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Preparation
20 minutes
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Processing
30 minutes
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Difficulty
Easy
Anyone who has tried mắm mackerel surely cannot forget this delicious flavor. Let’s join TasteVN in the kitchen to learn how to make the authentic and delicious mackerel mắm!
Ingredients for Mắm cá nục For 10 (about 2 liters of fish sauce)
Mackerel 8 kg Coarse salt 2 kg Pineapple 1 fruit Honey 100 ml
How to choose fresh and delicious mackerel
- You should choose mackerel with shiny skin, and when touched, it feels firm.
- Choose those with clear, slightly bulging eyes that are not leaking yellow fluid.
- Avoid those with a slimy surface and an unpleasant smell.
How to Make Mackerel Fish Sauce
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Prepare the mackerel
After purchasing the mackerel, wash it thoroughly with water. Remove the gills, fins, and gut, then wash it again with water. Next, cut the mackerel into 3 – 4 pieces depending on the size of the fish.
Place the cut mackerel into a basin, add diluted saltwater, and soak the fish for 30 minutes. The saltwater will help penetrate the fish and draw out the moisture more quickly.
After soaking, take the fish out and let it drain well to help preserve your fish sauce longer.
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Prepare the pineapple
Peel the pineapple, remove the eyes, and then wash it thoroughly. Next, cut the pineapple into small pieces.
Small tip: Pineapple will help speed up the fermentation process of the fish while also mellowing the saltiness and making the fish sauce taste more delicate when fermented.See details: 5 simple ways to peel pineapple that don’t take much time
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Mixing fish salt
Put the drained fish into a bowl, then add 1/2 of the prepared salt to the fish. Use your hands to mix thoroughly so that the salt is evenly absorbed into the fish.
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Fermenting fish sauce
Take a large glass jar and rinse it with boiling water to sterilize the jar, ensuring that the jar is not contaminated with other impurities that could spoil your fish sauce. Let the jar dry completely using a clean cloth or by sun drying.
Next, you layer the mackerel into the jar, alternating between layers of fish and the chopped pineapple. Continue layering until all the mackerel is used up. Sprinkle the remaining 1/2 of the salt over the fish so that the salt covers the surface of the fish, then add 100ml of honey into the glass jar.
Wipe the rim of the jar clean, then wrap the mouth of the jar with plastic wrap, securing it tightly with a rubber band to ensure no air enters the jar. Finally, cover the jar and place it in a sunny location.
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Final Product
To have delicious mackerel fish sauce, you need to let the jar of fish sauce sunbathe for at least 12 months to achieve the best quality mackerel fish sauce. Pure mackerel fish sauce has a high protein content, a rich salty taste, and a strong aroma. After 12 months, you can filter the essence and store it naturally for 3 – 5 years.
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Hope this article provides you with useful information about how to make mackerel fish sauce in a rustic, delicious way at home. TasteVN wishes you success and don’t forget to leave your comments in the section below!
