Salted Mackerel in a Bottle

Freshly frozen fat mackerel in this recipe is salted in an innovative way, namely in a plastic bottle. Moreover, the brine is cooked onion peel and tea leaves, which gives the fish a golden color, very similar to the color of smoking. The appetite of this dish is just off scale.
Mackerel salted in a narrow bottle does not require a lot of brine. Yes, and the container itself after use can simply be thrown away, which saves time and labor of the hostess.
In a one and a half liter plastic bottle will fit 2 mackerels.

Ingredients

So, the ingredients:

• a) mackerel - 2 carcasses,
• b) water - 1 l,
• c) dry onion husk - 2-3 handfuls,
• g) black tea - 2 tbsp. spoons
• d) sugar - 1.5 tbsp. spoons
• e) salt - 3 tbsp. spoons.

Salting sequence of fish:

1. Cut off the head and tail from the carcass.
2. Gut the abdomen and rinse (caviar can be left).
3. Place 2 mackerels in a cropped bottle.
4. Combine all the ingredients for the brine in one saucepan and boil. Leave under cover until cool.
5. Strain the cold brine, freeing from husks and tea leaves, and then pour into a bottle of fish. With a skewer skewer or other device, correct the carcasses so that the liquid spreads throughout the space. Put the workpiece in the refrigerator, covering with a film. For better stability, it is better to place the bottle in a bowl or saucepan, so as not to accidentally push it during salting.
6. After 3 days, remove the mackerel. The fish was moderately salted and acquired a beautiful color.
Salted mackerel with golden skin, as after smoking, cut into pieces, drizzle with oil, season with a beam (you can take fresh green). With rye bread, baked or boiled potatoes - this is an amazing tasty!