Mackerel marinated in tea brine
A long time ago I heard from a friend about a tea marinade that is delicious to marinate mackerel in. I was surprised and forgot about this recipe. But the other day I got a very nice mackerel in the store - chilled, not frozen, beautiful and well-fed. Naturally, I couldn't resist and bought it, and when I got home I decided to marinade it.
Perhaps, this is one of the most delicious marinades for fish - it turns out very tender, with a light golden-brownish tint, and in appearance and even taste resembles cold-smoked mackerel. At the same time, it does not contain harmful additives, like store-smoked fish. The only difficulty is that fish marinates for 3-4 days, and you want to try it as soon as possible. But your patience will be rewarded in full - with boiled potatoes and pickled onions, it's just a pleasure.
Composition:
- smackerel - 2 pcs.
marinade:
- water - 1 liter
- black tea - 3 tbsp.
- salt - 4 tbsp.
- sugar - 3 tbsp.
Cooking mackerel marinated in tea brine:
I had fresh fish, so I gutted it, cut off the head and tail and rinsed it with cold water. If you have frozen fish, defrost it beforehand, clean it and rinse it with water. By the way, if the fish is not completely defrosted, it is easier to cut.
For the marinade, bring the water to a boil and make the tea. Take tea ordinary black, without additives and flavorings. Add salt and sugar to the brew and stir until dissolved. Cool the marinade and then strain.
In a marinade container, place the mackerel and pour in the marinade. The marinade should completely cover the fish. Put the fish in the fridge for 4 days, turning it once a day to make sure it's all well marinated.
Put the fish in the fridge for 4 days.
After 4 days, take the fish out of the marinade, dry it and hang it over the washbasin to dry - for 6-8 hours. then smear the fish with a little vegetable oil to make it shine, cut and serve.
I confess, I couldn't resist, I didn't suspend the fish, I just dried it with a paper towel and sliced it. It was very tasty. I suppose that after hanging the flesh of the fish slightly thickens, but I like tender and juicy fish more.
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You can store the fish in the refrigerator wrapped in a paper bag. But we didn't need it - it disappeared from the table instantly, so cook a double portion at once.
All of the fish is cooked at once.
Good appetite!
