How To Cook Mackerel In Brine - How To Cook. The art of making pickled mackerel. 3 (about 1lb) salted or pickled mackerel 4 tbsp cooking oil 1 medium onion, sliced 1 large tomato, chopped 1 tbsp tomato ketchup 1 tsp hot sauce ½ tsp black pepper water.
Marinated Sprat and Mackerel Recipe
Your mackerel is now ready to smoke. One hour before serving, marinate the cod in the refrigerator. First a brining step with salt, immediately followed by an acidification step. Cover and and allow to brinefor about 6 to 10 hours in the refrigerator. Sometimes we combine these steps. Another traditional way of preservation is a brining step followed by drying. Drain mackerel, debone and transfer to a mixing bowl. Always cool down the brine before pouring it over the mackerel. The fish can start cooking in hot liquid. Fry in small amount of vegetable oil, on medium heat until golden brown (about 3 minutes per side).
Rinse under running water fish, not forgetting to remove a dark film inside the abdomen, which can give bitterness in the finished dish. While the smoker is preheating, arrange the fish on racks and let dry for about an hour or so to allow a glaze to form on the surface of the fish. You’ll want plenty of cold water,. Let drain the water or drain the carcass of a paper towel. Sometimes we combine these steps. Fry in small amount of vegetable oil, on medium heat until golden brown (about 3 minutes per side). When the whole fish needs at least 48 hours to pickle in salty brine, slices fish fillets will be ready in 12 to 18 hours depending on their size. Remove the fillets from the brinemixture, pat dry with kitchen paper. Drain mackerel, debone and transfer to a mixing bowl. One hour before serving, marinate the cod in the refrigerator. :) here is a beautiful french mackerel in the algerian recipe !
