Dive into this simple recipe for lacto-fermented mackerel. Learn to preserve fresh mackerel, explore the rich taste of fermented fish, and master the art of curing mackerel with the perfect brine and added flavors. Got Extra Fish? Beyond mackerel, you can apply the same fermentation techniques to other fish varieties, giving you a myriad of flavorful options. Feel free to adjust proportions to your case.
1tspor other favorite - spicy peppers, crushed red pepper flakes, smoked paprika
Instructions
Preparation
Clean the mackerel fish thoroughly, removing scales and guts.
The guts are removed by making a slit along the fish’s belly and pulling out the internal organs.
You can ferment whole or in pieces, as per your preference. Personally I’m cutting it for a faster fermentation.
Brining
Submerge the mackerel in the salt-water solution. When fermenting fish, especially fatty fish like mackerel, a general guideline is to use a brine ratio of 2.5% to 5% salt by weight. This means that for every liter (1000 ml) of water, you would dissolve 25 to 50 grams of salt in it. While this ratio is a good starting point, you might need to adjust based on your preferences over time; some might prefer a saltier flavor, while others may want it more mild.
I used a 5% ratio (50 grams/ 2.7 Tbsp sea salt per 1000ml) and it’s not that salty. Use high quality sea salt, not table salt.
Jar It
Place the mackerel pieces in a clean jar, pressing down to eliminate any air gaps. Add extra spices, condiments and herbs between the layers of fish.
You can choose 3-4 seasonings, not all. Personally I think garlic, onion, bay leaves, black peppercorn and dill is a must. Add extra if you like.
Pour the brine, ensuring everyhting is submerged under.
Use a fermentation weight to keep the fish submerged. Top the jar with a fermentation lid or cheesecloth to prevent any falling dust, dirt or insects.
Wait To Ferment
Store it in a cool, dark place for 1-3 days, depending on your taste preference. Once the fish reaches your desired taste, you can halt or slow down further fermentation by transferring it to the refrigerator. Cold temperatures slow microbial activity, thus preserving the flavor profile you've achieved.
Taste Test
Check the fermented mackerel after 3 days. If the taste is to your liking, it’s ready. If not, let it ferment a bit longer.
Storage
Usually a 5% brine solution is on the milder side and will keep the fermented fish good for up to 10 days, then it might start to spoil. Check the smell before trying.
If you're looking for longer-term storage or a stronger preservation effect, you might lean towards a 7.5% to 10% solution. The higher the salt concentration, the slower the fermentation process will be, and the longer the fish can be stored.Also you can use the dry salting method (without water and is much saltier), check the notes below.
Notes
Can I add a splash of vinegar or some sweetener?
You can add a splash of vinegar and sugar to assist in fermentation. Vinegar can help in pickling the fish, while sugar can balance out the acidity and enhance the overall taste. However, if you're aiming for a purely lacto-fermented product, adding vinegar can change the environment and potentially inhibit natural fermentation.
Dry Salting Method
You can also ferment fish without adding water, using only salt. This method is often referred to as “dry salting” or “salt-curing.” It results in a concentrated flavor and a firmer texture compared to fish fermented in a water-based brine. If you’re using this method, make sure to use enough salt to ensure proper preservation and to prevent spoilage.Here’s how it generally works:
Coat Fish: Liberally coat fresh fish with salt, ensuring full coverage (inside it;s belly as well). The salt proportions can vary depending on the preferences, but a general guideline is 2-3 tablespoons of salt for every 1 kilogram (or 1,000 grams) of fish. Some people use 1 tablespoon of sugar as well. Mixing salt and sugar and then coating the fish with that mixture.
Brine Formation: The salt draws moisture, creating its brine around the fish.
Fermentation: In a cool, dark place, beneficial bacteria ferment the fish, producing lactic acid further acidifying the environment. In the absence of water, the fermentation process is typically slower.
Optional seasonings: For dry salting fish, you can enhance flavor by incorporating herbs like dill or thyme, spices such as black pepper or coriander seeds, citrus zest, slivers of garlic or onion, and even chili flakes for heat. Ensure even distribution for optimal flavor infusion.
Storage: Keep the fish in this environment until desired fermentation is achieved. It’s best to keep the salted fish in a cool, dark place. Traditionally, cellars or basements were used. If you’re in a warm climate or if room temperatures are consistently above 70°F (21°C), you might consider using a fridge to ensure safety.
Before Use: Using this much salt will make the fish quite salty. Rinse or soak fish to remove excess salt before consuming or cooking.