackerel is a delicious dish that can often be seen on the festive table. It is easy to cook a treat, but you will have to purchase a frozen or fresh product a few days before the holiday.
Pickled Mackerel Recipe:
- Pour two handfuls of onion husks with a liter of water and cook for 5 minutes
- Strain the solution and add 50 g of salt and 15 g of sugar. Add pepper in a pot, a spoonful of dry dill and 15 ml of vinegar. You can add spices at your discretion
- Heat the marinade and dip the peeled carcasses into it
- Turn off the heat and place the fish in a cold place for 72 hours.
How to smoke mackerel in onion skins?
Of course, salted mackerel with a golden skin is delicious, but it's even better to cook a smoked product. For preparation, black tea and husks are used.
Recipe:
- Peel the entrails of the fish and cut off the head
- Pour 1000 ml of boiling water over two handfuls of husks and simmer over low heat for 3 minutes. Pour in 40 g of salt, 20 g of sugar, bay leaf, pepper and a couple of cloves
- Strain and cool the solution, immerse the fish in it and leave for 72 hours
- Dry the carcasses, tie a rope to the tails and hang the mackerel on the balcony for 2 days, previously covered with gauze. During this time, the fish will dry up and become very tasty.
smoke mackerel in onion skins Mackerel in hot smoked onion peel, recipe
Cooking hot smoked fish is not easy at all, especially if there is no smokehouse. But with onion skins, a very tasty dish is obtained, of course, not quite similar to smoked meats. This is ideal if you are expecting guests.
Smoked mackerel recipe:
- Pour a handful of husks with a liter of water and boil for 5 minutes
- Add 100 g salt and a couple of laurel leaves
- Submerge the peeled carcasses in the solution and cook for exactly 3 minutes
- Let stand for another 5 minutes, but after removing from heat
- Place a plate of fish in the refrigerator, serve chilled
Cold smoked mackerel in onion peel, recipe
Cold smoked fish is also not difficult to cook, only it is more difficult to do without chemistry. Many recipes use liquid smoke, but if you don't accept additives, try cooking without smoke.
Recipe:
- Peel the carcasses from the entrails and cut them into pieces, preferably into halves
- Place three handfuls of husk in a saucepan and cook for 15 minutes.
- Squeeze out the husk, and add 5 flat tablespoons of salt and 60 g of sugar into the solution
- Add bay leaves and your favorite spices
- Chill the liquid and immerse the fish in it
- Put oppression on top and leave for 1 day. There is no need to put in the refrigerator
- Remove the fish from the brine and hang on a paper clip for 12 o'clock to glass excess liquid
The taste of the fish is almost impossible to distinguish from the store fish. It is quite simple to prepare the goodies, but you will have to purchase liquid smoke.
Recipe:
- Pour 1000 ml of boiling water over four handfuls of husks and simmer for 20 minutes over low heat
- Strain the liquid, add 100 g of salt and 50 g of sugar. Add three tablespoons of liquid smoke and stir until the granules dissolve
- Cut off the top from a plastic bottle and immerse the thawed and peeled carcasses in it, fill with marinade
- Cover the bottle with cling film and leave in the refrigerator for a day.
- Dry before serving and brush with sunflower oil
This recipe produces something similar to canned food. The fish takes a long time to cook, so the bones become soft. The dish can be used to prepare salads and appetizers.
Recipe:
- Pour a handful of husks with boiling water and simmer over the fire for 3 minutes
- Drain the liquid and add two tablespoons of salt and a spoonful of sugar
- Submerge the fish, having previously cleaned it of entrails and fins
- Cover with a lid and simmer over low heat for 1-1.5 hours. Do not turn or stir the food during cooking to prevent the pieces from falling apart.
Mackerel in onion peel and tea leaves, recipe
According to this recipe, the fish is very spicy and unusual. Can be used with boiled potatoes and fish for small children.
Recipe:
- Rinse a handful of husks and boil in a liter of water for 5 minutes
- Drain the liquid and add 50 g of salt and 20 g of sugar to it
- Add bay leaves and spices, dip the chopped fish and pour in a glass of strong tea
- Simmer on low heat for 2 hours, previously covered with a lid
Cooking mackerel is not difficult, the main thing is to adhere to the recipes and not rush to defrost the carcasses.
VIDEO: Mackerel Recipes
