Fish are different - fry, cook, stuff, salt, smoke ...

Fish are different - fry, cook, stuff, salt, smoke ...

Category: Fish dishes

Ingredients
Herring, completely thawed (can also be mackerel)
Marinade
Water	1 l
Sugar	1 tbsp. l.
Salt	3 tbsp. l.

Cooking method

• Fold the herring into an enamel pan, pour over the cooked marinade, put in a cool place under oppression for 2-3 days.
• After 3 days, drain the brine-marinade (it will be an almost black viscous liquid).
• Rinse the herring with clean water.
• Prepare the marinade + spices (coriander, peppercorns, allspice).
  
  
  Put the herring in an enamel pan, pour over the cooked marinade, under oppression for 2-3 days. After this period with pleasure to eat.

Note

Oh-oh-oh-oh !!! herring!
The best recipe for salted herring at home was given to me by my relative, who worked for many, many years at a fish base as a foreman in the salting shop itself. This recipe has never failed. And I used to salt often and a lot - when everything and everything in the country was bought in bulk for the collective (remember - chicken legs in boxes, butter in a box by weight - 20 kg ...)

PySy. If it is warm outside - as it is now, then 2 days are enough for each stage (since most often the herring is salted on the balcony). A lot depends on the quality of the herring itself - when it was caught and how many times it was frozen by conscientious sellers ...

Herring also makes amazing fish balls.

Photo by Admin.

Thank you, the first option is noted.

I want to clarify - for the marinade, how much water do you take for 1-2 herrings.
Should the fish be gutted before salting?

The herring seems to be conscientious, clean.

For the last 3 years we have been eating only salted fish (red, herring, mackerel). I like mackerel better (it has a richer taste and is fatter).
The simplest method is to peel the fish, disassemble it into 2 loins, removing the ridge and rib bones (it is more convenient to do this when the fish is slightly frozen). Next, cut into portions (about 1 - 1.5 cm). Cut white onions into rings. We take a jar and begin to lay the herring (or mackerel), salt, a few crystals of sugar, coriander (we like spicy), sprinkle it with lemon juice (I don’t like vinegar, but you can do it too), a layer of onion, a little oil and repeat everything again until all components will not end. We leave for a day - two in the refrigerator - and you can eat.

Admin, you don't need to gut the fish - that's what I like about this recipe, just rinse it with water.
For a couple of herrings, I would take 1 liter, because for 3-4 small ones, exactly 1 liter went away.
In general, I make it easier - I add the herring, and I dilute the marinade by 1 liter, poured it in - I looked how much more I needed to add - 1 liter or 0.5 liters is enough, or even enough

[Admin]

Admin, I salt by eye (it all depends on the "salinity" of the salt itself and your taste preferences). In any case, you need to salt a little harder than you salt any other food (fish loves salt). I try to salt with extra (it dissolves better, does not contain impurities, but remember that it is usually saltier).
Such a recipe was spied on by a chef. All its charm for me is precisely in the fact that such a fish does not require washing, cutting, etc., but is a ready-made product. In the photo, the remains of salted trout in a similar way (but I do not add onions to red fish)

[a few crystals of sugar]

The simplest method is to peel the fish, disassemble it into 2 loins, removing the ridge and rib bones (it is more convenient to do this when the fish is slightly frozen). Next, cut into portions (about 1 - 1.5 cm). Cut white onions into rings.We take a jar and begin to lay the herring (or mackerel), salt, a few crystals of sugar, coriander (we like spicy), sprinkle with lemon juice (I don't like vinegar, but you can do it too), a layer of onion, a little rubbing oil and repeat everything again until all the ingredients run out. We leave for a day - two in the refrigerator - and you can eat.

I also sit, salivating like blood ... I will die of loss ... of saliva ... by morning ... YOU WILL BE GUILTY !!!
ROMA, thanks for the theme of the decade! There are a lot of fish on the shelves, but the prices are "sharks" And I would like to cook something new, and it is a pity to translate products into unknown recipes. And here is bad. as they say, they will not advise, so I will be happy to read and write. I have nothing to say, I'm sure I just bake the sole under the cheese
kava , there is no salt in your recipe. only sugar. Is that so? Although no, you talk about salt later ... Still, "for the gifted", indicate how much salt you need, okay? I aimed at the trout. Does it need to be thawed?

Admin, maybe add trout to the list too? If not, please delete
For me, the best fish is trout ... I will ignore herring and sturgeon, but trout ... Salt + sugar (approximately 3: 1, then adjust to your taste). Optionally add ground pepper or chopped dill. Cut the fish into fillets (with skin) or half steaks. Roll in the mixture and place in a container, skin side down. Put in the refrigerator. Ready in a day. You can also lay the fish slices with lemon or orange slices - if you like. I don't eat with lemons / oranges (((Trout (both Norwegian and river) turns out to be the most tender!

[Fish in the sleeve.]

If suddenly you do not get a fresh red fish, you can salt the frozen red fish too, it turns out very well.

If you are not masochistic, do not eat preservatives,
Salt your fish very simply and easily.
Defrost, dry, cut as you want.
Pour salt, a little sugar, butter.
Cover the basin with a lid, shake it, do not regret it!
In the evening, put a jar in the refrigerator ...
And salmon is ready by morning! Eat, swoop!

For 250 g of fish fillet
1 level teaspoon coarse salt
0.5 teaspoon sugar
2 teaspoons vegetable (preferably olive) oil



Fish in the sleeve.

Here's another quick recipe. Fresh fish (preferably not very bony) clean, gut, wash, salt, sprinkle with lemon juice.
We prepare the filling separately. Cut the onion in half rings, three carrots on a coarse grater, cut the sour apple into strips. Mix everything and pour with soy sauce.
We put the filling in the abdomen, in the head. What does not fit, just put on top. Grease the bottom of the baking sleeve with vegetable oil, put the fish there and put it in the oven for an hour on a small fire. The vegetables should be crumbly.
Served cold.
This sauce with vegetables freezes like jellied meat and it is so tasty that you don't even need fish!

[Homemade salted salmon from Admin]

I will also show my lightly salted SEMGA.

By this principle, I also make a large TROUT.

Homemade salted salmon from Admin

Thanks to the author of this recipe I. Lazerson, on whose advice I have been making lightly salted fish for many years.
Proven by my own experience.

What do you need:

Any red fish - 1-1.5 kg. I mainly salt salmon and large trout
Coarse sea salt - 4 tbsp. l.
Granulated sugar - 2 tbsp. l.
Freshly ground white pepper 1.5 tsp.
Table dill - 1 bunch (finely chopped)
Cognac or vodka - 1 tbsp. l.

If you take a different amount of fish, then the number of components in the mixture should also be counted.
The fish will only take as much salt as needed, so it is preferable to use coarse sea salt, which dissolves more slowly in liquid.

What to do:

I remove the skin from the fish, but leave the bones and the ridge so that during salting the fish itself (fillet) does not crumple and does not become smaller. The bones still retain the volume of the pieces.

Make a salting mixture by mixing all the necessary products together.
Cover the fish with this composition from all sides.
Transfer to a bowl, cover with a lid (film) and refrigerate for a day, turn the fish once.

The prepared fish looks like this.



After a day, clean off the entire mixture from the fish. The fish is ready to eat, but keeping it in the refrigerator overnight will make it even more delicious.

This is what the finished fish looks like after a day of salting. Can be sliced ​​and served.



Try to cook, it turns out delicious.
Other recipes for salted fish and their discussion can be found here:

Homemade salted salmon from Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6959.0

[But all the same, I really want to master the preparation of fish fines in a pickled version - anchovy, herring, sprat and so on.]

But all the same, I really want to master the preparation of fish fines in a pickled version - anchovy, herring, sprat and so on.

Share recipes, plizzzz

How do you make fish in the Airfryer? - I also want!

[kava]

kava , there is no salt in your recipe. only sugar. Is that so? Although no, you talk about salt later ... Still, "for the gifted", indicate how much salt you need, okay? I aimed at the trout. Does it need to be thawed?

I have salt in the recipe, I just can't specify its amount exactly, since I always salt it by eye (I will weigh it out during the next salting). It's just that the main thing is to evenly salt each layer of fish (salt a little harder than salt the usual food). I usually buy a whole fish (2-3 kg). It is not necessary to defrost it completely, as it will be difficult to remove the bones and cut. Let it thaw until it can be cut with a knife (while it is still hard). The knife must be taken with a sharp one and the cuts should be made at an angle (approx 45 *) so that the pieces are wider.

Today I salted the fish again - it took me 1/2 tbsp for a piece of 360g. l. salt, 1 thick circle of lemon (approx. 1 cm), 5 tbsp. l. vegetable oil, 1/2

rinishek, I was very interested in your recipe, but it bothers me that we now have more than 30 degrees of heat outside, tell me when to pickle, where should I keep herring at this time (2 days), I'm afraid it will disappear on the street. I really want to learn how to salt herring at home

You know, I would keep it in the refrigerator. I had a case when I salted in April - and it was already warm outside - and then my fish suffocated. For the processes of salt dissociation, temperature is important, but clearly not in comparison with 8 * s or 10 * C. That is, if salting is done in autumn or winter, then T = 0-10 * C. This means that the refrigerator will perfectly provide the required temperature for the process.

Hello everyone, the topic of pickling herring is very interesting and relevant in the summer, since now it is not possible to eat a store
I want to share a recipe "Baked herring with vegetables"
for this you need:
1 herring, thawed without a head, tail and back,
1 diced tomato
1 small onion, diced
1 tbsp. l. white fresh bread crumbs,
a little parsley, finely chopped,
salt and pepper to taste.
Put the herring on the foil, put the mixed vegetable filling in the belly, wrap it in foil and bake in the oven until tender.

[Fill:]

I'll add my recipe too! True, it contains liquid smoke, maybe someone does not want to use it, I think that nothing terrible will happen if you do not add it. The fish tastes like cold smoked!

Fill:
For 1 kg of fish we take peeled and without a head, and if someone loves to eat heads, then it is possible with a head.
1 liter of water;
4 tablespoons of salt;
2 tablespoons of sugar;
a handful of onion peels.
We boil the filling for 15 minutes (WITHOUT FISH!), Let it cool and add 50g of liquid smoke.
Then, in a long dish (for the length of the fish), I take the goose maker, or you can cut off a plastic bottle and put the fish upside down in it. In a word, you need to make sure that all the fish is covered with brine. So we fill the fish with brine and put it on the window for 2 days, but not in the sun. In the summer, I put it on the floor. I haven’t tried to put it in the refrigerator yet, I don’t know, maybe the process of salting will not change, because in the heat, it’s molten.
Then, after the expiration of time, I take the fish out of the brine, rinse it under water, hang it by the tails and let it dry.You need to insert toothpicks into the abdomen, expanding the side walls so that the fish does not go out, but dry out from the inside. Leave not for long, dried up and you can eat. Bon appetit, everyone!

We smoked trout.
I bought frozen carcasses without defrosting and put 6% in brine (that is, 60 g of salt per 1 liter of water). It will not be very salted fish, in general you can make brine with a strength of up to 10%, but this is not for everybody.
Left overnight in a cool place (or in the fridge, you can). In the morning I took it out of the brine, washed it under running water and dried it with a paper towel.
Before that, you need to prepare firewood. We have a grill-type smokehouse - a small one, so they chopped up medium-sized firewoods. We make a fire at the very bottom of the smokehouse while the door and the hole on top are open. Place the fish on the top wire rack and cover with a lid.
As soon as the temperature reaches almost 100 C, we close the door and the opening at the top and try to maintain the temperature not exceeding 100-110 C for 15-20 minutes.
Then open the lid and check the fish for readiness: pull gently on the dorsal fin - it should easily come off and the meat should be white inside.
After that, lower the temperature to 40-50C (just extinguish the fire so that it only smolders) and stand for another hour. Cool the fish.
You can eat right away, or you can divide it into fillets, put baking paper between the fillet halves (so as not to stick together) and wrap in cling film. As such, it can be stored in the refrigerator for up to a week.

[Oksana73]

Oksana73, and what kind of fish do you cook according to this recipe? Need a fresh one, or would ice cream work too? and which one is better?
I see liquid smoke more and more often on sale .... I wonder what it contains .....

The composition of liquid smoke should be just water and smoke .. well, in the sense of doing it like this: the smoke from burning alder is passed under pressure through water (like a hookah).

[Oksana73]

Oksana73, and what kind of fish do you cook according to this recipe? Need a fresh one, or would ice cream work too? and which one is better?
I see liquid smoke more and more often on sale .... I wonder what it contains .....

While making herring and mackerel, delicious. I took, of course, fresh frozen.

Presented an airfryer for a birthday. It says that you can make hot and cold smoked fish. Nobody tried it?

[Pangasius in MV]

Pangasius in MV
pangasius fillet - 2 pcs.
tomato - 2 pcs.
onion - 2 pieces
(everything was small and fillet and onion with a tomato).
Cut the fillet in portions, salt, pepper (I also added ready-made seasoning to the fish - maybe it's all about it ???).
I cut the onion and fried it in a frying pan on sunflowers. oil, h-z 5 min. I added a diced tomato there, stewed the sauce for 5 minutes + salt, pepper. I put it in MV, on top of the fish - baking for 20 minutes. All this can be done entirely in MV - but then baking for 40 minutes.

frankly, I didn't expect such a simple preparation to win the applause of a culinary guru
and the fish is really tender. In the summer, you don't really want to be fried, so steamed-boiled-baked everything is being prepared.
I once cooked pangasius meatballs, I really love fish meatballs and meatballs - so they turned out so nasty, with dampness, some kind of mud, brrr. Then I decided for myself that this fish is good only when fried. And then I took a chance - and I got a delicious result.

I once cooked pangasius meatballs, I really love fish meatballs and meatballs - so they turned out so nasty, with dampness, some kind of mud, brrr.

I found a way out in "stagnant times". If you soak the fish in water with the addition of vinegar, the unpleasant smell will go away.

any fish? in the sense of both river and sea? And how much vinegar, well, at least an approximate ratio?

If I don't really like fish, I make it with vegetables and spices, and when frying onions I add 2-3 cloves of crushed garlic. Then it does not smell of garlic, and the taste becomes very even ...

Presented an airfryer for a birthday.It says that you can make hot and cold smoked fish. Nobody tried it?

I sculpted smoked bacon there. The point is that the smoking process is replaced by liquid smoke. So if you cook fish with smoked smoke in the oven, microwave, slow cooker or in a pan, it will be just as "smoked"!

any fish? in the sense of both river and sea? And how much vinegar, well, at least an approximate ratio?

Any smelly one. But with proportions it is more difficult. I'll splash slightly from a bottle into water, that's all the proportions.

rinishek, thanks for the herring pickling recipe. It turned out to be a real salted herring, but the difference is that I know there are no preservatives or additives in there. Nice recipe.

[rinishek]

good day rinishek!
For mackerel lovers, I have a recipe "Spicy mackerel"
Gutted mackerel without gut and hv. rub with a mixture of Provencal herbs, coriander mol., cumin mol., salt, black. pepper mol., on a teflon plate greased with rust. spread the mackerel with butter and in a preheated oven. Over medium heat, brown on one side, turn over to the other for only 25-30 minutes. It tastes like mountain mackerel. smoking.

Everyone has their own recipe for batter.
Having tried a lot, I settled on the batter from Julia Vysotskaya (thanks to her very much), I like it and that's it. Firstly, it does not hide the taste of fish, and secondly, it is light (if this can be said about batter)
Prepare the fish (peel the skin, bones and cut into portions). Take the fish that you like best (I use pink salmon - cheap and tasty). Season with salt and pepper.
Batter - white of one egg, cold highly carbonated mineral water (about a glass - it all depends on the size of the fish) further improvisation - spices (I put dill, parsley, citric acid, salt, black freshly ground pepper,) then flour, so much that the dough turns out a little thinner than on the pancakes (batter should slightly envelop the fish, but not drain from it). Despite the fact that it is pink salmon, the fish is juicy and tender.
While this is the first batter (for me), which unobtrusively harmonizes with the taste of fish, complementing it.
Serve with fresh vegetable salad and a choice of beer or white wine
Bon Appetit!

And here is the photo.

I want to share a recipe for pickling mackerel!
We take defrost mackerel, rinse it, remove the head, tail and entrails. We rub well with salt inside and out. We leave for 2-4 hours (the longer it lies, the saltier the fish). Wipe the salted fish from salt (do not wash off everything!) And cut into small pieces. Cooking the marinade at the rate of 3-4 tbsp. tablespoons of vinegar in 1 glass of water (cold). We make the marinade so much that the pieces are completely covered with it. Cut the onion into half rings. Pour a little marinade into glassware and lay it in layers: a layer of fish, a layer of onion - and so on until the end of the fish and onions. Fill with marinade. We put in the refrigerator for 4 hours. The fish is ready! When serving, you can sprinkle with ground pepper and sprinkle with vegetable oil!
Bon Appetit!

Good afternoon to everyone. Once living abroad for one time, I bought red fish (salmon, trout) in jars - well, it’s delicious to anoint bread with butter. In consistency, it was, as it were, grated, salted and in oil. Maybe someone knows the recipe, please tell me

I cook at home without any additives. My salmon has been salted since Friday, but since I didn't skin it, it turned out to be a little salted. I scrolled a piece in a blender, added salt to taste and put it in a boiled jar, poured it on top. oil. I made a sandwich for myself for a sample, I will tell you delicious food and you don't need a store one. In the refrigerator, it will still be infused and what is needed

Here's what happened:

And scrolled with a skin? Otherwise, I just can't imagine how to remove the skin ...

No, the hairpin I salted it with the skin with a fool, and the fish was big and thick and didn't salted properly even in 5 days. Now I took off the skin - I make an incision along the back from head to tail and it comes off easily, like a stocking. I pull on the skin with one hand, and help with the other fingers, first on one side, then on the other. I remove the fillet with a sharp knife along the vertebra, leaving one clean skeleton. From the fillet, you need to pull out large and small bones, cut into pieces and into a blender. Right now I made another sandwich for myself, well, I can't resist, it's so delicious

I love salmon and trout very much. Let me share my quick recipe too.

Salt portions of fish and sprinkle with seasoning for fish (I love Galeo Poland, there are natural herbs and little salt) Prepare foil for each piece. In the middle of the foil, put raw onions, cut into strips, sprinkle grated carrots on it with lemon juice, on top of the fish and also sprinkle with lemon juice, if you wish, you can add a little olive or sunflower oil. Wrap everything in foil and bake in the oven until tender. Fast, tasty and juicy, especially I like vegetables soaked in fish juice.
The same dish can be cooked in the microwave in a microwave oven covered with a lid or saucer at full power for about 5 minutes.
And a dietary option for those who are thinner, without salt in the microwave:
sprinkle fish with lemon juice, cook in the same way in the microwave for 4-5 minutes. Drain the liquid that is formed during the cooking process and do not eat it.

I want to suggest a recipe for pickled delicate fish
Required:
- fresh fish (pelengas, grass carp, carp or silver carp)
- salt
- dry white wine
- lemon
- vegetable oil (odorless, sunflower or olive)
- onion
- Bay leaf
- black peppercorns
- allspice peas
- carnation - optional.

Preparation:

1. Butcher the fish - peel the scales, remove the head and entrails, divide the carcass into 2 fillets with skin, cutting out the spine. Cut the fillet into pieces about the size of a palm.

2. Put the pieces of fish in a saucepan (or a plastic container), season with plenty of salt on all sides and top with salt about 1 cm.

3. Put a covered saucepan in the refrigerator for 1-2 days - the time depends on the thickness of the pieces, pieces over 3 cm thick are salted for 2 days.

4. Drain the saline solution from the fish, rinse the pieces in running cold water.

5. It is most convenient to marinate fish in an enamel, glass or plastic dish - put 1 row of fish on the bottom, spices and bay leaves on top, then a layer of onions, cut into thick rings so that the fish is covered. Then again a layer of fish, spices, onions.

6. Marinade - mix white wine, lemon juice and vegetable oil, pour over the fish so that it is covered with liquid. Proportions - for 0.5 liters of wine 3 tbsp. tablespoons of oil and juice of 1/4 lemon. The total amount of marinade will depend on how much fish you have

7. Put the dishes with fish in the refrigerator and after 2 days you have the most delicate fish
In theory, ready-made fish can be stored in the refrigerator for up to 4 weeks, but in practice it is eaten much faster
Bon Appetit

I like avocado, but I'm afraid of raw fish. I'll try to make a cocktail with lightly salted

I, too, recently - many knowledge - many sorrows - do not really mind home salting of fresh fish.
And I found a more or less suitable way - we salt the fish (salmon, trout or pink salmon) as we like, there must be 40 degrees of alcohol, a day in an ordinary refrigerator, and then tightly wrap it in parchment paper, then in a bag and in a freezer, no less than a week. Long time, but relatively safe.

[Caprice]

The easiest way is to spread a little avocado pulp on bread and eat with salt.

Caprice, we do it especially delicious with gray bread. For fasting, the first quick meal, very satisfying!
And with a salty fish on top, it's not a snack at all, but a complete meal.

And I found a more or less suitable way - we salt the fish as we love, there must be 40 degrees of alcohol, a day in an ordinary refrigerator, and then tightly wrapped in parchment paper, then in a bag and in the freezer, for at least a week. Long time, but relatively safe.

MariV, yeah, I salted easier, for some reason we stop halfway through your recipe ... why in the freezer?

Girls, the recipe is really raw fish.
Whenever I want to use raw fish, I buy it from a very expensive store where the quality is guaranteed.
And my favorite German chef Tim Melzer, from whom I picked up this recipe, says that pickling raw fish in lemon juice is cold cooking and you don't need to be afraid of bad consequences.

[MariV]

MariV and the fish does not begin to crumble after defrosting?

[SchuMakher]

SchuMakher,
and fire water for what - not only to carry out disinfection! It also gives elasticity.
No, salmon does not crumble.

[SchuMakher]

SchuMakher,RybkA
about fish freezing: - I didn’t come up with it, experts advise it;
....Fish Ambassador by defrosting in a refrigerator (refrigerator)
The most reliable, simple and affordable way of salting fish at home is to freeze completely gutted fish or fillet pieces in a freezer at a temperature of minus (10-12 ° C) for 3-4 days or at a temperature of minus (6-8 ° C) for 7 -8 days. Subsequently, the fish or fillet pieces are sprinkled with salt at the rate of 250 g of salt per 1 kg of fish. After rubbing with salt, the fish is thawed in the refrigerator at a temperature (0o-5oC). Defrosting, the fish absorbs salt very quickly and is ready to eat in salted form for 3-4 days (salmon family). Oppression with such a salting is not necessary, and when salting thin pieces of salmon, halibut, catfish, mackerel, taimen, sturgeon, it is unacceptable, since it affects the taste of the product. Despite the fact that the fillet of red fish is salted in the refrigerator for 2-3 days and without freezing, cooking it in this way is undesirable, since only long-term freezing at an appropriate temperature ensures the complete elimination of fish parasites.
Completely all kinds of recommendations - from the book by Alexander Vladimirovich Pyshkov, Sergey Georgievich Smirnov
"Correct smoking and drying of fish"
🔗

We have frozen chum milk on sale. Tell me, please, is this a delicacy, or what? :) What unusual things can you do with them?

We have frozen chum milk on sale. Tell me, please, is this a delicacy, or what? :) What unusual things can you do with them?

Milk was not a delicacy before. They were thawed, salted, rolled in flour and fried, poured over with a beaten egg and milk - that's all, caviar and liver were usually added here.
This was done in the Russian North.

I do not eat fish at all, only if something is very tasty and does not smell like fish. Yesterday a friend treated me to a fish, I really liked it.
Here is her recipe - Trout or salmon fillet in a tray. Warm up the cream 33 percent, you can slightly less, melt the dor blue cheese in them, add greens, pour this over the fish. There is no need to salt, you can pepper for an amateur. In a hot oven at 200 degrees for 20 minutes. This is delicious!

Recipe - A creative rethinking of a recipe with a culinary specialist. ru "Lightly salted pickled mackerel":
Two mackerels (I had frozen) are cleaned of the head and entrails and cut into pieces (I like small ones).
For this business, two onions are cut with thin rings (I had large ones - I love onions)
Put the onion and fish in a bowl (I had a glass one with a lid) and add to them a few (about seven to eight) sweet peas, the same number of carnations, a couple of broken lavrushkas and half a teaspoon of ground coriander. (Then I thought, maybe more) ...
Pour the whole thing with a marinade made up of a glass of water 220 ml., A tablespoon with a slide of salt and four tablespoons of vinegar. The author of the original recipe recommended apple cider - I agreed.
As a result, we put the pot in the refrigerator, and forget for 12 hours - for a day (I had about 14 hours). Then the author advised to turn each piece: I honestly turned it over. And after another day you can eat.
This is delicious! Both fish and bow! And at the expense of vinegar - not as greasy as salted mackerel. Try it, you won't regret it!

Good afternoon rinishek! For lovers of mackerel, I have a recipe for "Spiced Mackerel": giblet mackerel without a head. and hv. rub with a mixture of Provencal herbs, coriander mol., cumin mol., salt, black. pepper mol., on a teflon plate greased with rust. spread the mackerel with butter and in a preheated oven. Over medium heat, brown on one side, turn over to the other for only 25-30 minutes. It tastes like gar mackerel. smoking.

And by the way, today we ate this very fish with the whole Vinnitsa hop company. Natasha is a very tasty fish, you can see the photo in the Vinnitsa theme