Mackerel baked in salt

Category: Fish dishes
Mackerel baked in salt

Ingredients

Frozen mackerel 1 PC
Coarse rock salt 300gr

Cooking method

  • I truly believe that this is the easiest fish recipe.
  • So, we take out a whole mackerel from the freezer (the fish must be with its head). We don’t do anything with it at all (we don’t defrost it, don’t gut it, don’t cut off the head, don’t remove the gills). Sprinkle it with salt on all sides. A dense sprinkling of one fish takes about 300g of salt.
  • We put in a hot oven. We bake at a temperature of 180g for 40-45 minutes.
  • This is what a raw fish looks like in salt:
  • Mackerel baked in salt
  • And already ready:
  • Mackerel baked in salt
  • See the difference? And she is
  • When the fish is ready, the salt is mainly caked and easily removed by tapping with a knife or fork.
  • Mackerel baked in salt
  • If the skin is damaged, the salt will stick and come off along with the skin - well, great, so cutting is easier.
  • When the salt has been removed, we cut off the head and take out the insides, remove the skin. It's much easier than peeling raw fish. Plus, during cutting, a little salt gets on the fish pulp and it becomes tastier. But it is better to take fish with a whole skin, without cracks, cuts, etc. If the skin is badly damaged, the salt gets inside and the fish risks being oversalted.
  • An ideal side dish for such a fish is rice cooked without salt, sprinkled with soy sauce. And the mackerel itself is friends with him.

The dish is designed for

2 servings

Time for preparing:

50min

Cooking program:

oven

Note

I picked up the idea from Pokhlebkin's book. There it was about fresh river fish in the first place, but I tried with mackerel and I liked it so much that I never got around to experimenting with others. If you bake river fish, then everything is done in the same way. No need to peel off the scales! She will then be removed with the salt. The only thing is that if the fish is not frozen, apparently, you need to reduce the baking time

It actually takes longer to read the recipe description than to cook

Olima
Ru, I will definitely try this variant of mackerel !!! So I love and respect this fish very much.
Ru
Quote: Olima

So I love and respect this fish very much.
And you are doing the right thing! By itself, mackerel is not only tasty, but also very healthy. It contains a lot of polyunsaturated fatty acids, a hymn to which all sorts of doctors sing in unison and in chorus :)
And this recipe preserves what is in the fish to the maximum. I'm not very well versed in the chemistry of the process, but Pokhlebkin wrote that when the fish is baked whole, the maximum amount of usefulness remains in it, because the juices do not leak out, do not interact with other products and do not oxidize (or what else happens to them there)
So cook for health!
sea39
I love this recipe, but I haven't tried mackerel like that, I made bream, crucian carp, although I still gutted the last couple of times, because the bitterness remains from the gallbladder. The fish turns out to be awesomely juicy, in its juice. Now I'll try the mackerel.
Ru
Definitely try
My insides usually get more or less normal. Although sometimes, if you hit something unsuccessfully and something gets on the meat, I blot it with a napkin or even rinse it off with water. I think it's worth it. The fish is really extremely juicy
dancer
Ru! Thank you for your sincerity, and a photo his the dishes were put up and a link to the origin of the recipe was made ... I bake river fish in salt, the only "but", sometimes during baking the gall bladder bursts and the fish tastes bitter ...
Ru
Looking at your reviews, I am already ripe to try to make friends with river fish
Give a variety of food!
sea39
Here is my Baltic bream! This is our sea bream, that's why it's so big and fat!
Mackerel baked in salt,Mackerel baked in salt
the last photo looks scary, I just wanted to show how juicy it is, even with a peeled belly
Mackerel baked in salt,Mackerel baked in salt
Ru
Super! In the penultimate photo, you can especially see how he is already shiny.
LightTatiana
Ru
I always walked past fish under salt, even when I watched Vysotskaya's program with this recipe. And then somehow I immediately believed that it would work, and most importantly, it was worth trying.
Indeed, it is very tasty, juicy and there is no excess fat. In your favorite dishes, definitely!
And thanks to you and
Olima
Ru, already a couple of times made fish according to this recipe. It is especially helpful when the fish is frozen and there is no time to defrost it. It turns out a juicy and tasty fish. I baked it again today, my husband just finished the last bite
alfa20
Ru, thank you very much for such a remarkably simple and tasty recipe! How did I not find the recipe before? I love mackerel very much, I will definitely try it in the coming days.
fedorovna1
I was reprimanded today for only making two mackerel fish. Very juicy and tasty. I love these recipes where there is a minimum of effort, and the result is amazing. THANK YOU!!! Happy New Year!!!
Marysya27
Ru, thanks for the recipe The fish turned out - yummy, although not without incident
Mackerel baked in salt


Adventure, I think, due to the fact that the fish was already frozen.
Preparation:
Mackerel baked in salt
The fish were large enough, so I baked 45 'at 180 °:
Mackerel baked in salt
The smell in the kitchen after baking was "fufuka". I thought that the fish would be inedible. But I decided to clean it.
Mackerel baked in salt
Revealed:
Mackerel baked in salt
And it is juicy and tasty. And the skin came off easily:
Mackerel baked in salt
Mackerel baked in salt
Although outwardly and unpleasant appearance. Probably, frozen fish will not have this:
Mackerel baked in salt
"On the face of the terrible, kind inside ..."
Mackerel baked in salt
Mackerel baked in salt
Poured a little lemon juice. It turned out very tasty. Cooked the rice. Ate and those who were not going to
Next time, I will either bake frozen, or gut, since the fish is frozen

Zhanna2
In this way, she made perches and molts. Very tasty + no need to peel small scales.
Svetlenki
Ahhh, I have thawed mackerel. Bowel? I really want to cook this recipe! I have just perfect-sized fish.
Yarik
Sveta, I would not gut, all the fat is useful, I would reduce the time to 30 minutes.
Here, I climbed
Svetlenki
Yarik, Yaroslavna, the one is good that came. One head of mine is bad I myself would not gut it, but I’m afraid that something from the insides of the unwanted will be damaged during cooking and spilled onto the pulp One thing is frozen intestines, and another thing after the refrigerator
Yarik
Svetlenki, Sveta, well, you don't go there, so everything will be fine, then everything will be baked and all the insides will be well removed in one motion.
Svetlenki
I did it. Delicious fish.

Mackerel baked in salt

But I won't bake with entrails anymore

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