Salted mackerel

Thanks everyone! They salted all kinds of fish, but my hands didn't reach the capelin - I'll try!

They salted all kinds of fish, but my hands did not reach the capelin - I'll try!

Lena, capelin is a small fish, so you need to keep it in the marinade less. I kept it for 3h 20m, but less is possible, try it in 3 hours, or a little earlier.

I bought a capelin, decided to start with it right away, and this is what I think, what if I put the fish in a jar and pour it with marinade? or necessarily with a bowl and a plate on top ...

I salted in a plastic tray

I put the fish in the saucepan in which the marinade was cooked ... no loads on top

Well, I finally bought a mackerel and set it to salt. The husband is already winding circles around. Waiting for the allotted time to run out. And, by the way, can you eat immediately after 4 hours, or can you still stand it in the refrigerator?

celfh, girls and I made my baby, that's something. If you put more coriander there, you would get a real gingerbread. Super delicious! I can only imagine how delicious mackerel will be!
Thanks for the recipe, I went to write thanks ...

And I poured coriander, I really love it even when I fry the potatoes in a mortar, grind and sprinkle, delicious aaaaa And the capelin has been standing for 3 hours, go to try something ...

I kept the wort for 3 hours and 20 minutes, it seems to me this is the optimal time, if I kept it longer, it would be very salty.

I tried it in time, the very thing, it would have been a little bit too salty. A delicious class !!!!!

[celfh]

The mackerel turned out to be excellent! Have already devoured everything. It's time to go for the fish again. Now I will always salt myself. celfh , thank you very much for such a simple and awesomely delicious and accurate recipe.

[celfh]

It’s a pity that our hands didn’t come to take a picture !!! In the middle of the roll I put pieces of pink fish (I don’t remember the name). It turned out beautifully and sooooo delicious !!!! In the refrigerator, in zero it lay for a day, then froze it slightly to cut it.

celfh, Thank you!!

I am ashamed to ask: can frozen fish be salted or only fresh?
You eat it so delicious
We sell only frozen sea fish

I am ashamed to ask: can frozen fish be salted or only fresh?
You eat it so delicious
We sell only frozen sea fish

Lenusya, that's how everyone except Mila makes her out of frozen. We, too, will not find a fresh day with fire.

[Tanechka]

I made salty capelin according to this recipe. It turned out very tasty!
Not expected. I made it a spicy salting. While the brine was cooling, I sprinkled capelin with freshly ground coriander and black pepper. She soaked it well for an hour, and then poured it with brine for 3 hours. Delicious fish turned out!
TanechkaThanks again for the recipe!

Yes I am
You envy me that I have fresh capelin, and I you that you have capelin ... There is no such good here ...
I was on vacation with my parents only capelin and bought fresh frozen. I fried it every day ... Well, I love her ... So dad already couldn't stand the smell of it ... But he stoically endured it ..
Oh, I would have my little girls .. And this marinade is really super-duper! I salted a little today ...

And today I marinated, but not capelin, but New Zealand mackerel (it is 2 times more than usual). Let's see in 3.5 hours (or rather, try)

[sazalexter]

I also made mackerel according to this recipe. After she poured oil on it, she stood for another 12 hours. We just ate these pieces of fish and potatoes. What are the reviews? Delicious, lightly salted (as I love), but somehow I'm afraid to eat it. She has a strange taste of fresh fish ... I completely agree with sazalexter

The point is not only that the fish is salted, but also that it "ripens", that is, complex chemical fermentation processes take place inside it. And so it's just raw fish, slightly salted.

I salt the fish according to a different recipe, but it should stand for 12 hours without a refrigerator, and then in the refrigerator for 2 days. And there is no raw fish taste.
In any case, thanks to the author for the recipe!

T-t-t .... How many times have I salted and nothing bad has ever happened ... True, I never left it in oil .. I was eaten immediately after 4 hours of salting ..

T-t-t .... How many times have I salted and nothing bad has ever happened ... True, I never left it in oil .. I was eaten immediately after 4 hours of salting ..

I thought that it would mature a little more in 12 hours. And right away, when I just drained the brine, it was scary to try.

[celfh]

I salted mackerel twice. Both times I liked it very much, but I still comprehend the subtleties. The first time I cut mackerel a little not completely defrosted and the pieces were cut off perfectly. The second time the fish defrosted to the end, and when cutting into pieces, it seemed to be crumpled (while cutting the ridge, the flesh was slightly crushed). There may, of course, be different degrees of freshness of the fish itself before freezing. I have not yet decided on the size of the pieces when cutting. The first time they were larger (about 2.5 cm in thickness) and in 4 hours they were not very salted (there were traces of non-clotted blood near the ridge) The second time I cut thinner (1.5 cm) so 4 hours in brine, probably even a bit too much ... The fish was not lightly salted, but normal salted. celfh, and how do you cut?

How do you cut?

Probably see 2. I think so

I also cut about 2.5 cm. But my fish is fresh. Kept in the marinade from 3.5 hours to 4.5 hours. Superb! And whether it falls apart or not - it definitely depends on the freshness of the fish! When it falls apart and when not! When it remains intact, I am sure that the fish was the freshest!

I have been using this recipe for over twenty years without any problems, and, believe me, if there was the slightest doubt about the use, I would not have posted the recipe. But in the evening they wrote me a letter in PM, which I consider it my duty to put out for everyone to read. You yourself must decide to use this recipe or not, and let the moderators decide to leave this recipe or delete

It is not convenient for me to contact you, but I also cannot remain silent. The topic is also not convenient to write.
The thing is, I got poisoned with mackerel according to your recipe.

https://Mcooker-enn.tomathouse.com/in...f&Itemid=85&topic=72305.0
The fish should be ripe. And this cannot happen to her in 4 hours. This mackerel tastes like a raw, salted fish on top.
And on TV in the program "Quality Mark" they said that when there is raw blood in salted fish, it is dangerous to buy this fish. When the fish matures, this blood turns brown, not red.
Maybe someone has a normal stomach, then this recipe came up, but I had an ulcer 2 years ago. And after the poisoning the day before yesterday, I specifically tore off my stomach. Now I am again eating soup with one potato, carrot and raw onion. For filling rast. oil. And I sit on pills.
And yesterday, in addition, there was a taxation of the body. It always happens to me after poisoning.

The decision is yours. Or even remove the topic with this recipe or write in it, so that people who have ever had stomach problems not to use this recipe, since it can do a lot of harm.

Very sad.
I can't say anything about the fish, I did and ate everything myself, everything was fine.
But at the expense of the fact that a person with an ulcer, etc., stomach problems and 12 pers. eats raw onions ... it's amazing, as far as I know (unfortunately, and from my own experience too) raw vegetables in general, and onions especially should not be eaten with such diseases

I salted only capelin, and once tried to put salt without a slide, so that it would not be very salty.And the fish after 4 hours was bloody and crispy, we did not eat it, but left it to salt further, so it stood for almost a day. Salted normally, but lightly salted I did not like it, I do it as before, with a slide.

Unfortunately, in our time, you can poison yourself with anything, including well-salted and even salted fish. And there is no one to blame, if, for example, I know that my pancreatitis does not allow me any liberties, I bypass everything that is contraindicated for me, here are all adults and everyone has the right to decide for himself what he can and cannot.

I salted the fish twice - herring and capelin, everything is fine. The fish was without blood, normally salted. For reinsurance, I kept it a little longer.
And storage and transportation of frozen fish is a separate issue, it is often thawed more than once until it reaches us. Sometimes I come across suspicious soft carcasses, I throw them away without regret. Then it is more expensive to be treated.

[celfh]

celfh, Tanya, don't be upset, please! I have made fish according to this recipe 10 times already, no less, also my sister and my aunt - the recipe has already "gone to the people" the recipe is delicious, the fish turns out good, during the entire cooking time there were no incidents similar to the one described, everyone is happy and healthy.

I think that the author of the letter came across a low-quality fish, which could already be bad, even before salting.

I ask you not to remove the recipe, because it has become our favorite, and I will be sorry if someone cannot discover this recipe for themselves ...

[celfh]

and I want to add that you can get poisoned if you eat something with great pleasure. Maybe it's not poisoning, they say, but the effect is the same. So everyone is his own boss and whether to cook or not, decides for himself.

celfh, well done, that put a quote letter in the subject.

[celfh]

celfh, made mackerel according to your recipe more than 10 times already - it leaves with a bang. Of course, there is one drawback - it's called "a little, but is there more?" Honestly, I almost did the first fish myself. Tasty and tasty. I took frozen mackerel, peeled it thoroughly, cut it into 1.5 cm pieces, and when I poured the fish with brine, I tried to prevent the pieces from sticking to each other. I believe that the problem of the author of the letter lies elsewhere: either it coincided with something else, or fear after watching the program.
P.S. I am familiar with gastrointestinal problems firsthand ... The recipe is excellent, do not delete, please.

[Tanechka]

And I'm sure that some problems after eating this fish can arise only if the fish is stale! And the recipe is just awesome! I do it 2-3 times a month! Tested on yourself and your family! Very tasty and so far no problems have arisen! Thank you again Tanechka, per recipe!
And in 4-4.5 hours, I also get a fish without red blood. There is no need to cut it thickly, then during such a time the fish will have time to salt ... And others are right when they say that everyone for himself can decide whether this or that recipe is good for him or not ...

I did it a hundred times according to this recipe, and mackerel and capelin, always an excellent result, no need to remove the recipe

[The dangers of eating sushi]

This case proves once again that it is dangerous to eat raw fish.

Quoting from Wikipedia:
The dangers of eating sushi
Like any dish made from raw or lightly cooked foods, sushi is perishable and, when stored, can become a breeding ground for the development of dangerous bacteria. Eating long and / or improperly stored sushi can lead to a variety of gastrointestinal diseases. Therefore, the shelf life of cooked sushi does not exceed several hours, while the best option is to eat sushi immediately after preparation.

Sushi is a potential source of helminths, namely opisthorchis, broad tapeworm, nemato

Once again, there is a period of "maturation" of fish that is highly discouraged to reduce!

I agree 100%.
Especially if someone has even minor problems with the gastrointestinal tract.

I will also add from myself. How is lard salted? After it has been salted, you need it to lie down and let the juice out.Then you can eat such bacon.
It's the same with fish.
It is correct and safe for the body to make the fish mature!

I agree and disagree at the same time. Yes, there is a certain risk, but the same Japanese people eat raw fish all their lives and are at the same time long-livers of the planet. The content of helminths is higher in river fish than in sea fish. In addition, the majority uses frozen fish (and not freshly caught), that is, we are not talking about pure blood, but rather about a set of frozen liquids (including water). In the end, all adults themselves have the right to decide what to eat and in what form (raw, boiled, steamed, fried, etc.) There are people who like to drink warm pork blood, someone eats raw minced meat, but sushi is made mainly from raw fish. Forewarned is forearmed. Everyone makes their own choice and bears responsibility. On this I consider the discussion of harmfulness / usefulness to be over.
I ask you to discuss in this topic only the features of the cooking technology. Thank you all for the information and understanding.

I ask you to discuss in this topic only the features of the cooking technology.

In this case, let the author of the recipe in his first post write about the careful use of this recipe for people with gastrointestinal problems. And then over time, the Temka will grow and no one wants to re-read the reviews. And there may be such troubles again.

Here is the toda:

Forewarned is forearmed.

T a to s, the faint of heart please leave - I made such a herring yesterday! Eh, I like to act on the contrary, how much has been written here, oh well! I made it with coriander, how delicious it is - I envy myself. Yesterday before going to bed, so I tried it well - piece 4, well, and today I will come off. I'll go give you a plus sign. Have a nice day, everyone.

[Gaby]

What a herring Gaby! Didn't I accidentally learn to add coriander to herring with you ?! To me So liked!
We must make one for ourselves.
I'll go and I'll put Gaby a plus for advertising and seduction.

Didn't I accidentally learn to add coriander to herring with you ?!

No, it's not me that Gopher wrote about coriander, for which I bow to her and thank you, I will also go thank her.

I really didn’t salt both herring, and mackerel, and peeled herring ... in general, the recipe is deadly in its taste and ease of preparation! (do not scold and so ashamed,: red: that you have not unsubscribed before - there was no time for such a delicious meal)
Tanya, thank you so much for the recipe!

[celfh, Tanyusha]

I have the BIGGEST thanks for the recipe !!!!!!!
Firstly, it's just oh-very tasty, and secondly, everything worked out great for me. Just a couple of years ago there was a negative experience in salmon salting (I had to throw out the whole carcass), and I had a fear-stupor for repeated experiments. And, this despite the fact that I can live in a fish market and eat all kinds of fish dishes and pickles around the clock.
I added a couple of coriander seeds to the recipe. My husband smelled a clove, it didn't go very well for him (once the godfather threw a large clove on a 3L can of homemade vodka ... ... they cried, but drank. Just lowering the dose of cloves in the trail. time.
Ah, I'm in a deep swoon from the deliciousness. I realized that now I myself will buy and salt according to this recipe and herring and every little thing ...

celfh, Tanyusha, thanks again for the recipe, and for overcoming the barrier with it !!!!
🔗/ a3c / 2013-02-13-21-15 / i7-4130093 / 500x281-r]

🔗/ a3c / 2013-02-13-21-34 / i7-4130095 / 500x281-r]

[Tanechka]

TanechkaThank you very much for your feedback! I am very glad that I liked the recipe.

I bring Tanyusha a plus for such a quick, easy and tasty recipe. The mackerel turned out to be just a BOMB. Salted for 4.5 hours, I just didn't have time to come home earlier, but I didn't cut it in very thin pieces. Then the fish stood in sunflower oil until the next day. In short, together with my husband, we rammed a whole mackerel for lunch and even it seemed that there was not enough fish

I'm glad, very glad that I liked the fish!
We must cook for ourselves!

Made mackerel today. The taste is amazing, just what you need
Thanks for the recipe.

[Irina,]

Irina, to your health!

[may]

Note

On a note
In raw fish may contain living organisms hazardous to health:
- bacteria of the Escherichia coli group;
- staphylococcus;
- salmonella;
- high microbial count;
- live larvae of parasites;
- salts of heavy metals;
- fertilizers, nitrate and nitrite groups;
- petroleum products and their processing residues;
- feces;
- blue-green algae;
- Genetically modified foods;
- uranium ore.

You can eat raw fish if three conditions are met:

The first: it should be cultured fish, fed with artificial feed, treated and monitored for the absence of parasites.
Second: if the fish is sea or ocean fish, then it had to be immediately frozen right on the ship, and thawed right before eating.
Third: parasites can live in any river fish (except sturgeon). Therefore, only sterlet can be eaten raw.

The decision is yours! Bon Appetit

I made the best decision. I took 3 fish - one and a half norms of ingredients (except for a clove - one thing of it is enough, but I took 4 tablespoons without a slide, 1 spoonful of sugar), but then I poured a little brine - as it turned out to be a cup of dish. I added spices to the eye. She made the pickle in the evening, cooled down on the stove. In the morning he brewed well. She took out the cloves and bay leaves. The fish was cut into two parts. And then I put the fish for 2 days. Today is just the right time - everything is moderate and the ripening period is met. Thank you for the idea and recipe!

It's great that everything turned out well!

[pour vegetable oil]

After 4 hours, transfer to a glass jar and pour vegetable oil.

Tanyush, I didn't quite understand this moment, pour vegetable oil so that the oil completely covers the fish or just pour it lightly on top?

And yet, do we take fragrant or odorless oil?

Or is it a matter of taste?

[Kroshik]

Kroshik, I do not completely fill the fish, just sprinkle it. There somewhere I wrote that it is not worth keeping the fish for a long time, it becomes tasteless.
I take odorless oil.