Recipes of hot and cold smoked mackerel in onion husks. Marinated and boiled mackerel in onion husks and tea wraps

Recipes for cooking smoked, boiled and salted mackerel in onion husks.

Mackerel- A tasty and fatty fish. Now there are not a lot of it on the shelves, but it is very popular due to its taste qualities and relatively low price. Recipes for the preparation of mackerel are many, separately deserves a fish, cooked with onion husks.

Picking mackerel in onion husks

Onion husks give the fish a beautiful golden hue. Prepare the taste of home is very simple, the main desire and a little time.

Recipe for salted mackerel in onion peel:

• Prepare a marinade. To do this, immerse in 1000 ml of water a handful of husk and cook for 2 minutes. Leave until completely cooled
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• Discard the husks, and add 40 g of salt, 20 g of sugar and spices to the brown liquid. Enter 180 ml of strong brewed tea
• Immerse the fish in a cold liquid and leave it for 3-4 days in the
• refrigerator Remove the fish from the marinade, dry and dry with lean oil

Salted mackerel in onion husks

Marinated mackerel in onion husk, recipe

Marinated mackerel -tasty dish, which can often be seen on the festive table. Cooking delicacies is simple and, but you will have to purchase a frozen or fresh product a few days before the holiday.

Recipe for pickled mackerel:

• Pour two handfuls of peeled onions with a liter of water and cook for 5 minutes.
• Strain the solution and add 50 g of salt and 15 g of sugar. Add the pepper with a pot, a spoonful of dried dill and 15 ml of vinegar. You can add the spices at your own discretion
• Preheat the marinade and immerse the carcasses in it
• Turn off the fire and put the fish in a cool place for 72 hours

Pickled mackerel in the onion husk

How to smoke mackerel in the onion husks?

Of course, salted mackerel with a golden hide is very tasty, but it's even better to cook a smoked product. Black tea and husks are used for cooking.

Recipe:

• Clean the fish from the entrails and cut off the head
• Pour two handfuls of husk 1000 ml of boiling water and simmer on a light fire for 3 minutes. Pour 40 g of salt, 20 g of sugar, bay leaf, pepper and a couple of nails
• Strain and cool the solution, immerse the fish in it and leave for 72 hours.
• . Cut the carcasses, tie the rope to the tails and hang the mackerel on the balcony for 2 days,gauze. During this time, the fish will wither and become very tasty

smoked mackerel in onion husk

Mackerel in onion hull of hot smoking, recipe

It is not easy to cook hot smoked fish, especially if there is no smoker. But with onion husks you get a very tasty dish, certainly not quite like smoked meat. This is ideal if you are expecting guests.

Smoked mackerel recipe:

• A handful of husks fill with a liter of water and boil for 5 minutes
• Add 100 g of salt and a couple of laurel leaves
• Immerse the cleaned carcasses in solution and cook for exactly 3 minutes
• Let stand for 5 more minutes, but after removing
• Put a plate of fish in the fridge, serve chilled

Mackerel in onion hull of hot smoking

Mackerel in onion hull of cold smoking, recipe

Cold-smoked fish is also not difficult to prepare, only without chemistry is more difficult. Many recipes use liquid smoke, but if you do not take additives, try to cook without smoke.

Recipe:

• Recipe:
  • Clear the carcasses from the viscera and cut them into pieces, preferably halves
  • Pour into the pan three full handfuls of husk and cook for 15 minutes
  • Press the husk, and in the solution enter 5 tablespoons of salt without a slide and 60 g of sugar
  • Add bay leafand favorite spices
  • Cool the liquid and immerse the fish in it.
  • Lay on top of the bend and leave for 1 day. No need to put in the refrigerator
  • Remove the fish from the brine and hang it for 12 hours on a paper clip to make the glasses excess fluid

  Mackerel in the onion hull of cold smoking.

  Mackerel in onion husk with liquid smoke

  It is almost impossible to distinguish fish from fish by taste. Prepare a good taste is very simple, but you will have to buy liquid smoke.

  Recipe:

  • Four handfuls of shells pour 1000 ml of boiling water and simmer for 20 minutes on a small fire.
  • Strain the liquid, pour 100 g of salt and 50 g of sugar. Enter three tablespoons of liquid smoke and mix until dissolving the
  • pellets. Cut off the top from the plastic bottle and immerse the defrosted and peeled carcasses in it, pour the marinade
  • Cover the bottle with food film and leave for 24 hours in the
  • refrigerator. Before serving, dry and lubricate with

  sunflower oilMackerel in onion husk with liquid smoke

  Mackerel boiled in onion peel

  This recipe produces something similar to canned food. Fish is prepared for a long time, respectively, the bones become soft. The dish can be used for salads and snacks.

  Recipe:

  • A handful of husk pour boiling water and simmer on the fire for 3 minutes
  • Drain and add two tablespoons of salt and a spoonful of sugar
  • Immerse the fish by cleaning it from the viscera and fins
  • Close the lid and simmer over a small fire for 1-1.5 hours. Do not turn over and do not stir the dish during cooking, so that the pieces do not fall apart

  Mackerel cooked in onion husk

  Mackerel in onion husk and tea brew, recipe

  This recipe makes the fish very spicy and unusual. Can be used together with a side dish of boiled potatoes and feed fish to young children.

  Recipe:

  • A handful of husks flush and boil in a liter of water for 5 minutes
  • Drain and add 50 g of salt and 20 g of sugar
  • Add bay leaf and spices, dip the sliced ​​fish and pour a glass of strong tea
  • Tomite over a small fire for 2 hours, pre-covered with a lid

  Mackerel in onion husk and tea brew

  It's easy to prepare mackerel, the main thing is to follow the recipes and not rush to defrost the carcasses.

  VIDEO: Recipe for the preparation of mackerel