Mackerel salted with garlic in the freezer. Salted mackerel with garlic

Almost everyone loves salted mackerel! And, of course, it is best to salt it yourself, since you can buy very decent fresh-frozen fish in stores. :) There are many recipes and every housewife has her favorite. Try my recipe with garlic. I think you will like it!

The fish turns out tender, soft, slightly salted, with a pleasant aroma of garlic. If you like salty, then put more salt. A matter of taste!

To prepare mackerel, salted with garlic, prepare the products.

Mix salt, sugar and pepper in one bowl.

We gut and wash the mackerel well, pull out the spinal and costal bones.

Sprinkle the fillet with the salt-sugar-pepper mixture.

Cut the garlic into slices and arrange on the mackerel fillet.

Carefully lay the fish on cling film, roll it tightly into a roll. Let's lie down in the refrigerator for 2-3 hours, turn over several times from one side to the other, and then put in the freezer. In a day (or earlier) you can try!

Take it out of the freezer and let it rest for 15-20 minutes.

Mackerel salted with garlic is ready. Cut into pieces. Serve with boiled potatoes, black bread and vodka! :))

Salted herring is a favorite snack on the festive table. However, often before a solemn event we do not have enough time to salt a delicious fish. There are two options left, either buy in the store and hope that a successful ambassador will come across, or cook in advance and put in the freezer. But then a logical question arises as to whether it is possible to freeze Let's figure it out.

Which fish is suitable for long-term storage

Herring is an incredibly healthy product that has long been eaten by people in a variety of ways. Fresh, salty, fried, it is characterized by a large amount of nutrients. Unsaturated acids Omega -3, vitamins of groups B, A, D, E, PP. But, as often happens, at the moment when you really want to eat a fish, it is not at hand. Therefore, today we decided to find out whether it is possible to freeze. But before moving on to this, let's once again remember how to choose the right fish.

A good herring always has a shiny, undamaged, silvery skin. But rusty or yellow spots indicate improper storage, it is better to refrain from such a purchase. Check the carcass for elasticity. If you press a quality carcass, it immediately straightens. The eyes should be clear and slightly protruding. Gills are very informative. If they are red, then the fish is fresh. Speaking about whether it is possible to freeze salted herring, it should be noted that for harvesting for the future it is best to choose fish caught in the winter. Such specimens will be the fattest and most delicious. If the fish have a wide back and rounded sides, then you should take more and freeze for future use.

Preparing for storage

If you have a large freezer, then you can take a batch of good fish and make blanks. And speaking of whether it is possible to freeze salted herring, it is worth noting that fresh it lies well in the freezer. To do this, rinse it, remove the insides, dry and pack in polyethylene or foil. If you plan to cook something within two days, then you can just put it in the refrigerator. But make sure that products, especially butter, are located away.

If you want the herring to lie for several months, then you need to place it in the freezer. To do this, the fish is gutted, washed and dried, packed in freezer bags. You can do it differently. First put the fish on a tray and turn on the “super freeze” function, and then arrange it in bags. It is stored for a very long time and at any time you can get a fish ready for cooking.

Pre-ambassador

Part of the purchased fish will definitely go under salting. In this case, many housewives will have a question about whether it is possible to freeze salted herring in the freezer. Someone will argue that when defrosted, the fish will lose its taste, but practice says something completely different. In the freezer, the fish will lie in its original form, and if guests are going to visit you, you just need to boil the potatoes and take them out of the freezer in 30-40 minutes. Appetizing, tasty and healthy dish is ready.

How to freeze salted herring

To do this, you will need to prepare a delicious brine and put the purchased fish in it for several days. Ready carcasses should be cut into pieces and placed in a plastic food container. If you want to keep a piece for eating, you can pour oil on the pieces and put them in the refrigerator compartment. In this form, it will quite stand for 2-3 days.

Put all the fish that you do not plan to eat in the near future in the freezer. Do not listen to friends who doubt whether it is possible to freeze salted herring. This method is not new at all. In Russia, you can often find frozen, gutted lightly salted herring on sale. It is harvested directly on ships after being caught, by dry salting, after which it is frozen in a dry way. Such a fish is very tasty, but capricious in terms of storage, it does not tolerate re-freezing, so if you do not plan to eat it right away, put it in the freezer immediately.

What to look out for

During storage, fish gains salt concentration due to freezing of the liquid. To prevent this from happening, it is important to tightly pack the herring in polyethylene. You can also add a little brine there. If you are worried that it will become too salty, then make the ambassador less concentrated.

In general, because of salt, it does not freeze into a stone, so it does not lose anything in taste. If someone claims that after defrosting the fish will become soft and friable, then he has never tried to do this, or he thawed it under the influence of high temperatures.

defrosting

We asked the experts if salted herring can be stored in the freezer. It turns out that if you properly prepare the ambassador, thoroughly clean the fish from the insides and dry it, and then freeze it in a high-quality freezer, then you will not cause any damage to the product. You are guaranteed to get a tasty and healthy snack at any time, you just need to properly serve it on the table.

And here is where many people make a mistake. In an effort to bring the fish to the table faster, they defrost it in warm water, put it on a battery, or try to warm it in the microwave. This cannot be done. Taking the herring out of the freezer, you need to rearrange it on the bottom shelf of the refrigerator so that it gradually moves away. Only then can you lay it out on a dish, where it will finally warm up. If you are counting on situations where you need to quickly get a snack, then freeze the fish in thin pieces. They can be immediately poured onto a plate and poured with oil. While you prepare the main course, the pieces will become usable.

Is it only herring

Another logical question is whether it is possible to freeze salted herring and mackerel, as well as pickled, smoked and other fish. Experts in the field of catering and experienced housewives say that almost any fish can be preserved in this way. However, it is highly desirable that your freezer supports the function of shock or quick freezing, and the defrosting is very delicate. Do not forget that each fish must be packed in individual plastic packaging. Fatty and very tasty mackerel is excellent for these purposes. It will become not just an appetizer, but the crown of your feast, and then the guests will ask for a long time how you guessed to pickle the mackerel right before their arrival.

Instead of a conclusion

Storing salted herring in the freezer is a great solution for a busy person. At any time, if you want to cook a delicious salad or just treat yourself to a potato with a fish, you just get it out of the freezer. There is not much difference whether to salt one herring or a dozen, so you save time. It remains to choose a favorite recipe for yourself, try it out and constantly delight the family with a delicious dish.

very unique and amazingly delicious SALTED FISH, cooked in Murmansk style )

I don’t know exactly the name of this method of salting fish, but since my friend is from Murmansk, and this fish is salted there on an industrial scale, I called it Murmansk fish.

The fish is lightly salted with a spicy aroma.

Fish salted in this way can be stored in the freezer for a long time, taking it out as needed. And at the same time, the taste from long-term storage does not change.
A friend said that fishermen salt freshly caught fish in this way, and when they sail to the port, they hand it over ready for use.

Ingredients used in the recipe:

I give proportions for one fish weighing about 600-700g

Fish (you can use herring or mackerel) 1 PC
salt 1 tbsp without top
medium clove of garlic
a pinch of red sweet pepper
a pinch of allspice black pepper
half a tea l mustard seeds
1 bay leaf

Cooking Instructions:

Defrost the fish, cut off the head, tail.
Cut not on the stomach, as we are used to, but on the back. Thus, the fat of the fish, which is located in the stomach, is preserved.

Pull out the ridge, intestines through the incision. Rinse the fish.
Spread the fillet on a cutting board, sprinkle with salt, peppers, garlic cut into plates
Grind the bay leaf with scissors and also distribute over the fish fillet, sprinkle with mustard in grains.
Fold the fish in half, wrap it in cling film or in a plastic bag, and put it in the freezer for a day.
Defrost at room temperature before use.
The fish turns out tender, spicy. The taste of salt and spices can be varied according to your preferences. Using these proportions, we get medium salted fish.

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Mackerel with garlic - this salting recipe has two names. The first is “I don’t kiss today” because of the garlic in it, the second is “Far Eastern lard” because of the similar principles for preparing lard and fish. It is known that regardless of the name, an extremely unusual and very tasty salted mackerel is obtained. And given that mackerel is a storehouse of omega-3 fatty acids, it is also terribly healthy.
The salting method is practically no different from the dry salting of other fish, with the only difference being that you do not need to put it under oppression, and that garlic is added. But do not try to apply garlic to other fish, I know only two species that it is suitable for - mackerel and grayling. Therefore, in order not to spoil the product, it is better not to experiment with other types :)

We will need:

• Two small mackerels
• 6-10 teaspoons of salt
• 1 teaspoon ground black pepper
• Three garlic cloves

How to cook:

Remove the bones and backbone from the fish, leaving two halves of the fillet from each carcass, rinse well. There are very few bones in mackerel, so this moment will not be difficult.

Put in the refrigerator in a container, do not cover anything. After 12 hours, you can drain the released moisture from the fish container, and after a day remove the garlic - it has already given the fish a delicate aroma. And leave for another day.

Yes, this fish cannot be called lean, however, no matter how paradoxical it may be, it is a dietary and incredibly useful product. This is explained by the fact that, despite the rather impressive calorie content, mackerel has a very high level of protein, and its fat is the most valuable component. However, in order to saturate the body with elements exclusively necessary for health while eating seafood, you need to know everything about it and the methods of its processing.

Mackerel, she is mackerel

Often, mackerel can be found under a different name - Mackerel. Of course, you can’t call her a giant, but they can grow up to half a meter, although more often they do not exceed 30 cm in length.

This delicious fish is a relative of the perch, as evidenced by the specificity of its color, namely the vertical stripes on the blue-green back.

The entire body of mackerels is covered with the smallest cycloid silver scales, however, these cunning ones tend to throw it off when they are caught from the water, so that they are sold “naked”, which makes housewives incredibly happy.

The element of mackerel is the northern seas of the Atlantic, and its range stretches from Iceland to the Canary Islands, looking into the Baltic, as well as into the North and Black Seas.

Nutritional and energy value of mackerel

It is never possible to guess for sure how many calories are in mackerel. This breed of fish is considered quite fatty, because about 30 g of fat per 100 g of its fillet, but it is worth clarifying that such data is given by the fish during the wintering period, since it is fattening at this time.

If you want to get a more "slender" individual, then do it on hot summer days, when it is preparing for the beach season and "chasing weight", because then the fat content drops as much as 13 g / 100 g.

What is especially good is the complete absence of carbohydrates and an impressive protein content. However, the indicators of fresh fish cannot be compared with the finished product. Indeed, during heat treatment, the most valuable protein can be lost, and with it fat, which will affect the energy value of the seafood.

So how many calories are in boiled or boiled, salted, fried or smoked mackerel, and how does the kcal indicator change after certain culinary manipulations with fish?

The most useful and harmless for the figure are steamed dishes or during the cooking process, when, under the influence of temperature, excess fat leaves the meat, making it low-calorie, but this absolutely does not affect the beneficial qualities of the product.

As for salted mackerel, the calories in such a fish should not exceed the level of fresh meat, since neither salt nor water has additional energy value. However, spicy salting, where there is a place for sugar, and sometimes vegetable oil, is able to increase these numbers, which can be tracked on the calorie table.

What is useful mackerel

Something, but the substances necessary for a person cannot be taken away from this mistress of the seas. An assortment of vitamins (retinol, thiamine, riboflavin, vitamin B3, pyridoxine, folic acid, cobalamin, ascorbic acid, tocopherol, biotin, nicotinic acid), macro- (P, Cl, Na, S, Ca, Mg, K) and microelements ( Fe, Co, I, Cu, Mn, Ni, Mo, Zn, Cr, F) in this fish is so extensive that you never get tired of being surprised at the beneficial properties of mackerel.

It also increases the immune defense of the body, stimulates metabolic processes, removes toxins and is an excellent carcinogen that fights cancer cells. In addition, this fish has the most beneficial effect on the state of the cardiovascular system, cleansing and strengthening blood vessels. Already someone, and diabetics should especially lean on this seafood, which can lower blood glucose levels.

Tired of visiting the dentist? Eat the meat of this "Atlantic doctor" and you will be happy in the form of strong teeth, and as a bonus of nails, bones and hair. In addition, fish of this breed must be introduced into the diet of pregnant and lactating women.

It is especially worth noting such a benefit of mackerel for women as a hidden “elixir of youth”, because the most valuable fat in this product is able to form a dense collagen network and stimulate high-speed epidermal regeneration processes, which, by the way, is especially effective for stretch marks. The point here is not at all the magical abilities of the fish, but the abundant content of omega-3 polyunsaturated acids (4.2 g / 100 g), which we urgently need, but our body is not able to produce them.

Smoked mackerel, we must pay tribute, is very, very tasty, but with regards to its beneficial properties, there is room for doubt. And the matter absolutely does not concern its nutritional value or vitamin and mineral composition, but the whole point is in the production technology.

It is no longer a secret to anyone that the process of smoking seafood takes place not with the help of smoke, but with the use of chemical substances in which fish carcasses are soaked for a certain time, and mysteriously “put on the mantle” of smoked fish. However, the safety of counterfeit is a moot point and such a product has nothing to do with conscientious smoking. Such mackerel is quite capable of harming health, instead of the expected benefits.

In order not to run into "rotten stuff" and be able to repulse an unscrupulous supplier, when buying fish, you should be guided by the following factors:

How to store fresh mackerel

• Fresh mackerel should be stored in the refrigerator, if it is not gutted, then the period of such exposure should not exceed 1 day, but if the fish is cleaned, then such storage can be increased up to 2-3 days.
• The safety of goods in crushed ice increases significantly, up to 10-14 days.
• In the freezer, the fish can be stored for 2-3 months, but after defrosting, its meat will be loose.

• As for the hot-smoked carcass, its “life” in the refrigerator should not exceed 5 days, in the freezer - 3 weeks, and in vacuum packaging - 2 months.
• With regard to cold-smoked fish, the terms increase significantly: in the refrigerator - 14 days, in the freezer - 1 month, in a vacuum - 3 months.

How to store salted mackerel

If you could not gobble up all the salted mackerel in one sitting, then you need to know how and how much it can be stored.

• At a temperature of 6 ° C, a fish without brine should not be kept for more than 5 days, and at the same time it must be placed in a plastic bag.
• If you want to increase the shelf life of products, then use dry salting for this purpose. Rub a fresh carcass with a spicy mixture of salt, granulated sugar, pepper and coriander, put it in a glass container and pour it with sunflower oil. Be sure to choose a refrigerator as a place to keep such a dish, and you should not store such fish for more than 1 month.

Taste and benefits - these two words can characterize mackerel. This fish is a frequent guest on our tables and how much you can cook with it is simply incomprehensible to the mind.

Mackerel is quite fatty, as a result of which the calorie content of mackerel reaches 200 kcal, but this does not prevent it from being one of the main products in the diet menu, due to the richest content of valuable chemical elements and protein.