How best and tastier to salt mackerel. The best and simple recipes for salting mackerel at home

28.04.2023

Good afternoon my beloved readers. Today I want to touch on the topic of pickling, namely, how to pickle mackerel. Mackerel is the favorite fish of many people. And there is nothing surprising in this. It is gentle, tasty, and besides this, it is useful.

The benefits of mackerel

Mackerel is rich in vitamins, as well as micro and macro elements. And it is useful for:

Immunity boost;
Vision improvements;
Memory improvements;
Reducing the risk of developing oncology;
Relief of psoriasis;
Reducing the amount of carcinogens;
Removal of headaches;
Relieve pain in arthritis, arthrosis;
Improvement of metabolism;
Saturation of blood circulation, brain;
Balancing hormone levels;
Obstacles to the formation of cholesterol.

In particular, mackerel is useful for women who are preparing to become mothers. Also for small children and teenagers. If you are sick with diabetes, asthma, or already advanced in age, mackerel will also be very useful to you. I also want to draw your attention to the fact that people who periodically add mackerel dishes to their diet are less likely to experience depression.

Mackerel calories

Mackerel is quite fatty, but if we talk about calories, then there are only 200 calories in it per 100 grams of mackerel. So people who are losing weight should not be afraid of this product. Moreover, so many delicious things can be cooked from mackerel.

How to pickle mackerel

You can make many delicious and healthy dishes from mackerel. And also no one canceled the salting of this fish. In salting mackerel, you should not have any difficulties. Since pickling mackerel is not at all difficult. And in my article I will tell you in detail how to pickle mackerel without much effort. Moreover, mackerel can be salted not only in brine, as is traditionally accepted. Indeed, in addition to salting in brine, you can also make dry salting.

Dry salted mackerel

Take a mackerel and peel it. Then cut into equal pieces. Then roll the mackerel with two pinches of salt and sprinkle with a little ground black pepper. Mackerel should then be put in the refrigerator for three days. And then feast on the most delicate pieces of fish.

How to pickle mackerel in brine

Salting mackerel in brine will also not be difficult for you. But first, let's talk about brine. Namely, the method of its preparation.

Brine for mackerel

Brine for salting mackerel is very easy to prepare. You will need half a liter of boiling water, salt and oil, as many add a little sugar and, if desired, spices. Dissolve three tablespoons of salt and two tablespoons of sugar in boiling water. And if you wish, add 12 black peppercorns, two bay leaves and some greens. And then, as soon as you fill the mackerel with brine, add vegetable oil.

The brine recipe I gave you is not the final one. You can change it by making your own adjustments. Don't be afraid to experiment. But do not deviate too much from the traditional recipe.

Salt mackerel at home

You will need:

Mackerel 1;
A spoonful of vegetable oil;
3 tablespoons of salt;
2 tablespoons of granulated sugar;
2 bay leaves;
10 black peppercorns;
5 peas of allspice;
5 sprigs of parsley;
Half a liter of boiling water.

Once everything you need is in your kitchen, proceed:

If the mackerel is frozen, it must be thawed in cold water. Then clean and remove the head, tail and fins. Also, do not forget to remove the insides from the mackerel.

Then cut the mackerel into equal pieces of about two centimeters and put in a suitable container. Then proceed to the brine. Take boiling water and dissolve all the ingredients except the oil in it. And after cooling the brine, fill it with mackerel and add vegetable oil. This completes the salting of mackerel. It remains only to put it in the refrigerator for three days. And then, bon appetit.

Pickle mackerel recipe

Take:

Two mackerels;
One bulb;
Vegetable oils 2 tablespoons;
Boiling water 1 liter;
Black pepper 12 pcs.;
3 bay leaves;
Salt 4 tablespoons;
Sugar 1 tbsp. spoon.

Mackerel needs to be cleaned, remove the head, tail, gills and entrails. Then cut it into pieces and put in a suitable dish. Dissolve salt and sugar in boiling water.

As soon as the solution has cooled, fill it with mackerel and add pepper, bay leaf, onion and oil.

Oil should be added last. Then put the mackerel for three to four days. After this time, the mackerel will be ready.

Pickled Mackerel

You will need:

2 mackerels;
Liter of water;
Black pepper 12 pcs.;
Lavrushka 3 pcs.;
½ st. spoons of mustard;
3 tbsp Sahara;
5 tablespoons of salt.

Take a mackerel and peel it. Then remove the head, tail, fins and entrails. After you will need to cut the mackerel into pieces of 3-4 centimeters and put in a bowl. Now it's time for the marinade. Take a saucepan and pour water into it. Put the pot on fire. And throw in all the spices. After three minutes of boiling, turn off the heat. Wait for the marinade to cool. And then fill them with mackerel. Mackerel should be put in a dark place for a day. If you want low-salted mackerel, then sufficient exposure time will be only 12 hours.

How to pickle whole mackerel

You will need:

1 mackerel;
Salt Art. spoon;
Half spoon st. Sahara;
1 pinch ground coriander;
Paul L. hours of dry mustard;
Lavrushka 1 pc.

Take a mackerel and peel it. Also remove the fins, head and tail. And do not forget to remove the insides, and then rinse the mackerel with cold water;
Now mackerel needs to be dried with a paper towel;
In a cup, dilute salt, granulated sugar and all spices;
Also add lavrushka to the cup;
Mackerel should be put in a plastic bag and covered with the contents of the cup. Spices should be evenly distributed on the mackerel;
Place the mackerel in another bag. This must be done to prevent leakage.

Place the mackerel in the refrigerator. And after two days, take it out, wash it with running water and cut into even pieces.

If desired, mackerel can be decorated with green onions, as well as red onion rings.

If you want to eat salted mackerel, and the specimens on the shelves of the nearest supermarket do not inspire confidence, then you should urgently read this article. From it you will learn how to pickle freshly frozen mackerel and cook a wonderful treat for the whole family.

Fish salted at home

Mackerel is an ideal product for salting. This delicious fish does not contain many bones, it is quite fatty in itself and is famous among gourmets for its tender meat. It can be served with potatoes as a main dish or served as an appetizer for strong drinks. Read how to pickle freshly frozen mackerel and follow our instructions:

Let stand at room temperature. After that, rinse it in running water, remove the head, tail, fins and entrails.
Cut the carcass into portions with a sharp knife.
Mix a tablespoon of salt and a teaspoon of sugar, and then rub the mackerel with the resulting mixture. Remember that this amount is enough for two large fish.
Put the processed pieces in a container along with bay leaves and put them in a cool place for a couple of hours. When the mackerel secretes juice, remove it, and leave the fish to marinate overnight (but not less than 12 hours).
The next day, rinse the fish pieces with water and, if desired, sprinkle with ground pepper.

How to pickle whole frozen mackerel

For one fish weighing 500 grams, take one tablespoon of salt and the same amount of sugar.
With the resulting mixture, rub the processed carcass, cleaned of the entrails, skin and fins.
Put the fish in a simple place and send it to a dark place to salt at room temperature for a day.

When the mackerel is ready, cut it into portions, pour over with vegetable oil, sprinkle with onion rings and chopped herbs. Serve with boiled potatoes and rye bread.

This recipe is just as easy to make as the rest. After trying the result of salting, you will most likely refuse to buy salted fish in the store once and for all. How to pickle fresh-frozen such:

Defrost a medium carcass in the refrigerator and rinse well under running water.
Remove the head, tail, entrails and fins of the fish, and then cut it into equal pieces.
Now you can start preparing the brine. To do this, in an enameled bowl, mix one liter of clean water, four tablespoons of salt without a slide (not iodized), two large spoons of sugar (also without a slide), three bay leaves, a few peas of black and allspice.
Put the resulting solution on fire, bring it to a boil and cook for a couple of minutes. When the marinade has cooled, add two tablespoons of 9% vinegar to it.
Put the pieces of fish in a glass jar and pour the finished solution. Mackerel should stand at room temperature for at least a day. If it seems to you that it is not salted enough, let it stand for some more time.

Put the finished fish on a dish and serve, decorating with onion and lemon half rings.

Mackerel spicy salting

If you need to quickly prepare for a holiday or family celebration, then pay attention to this recipe. Even a novice cook can handle the preparation of a delicious dish, so do not hesitate and boldly get down to business. How to pickle fresh-frozen mackerel quickly? The recipe is simple:

Defrost one fish weighing about 500 grams. Clean it from the insides and films, remove the fins and head, and then cut into pieces of equal size.
Peel one small onion from the husk and cut it into thin rings.
Mix one and a half teaspoons of salt with half a teaspoon of sugar, ground cloves, a pinch of the mixture and two crushed bay leaves.
At the bottom of a glass jar, put a part of the onion, sprinkle it with spices, and then lay the part of the fish. Repeat the procedure two more times, ending with a layer consisting of onions and spices.
Close the jar with a lid and leave for a couple of hours. After that, the jar should be turned over and left alone until the next day.

Salted mackerel in mustard solution

The secret of the special taste of this fish lies in the special composition of the spices that we will use to prepare the marinade. If you still don’t know how to pickle fresh-frozen mackerel deliciously, then you can use this recipe:

Take several fresh-frozen carcasses of fish weighing about a kilogram, defrost them in the refrigerator, clean them from the insides and skin, remove the heads, fins and tails. After processing, cut the mackerel into equal pieces.
Pour water into a suitable dish and boil the brine, putting five salts, three tablespoons of granulated sugar, a spoonful of dry mustard, three dried clove flowers, a couple of tablespoons of vegetable oil and six bay leaves there.
Put the fish in a glass jar, fill it with cooled brine and leave for three days. You will need to turn the mackerel several times so that each piece is well salted.

Salted mackerel. simple recipe

Fish prepared according to this recipe can be consumed a day after salting. Therefore, you can easily calculate the time and prepare an original snack for a festive feast. How to pickle freshly frozen mackerel:

Take three small fish (one kg). When the mackerel is thawed, remove the tails, heads, entrails and fins. After that, cut the fish into medium-sized rings and rinse each under running water. Make sure that the films from the abdomen are completely removed.
Boil a brine of 500 ml of water, two tablespoons of salt, eight black peppercorns and two bay leaves.
Spread the pieces of fish on the bottom of a suitable enamel dish, squeeze lemon juice (one teaspoon) on them, and then pour the cooled solution over. It is important that all mackerel is covered with liquid.

Salted mackerel in tea solution

The original recipe for fish prepared with tea will surely please your loved ones. Pieces of mackerel look like smoked, because at the end of salting they become dark in color. Don't be surprised if your guests mistake your fish for store-bought fish. So, how to pickle freshly frozen mackerel?

Defrost two large carcasses, prepare them for salting and cut into pieces of the required size.
To prepare the brine, pour four tablespoons of unflavoured black tea with boiling water (one liter). When the tea has cooled, mix it with four tablespoons of salt and four tablespoons of sugar.
Pour the brine over the fish pieces and leave at room temperature for three days.

Salted fish in brine with onion peel

Try to cook fish at home according to a very interesting recipe. How to pickle fresh-frozen mackerel tasty:

Prepare for salting and process three medium carcasses.
Pour a liter of water into the pan, add three tablespoons of salt, one and a half tablespoons of sugar, two tablespoons of dry tea leaves and two handfuls. Bring the solution to a boil, cool and strain with a sieve.
Arrange the pieces of fish in a deep tray, pour over the marinade, close the lid and leave for four days in the refrigerator. Do not forget to turn the mackerel several times a day for even salting.

Having learned how to pickle freshly frozen mackerel, you can cook a delicious treat for any holiday yourself.

We hope you enjoy homemade frozen mackerel (recipes). You can pickle this wonderful fish in many ways. Find the option that you like the most and delight your loved ones with your favorite flavors.

Mackerel, like any fish, is very useful. 100 grams of the product contains half the daily requirement of protein. In addition, the composition contains phosphorus, calcium, potassium, iodine, sodium, zinc, fluorine, magnesium, as well as vitamin D and nicotinic acid. Fish can be eaten fried, baked, smoked, but salted mackerel is also very tasty. Salting mackerel yourself at home is not difficult. Today we will share with you several recipes and culinary tricks, thanks to which the salted fish is sure to succeed in your glory.

A few tricks about salting mackerel at home

Large carcasses and medium-sized fish are suitable for salting, but small ones are not the best option, because they have a lot of bones, and they are not so fat. The carcass should have a light fishy aroma, be elastic and slightly moist. A light gray color indicates the freshness of the fish, but a yellowish tint is a reason to be wary and refuse to buy.
You can salt mackerel both whole and in pieces. In the latter version, the fish will be ready to eat a little earlier.
It is impossible to oversalt mackerel! Being quite oily, the fish will take as much salt as it needs. For salting, we recommend using coarse non-iodized salt. The fact is that iodine can spoil the appearance of the finished product, although it will not negatively affect the taste.
Salt the fish should be in a dish that does not undergo oxidation, so an enamel pan, glass and plastic bowls are suitable. It will not be superfluous to sharpen your favorite knife before cooking, then the process will be easier and more enjoyable.
It is necessary to store mackerel salted at home in the refrigerator for no more than 5 days, after filling it with odorless sunflower oil.

The classic way of salting mackerel

You will need:

mackerel - 1 carcass,
salt - 4 tablespoons,
sugar - 2 tablespoons,
vinegar 9% - 2 tablespoons,
bay leaf - 3 pieces,
black pepper - 3 peas,
allspice - 2 peas,
water - 1 liter.

Cooking method

My fish. We discuss. We cut into pieces. We remove the insides.
Pour the specified amount of water into an enameled pan.
We add spices. Put on fire and boil for 5 minutes. We take it off the fire.
Pour vinegar into the cooled brine. We mix.
Put the pieces of mackerel in a glass jar.
Pour in the marinade. Leave for a day at room temperature. After the specified time, put the fish on a plate and serve.

Another option for salting mackerel in brine

You will need:

mackerel - 2 carcasses,
vegetable oil - 3 tablespoons,
salt - 2 tablespoons,
onion - 3 pieces,
bay leaf - 5 pieces,
allspice - 5 peas,
black pepper - 5 peas,
cloves - 2 buds,
water - 250 ml,
vinegar 9% - 50 ml.

Cooking method

We gut the fish. Remove the head and fins. We wash well. We discuss. Cut into small pieces. We put it in a glass / enamel / plastic container.
We clean the onion. My. Cut into thin half rings.
Mix prepared spices.
Fill with water.
Add vegetable oil and vinegar. We mix.
Pour the prepared marinade over the fish. We close the container. We put it in the refrigerator. After 2 days, you can take a sample.

Dry salting mackerel

You will need:

mackerel - 2 carcasses,
salt - 4 teaspoons,
granulated sugar - 2 teaspoons,
mustard powder - 2 teaspoons,
vegetable seasoning - 1 teaspoon,
black peppercorns - 7 pieces,
bay leaf - 2 pieces.

Cooking method

We gut the fish. Cut off the head and fins. We wash. Dry with paper towels. Cut into pieces one and a half centimeters wide.
Sprinkle the fish pieces well with the prepared mixture.
We put the fish in a suitable container. We close the lid. We put it in the refrigerator. Trying in 2 days!

Another recipe for salting mackerel in pieces

You will need:

mackerel - 2 carcasses,
salt - 2 tablespoons,
sugar - 1 tablespoon,
ground coriander - 1 teaspoon,
dried basil - 1 teaspoon,
cloves - 3 buds,
bay leaf - 1 piece,
water - 200 ml.

Cooking method

Pour the amount of water indicated in the list of ingredients into the pan.
Add the listed spices. Bring to a boil, stirring occasionally. Sugar and salt should be completely dissolved. Remove the finished brine from the heat, cover with a lid and wait for it to cool.
While the brine is cooling, gut the fish. Cut off the fins and head. We wash. We remove the spine. Cut into pieces of medium size.
Put prepared pieces of fish in a glass jar.
Fill with brine. We seal the jar. Leave for a couple of hours at room temperature, and then put in the refrigerator for a day.
We put the finished fish on a beautiful plate. Sprinkle with onion rings. Spray with vegetable oil. Let's try!

Salt whole mackerel

The fish salted according to this recipe looks like smoked fish, but it is not subjected to heat treatment during cooking.

You will need:

mackerel - 3 carcasses,
salt - 3 tablespoons,
black tea (brewing) - 2 tablespoons,
granulated sugar - 1.5 tablespoons,
water - 1300 ml,
onion peel.

Cooking method

Pour water into a saucepan. We put on fire.
We send prepared spices and well-washed onion peels into the water (the more, the better, but 3 handfuls are enough).
After the brine boils, reduce the heat, cover the pan with a lid and cook for 5 minutes.
The brine cooled to room temperature is filtered through a sieve.
We gut the mackerel, remove the head. Rinse thoroughly. We discuss.
We put the carcasses in a container suitable for salting.
Fill with brine. Make sure the carcasses are completely covered with liquid.
We cover with a lid. Leave for 12 hours at room temperature.
After the specified time, we send the fish to the refrigerator for another 3-4 days, periodically not forgetting to turn the carcasses over to another barrel. After that, you can treat the household with healthy yummy!

Recipe for salting mackerel with lemon

You will need:

mackerel - 3 carcasses,
salt - 2 tablespoons,
lemon juice - 1 tablespoon,
black pepper - 10 peas,
bay leaf - 3 pieces,
water - 500 ml.

Cooking method

Pour water into a saucepan. We add spices. We put on fire and cook for a few minutes after boiling.
My fish. We remove the fins, head and entrails. We wash. We discuss. Cut into medium sized pieces.
We put the pieces of fish in a dish suitable for salting.
Drizzle the fish with freshly squeezed lemon juice.
Pour in the brine that has cooled to room temperature. Don't be alarmed if it turns a little cloudy, this is a normal reaction when combined with lemon juice.
We seal the container. We put it in the refrigerator. In just a day, you can already evaluate the result. By the way, according to this recipe, mackerel can be salted as a whole, only in this case you can taste salted fish no earlier than in 3 days.

Express salting of mackerel fillet

You will need:

mackerel - 2 carcasses,
salt - 2 tablespoons,
sugar - 1 tablespoon,
freshly ground allspice - 1 teaspoon,
ground black pepper - 1 teaspoon.

Cooking method

Mix all prepared spices.
We gut the fish. Cut off the head and fins. We wash. Remove excess moisture with paper towels.
We fillet the fish, that is, we remove the backbone and all the bones. Cut the fillet into small pieces.
Put the fish pieces in a glass bowl. Sprinkle generously with spice mixture.
We cover with a flat plate and put oppression on top, for example, a jar filled with water or some heavy object. We send the fish to a cold place. After just 7 hours, you can enjoy the taste of self-salted mackerel. Bon appetit!

Salting mackerel at home is a fairly simple task, as you can see. You just need to stock up on fresh fish and be patient, it's so hard to keep yourself from taking a sample prematurely. Perhaps you have your own recipe for salting fish, we will be grateful if you share it in the comments to this text. Culinary success to you!

Fish dishes are an integral part of the festive table. What is only one salad of herring "under a fur coat." Salted fish is no less popular. And mackerel wins among sea brethren. Unlike the more common herring, this fish has a tender flesh, fewer bones, moderately oily, and also healthy.

Mackerel is a unique product. Its high calorie content is compensated by its rapid absorption in the body. Marine fish contains a significant amount of protein and minerals. In addition, it is one of the sources of Omega-3 acids, which are so important for the functioning of the heart, blood vessels, brain activity, visual and nervous systems.

Selection and preparation rules

How tasty salted mackerel will turn out depends largely on the correct choice of the carcass, the place of purchase, adherence to the recipe and storage of the finished product. These recommendations will help you cook excellent fish, after tasting which, you will no longer want to buy salted mackerel in the store.

The weight of the carcass must be at least 0.3 kg. Small fish are too bony. During salting, the fish “dries out” a little, so small carcasses will lose their fat content and become dry.
It is acceptable to use both frozen and fresh fish. Carcasses must be selected carefully. The fish should not be gutted, the head must be present, by which one can judge the freshness of the product. When pressing on the back of the fish, the dent should quickly disappear, the color of fresh seafood is striped light gray.
If the choice fell on freshly frozen fish, then you need to defrost it naturally, without dipping it in water. The best option is to put the carcass at the bottom of the refrigerator.
The container for salting should be made of glass, plastic or enameled. Iron and aluminum containers will oxidize.
For the manufacture of salted fish, ordinary table salt is used. Iodized will spoil the dish, giving the meat friability.
For quick salting, options are designed that use small pieces or a sirloin of seafood. Such a snack can be eaten after 12 hours. It takes approximately 48-72 hours to cook a whole carcass. The use of vinegar will speed up the pickling process.
The marinade in which the fish will be located must be below 40 degrees. Otherwise, the fish will just boil.
It is permissible to add a variety of spices to the brine for aroma - coriander, dried dill, clove buds, pepper, mustard powder.
The more seafood lies in the marinade, the richer the taste.
The cooking time indicated in the recipe must be strictly observed.
The shelf life of the finished snack is no more than five days. Provided it is in a cool place.

Salt mackerel in a dry way

The recipe for dry salting is quite easy. Even an inexperienced hostess can prepare such an appetizer. For a brighter flavor, it is permissible to add dried dill, coriander seeds or mustard.

Components:

a couple of mackerels;
1 tbsp crystalline white sugar;
3 large spoons of coarse table salt;
3 leaves of lavrushka;
3 black peppercorns.

Salting algorithm:

Remove the insides and the film on the inside of the abdomen from the carcass (otherwise the appetizer will be bitter).
Separate the head. Wash carcass.
Pour a spoonful of table salt into the container, grind the laurel and throw in the peppercorns.
In a separate bowl, combine crystalline sugar and the rest of the salt (2 tablespoons).
Thoroughly rub the sides and insides of the carcass with a mixture.
Put the workpiece in the container. Cover with a lid.
Place the container in the refrigerator for salting for 48-72 hours.
Rinse and dry the finished seafood before serving.

Pickle spicy salted mackerel

Mackerel is lightly salted. A big plus of the recipe is that the appetizer is prepared very quickly. If you fill it with brine in the morning, then by the evening the fish can be served with a side dish of boiled potatoes.

Components:

a couple of mackerels;
3 large spoons of table salt;
1000 ml of water;
1.5 tbsp crystalline sugar;
5 peas of allspice and black pepper;
3 leaves of lavrushka;
3 cloves;
0.5 tsp coriander grains.

Salting algorithm:

Pick out the insides of the fish.
Separate the head, wash the carcasses.
Remove the skin.
Cut the finished workpiece into small pieces, about 3 cm wide.
Boil water, add peppercorns, salt, bay leaf, cloves, sugar and coriander.
Boil the spices for 5-6 minutes. Cool down.
Put the pieces of mackerel in the prepared container and pour over the marinade so that it covers the fish.
Leave overnight to infuse at a temperature of 22-23 degrees.
After that, send a spicy snack for several hours to the bottom shelf of the refrigerator.

How to pickle mackerel in tea

The fish in appearance is obtained as cold smoked. The taste is slightly salty, and the texture is soft and tender. For manufacturing, it is recommended to take friable tea leaves of black tea, but it is permissible to get by with batch ones. The only downside to this easy recipe is that marinated fish takes 3-4 days to cook.

Components:

a couple of mackerel carcasses;
half an onion;
2 large spoons of black tea (4 bags);
500 ml of purified water;
2 large spoons of salt;
1 tbsp white crystalline sugar.

Salting algorithm:

Pull out the insides of the fish, separate the head, wash and dry.
Pour water into the pan, add tea, throw in half of the onion, peeled, salt, sugar.
Boil the marinade.
Strain the liquid and refrigerate.
Prepare a marinating container. To do this, cut off the neck from a plastic one and a half liter bottle.
Put whole carcasses tails up in a container. Pour marinade over and place on the bottom shelf of the refrigerator.
Turn the fish daily from one side to the other so that it is evenly soaked and painted in a characteristic color.

How to pickle mackerel in onion peel and tea

A slightly modernized recipe for pickled fish in tea. Mackerel acquires a golden color and a delicate salty taste. This fish is not found on store shelves. Mackerel is practically indistinguishable from high-quality purchased smoked fish, neither in appearance nor in taste.

Components:

2 carcasses of medium-sized mackerel;
a large teaspoon of tea leaves or 2 black tea bags;
2 presses of onion husks;
a large spoonful of sugar;
2 tbsp table salt;
3 black peppercorns;
0.75 l of water;
2 leaves of lavrushka.

Salting algorithm:

Clean the fish from the insides, cut off the head, wash well.
Put the carcasses in a marinating container.
Remove the desired amount of husk from the bulbs. Rinse thoroughly.
Put tea, husks, peppercorns, sugar, bay leaf, salt in a metal container. Pour in water.
Boil the brine. Boil for 5-6 minutes. Strain and chill.
Pour prepared carcasses with marinade. Remove to refrigerator.
Marinate for 3-4 days, turning the fish daily from side to side.

Mackerel marinated with mustard

A beautiful, moderately salty fish with a piquant taste will turn out according to this recipe. A simple option will be mastered by young housewives. Mackerel can be served after 12 hours.

Components:

2 medium mackerel carcasses;
1 tsp mustard powder;
1 liter of cold water;
3 tbsp table salt;
2 leaves of lavrushka;
5 peas of black pepper;
one and a half large spoons of sugar.

Salting algorithm:

Pour water into a metal container. Add sugar, mustard, pepper, salt and parsley. Boil and boil for 5 minutes.
Cool the marinade.
Remove the entrails and head from the fish. Rinse it well.
Cut into small pieces. Place in glass jars with airtight lids.
Pour the cooled marinade into containers with fish, cover with lids.
Keep overnight in the refrigerator. For the best taste, the appetizer should be kept in brine for a day.

Mackerel with onion, vinegar and oil

Mackerel in this variation - tender with sourness and a little spiciness - is an excellent addition to boiled potatoes. Just sandwiches with fish are also excellent. The onion included in the composition will also be soaked and become very tasty.

Components:

2 carcasses of fish;
2 onion heads;
3 tbsp table salt;
a quarter cup of non-aromatic vegetable oil;
3 small cloves of garlic;
5-6 peppercorns;
3 leaves of lavrushka;
2 tbsp vinegar.

Salting algorithm:

Cut the fish, remove the head, fins, skin, you need to remove the backbone and side bones. You should get a clean fillet.
Cut the fillet into medium pieces. Sprinkle with salt and leave for 15 minutes.
In a separate container, combine the broken bay leaf, peppercorns, chopped garlic, oil and vinegar.
Separately, cut the peeled onions of medium thickness into semicircles.
Layer the fish fillets and onions in a jar or container.
Pour in chilled brine and leave for 12 hours in the refrigerator.

How to quickly pickle mackerel in brine

Appetizing salted fish will come in handy if you plan to receive guests, and there is little time to prepare treats.

Components:

2 medium-sized mackerels;
1 liter of purified water;
2 purple onions;
0.5 tsp coriander;
3 art. l. salt;
3 leaves of lavrushka;
1.5 tbsp Sahara;
2 peas of allspice;
5-6 black peppercorns;
2 tbsp. unrefined oils and vinegar.

Salting algorithm:

Cut fish carcasses into fillets. Slice.
Cut the peeled onion into semicircles.
Pour coriander, sugar, salt into the pan, put peppercorns, parsley. To fill with water. Boil and boil for 5-6 minutes. Cool down.
Pour vinegar into the cooled marinade.
Put the fish in an enameled container, alternating layers with onions. Pour in the marinade.
Take a plate with a slightly smaller diameter than a container with fish. Put it on, and install oppression on top. Keep from 2 to 5 hours in the refrigerator.
Before serving, dry the fish pieces, lightly sprinkle with vegetable oil.

Salted mackerel in oil

The minimum number of ingredients and a frozen mackerel carcass will be needed for this recipe.

Components:

1 kg of frozen mackerel;
2 tbsp salt;
0.2 l of non-aromatic vegetable oil.

Salting algorithm:

Defrost the fish. Cut - remove the insides, head, cut off the tail and fins.
Rinse, paying special attention to washing off the black film on the abdomen. Otherwise, the snack will turn out bitter.
Cut the fish along the ridge and pull out all the bones. Cut.
Put the fish in a container for salting with the skin down;
Sprinkle with a tablespoon of salt.
Pour in half (100 g) of oil.
Lay out one layer of mackerel.
Pour the remaining oil (100 g).
Throw in a tablespoon of salt.
Close the container and put in the refrigerator for 24 hours.

Recipe for salted mackerel in a jar

Such a fish can be used as a semi-finished product for complex dishes. For example, for fish soup. Fatty mackerel in this variation of salting does not lose fat, remains juicy.

Components:

2 mackerels;
1 liter of water;
3 tbsp sea salt;
a large spoonful of sugar;
lavrushka leaf;
3 black peppercorns.

Salting algorithm:

Remove the insides and head from the mackerel. Cut into pieces.
Put sugar, sea salt, pepper and parsley in a liter of water. Boil for 6-7 minutes to dissolve salt and sugar crystals.
Cool the brine.
Fold the pieces of fish in liter jars, pour the marinade.
Leave for 4 hours at room temperature.
Put the jars in the refrigerator. Jars of a liter volume insist 6-7 hours.

Recipe for salted mackerel without brine

Salting mackerel can be done without brine, dry. This does not affect the taste of the fish in any way. It turns out tender and very tasty.

Components:

a couple of mackerels;
a couple of sheets of lavrushka;
4 large spoons of salt;
2 tbsp Sahara;
2 cloves;
4 peppercorns.

Salting algorithm:

Remove the insides from the mackerel, cut off the head, tail and fins. Wash.
Cut the fish lengthwise, remove the backbone and bones.
Leave the fillets whole.
Grind the cloves, bay leaf and pepper into powder with a mortar.
Mix crushed spices with sugar and salt.
Wipe the fillet pieces with the resulting mixture.
Place the processed fillets in a suitable container, skin side down.
Sprinkle with the rest of the mixture.
Cover the container with a lid. Put the fish in the refrigerator for 10-12 hours.
At the end of the time, turn the carcass on the other side and leave to marinate for another 12 hours.

Mackerel spicy salting at home video recipe

Hi all! If you have never made fish yourself, or rather you have not marinated it, then fix it faster. After all, or mackerel is the coolest snack on any table. You can now buy fresh-frozen charm in absolutely any store by weight, and then conjure.

Mackerel, unlike herring, is much more tender and mostly fatter, which everyone likes incomparably. Oh, if you still get a female with caviar, it will be just super in general.

You can make canapes with this fish, and it will also go well with any side dish, such as mashed potatoes or

This post is not going to be too big, but I tried to take the most popular and superfood delicious and easy recipes so you can choose and make from what you have at home. And in principle, this fish needs seasonings and salt. And if you want something special and unique, then you have to choose a marinade in tea or onion peel. Here, of course, a matter of taste, who likes what more or who is used to cooking.

Let's start with the simplest and tastiest Gost's salting. The secret of this recipe is in the spices, if you don’t like them at all, then you can not add them, but in general, then the fish will not be spicy salted, but will be just lightly salted.

It is these spices that give that very cool and incomparable taste that makes you want to eat and eat mackerel endlessly, but you still won’t be able to eat a lot of it, and you can’t).

We will need:

water - 0.5 l
mackerel - 1 pc.
coarse salt - 2 tbsp
sugar - 1 tbsp
allspice, black peppercorns
onion - 1 head
bay leaf - 1 pc.

Cooking method:

1. Remove the head of the fish with a knife. Then cut open the abdomen and remove the intestines and other waste.

Now you will need to rinse the fish under running water, and then cut it into stationary pieces, so it will be salted immediately into pieces, which, in principle, is very convenient for many, everything will be ready right away.

2. Prepare the brine, take a ladle or a small saucepan and pour water, then add allspice and black peas, sugar and salt, stir. Bring to a boil and cook for 3 minutes. Turn off and let the brine cool down.

3. While the brine is cooling, put a liter jar of mackerel mixed with onions, which must be cut into rings, into the floor.

4. Pour in the marinade and be sure to add the peas from the brine to the jar. Close with a nylon lid and put in a cool place for 12 hours.

5. Well, after the fish is ready and waiting for you to take a sample. Bon appetit! It turns out deliciously tasty, everyone will like such mackerel in spicy brine and you will stop buying store-bought.

Salt freshly frozen mackerel in brine

It seems to me that everyone loves to eat tasty and at the same time everyone wants all the products in our diet to be of high quality and not expired. I think that many of you have at least once encountered such a problem as poisoning, so I recommend that you cook for yourself. Moreover, mackerel is one of the available fish that is in any store.

Try to cook it in brine with spices and spices, as in this recipe, and you will definitely fall in love with home cooking, because everything is quite simple and fast. Spicy salted mackerel will give you a magical and delicate taste. This option is similar to the previous one, but there is no onion in the brine and the spices are slightly different. Try to do both the first and second options, and then write which one you like best.

We will need:

mackerel - 3 pcs or 1.2 kg
salt - 3 tbsp
sugar - 2 tbsp. l
bay leaf - 4 pcs.
allspice and black peppercorns 6 pcs.
carnation - 5 pcs.
water - 1 liter

Cooking method:

1. Take the fish and cut off the head and gut the intestines, remove the black films, wash in running water and wipe with a dry paper towel.

2. For a delicious marinade, you will need the ingredients on the list, the main thing is that there is black peppercorns and bay leaf.

3. Add spices, salt and sugar to any metal container and let the liquid boil, the kitchen will have an indescribable aroma. And then cool to room temperature.

4. Place the prepared whole fish in a cup, where you will salt it. Do not forget to trim the ponytails, in principle, they are useless.

5. Now fill the whole mackerel with brine. Never fill mackerel with hot brine, this is important, or it will boil. As you can see, in just 5 minutes you did almost all the work.

6. Cover with cling film and let it brew for a couple of hours. Waiting time - 2 days. Well, then take it out and cut it into pieces.

Interesting! According to this option, you can salt not only mackerel, but also other fish, such as herring, sprat, etc.

Salted mackerel in tea with an incomparable taste

Yum, well, you definitely haven’t tried such a gourmet, it may seem strange to you, but in tea it turns out incredibly tasty, and even beautiful. Thanks to the one who came up with this option, I also recommend trying and treating everyone with such a fish.

It turns out as if smoked and looks with a golden crust, in general, a beauty. Everything is as always easy and simple, but in the end everyone will want to know your signature author's recipe.

We will need:

Mackerel fish - 3 carcasses
Water - 1 l
Tea 2-3 tbsp.
Sugar - 3 tablespoons
Salt - 3 tablespoons

Cooking method:

1. Gut our sea beauties. You will need to initially cut off the heads, remove the intestines and everything that is superfluous in the abdomen of the fish. Tails can be left or cut off.

2. Now let's make a marinade, observe all proportions, remember that these proportions are given specifically for a liter marinade. If you have fewer fish, then make half as many, that is, take 2 times less salt and tea.

Put water in a saucepan and boil it, pour tea, mix, and send salt and sugar. After that, put it back on the fire and boil again so that all the dry ingredients dissolve. And only after that, let the marinade cool, and then fill it with fish.

Important! Strain the marinade through a sieve. And one more condition, the brine must completely cover the fish.

3. In such a cool tea brine, the fish should stand for 3-4 days. Then cut the mackerel into pieces and eat for health, even with, even with any Look at how golden and beautiful it has.

Video on how to pickle mackerel quickly and tasty whole in 2 hours

All you need is a good fresh fish, and of course your desire, all the other ingredients in question, you will learn in this video:

Marinating fish in onion skins

Another fairly popular and proven recipe, it is also considered one of the original. Until today, I didn’t know about such a recipe, it turns out that for many it has become not only proven, but also loved.

It is the onion peel that gives this unusual color, you probably already guessed it yourself. In this version, there are no spices at all, only two ingredients are used, salt and water.

We will need:

husk - from 5 onions
mackerel - 2-3 pcs.
water - 1 l
salt - 2 tbsp

Cooking method:

1. Place the onion peel in a saucepan, fill with water and rinse very well with your hands, then drain the water and pour in clean 1 liter. Leave it to stand in water for about 10-20 minutes.

Cut off the head of the mackerel, then remove all unnecessary insides. Be sure to remove the black film on the abdomen, or it will be bitter later. Rinse the fish and pat dry with paper towels. After that, cut into pieces, although if there is no special desire, you can salt it whole.

2. Add salt to the onion peel and water and mix. Turn on the gas and let this broth boil, then boil for another 3 minutes.

Now put the fish in pieces or whole in the pan and cook for 3 minutes in hot brine. And then drain all the water and remove the husk.

3. Put on a plate and sprinkle with a little lemon juice. Garnish with herbs and dill. Bon appetit!

Mackerel with liquid smoke in a bottle

For those who love smoked meats, I suggest that you immediately switch to this simple option, which you can do right at home.

Have you ever heard of such liquid smoke salting, I think that you have definitely tried it before, but did not suspect that this is exactly this option.

We will need:

water - 3 l
mackerel - 3 pcs.
liquid smoke - 1/3 tbsp.
sugar - 3 tbsp
salt - 3 tbsp
black tea - 1 tbsp.
black peppercorns - 6 pcs.
cloves - 6 pcs.
garlic - 4 cloves
bay leaf - 4 pcs.
red chili pepper - 1 pod

Cooking method:

1. Take a deep container, like a saucepan and add 3 tablespoons of sugar to boiling water (3 liters). And leave to boil for 1 minute, and then pour 1 cup of tea. Cover the pot and let it simmer for 15 minutes.

Then this mixture needs to be cooled, you can put the pan so that it cools faster in a basin of cold water.

Cut off the heads of the fish and remove all the insides. Rinse and pat dry with paper towel.

2. Next, place the fish in a jar or bottle with a large neck, pour out all the spices and squeeze the garlic through the garlic press. Pour one third of the liquid smoke into a glass and pour into a jar. Pour in the marinade and cover with a nylon lid.

3. Put such a glass vessel or bottle, jar in the refrigerator or a cool place for 3 days.

4. Then remove from the jar and crumble into small, neat pieces with a sharp knife.

5. Here is such a characteristic yellow color of the skin, inside is a very tasty and juicy fish. Bon appetit!

Amazing recipe for lightly salted mackerel with mustard

Now I offer another fancy option, which is likely to shock some, but what, I think that all of you have ever tried herring in a mustard marinade, why not make such a liquid for mackerel, it will also turn out to be certainly tasty and with a spicy mustard aroma. Of course, all those who do not like mustard should move away from this recipe.

You can serve such a dish both on a festive and on an everyday table, you must admit that everyone loves salinity, though we don’t make them every day, but sometimes you can make and treat everyone with such a fish delicacy.

We will need:

salt - 50-100 g
mackerel - 0.5 kg
sugar - 3 g
nutmeg -3 g
bay leaf - 1 pc. cut into small pieces
onion - 1 pc.

For spicy salting

Allspice 1 gram
Black pepper 1 gram
Nutmeg 1 gram
Coriander 1 gram
Cloves 2-3 pieces
Water - 0.5 tbsp.

mustard filling

Spicy broth - 0.5 tbsp.
Mustard - 50 g
Vegetable oil - 65 g
Sugar - 35 g
Salt - 8 g
Acetic acid - 4 g

Cooking method:

1. Rub the fish with curing mixture, defrost the fish first and cut off the head, fins and remove the intestine. For this salting, you need to mix salt, sugar, nutmeg and bay leaf cut into small pieces.

If you still have a curing mixture, then you still sprinkle the fish with it, cover it with a lid and leave it to stand in this form for 2-3 days. Such a dry salting turned out, as you can see, without marinade and without any liquid.

2. Now rinse the mackerel in running water and let the water drain. You can already use it, or smoke it or make a filling of mustard and spicy salting.

3. For spicy salting, you will need allspice, black pepper, nutmeg, coriander and cloves. Crush all these ingredients in a mortar. Then take a bucket and pour everything into it. And then pour water and boil the mixture, let stand and brew for 25 minutes.

4. While the spicy brine is cooking, cut the finished mackerel, cut it into pieces, and cut the onion into the bottom of the glass container, such an onion pillow.

5. Now take and pour vegetable oil and mustard into a glass, plus add sugar and salt, then stir and pour in the finished cooled spicy mixture, stir and add vinegar.

6. Pour the fish with this marinade.

7. And here it is mustard-oil, or you can say a spicy filling turned out, leave it for 1 day in the refrigerator.

Deliciously tasty and easy to prepare, bon appetit!

The most successful recipe for salted mackerel in husks and tea

Now I propose to turn on this video and take note of the recipe in which mackerel is marinated in both onion peel and tea, such a fish disappears on the table first:

We make mackerel dry salting without brine

Well, there was one more option left, so to speak, if you don’t want to bother, you can easily rub the fish with salt and not add water at all, and thus it will also become lightly salted, the main thing is to correctly observe all proportions.

Such fish will certainly differ from the store-bought one because it is without any chemical additives, which means you don’t have to worry about your health, this is one of the best recipes.

We will need:

mackerel - 5 pcs.
salt - 160 g
sugar - 80 g
peppercorns - 7 pcs.
cloves - 4-5 pcs.
bay leaf - 3-4 pcs. or 2 pcs. taste

Cooking method:

1. Cut off the tail and head of the fish. Remove all innards from the carcass. Rinse under running water and dry with paper towels.

2. Prepare a mixture for salting, take and put sugar and salt in one bowl. Next, mix peas, cloves and a couple of leaves of parsley, grind it all into powder.

3. The fish will need to be filleted, remove the ridges with a knife. Place the fillet in a container in which the mackerel will be salted. Mix spices and salt with sugar and you get a mixture for salting, there will be a lot of it and perhaps even remain superfluous, leave it for future use, it will not disappear.

Now salt the container in which you will salt the mackerel with this dry mixture, then wipe all the fish with it on both sides, there is an opinion that the fish will take as much salt as it needs itself.

4. Lay the fillets on top of each other, and then cover with a lid or cling film.

5. Refrigerate for 24 hours, and then eat with onions and vegetable oil, of course, cut the fish into slices. Such a delicious soft gourmet fast food turned out! Note she is without vinegar and without brine. Bon appetit!

Advice! If you cannot eat all the fish at once, then you can freeze it in the freezer, and then take it out at any time and taste it.

It turned out at home and so that you lick your fingers!

That's all for me, as always. I wish you that everything works out for you and that you taste salted fish with great appetite and joy. All the best and all the best! Bye! See you!