Delicious dried mackerel - a recipe for drying mackerel at home.
Cooking mackerel is very simple, and its delicious taste and aroma will not allow it to linger in your kitchen. Using this simple recipe you can easily and simply prepare delicious dried mackerel with your own hands. This delicacy goes well not only with beer or homemade kvass, but also with hot potatoes or fresh vegetables.
The most optimal time for preparing dried mackerel is spring, when the fish finishes spawning.
First, gut the fish: pull out all the insides through the gill valves, but do not cut the belly.
Next, rinse the gutted fish and place it through the tail on a thick thread or twine.
Prepare a brine for fish (dissolve 25 grams of salt in 1 liter of water) and immerse the prepared carcasses in it for 8 hours.
Now, it's time to remove them from the brine and wash them in cold water.
Next, simply hang the fish on the rods for further drying. Drying time is about 2 weeks.
Delicious homemade dried mackerel can be stored for a long time and not spoil if the optimal storage conditions are followed. To do this, you need to wrap each one separately in paper or newspaper and place it in a ventilated room with a low temperature, maybe in the refrigerator.
Read more about how to make dried fish, see the article with video.
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