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Delicious mackerel pickle

Mackerel is a spindle-shaped fish covered with barely noticeable scales. Mackerel meat is a tasty and healthy product. It is recommended to use it in case of depletion of the body and, as a consequence, a decrease in general immunity. If the meat of this fish is regularly eaten, then the body begins to recover its strength, as a result of which the body's resistance to various infections and bacteria increases.

The protein contained in fish meat is easily absorbed by the human body. In this regard, mackerel can be eaten by any category of people, from children to the elderly. Since the product is absorbed almost completely, it does not clog the body, but, on the contrary, promotes its purification, as a result of which the body becomes healthy.

As a result of regular consumption of mackerel meat, the functions of the central nervous system are noticeably improved. The body recovers very quickly as a result of past illnesses, which is noticeable against the background of an increase in physical and mental performance.

The product is quite simple to prepare, but first you have to buy several carcasses of fish in the store. In our time, this is not a problem, if there were money. As a rule, fresh frozen mackerel is bought. When choosing fish, you should pay attention to the quality of the freezing. So what is next:

  • Give it the opportunity to unfreeze, and, moreover, you need to do it correctly, without forcing the process itself. It should defrost naturally.
  • After that, the fish must be cleaned, no matter what recipe it will be cooked according to.
  • The entrails are removed and cleaned well.
  • Cut off the head, fins and tail.
  • If necessary, it is cut into pieces.
  • With large amounts of salting, it is not necessary to cut the fish.
  • Finally, the fish is thoroughly washed under running cold water.

Man has come up with a lot of recipes for making pickles. They are suitable for cooking any fish. Moreover, there are both simple recipes, when the recipe includes a minimum of ingredients, and complex ones, when the list of ingredients reaches more than a dozen items. Typically, most recipes are derived from a classic recipe that includes water, salt, sugar, bay leaves, chili peas, or allspice.

  • Water is poured into a saucepan, the pan is put on the fire, and the water is brought to a boil.
  • All the ingredients are poured into the water, after which the composition is boiled for about five minutes.
  • The fire is turned off, after which the marinade should cool to room temperature.
  • The fish is completely filled with brine. The result is a rather tasty fish product.

  • Based on 400 grams of fish meat, you need to take:
  • 0.3 liters of water.
  • 25 grams of sugar.
  • 55 grams of salt.
  • Carnations - 5 pieces.
  • Bay leaf - 4 leaves.
  • Coriander - 10 pieces.
  • Basil and lemon juice are allowed.

How to use spices correctly

As a rule, any spices can be used in the cooking process, since there are no restrictions in this regard. For the preparation of mackerel, bay leaves, cloves, black peppercorns, allspice, etc. will go. The fish goes well with lemon and orange slices.

Therefore, when the fish is cooked, it is laid out in layers and each layer is shifted with lemon or orange slices, interspersed with onion rings. The taste will be richer if garlic, dill, parsley, basil or celery are added here.

Cooking process

The cooking process does not contain complex stages, therefore, any person can handle it. The main thing is to strictly adhere to all cooking recommendations. In addition, it is very important to adhere to the ratio of salt and sugar. The stage of fish preparation is also considered to be no less important. It is advisable that the carcass of the fish is carefully cut and all excess parts removed. This is especially true when removing entrails. If this is not done carefully, the result can be a bitter product.

Therefore, when salting fish, you should follow some rules that will help you get the final product with unsurpassed quality. For example:

  • It is not recommended to fill with hot brine. It should cool down to room temperature.
  • The brine should cover whole carcasses or pieces completely.
  • For instant cooking, use highly salty solutions. After its preparation, it is soaked in cold water.
  • When cooking in slices, very little brine is required.

Salt mackerel in brine

At the same time, a rather tasty final product is obtained.

To cook mackerel in this way you will need:

  • 2 carcasses of mackerel.
  • One large onion.
  • Allspice peas.
  • Chopped bay leaves.
  • Vinegar 9% - about 60 ml.
  • Sea salt of about 3 tablespoons.
  • Vegetable oil (any) - 1 teaspoon.
  • Carnation - a couple of pieces.
  • Ground black pepper - 1 teaspoon.
  • Coriander, although you can do without it.
  • Fish carcasses are cut into equal pieces.
  • The onion is cut into half rings.
  • One liter of water is brought to a boil, with the addition of salt, sugar and spices, after which the composition is cooled.
  • Vinegar is added to the cooled mixture and mixed.
  • Pieces of fish are laid out in a container and completely filled with prepared brine. After that, the fish is placed in the refrigerator for a day.
  • In the course of salting, the container must be shaken so that the fish pieces are marinated evenly.

This recipe also does not contain complicated stages, the only difference is that the whole fish carcass is salted. First of all, the fish is carefully prepared by rinsing it under cold water.

To cook 1 kg of fish you will need:

  • Half a liter of water.
  • Coarse salt - 2 tablespoons.
  • Sugar - half a tablespoon.
  • 4 allspice peas.
  • 2 bay leaves.

All ingredients are combined with water and put on fire, after which they are boiled for 5 minutes and cooled to room temperature. The fish is placed in a container, after which it is poured with a cooled solution and placed in the refrigerator for a couple of days.

Dry salted mackerel (no brine)

This recipe does not require any prior preparation of the brine. But it is imperative to prepare the fish by removing the entrails, head, fins and tail. After that, the fish is washed in cold water and dried with a paper towel.

To prepare mackerel in this way, you need to stock up on:

  • A carcass of fish, somewhere in the weight of 300 grams.
  • Salt, one tablespoon.
  • Sugar, about 0.5 tablespoon.
  • A pinch of ground black pepper.
  • Powdered dry mustard, you need 0.5 teaspoon.
  • A pinch of ground coriander.
  • All components are mixed in one container and thoroughly mixed without adding liquid. After that, a fish carcass is rubbed with a similar dry mixture. After that, the fish is placed in a cellophane bag and sent to a cold place for a couple of days.

How is salted mackerel good for you?

Mackerel is considered a very useful fish, since it contains a lot of useful substances that have a beneficial effect on the functions of the human body. At the same time, experts advise not to abuse this product.

Benefit

The beneficial substances that make up mackerel meat are involved:

  • In DNA synthesis.
  • In the regulation of substances.
  • In providing the cells of the body with oxygen.
  • Improving metabolism.
  • In the fight against malignant neoplasms.
  • In an increase in the level of hemoglobin in the blood.
  • In a beneficial effect on the work of the digestive tract.
  • Strengthening the immune system.
  • Improving memory.
  • In reducing pain in arthritis and arthrosis.

Calorie content

Mackerel is considered an oily fish, but it is mainly healthy fats that prevent a person from gaining excess weight. Depending on how you cook it caloric content is in the range of 190-270 kcal per 100 grams of product... Therefore, it can be safely used even by those who have decided to lose weight.

The presence of vitamins

Mackerel meat contains a whole bunch of useful B vitamins, as well as vitamins such as A, K, H, E and PP. In addition, meat contains Omega 3 fatty acids, which makes it especially useful.

The presence of trace elements

In addition to vitamins, mackerel meat is rich in trace elements, such as:

  • Iron.
  • Cobalt.
  • Copper.
  • Zinc.
  • Phosphorus.
  • Manganese, etc.

Contraindications

Salted mackerel is a tasty and healthy product, since it contains a maximum of vitamins and microelements. Despite this, its reception is associated with a number of limitations. For some categories of people, an extra piece eaten may not bring benefit, but harm. For example:

  • It is not recommended to eat it for people suffering from allergic reactions.
  • The presence of salt in fish can be a limitation when taking it for those people who have problems with the functioning of the kidneys and gastrointestinal tract.
  • The consumption of salted mackerel should be limited for people prone to hypertension.