Usuba
Spicy Mackerel in Brine
Mackerel salted in an aromatic brine with bay leaf, pepper, and coriander. The fish turns out tender with a piquant flavor. Suitable as an appetizer for the table or an ingredient for salads.
- Prep
- 600 min
- Cooking
- 30 min
- Total
- 630 min
- Standard serving
- 417.9 g
Ingredients
Total 9
Instructions
- 1
Step 1
Take medium-sized mackerel carcasses and thaw them.
- 2
Step 2
Remove the head, entrails, and fins. Cut each fish in half.
- 3
Step 3
Boil 1 liter of water and add 3 tablespoons of salt.
- 4
Step 4
Add 1 tablespoon of sugar.
- 5
Step 5
Add 8 allspice berries.
- 6
Step 6
Add 3 bay leaves.
- 7
Step 7
Add 10 black peppercorns.
- 8
Step 8
Pour in 0.5 teaspoon of coriander seeds. Let the brine simmer for 3–5 minutes and cool to room temperature.
- 9
Step 9
Place the mackerel in the cooled brine. Leave for 3 hours at room temperature, then move to the refrigerator for 8–12 hours.
- 10
Step 10
Place the fish on paper towels to remove excess liquid. Serve sprinkled with red onion rings.
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