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Print Recipe
 Salted Mackerel Recipe
A wonderful recipe from my mom. Delicious, tender, spicy, fatty mackerel. And this can continue for several weeks. Not that she lasted more than a week. It's too tasty, and there can be a fight for onions from a jar at all.
Course Christmas Food Dishes, Holiday Food Ideas, New Year Food Dishes, Snacks Ideas
Cuisine Viennese
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Christmas Food Dishes, Holiday Food Ideas, New Year Food Dishes, Snacks Ideas
Cuisine Viennese
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. The photo shows the necessary ingredients.
    The photo shows the necessary ingredients.
  2. Wash the mackerel, clean the entrails. Cut into halves, remove the spine and ribs, cut into pieces. It is not necessary to choose the bones carefully, it is long and does not make any sense.
    Wash the mackerel, clean the entrails. Cut into halves, remove the spine and ribs, cut into pieces. It is not necessary to choose the bones carefully, it is long and does not make any sense.
  3. In a container for salting, pour coarse salt, put the fish on top, sprinkle with salt, put the fish again, add a little salt on top. Cover and refrigerate for 8-12 hours. I usually salt fish both white and red before going to bed. So that in the morning you can immediately try for salt. Don't overdo it.
    In a container for salting, pour coarse salt, put the fish on top, sprinkle with salt, put the fish again, add a little salt on top. Cover and refrigerate for 8-12 hours. I usually salt fish both white and red before going to bed. So that in the morning you can immediately try for salt. Don't overdo it.
  4. Dissolve three to four drops of vinegar in 350 ml of water. The water should be slightly acidic.
    Dissolve three to four drops of vinegar in 350 ml of water. The water should be slightly acidic.
  5. Quickly dip each piece of fish into the prepared water, washing off excess salt. Put the pieces to dry on a paper towel.
    Quickly dip each piece of fish into the prepared water, washing off excess salt. Put the pieces to dry on a paper towel.
  6. Chop the onion coarsely, dip it into the prepared water (after the fish) for 15 minutes. Then flip it on a sieve so that the water runs well.
    Chop the onion coarsely, dip it into the prepared water (after the fish) for 15 minutes. Then flip it on a sieve so that the water runs well.
  7. Put the onion and fish in the jar in turn, sprinkling each layer with spices.
    Put the onion and fish in the jar in turn, sprinkling each layer with spices.
  8. I usually use the following spices: cloves, peppercorns, cardamom.
    I usually use the following spices: cloves, peppercorns, cardamom.
  9. Fill the fish with olive oil (sunflower oil is possible, but olive oil is better) to release excess air with a spoon. After 12 hours, you can eat. If you wait. I've never done that Enjoy your meal.
    Fill the fish with olive oil (sunflower oil is possible, but olive oil is better) to release excess air with a spoon. After 12 hours, you can eat. If you wait. I've never done that Enjoy your meal.
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