The Jamaican breakfast, to salt mackerel, start by rinsing the fish under cold water to remove any exces of dirt. Pat it dry with a paper towel.
And then slash each side of the fish a few times using a sharp knife. This will help the salt to penetrate the meat more easily.
Next, sprinkle a generous amount of coarse sea salt all over the fish, ensuring that both the exterior and the cavities are well covered.
The salt acts as a natural preservative, drawing out moisture and inhibiting bacterial growth.
Place the salted mackerel in a shallow dish or on a wire rack, allowing it to rest in the refrigerator for at least 24 hours.
Jamaican Breafast Salt Mackerel
During this time, the salt will slowly work its magic, infusing the fish with flavor and transforming its texture.
Once the salting process is completed, rinse the mackerel thoroughly under cold running water to remove the excess salt.
Cooking Methods of Salt Mackerel
Salted mackerel can be enjoyed in various ways. For instance, you can grill or pan-fry it until it is cooked .
Alternatively, you can use it to enhance the flavor of stews, stir-fries, or pasta dishes. It’s worth noting that salted mackerel has a strong, distinct taste due to the preservation process.
Some people might find it too salty, so it’s recommended to soak the fish in cold water for about an hour before cooking if you prefer a milder flavour.
In conclusion, salting mackerel is a simple yet effective method of preserving and enhancing its flavour. With a little patience.
And the right amount of salt, you can transform this humble fish into a delicious and versatile ingredient that will surely impress your taste buds.
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