Mackerel In A Bottle In Onion Skins, Like Smoked: A Step By Step Recipe With Photos And Videos

2025 Author: Bailey Albertson | [email protected]. Last modified: 2025-01-13 07:40

The fish is not simple, but golden: "smoked" mackerel with onion peel in a bottle

Almost everyone loves smoked mackerel. Many zealous owners even have a smokehouse at home so that the family is always provided with delicious aromatic fish. And if you have literally 2-3 mackerels at your disposal? For the sake of so many people are reluctant to smoke. There is a way out: we suggest you cook mackerel in onion skins, and it will be smoked in a plastic bottle.

Recipe for pickling mackerel in a bottle in onion peels

Strong tea leaves and onion skins give the visual effect of smoking and the corresponding taste of mackerel. A plastic bottle will fix the fish in the required position so that the entire surface is well marinated.

This method of salting gives the mackerel taste and smoked flavor.

For salting you will need:

• 3 carcasses of mackerel;
• 1 liter of water;
• 2 tbsp. spoons of tea;
• 2 handfuls of onion skins
• 3 tbsp. tablespoons of salt;
• 1.5 tbsp. tablespoons of sugar;

• 1 plastic bottle.

  

  Prepare fish and food for the marinade

1. First of all, you need to prepare the brine. To do this, put tea, husks, sugar and salt in a saucepan with water.

   

   Prepare the marinade by simmering onion peel tea and adding salt and sugar

2. As soon as the brine boils, immediately remove it from the stove and set it aside to cool.

   

   Cool the finished brine

3. In the meantime, clean the fish by cutting off its finned head and removing all entrails.

   

   Cut off the heads and fins of the mackerel, remove the insides

4. Cut the neck of the bottle, but don't put it far away: you'll need it later.

   

   Prepare a plastic bottle by cutting off its neck

5. Take a sieve and strain the cooled brine through it. Husks and tea are no longer needed.

   

   Strain the brine through a sieve

6. Gently place the mackerel in the bottle, tails up.

   

   Place the fish gently in the bottle

7. Fill the bottle with brine so that the contents are completely covered with liquid. If the brine is less than necessary, you can add boiled water.

   

   Fill the fish with brine to the top

8. Place the neck over the bottle and wrap with tape. This will help you avoid the smell. Refrigerate the fish bottle for 3 days. After that, take out and serve.

With such salting, light spots sometimes remain on the surface of the mackerel. These areas simply do not stain with onion and tea marinade, because the fish are in contact with each other. I fix this situation simply: several times during salting I take out a bottle and wrinkle it a little with my hands. The fishes change their position, and the marinade penetrates to all areas of the surface.

Video recipe for mackerel in a bottle

Mackerel, salted in onion skins and tea leaves, tastes as good as real smoked fish. Such a dish will decorate a festive table, and it will be indispensable just at evening gatherings with friends. Enjoy your meal!