Salted Mullet in Oil
After dry curing, the mullet becomes denser and slightly closer in texture to cured fish, while the oil and garlic make the flavor softer and deeper. This is a simple protein-rich appetizer that is easy to prepare ahead and keep chilled for several days.
Read
Video on the topic
Reviews
Notes
3 kg 333 gram
Servings: 3 (1 serving ≈ 155 gram)
Digestion time: 2 hour
Complete protein: ✔
Mix the table salt (18 g) with allulose (6 g). Spread part of the mixture over the bottom of a container, coat the mullet (400 g) with the rest, then close it tightly and refrigerate for 24 hours.
Take the fish out, rinse away the extra salt well, and pat it dry. Cut the mullet into serving pieces and slice the garlic (10 g) thinly.
Transfer the fish to a clean jar or container, add the garlic and sunflower oil (30 g), mix gently, and chill it again for another 12 hours. Serve it cold on its own or as part of a fish appetizer plate.
(13)
- :
- : ,
- :
- :
- :
- :
- :
- :
- :
- :
- :
- :
- :
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Salted Mullet in Oil", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Looking for a source of nutrients? Check out iHerb:
Selenium: Swanson, Selenium, 100 mcg, 200 Capsules
Buy
≈ $6.54
Promo codes for iHerb (6)
More vegan dishes:More recipes
Watch others fish and seafood:
We recommend reading
All articlesWhat is the difference between dry, wet, and mixed curing for meats, sausages, and deli cuts
8min
How to Make Espresso and Cappuccino at Home: Dose, Extraction, Milk Foam, and Keto Alternatives
5min
How to Make Ganache for Dessert Fillings: Ratios, Emulsion, Stabilization, and Common Mistakes
7min
How to Use Apple Cider Vinegar: What It May Do and How to Avoid Harm
6min
Share: