Mackerel Dry-Salted in a Bag: No Brine, Simple, Quick, and Delicious

Today I’m making lightly salted spicy mackerel right in a bag: no mess, no dirty dishes, everything is as simple as possible. I prepare it in the evening, and by the next evening it’s ready to try. The mackerel turns out aromatic, tender, and very tasty — it’s impossible to stop at just one or two pieces, you want to eat it all at once!

You can also prepare this fish in advance: freeze it, and when needed, take it out — perfect for a holiday or a regular dinner. Give it a try!

Ingredients:

• 1 mackerel (450–500 g)
• 1 tbsp salt (without a heap)
• 1 tsp sugar
• 1 tsp coriander seeds
• ½ tsp mustard seeds
• 1 bay leaf
• 4–5 black peppercorns

Preparation:

1. Clean the mackerel, cut off the fins, rinse well, and pat dry with paper towels.
2. Mix the coriander seeds, mustard seeds, and black peppercorns. Tear the bay leaf into small pieces. Lightly crush the spices in a mortar (but not completely).
3. Put everything into a small bowl, add salt and sugar. Mix well.
4. Pour the spice mixture into a zip-lock bag.
5. Place the mackerel in the bag and rub the fish thoroughly on all sides and inside with the mixture.
6. Seal the bag tightly and put it in the refrigerator to salt for 24 hours.

Usually, I make this fish in the evening, and by the next evening it’s ready. Cut it into pieces and enjoy the delicious, fragrant, lightly salted spicy mackerel! It’s really very simple and tasty.