Mackerel in onion husks in 3 minutes - 6 recipes

The most common sea fish on our tables is herring, but many will call the most delicious mackerel. In addition, this inhabitant of the seas can be cooked so that it will be moderately salty, and its meat will acquire a beautiful golden hue. A quick recipe is mackerel in onion husks in 3 minutes. Below is the basic recipe and some of its variations.

Mackerel in onion husks in 3 minutes - a simple recipe

Pleasant is the fact that the dish is prepared in a matter of minutes. And the specific smell of mackerel, which is not to everyone's liking, will completely disappear after heat treatment in onion husks.

A simple recipe involves the use of the following ingredients:

• 1 medium, not very large mackerel;
• 1000 ml of water;
• 150 g of salt;
• 20-30 g of onion husks (from about 7 medium onions).

Step by step cooking:

1. In a wide bowl, so that the fish fits completely, pour water, add salt and add washed husk. Put on fire.
2. Meanwhile, prepare the fish: cut off the tail, fins and head, gut, rinse thoroughly and wipe with paper towels. Using frozen carcass in preparation to preserve juices, you should defrost it very delicately, on the bottom shelf of the refrigerator.
3. After the brine with onion husks boils for five minutes, lower the prepared mackerel into it and cook on moderate heat for exactly three minutes.
4. Then get a fish, remove the adhered husk. Serve hot or chilled product with potatoes or vegetable salads.

How to cook with smoked fish?

Mackerel smoked in onion husks has the same beautiful golden color as the store, but with the right selection of spices, it’s much tastier than the purchased product.

Proportions of products for one or two medium or small fish:

• 1000 ml of water;
• 40 g of onion peel (the more, the more intense the color will turn out);
• 40 g of salt;
• 20 g of granulated sugar;
• 2-3 bay leaves;
• 3-4 peas of black and allspice;
• 2-3 buds of cloves.

Cooking sequence:

1. First, you should prepare a saturated onion broth, boiling the husk in water for 3 to 10 minutes. After that, add salt, sugar, spices to the boiling onion. Let it boil for a couple of minutes and cool completely.
2. Strain the prepared brine. If the water has boiled strongly, then add so that its volume is the declared 1000 ml. Gutted and washed headless mackerel completely immersed for three minutes in boiling brine.
3. Then tie the fish carcasses by the tail and hang it for a couple of hours in the breeze, covering it with gauze, so that they can fade well. After all the manipulations with the fish, lightly grease its skin with vegetable oil for a noble gloss and can be served.

Tea Infused

Mackerel in onion husks and tea leaves is another way to make smoked fish at home without a smokehouse.

It is interesting: pickledmackerel at home

In this case, you need to take:

• 1-2 mackerels;
• 1000 ml of water;
• 150 ml of concentrated tea leaves;
• 40 g of onion peel;
• 90 g of salt;
• 30 g of sugar;
• 3 peas of black pepper;
• 3 coriander seeds;
• 1-2 bay leaves.

How to cook with tea leaves:

1. To prepare fish carcasses, not only by removing the entrails, fins and head, but also by removing the thin black film that lined her abdomen inside, as it gives bitterness.
2. Brew concentrated tea. Separately, for five minutes, boil the husk of a burning vegetable in a liter of water for 5 minutes, then let the broth stand for another 10 minutes, strain.
3. In the filtered onion broth add salt and sugar, bring the solution to a boil. Then pour in the tea leaves and add spices. Cover the container with a lid and allow its contents to cool completely.
4. In a tea-onion broth, boil the fish for three to four minutes, so as not to pop up. Then, in limbo, slightly wind it on the balcony so that the glass is excess moisture, and smoked mackerel in onion husks is ready.

Read also:pickled mackerel

Step-by-step recipe with liquid smoke in 3 minutes

In the food industry, various flavors are used that can give a dish one or another taste. So simulate smoking helps liquid smoke. It is not more dangerous than natural smoking, as a result of which heavy resins and harmful smoke particles settle on the product.

Therefore, being present in the diet in moderation, a mackerel with liquid smoke will not do harm, but in order to cook it you will need:

• 1 mackerel;
• 1000 ml of water;
• 100 ml of liquid smoke;
• 90 g of salt;
• 30 g of granulated sugar;
• onion peel in an amount sufficient to produce an intensely colored broth.

Cooking Technology:

1. Boil a liter of water with husk for ten minutes over low heat, covering the pan with a lid. Then filter the liquid and discard the husk.
2. Dissolve sugar and salt in a hot broth, and after it has completely cooled, add liquid smoke.
3. Pour the marinade into a wide pan, where the carcass of the fish fits without deforming, bring to a boil. Boil the mackerel three minutes after boiling again.
4. Remove the fish from the solution of liquid smoke, cool and dry in limbo.

Spiced mackerel salting with spices

For a beautiful golden mackerel salted with spicy spices, are used:

• 1 medium or large carcass of a mackerel without a head and entrails;
• 1000 ml of filtered water;
• 1 faceted glass to the top filled with onion husks;
• 90 g of salt (can be sea);
• 30 g of sugar;
• 3 peas of black pepper;
• 3 buds of cloves;
• 1 bay leaf;
• 5 g of coriander;
• 1.5-2 tbsp 9% vinegar;
• dry orange skins as desired.

Spicy salting method:

1. In a bowl of water, send the onion husk. After boiling ten minutes after boiling, add sugar and salt and other spices. Keep on fire until crystalline substances are completely dissolved.
2. Cool the prepared marinade, strain through several layers of gauze. After that, cut the mackerel into pieces 2 cm thick, put in a jar, pour the composition so that it is completely immersed in it. In this form, it will cook faster. Add 1.5-2 tbsp. 9% vinegar.
3. First, keep the mackerel in the marinade for four hours at room temperature, and then cover with foil and send for the same time in the refrigerator.

Tasty recipe:oven-baked mackerel in foil

With juniper

Salted mackerel in onion husk with the addition of several juniper berries turns into a cold smoked product.

For the preparation of this sea fish with juniper berries, the proportions of the products will be as follows:

• 5 small salted fish;
• 2000 ml of water;
• 160 g of salt;
• 80 g of sugar;
• 3 tablespoons of black tea without additives;
• 30-40 g of onion peel;
• 5 peas of allspice;
• 5 juniper berries.

Working process:

1. Put all the marinade ingredients in water, bring to a boil and boil for a quarter of an hour. Then cool and filter the mixture.
2. Place the prepared mackerel for three days in a spicy saturated marinade. Occasionally, fish should be turned over so that it is evenly colored and marinated on all sides.
3. After salting, leave the fish suspended in the open air for at least a couple of hours, after which it is completely suitable for consumption.

How to choose mackerel?

It is no secret that the taste of the prepared dish depends not only on the culinary talents of the hostess, but also on the quality of the products used. So, mackerel can be found chilled and frozen.

So that the taste does not disappoint, when buying a chilled product, you need to choose:

• a mackerel smelling of sea and mud, since a pronounced fish smell is a sign that it has already begun to deteriorate;
• eyes should be transparent and convex, gills - bright pink or red, and scales - wet;
• when pressing on the abdomen on the carcass, there should be no dents, and the head and tail should not droop depressingly in the fish lying on the palm of the fish.

Going to the store for frozen mackerel, you must pass by if:

• on the carcass a thick layer of ice, this indicates its repeated thawing and freezing;
• mackerel is covered with white spots. This indicates a deep freezing of the carcass and improper freezing;
• the fish is too light, in spite of even the layer of ice, which means that it was frozen for a long time and just managed to dry.