Fancy products out of category. Hanging mackerel Hanging fish at home

10.10.2020

Many people prefer to use dried fish, since almost all nutritional components are preserved in it. Hanging mackerel also refers to a useful product, and sometimes it is even considered a delicacy if it is prepared strictly according to technology. To cook sagging mackerel, it is enough to use one of the recipes, although there are many of them. Fish prepared using this technology can serve as a delicious addition to main courses or serve as a source for preparing cold snacks.

Mackerel is a type of fish that is caught in the Atlantic Ocean. It is valued for the fact that it is distinguished by a certain useful fat content and a set of almost all vitamins and microelements. Mackerel also has a second name - mackerel. Hanging mackerel is understood as a special type of dried mackerel cooked according to special recipe... The main purpose of this type of product is cold snacks. Thanks to special recipe preparation, suspended mackerel is characterized by excellent taste, which makes it a permanent dish on the table. Hanging mackerel can be served both for lunch and dinner, as an addition to side dishes.

Cooking hanging mackerel

It is permissible to obtain a tasty final product only if it is prepared correctly, especially from a fresh initial product. Such a product is problematic to prepare at the factory, due to the peculiarities of preparation, which does not allow it to be stored for a long time. In addition, resource costs prevent this product from competing in the seafood market. But this does not interfere with preparing the product at home, since you do not have to cook a lot of fish, which minimizes both the cost of money and time.

Cooking hanging mackerel is accompanied by some subtleties that you need to know about. For example:

This type of product is not subject to long-term storage, so it must be eaten within the next 3-4 days. Due to the fact that mackerel is a rather fatty product, it deteriorates much faster.
The mackerel should be hanging in a cool place free of insects, especially flies that love fish.
Due to the fact that mackerel is a nutritious fish, it is enough to cook no more than 2 fish at once, since you may not have time to eat a large amount before it goes bad.
Only fatty mackerel with transverse light stripes is suitable for cooking.
This product is permissible for everyone, but within the normal range. The only limitation is pregnancy and digestive problems.
For cooking, it is better to use fresh fish carcasses or fresh frozen ones. The main thing is that the fish is of high quality, which depends on the ability to choose the initial product.
In the process of hanging, mackerel carcasses should not come into contact with anything.
For the preparation of hanging mackerel, it is better to choose carcasses weighing at least 0.5 kg, since they have the highest concentration of fat.

How many days should the fish hang?

The length of time the mackerel hangs depends on the recipe, which is characterized by the type of marinade and the degree of impregnation of the fish with this marinade.

Depending on the type of marinade and strong salting, mackerel until ready, it is enough to hang for a couple of hours. When it dries up, it can already be eaten.
When used classic version hanging mackerel, then until fully prepared it needs to hang for at least one day, and a maximum of three days. It all depends on what the ultimate goal is.

Taste qualities and benefits of hanging mackerel

Unfortunately, mackerel is not dietary product, and it is useful in that its meat contains saturated fatty acids, which help prevent the appearance of tumors. Its positive effect is especially manifested in conditions when this product is not abused. Despite its high taste characteristics, it is useful for the human body in various cases, such as:

Problems with the cardiovascular system.
Surplus bad cholesterol in organism.
Lack of proteins in the body.
Problems with the development of bones and teeth.
Decreased general immunity.

Thanks to the presence of many vitamins and minerals, it is possible to fight all of the above problems.

Taste indicators

The taste characteristics of suspended mackerel are so high that it can be safely classified as a gourmet product. But this is only achieved if correct preparation and technology compliance. Taste data allow you to use sagging mackerel, as a separate product, or use it as a cold snack.

The presence of vitamins and minerals

Mackerel meat contains a sufficient amount of trace elements and vitamins. For example:

Zinc.
Fluorine.
Phosphorus.
Healthy fats.
Proteins.
Vitamins of group B.
Manganese and others.

This is not the whole list, as it is much larger, which makes mackerel a rather healthy product.

Despite the fact that during the cooking process, some small part of the nutrients is still lost, mackerel is still considered one of the healthiest seafood.

Calorie content

The calorie content of the product depends on the cooking method. For example:

There are over 150 calories in 100 grams of fresh mackerel.
There are already about 200 calories in 100 grams of suspended mackerel.

Naturally, if you fry mackerel, then the calories may turn out to be more than 200, and if you cook it, it may turn out to be less than 150. In this regard, we can safely say that sagging mackerel is nutritious and useful product nutrition.

Methods for preparing hanging mackerel

There are several options for cooking sagging mackerel, which differ:

By the degree of salting.
By the degree of pickling.
By the number of ingredients in the marinade.

Depending on the cooking option, the method of its use is determined. For example:

As a cold snack.
As an addition to the side dish.

As a rule, a completely suspended cooking option is considered universal and allows you to use mackerel in any version.

The dish contains the following ingredients:

Two liters of water.
A tablespoon of sugar.
Five tablespoons of salt.
A couple of bay leaves.
Two carcasses of 0.5 kg.

Cooking steps:

Mackerel carcasses are cut with the head and entrails removed, after which they are thoroughly washed.
After that, the carcass is dried by wiping with a paper towel.
The marinade is being prepared: water is poured into a 3-liter container and salt, sugar and bay leaf are added here.
Then mackerel is sent to the same container. The brine should completely cover the fish.
The container closes well, and the mackerel is placed in the refrigerator for 3 days.
After this time, the carcasses of the fish are taken out and hung by the tails to drain the excess marinade. After that, the fish is determined to the place where it will be in a suspended state, where it will dry and wither.
Somewhere in a couple of days, depending on the temperature, the fish is used for its intended purpose: as an addition to the second courses. If you let the fish hang for one more day, then it will be ready for cold snacks.

In the cooking process, you should adhere to the rules. For example:

You need to clean the fish thoroughly so that nothing remains, otherwise the fish may turn out to be bitter.
You should not eat a lot of hanging mackerel, especially if you have problems with the gastrointestinal tract. If you use it a little, then there are practically no restrictions and contraindications, but on the contrary, it is recommended for use by both pregnant women and nursing mothers. The fact is that mackerel meat contains a full set of trace elements that contribute to the normal development of the fetus, as well as the growth of young children.

At first glance, this is a laborious process, but it is worth it: practically no nutrients are lost in the sagging mackerel. As for the taste, it is unique and unrepeatable.

Mackerel is one of the richest in its nutritional properties fish. In addition to protein, it contains many trace elements (calcium, phosphorus, iodine, zinc, fluorine, magnesium, etc.) and vitamins. The special value of mackerel lies in the high content of polyunsaturated Omega-3 acids. It all makes pretty delicious fish also very useful. Its use reduces the risk of heart disease, lowers cholesterol levels, and helps with fractures. However, not all of the substances listed above enter our body along with ready-made mackerel. The fact is that during cooking and especially frying, many vitamins decompose, incl. and some of the omega acids.

Cooking slightly salted or suspended mackerel allows you to preserve almost all valuable and useful substances in the final product. And in terms of calorie content, sagging fish turns out to be even richer than fresh fish.

Mackerel prepared in the following way is a great snack. It goes very well with boiled or baked potatoes, perfectly harmonizes with fresh cold beer. To prepare it, you need to choose sufficiently large and fatty fish, weighing half a kilogram or more.

There are many recipes for making hanging mackerel. Basically, they are quite similar, differing only in the composition of the ingredients for salting. Someone likes to use pepper, bay leaves or lemon, someone only gets along with salt and sugar. Moreover, all recipes can be divided into 2 categories - the fish is salted in a marinade or dry.

Ingredients for making sagging mackerel

To prepare hanging mackerel we take:

frozen mackerel - 2 pcs.
water - 2 l
salt - 6 tbsp. l.
sugar - 1 tbsp. l.
allspice - 10 peas
black pepper - 10 peas
bay leaves - 5 pcs.

Cooking hanging mackerel

If you have the opportunity to cook fresh mackerel, great. But usually only ice cream is sold in our stores. Defrosting mackerel naturally, not under water!

We wash the mackerel, remove the head, clean out all the insides, remembering to remove the black films - they will give bitterness. We rinse with running water, dry.

Cooking the marinade. Pour sugar, salt, all spices into 2 liters of clean water. Stir until sugar and salt dissolve. Pour into a salting container. Can be used three-liter jar or any comfortable bowls. If you prefer saltier fish, you can make the solution stronger.

We put the prepared mackerel in the brine. Cover cling film or a lid and put it in the refrigerator for 3 days.

We take out the mackerel. We tie it up by the tail and remove it for a couple of hours so that the glass will have excess liquid. After that, you need to hang it to dry for 1-2 days in a well-ventilated place.

Everything, hanging mackerel is ready, you can serve!

Cooking suspended mackerel with dry salting

Here is the easiest way to prepare sagging mackerel with dry salting. We take such products:

frozen mackerel - 2 pcs.
salt - 4 tbsp. l.
sugar - 2 tbsp. l.

As you can see, nothing superfluous. Only fish, salt and sugar.

Defrost the mackerel.

Cut off the head, clean, rinse, dry.

Mix the salting mixture. We took only sugar and salt, you can add something at your discretion.

Pour a handful of the mixture onto the foil. Roll mackerel on all sides in this mixture. Sprinkle the fish with the mixture inside. Wrap in foil and leave for several hours at room temperature.

We put it in the refrigerator for 2 days. The fish must be turned over twice a day.

After 2 days, we take out the fish, unfold it, wash it from excess salt... We hang it up for a day. That's it, the mackerel is ready!

Pickled mackerel

Very tasty!

Great taste! Delicate consistency! Lightly salty. It's easy to cook. You cannot get such quality in an industrial way - only at home, for yourself and for your loved ones.

Mackerel ripens in 5-6 days.

2-3 mackerels need to gut, cut off the heads, place their tails up in a plastic 2-3 liter bottle in a salt solution (1 liter cold water- 3 tbsp. sea salt). Refrigerate for 4-5 days.

Remove from the refrigerator, drain the saline solution, hold the carcass in a bottle for 15 minutes to glass the water.

Hang in a cool ventilated place with tails up for a day to dry.

Now you can eat the delicacy and treat your friends.

Probably, it will be superfluous to clarify that the fish is not stored for a long time, even in the refrigerator (well, unless you stuff the uneaten tail into the freezer). For the admissible 2-3 days, you will capitalize it, a guarantee.

Some details:

Mackerel should be of high quality initially and of a certain variety - fatty, - this is the one with pronounced transverse stripes on the sides.

I took a mackerel weighing 400 g, 2 pieces and it fit into a two-liter plastic bottle from under mineral water(I cut the upper narrowest part with a circular knife). In a bowl, I dissolved 3 tbsp in a liter of water. sea salt and poured mackerel, leaving a little space to the edge so as not to splash. I covered it with a film and put it in the refrigerator on the shelf on the door - it fits there.

So, the tails from the mackerel should be cut off - the fins and another centimeter. Mackerel in the bottle is tails up and completely in solution (only 1 cm can stick out above the brine).

Several times I checked the process - I stirred the solution with a spoon and poured it over the sticking tails, but this, I think, is not necessary.

I used hooks and strings to hang the salted mackerel with their tails up to dry. You can thread a thick thread with a needle into the tail. Be sure to spread something under the drops, which, albeit in small quantities, will definitely drip - this should not be unexpected.

The temperature should not be high where the fish will be aired for a day. This, for example, will be a balcony on the north side. There should be no flies. This recipe for the fall, just right. If there are no such conditions, then dry the mackerel in the refrigerator.

Enjoy your time for everyone who decided to feast on the delicacy of their own preparation - without preservatives, liquid smoke, excess salt and other harmful nonsense. Delicious pickled mackerel will also bring together pleasant guests!

Of the various proven methods of salting mackerel, this particular option is the most beloved in our family. Fishermen on the southern coast of Crimea prefer to cook fish for themselves (not only mackerel, but also horse mackerel, garfish, saury) using this technology.
Now we are showing an example of everything with a couple of fish, but under normal conditions we harvested horse mackerel in small barrels made of food grade plastic, having built a special grid for hanging fish on hooks in brine.
Advice: during salting, the fish should not touch.
A very simple recipe for mackerel in European cuisine. Step by step recipe European cuisine with a photo for cooking at home in 30 minutes. Contains only 329 kcal.

Preparation time: 5 days 10 hours
Cooking time: 30 minutes
Calorie count: 329 kcal
Servings: 8 servings
Occasion: Banquet, Dinner, Lunch

Complexity: A very simple recipe
National cuisine: European cuisine
Type of dish: Snacks

Ingredients for eight servings
Water 2 l
Bay leaves 2 pcs.
Sugar 1 tbsp. l.
Frozen mackerel 2 pcs.
Salt 5 tbsp. l.

Step by step cooking
We choose a large fat mackerel (at least 500 g 1 fish).
Cut off the fish's head.
We clean the giblets. We carefully remove all dark films so that there is no bitterness in the fish.
We wash and wipe the mackerel carcasses.
Prepare a salting solution by adding salt, sugar and bay leaf to pure water.
We put our prepared fish in a jar with a salting solution. The mackerels must be completely submerged in the liquid.
We close the jar with a lid and send it to the refrigerator for 3 days. This is what the mackerel looks like after this time.
I want to eat the fish right now, but we have planned to make it sagging. Therefore, we tie their tails with twine.
And we hang it over the sink to dry. When the liquid drains, you can outweigh the sagging mackerel in fresh air for blowing with the wind and lightly drying.
Our fish is ready in 1-2 days. Eat it with boiled potatoes. Or just choose a combination with Borodino bread and fresh cucumber... But you can do more sophisticated - postpone eating this yummy for another 1 day and make mackerel hanging in mustard sauce or to delight beer lovers with the appetizer "canapes with sagging mackerel and apple", "canapes of tomato bread, mackerel and daikon." Enjoy your gastronomic experience!

Do you like salty fish? Then you are probably already familiar with mackerel. It is very fragrant and delicate fish, which favorably complements potato dishes. Mackerel can also be cooked delicious salads or serve it as a hearty snack.

It is no coincidence that such attention to this fish is riveted. In addition to the fact that it has amazing taste, mackerel is also very useful. It is a valuable source of vitamins such as B12 and PP, as well as important minerals such as sodium, phosphorus, chromium, iodine.

However, the most important quality of this fish is that it is rich in healthy fatty acids omega-3. They strengthen the immune system, normalize metabolism and hormonal levels, and have a beneficial effect on the work of the cardiovascular system.

Mackerel will turn out to be especially tasty if salted. For this, both fresh and frozen fish are suitable. The carcass must be flat, free from dents and damage. Defrost fish on the bottom shelf of the refrigerator in a tightly closed container. Try to use coarse, non-iodized salt for salting.

We offer 6 of the most delicious ways how to salt mackerel at home.

1. Dry salting

For this recipe you will need: 2 mackerel carcasses, 2-3 tablespoons of salt, 1 tablespoon of sugar, 3 bay leaves, a small amount of allspice and 1 small bunch of dill.

Cooking method:

Take care of mackerel. The fish must be gutted by removing the black film from the abdomen. Then cut off the heads and rinse the carcasses under running water.

Take a plastic or glass container. Put some salt on the bottom, put a few peas of allspice and a couple of sprigs of dill, crush one bay leaf.

Mix salt with sugar and rub the fish inside and out. Place the fish in a container and add a couple more dill sprigs, bay leaves, allspice on top and in the belly and sprinkle with the remaining salt.

Close the fish container tightly with the lid and refrigerate for 2-3 days. Ready fish clean off excess salt with a paper towel or a little water.

2. Spicy fish in a jar

Mackerel in a jar is tasty, spicy, appetizing and exquisite at the same time. To prepare such a snack, arm yourself with the following ingredients: 1-2 fish carcasses, 1 onion, 0.5 liters of water, 2-3 tablespoons of salt, 1 tablespoon of sugar, 4-5 pieces of allspice peas, 2-3 bay leaves, 1 tablespoon of mustard beans.

Cooking method:

Prepare the fish: gut, trim the heads and rinse well under the full-time water. Cut the carcass into large pieces.

Proceed with the brine. Add salt, sugar, bay leaf and allspice to the water and bring to a boil. The salt and sugar should be completely dissolved. Remove the brine from heat and cool to room temperature.

Chop the onions into small rings. Place them in a jar, alternating with layers of fish. Add mustard there. Pour the brine into the jar so that it completely covers the mackerel.

Close the jar with a lid and refrigerate for 10-12 hours. Ready-made mackerel can be stored b at cold temperature no more than 5 days. The same goes for fish brine.

3. Fish under oppression

The essence of this recipe is that the fish is left for several hours under the yoke of some kind of load. A liter jar filled with water or a sealed bag of cereals of the same volume is perfect for this purpose.

As for the ingredients, the list is small, but capacious: 2 mackerels, 2 tablespoons of salt, 1 tablespoon of sugar, 1 teaspoon each of freshly ground and allspice.

Cooking method:

First, prepare the salting mixture. To do this, combine salt, sugar and pepper.

The mackerel needs to be prepared. Gut the carcasses, cut off the heads and rinse the fish under running water. Then dry the mackerel thoroughly and transfer to a cutting board.

Slice each bird lengthwise through the belly into two pieces. Remove the fishbone and all bones. Slice the meat off the skin. Better to do this with a very sharp knife.

Cut the fillets across into small pieces. They must be transferred to a glass container and sprinkled with a salting mixture. Press down on the fish and refrigerate for 7-8 hours.

4. Smoked fish

Smoked mackerel is especially tasty and aromatic. However, smoke it in the best traditions at home is impossible. But don't despair. You can repeat the recipe that is as close to the original as possible.

Look for Liquid Smoke flavoring in the supermarket. It will add a smoked flavor. And take advantage of the onion peel, which is responsible for the beautiful yellowish color.

List of ingredients for smoked fish: 2 mackerels, 1 liter of water, 4 tablespoons of salt, 2 tablespoons of sugar, 1 tablespoon of Liquid Smoke flavor, 2-3 cloves, 10 allspice peas, 3 bay leaves, 1-2 tablespoons of vegetable oil , onion skins (about half of the saucepan).

Cooking method:

Put in a saucepan onion skins, sugar, salt, cloves, bay leaves, pepper. Pour in water and bring the contents to a boil. Then cook for another 2-3 minutes.Remove the pan from heat and cool until warm. Then add the Liquid Smoke flavor.

Prepare the mackerel: remove the entrails and black film from the belly, cut off the heads and rinse the fish under running water.Transfer the carcasses to the prepared brine. Place the lid on the pot and refrigerate the fish for 2 days. When the mackerel is ready, remove the carcasses and wipe them off with napkins.

Just below the tail, make a small hole with an awl, through which you thread a thick thread. Hang the fish to wither. To do this, you need to find a dry, cool, ventilated place. If a balcony suits you according to all conditions, then great!

Do not forget to place a container under the fish, as the brine will drain from it. Leave the mackerel for 1-2 days. Then remove the carcasses and grease them vegetable oil... Ready-made mackerel can be stored in the refrigerator for no more than 5 days.

5. Ambassador of the whole carcass of mackerel

You can also try salting a whole mackerel carcass. It will also turn out very tasty. You don't need to gut the fish for this recipe.