Mackerel onion skins in 3 minutes: delicious homemade recipes

Fish dishes on the table along with meat products, vegetables occupy a significant place. Fish consumption is largely dependent on the region. The remoteness of the habitat of Tunas species (the Japanese sea, Atlantic ocean, African and Australian coast) does not affect the prevalence of this fish: many national dishes contain abundant delicious recipes. A great advantage of this method is the ease and speed of preparation.

How to cook mackerel in onion skins

Dishes from mackerel have a high caloric content, because the fish may contain up to 16.5% body fat. Fish meat is very tender, after cooking or frying is becoming a little dry. The recipes where the smoked mackerel preserves vitamin B12 and remains juicy, Housewives are always on the note.

Main ingredients:

  • mackerel;
  • onion peel;
  • salt;
  • water.

The whole process is divided into two stages: preparatory and cooking. Preparatory stage:

  1. Remove the entrails, preferably not ripping the abdomen of the fish. Wash. To evaluate the possibility of cookware, decide to put entirely or remove the heads/tails. Better fish doesn’t cut it.
  2. Bow the prudent Housewives always in stock. You need this number of hulls, to get the rich color of the brine. Have to take the husk 4-5 bulbs per 1 liter of brine. The volume of liquid depends on the number sealifebase product.
  3. Prepare the brine, 200 ml of water to dissolve a tablespoon of salt.

Preparation:

  1. The brine and put the onion peel in the pan. Boil, leave for 5 minutes.
  2. Brine completely fill the fish. It is a prerequisite.
  3. Cook 3 minutes, no more, or fall apart.
  4. To cut only after cooling.

Smoked mackerel

The natural process of Smoking in the home is not available to everyone. You must consider the type of Smoking equipment, capacity. Remains unchanged the use of smoke from sawdust of alder, aspen, oak, fruit trees. Preparation of product smoked – an important stage, it involves six stages:

  1. Free the fish from viscera and cut off his head.
  2. Wash and wipe dry with cloths.
  3. RUB with salt – a tablespoon per fish. Salt the entire internal and external surface.
  4. To leave for the night.
  5. Rinse, wipe with a cloth and dry for 2-3 hours.
  6. Proceed to Smoking.

Features:

  1. If the fish is frozen, thaw it is necessary natural way to get the meat away from the bones.
  2. Grate should, without great care, gently, so as not to damage the top cover.

Smoked mackerel at home is obtained with exceptional flavor. Smoking should be carried out according to the instructions to install Smoking. If smoked in a barrel on fire, then the order is as follows:

  1. At the bottom of the barrel fill with cooked sawdust (2 handfuls), lightly moistened with water.
  2. Put the mackerel. Put on the heat. Closed by a cover.
  3. After 15 minutes, open the barrel, produced the first bitter smoke.
  4. Close. Smoked another 30-40 minutes.
  5. Cool it down and enjoy the natural taste.

Mackerel onion skins tea

A very simple recipe retains all the nutrients, under cooked potatoes – delicious! From spices to fish: Bay leaf, saffron, black pepper, coriander grains. Add in salt and the cooled marinade. Ingredients:

  • mackerel – 4-5 PCs.;
  • husk 4-5 follicles;
  • black tea – 50 g;
  • salt – 4 spoons (Cutlery);
  • sugar – 2 spoons (Cutlery);
  • water – one liter;
  • spices – to taste.

Order of preparation:

  1. Water, salt, sugar, husk, tea placed into the pot.
  2. Allow to simmer for 5 minutes. Cool.
  3. Prepare the container, put the mackerel, pre-gutted, without heads and well washed.
  4. Pour in the brine. Put under the yoke 2 days.

With liquid smoke

Products:

  • Tunas – 2-3 PCs.;
  • peel onions – two handfuls;
  • salt – 3 spoons (Cutlery);
  • sugar – 2 spoons (Cutlery);
  • water – one liter;
  • liquid smoke (table) – 3 tbsp

Order of preparation:

  1. Husks water and boil for 5 minutes, allowed to cool.
  2. Add salt and sugar, liquid smoke.
  3. Eviscerated and goals the product is washed out.
  4. The plastic bottle cut off the top. Put back the fish down head.
  5. Pour in the marinade. Stand at room temperature for two or three days.
  6. For uniform color and salting once every day pull the fish’s tail.
  7. Serve, sprinkle lightly with lemon.

The recipes mackerel onion skins

Several recipes in video mode will help to cook the fish properly, paying attention to the subtleties of the process. Whatever was preparing salted mackerel, mackerel in onion skins for 3 minutes or boiled fish product will turn out with excellent taste, does not lose its structure and melt in your mouth. Simple recipes cooking, quick, hearty, delicious. Better to see once!

Mackerel boiled

Salted mackerel in brine

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