The preparation of salted fish began around the 15th century. Sailors began to salt fish in order to keep the product longer on the ship. The first salted fish should be considered herring. By the way, herring used to be considered the food of the poor. After salting, it became of interest even to the highest strata of nobility.
Later people began to salt mackerel. This fish differed in flavor from the usual herring. For this reason, it immediately got on the tables of nobles and became even a delicacy.
Now mackerel continues to
be
salted, only the recipe has changed. Let’s show how to make a roll from lightly salted mackerel.
Ingredients for lightly salted mackerel:
- mackerel – 500 g;
- salt – 1 tsp;
- garlic – 4 cloves.
Preparation of lightly salted mackerel:
Slightly defrost the mackerel, remove the gills, tail and head, as well as fins. Cut along the back and remove the skin.
Split the fish in two along the backbone and remove the insides and the backbone itself. Remove the inner black film from the fish and small bones, lightly dry the inside with a paper towel.
Sprinkle the meat of the fish with salt, rub into the fibers with your hands
.
Pass garlic cloves through the press, rub over the fish along with ground black pepper.
You can also use lemon and curry or a mixture of peppers to marinate the fish. We lay the fish out on food wrap and wrap tightly lengthwise.
Put the fish in a container and put it in the refrigerator for 6 hours, and then put the fish in the freezer for 10 hours.
Before serving, it is best to take the fish out 10 minutes before serving.
This way the fish will freeze slightly and it will be easier to cut into small rolls.
