How to salt mackerel. How to salt mackerel

15.03.2020 Vegetable dishes

If you wanted to feast on salted mackerel, and the copies on the shelves of the nearest supermarket do not inspire confidence, then you should urgently read this article. Learn how to pickle fresh-frozen mackerel and make a wonderful treat for the whole family.

Salted fish at home

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

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

How to salt whole fresh 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 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 as easy to follow as the others. Having tasted the result of salting, you will most likely give up buying salted fish in the store once and for all. How to salt fresh frozen food like this:

Defrost a medium carcass in the refrigerator and rinse well under running water.
Remove the fish's head, tail, entrails and fins, and then cut it into equal pieces.
Now you can start preparing the brine. To do this, in an enamel bowl, mix one liter of clean water, four tablespoons of salt without a slide (not iodized), two large tablespoons 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.
Place the pieces of fish in a glass jar and fill with the prepared 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 a while.

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

Spicy pickled mackerel

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

Defrost one fish weighing about 500 grams. Peel it of entrails and films, remove the fins and head, and then cut into equal pieces.
Peel one small onion and cut into thin rings.
Mix one and a half teaspoon of salt with half a teaspoon of sugar, ground cloves, a pinch of the mixture, and two chopped bay leaves.
Put some of the onion in the bottom of the glass jar, sprinkle it with spices, and then place some of the fish. Repeat the process two more times, finishing with a layer 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 make the marinade. If you still do not know how to salt fresh-frozen mackerel deliciously, then you can use this recipe:

Take a few fresh frozen fish carcasses weighing about a kilogram, defrost them in the refrigerator, peel off entrails and skin, remove heads, fins and tails. After processing, cut the mackerel into equal pieces.
Pour water into a suitable dish and boil the brine, putting five salt, three tablespoons of granulated sugar, a spoonful of dry mustard, three dry clove flowers, a couple of tablespoons of vegetable oil and six bay leaves.
Place 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 within a day after salting. Therefore, you can easily calculate the time and prepare an original snack for a festive feast. How to salt freshly frozen mackerel correctly:

Take three small fish (one kg). When the mackerel is thawed, remove the tails, heads, entrails and fins. Then cut the fish into medium-sized rings and rinse each one under running water. Make sure the belly films are completely removed.
Boil a brine with 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) onto them, and then fill with the cooled solution. It is important that all the mackerel is covered in liquid.

Salted mackerel in tea solution

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

Defrost two large carcasses, prepare them for salting and cut into pieces of the required size.
To prepare the brine, pour boiling water (one liter) into four tablespoons of unflavored black tea. When the tea leaves have 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 skins

Try homemade fish with a very interesting recipe. How to salt fresh frozen mackerel deliciously:

Prepare for salting and process three medium carcasses.
Pour a liter of water into a saucepan, 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, cover with marinade, cover and leave in the refrigerator for four days. Remember to turn the mackerel several times a day for even salting.

Having learned how to pickle fresh-frozen mackerel, you can prepare a delicious treat for any holiday yourself.

We hope you enjoy the homemade frozen mackerel (recipes). This wonderful fish can be salted in different ways. Find the option you like the most and delight your loved ones with your favorite flavors.

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

Mackerel, unlike herring, is much more tender and mostly fatter, which is incomparably liked by everyone. Ah, if there is still a female with caviar, it will be just super.

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

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

Let's start with the simplest and most delicious Gostovsky ambassador. The secret of this recipe is in spices, if you do not like them at all, then you can not add them, but in general then the fish will not be spiced, but just lightly salted.

It is these spices that give that very cool and incomparable taste, from which 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 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 fish's head with a knife. Then cut open the abdomen and remove 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 immediately be salted in pieces, which, in principle, is very convenient for many, everything will be ready right away.

2. Prepare the brine, take a ladle or 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.

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

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

5. Well, after that the fish is ready and waiting for you to take a sample. Bon Appetit! It turns out deliciously delicious, such a mackerel in a spicy brine will appeal to everyone and you will stop buying the store one.

Salt fresh frozen mackerel in brine

It seems to me that everyone loves to eat deliciously 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 encountered such a problem as poisoning at least once, so I recommend that you cook yourself. Moreover, mackerel is one of the available fish, which is in any store.

Try to cook it in brine with spices and spices like in this recipe and you will definitely love home cooking, because everything is quite simple and fast. Spicy mackerel ambassador will give you a magical and delicate taste. This option is similar to the previous one, but there are no onions 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 need:

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

Cooking method:

1. Take a 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 need the ingredients on the list, the main thing is that there are black peppercorns and bay leaves.

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 pour the brine all over the mackerel. Never pour hot brine on mackerel, this is important, or it will cook with you. As you can see, in just 5 minutes you have completed 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! Using this option, you can salt not only mackerel, but also other fish, such as herring, sprat, etc.

Salted mackerel in tea with incomparable taste

Yum, well, you definitely haven't tried such a gourmet, you may find it strange, 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 to be smoked and looks with a golden crust, in general, a beauty. Everything is as easy and simple as always, but in the end everyone will want to know your signature recipe.

We 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 all excess in the abdomen of the fish. The ponytails can be left or trimmed.

2. Now we will make the marinade, observe all the proportions, remember that these proportions are given specifically for the liter marinade. If you have fewer fish, then make half as much, that is, take 2 times less salt and tea.

Put water in a saucepan and boil it, add tea, stir, and send salt and sugar. After that, put it back on the fire and boil again so that all dry ingredients are dissolved. And only after that, let the marinade cool, and then pour it over the fish.

Important! Be sure to 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, at least with any. Look what it has a golden and beautiful hue.

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

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

Marinate fish in onion skins

Another fairly popular and proven recipe, it is also considered one of the original. Until today, I did not know about such a recipe, it turns out 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 need:

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

Cooking method:

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

Cut off the head of the mackerel, then remove all unnecessary entrails. Be sure to remove the black film on the abdomen, or it will then taste bitter. Wash the fish and wipe dry with paper towels. After that, cut into pieces, although if you do not really want to, you can also pickle them whole.

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

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

3. Place on a plate and sprinkle with lemon juice. Decorate with herbs and dill. Bon Appetit!

Mackerel with liquid smoke in a bottle

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

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

We need:

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

Cooking method:

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

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

Cut off the fish heads and remove all entrails. Rinse and dry with a paper towel.

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

3. Place this glass jar or bottle, jar in the refrigerator or cool place for 3 days.

4. Then take it out of the jar and chop it into small neat pieces with a sharp knife.

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

Amazing recipe for lightly salted mackerel with mustard

Now I propose another heaped up option, which will most likely shock some, but what, I think that all of you have ever tasted herring in a mustard marinade, why then not make such a liquid for mackerel, it will also turn out to be delicious 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, although we do not make them every day, but sometimes you can make and treat everyone with such a fish delicacy.

We need:

salt - 50-100 g
mackerel - 0.5 kg
sugar - 3 g
nutmeg -3 g
bay leaf - 1 pc. chop finely
onions - 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 a curing mixture, first defrost the fish and cut off the head, fins and remove the intestine. For this salting, you need to mix together salt, sugar, nutmeg and bay leaf chopped into small pieces.

If you still have the curing mixture, then sprinkle it on the fish, cover it with a lid and leave to stand in this form for 2-3 days. Such a dry ambassador 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 mustard filling and spicy salting.

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

4. While the spicy brine is boiling, 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 spice mixture, stir and add vinegar.

6. Pour this marinade over the fish.

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

Deliciously tasty and easy to prepare, bon appetit!

The most successful recipe for salted mackerel in husk and tea

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

Making mackerel dry salted without brine

Well, there is one more option, so to speak, if you do not 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 observe all proportions correctly.

Such fish will certainly differ from the store fish because it is without any chemical additives, which means you can not worry about your health, this is one of the best recipes.

We 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 entrails from the carcass. Rinse under running water and pat dry with paper towels.

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

3. The fish will need to be cut into fillets, 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 may even remain superfluous, leave it for future use, it will not disappear.

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

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

5. Put in the refrigerator for 24 hours, and then use with onions and vegetable oil, of course cut the fish into slices. Such a delicious soft instant gourmet! Notice it without vinegar and without brine. Bon Appetit!

Advice! If you can't eat all the fish in one go, you can freeze it in the freezer, and then get it out at any time and taste it.

It turned out at home and so lick your fingers!

On this I have, as always, everything. I wish you that everything will work out for you and you will taste lightly salted fish with great appetite and joy. All the best and best to all! While! See you!

When choosing a fish, always study its appearance very carefully. It is best to take a fish with a wide back, with a skin that has a beautiful bright shade, without damage and white bloom.

You need to defrost the fish in the refrigerator on the bottom shelf - no need to fill the fish with water or take it out into the air.

Wash the outside of the mackerel, make a longitudinal incision along the abdomen and carefully remove the insides. Carefully scrape off the dark film with a knife, rinse well again in running water and dry a little.

After that, you can cut the mackerel into not very thick pieces.

For salting mackerel in brine, it is best to use classic spices - peppercorns and bay leaves. The recipe for salting mackerel in brine is very simple - boil the brine, chill it and pour over the fish.

Put pieces of mackerel in a glass jar - it is best to take half liter or liter jars. Pour water into a saucepan, add salt, sugar, pepper and bay leaf to it and bring to a boil. The brine must be boiled for several minutes so that the salt and sugar are completely dissolved.

After that, the brine must be cooled to room temperature and poured over the fish.

We cover the jars with fish with a plastic lid or foil and leave for about four hours. After that, it can be put into the refrigerator for a few more hours. Usually a liter jar of mackerel is salted for six hours.

To keep the fish conveniently stored, it is best to use small jars - take as much mackerel that you can eat at one time.

A mackerel ambassador at home will largely depend on your taste preferences. If you like lightly salted fish, then after six hours you can serve it to the table; for lovers of more spicy and salted fish, there is another wonderful recipe.

If you like a more fragrant fish, then the recipe for salted mackerel in pieces in a spicy brine is perfect for you. The fish prepared in this way will be a wonderful snack for the festive table.

Mackerel must also be peeled, washed and cut into not very large pieces - 2-3 centimeters thick. Wash the lemon well in running water, then cut into two halves. Set half of the lemon aside and cut the other half into thin sticks or medium cubes.

In a separate plate, mix salt and sugar, add peppercorns and chopped bay leaves to them. Cut the onions into rings - not very thinly.

Pour the required amount of water into a saucepan and bring to a boil. Remove from heat and add all prepared spices to the water, except onion and lemon.

Mix the resulting brine well and leave to cool completely. When the brine has cooled to room temperature, the jars can be refilled.

Lay the fish, lemon and onion in layers. Gently fill the top with brine and cover the jars with a lid or plastic wrap.

Salt mackerel at home in several stages. We leave for two to three hours at room temperature, after which we move it to the refrigerator.

If the bones are removed from the fish and only fillets are salted, then the mackerel in brine will be ready in 5 hours. Medium pieces of mackerel - 4-5 centimeters thick, will be ready to eat in a day, and small - 2-3 centimeters can be tasted after 12 hours.

In the video, how to pickle mackerel, you will be able to see all the stages of preparing this great snack. If you are going to cook large quantities of fish, try to stick to a 2: 1 ratio of salt and sugar. Instead of lemon, you can use lemon juice or some fruit vinegar to make the fish more tender.

For the spicy salting, you can use any spices you like - you can experiment and add ginger, garlic, dill or parsley. All vegetables that contain essential oils are great for making a spice pour.

When the fish is completely cooked, carefully remove it from the jar and set it on the table. Bon Appetit!

For those who do not want to “eat under dictation,” with the salt imposed on you to your liking, a recipe for salted mackerel at home is offered.

It will flash in the head of some that salted mackerel is a long process, accompanied by the smell of a "fish shop".

Not at all, the cooking time is no longer than boiling two glasses of water, without the "symphony" of the fishy aroma in the apartment. For this dish, you need to buy or have one or two mediums in the fridge / freezer.

Salted mackerel in brine

Ingredients:

Fresh frozen mackerel - 1-2 pieces,
Salt - 2 tablespoons
Sugar - 1 tablespoon
Water - 2 glasses
Black peppercorns - to taste,
Allspice peas - to taste,
Spices for fish - to taste,
Bay leaf - to taste
Dry greens to taste.

Cooking process:

From the spices listed, you choose (deleting or adding) those that are closer to your taste buds: black peppercorns or ground, bay leaf, allspice peas, seasoning for salting fish, dill, parsley.

The natural ingredient for this case: salt 2 tbsp. spoons, and not quite the usual component - sugar 1 tbsp. a spoon.

Our fish will "bathe" in brine, for which we take two glasses of water. Choose a container in which we will boil our brine. When the water boils, keep the fire on a medium flame and start the seasoning with salt and sugar. Again, we bring to a cheerful seething, which lasts 2-3 minutes. Now you need to cool the contents of the pan.

At this time, we cut the fish into portioned pieces, at the same time cleaning it from the entrails (rinse if necessary). As a result, you will end up with salted mackerel in pieces, this will provide it with a uniform salting and quick cooking.

In a cup, bowl or just a plastic container, the fish is laid out, cut to the top, so that salt and spices penetrate into the product faster. It is allowed to fill the fish with a barely warm brine, about a little higher than room temperature, but not hot. The pieces should be completely covered with the prepared liquid.

There is now a waiting time. From the number of days (only no more than 5) mackerel will change its taste, from lightly salted to richly spicy. Only the appropriate brine can make it saline, but it is only in your power to change it.

It is the chopped mackerel that "allows" you to put yourself on the table, as a finished product, after 7-8 hours. For example, if in the morning it became known that there would be guests in the evening, you may well "acquaint" them with your work by treating them with homemade mackerel.

If you like whole salted mackerel, take one and a half to two times more brine. Salting time will increase from 4 to 5 days in a cool place (refrigerator).

Now you do not understand why you did not dare to experiment with salting fish in a cozy home environment for so long. Do not be afraid if the taste does not work out "like in a store", recall that all semi-finished and ready-made products are made according to the recipes of housewives and home cooks. The process has been changed to an industrial way, and this is sometimes not for the better.

You can serve delicious salted mackerel at home - with onions, with herbs, boiled or fried, on a sandwich with black Borodino bread or as part of your favorite salad. And you need to serve the fish with pride from the work done!

Bon appetit and good recipes!

No festive table can be imagined without fish dishes. Given the ease of preparation and the availability of products, fish can be cooked not only for the holiday, but also every day.

Mackerel is a unique gift from the sea. Despite the fact that it is very high in calories, it is easily absorbed by the body and is an excellent source of protein. Contains a large amount of minerals and essential fatty acids Omega-3, which improve the functioning of the brain, vision, nervous and cardiovascular systems.

Mackerel has no small bones and is perfect for its gastronomic qualities for salting, since it does not lose either fat content or juiciness.

The recipe for salting mackerel at home will certainly interest you with its simplicity and affordability.

And once you cook salted fish with your own hands, you will never buy it in the store again.

Cooking secrets

Mackerel in onion skins

Ingredients:

Mackerel - 3 pieces
Salt - 3 tablespoons
Sugar - 2 tablespoons
Brewing black tea - 2 tablespoons
Onion husks - 3 handfuls
Water - 1.5 l

Preparation:

Defrost the fish, gut, cut off the head and put in a container.

You do not need to remove the skin when using mackerel prepared according to this recipe.

Cooking the brine. Rinse the onion skins well and soak for 10-15 minutes, put in a saucepan, add salt, sugar, tea leaves and pour over water, and put on fire. After boiling, turn off the gas and leave to cool completely.

Pour the prepared fish with strained brine, close and send to the refrigerator for three days.

Turn the fish over once a day for even salting and coloring. After three days, take out the fish and rinse it in running water.

Onion skins give the mackerel its golden color and pleasant taste.We cut the fish into portions and serve.

Express salting

Ingredients:

Mackerel - 1 piece
Onion - 1 piece
Salt - 1 tablespoon
Water - 400 ml
Allspice black pepper - 8 peas
Bay leaf - 2 l

Preparation:

Defrost fish, remove head and tail, gut, rinse well and dry with paper towel.
Cut the carcass into piecesand 2 centimeters thick and put in a jar.
Cooking the brine. Bring the water to a boil, add all the spices and the onion cut into four parts. Boil the brine for 8 minutes and cool.
Pour the fish with cooled brine, close the lid tightly and refrigerate for 2 hours.
The fish is ready, put it on a dish and decorate with onion rings and herbs.

Classic recipe

Ingredients:

Mackerel - 1 piece
Salt - 4 tablespoons
Sugar - 2 tablespoons
Vinegar -2 tbsp
Allspice - 3 pieces
Black pepper - 3 pieces
Bay leaf - 3 l
Water - 1 l

Preparation:

Wash the fish, gut and cut into pieces.
Boil water in a saucepan, add salt, sugar and spices, boil the brine for 5 minutes.
After the brine has cooled, add the vinegar
Put the fish in a glass container, pour with brine.
We leave the container with fish for a day at room temperature.

Dry ambassador

Ingredients:

Mackerel - 2 pieces
Salt - 2-3 tbsp
Sugar - 1 tablespoon
Bay leaf - 3 pcs
Coriander beans - 0.5 tbsp
Allspice peas - 8-10 pieces
Vegetable oil
Vinegar

Preparation:

We cut the fish for further salting: we cut off the head, tail and fins, gut, remove the inner black film and rinse thoroughly.
In this recipe, the fish can be sliced \u200b\u200band used as a whole.

We sprinkle each carcass with a salting mixture from the outside and from the inside.

We put the fish on food foil, sprinkle the rest of the dry mixture on top. We wrap the foil, put it in a plastic bag and send it to the refrigerator for 2 hours.

After the time has elapsed, wash off the excess salt, cut into medium circles and put on a clean, beautiful dish, sprinkle with oil and vinegar and decorate.

Salted mackerel

Ingredients:

Mackerel -1-2 pcs
Table salt (large) - 3-4 tbsp
Sugar - 1 tablespoon
Black peppercorns - 5 pieces
Allspice peas - 2 pieces
Bay leaf - 3 pcs.
Mustard powder - 1 tbsp
Cloves (optional) 2 pcs
Water - 1 liter.

Preparation:

Cooking the brine.
We put a pot of water on the fire, after boiling, add all the spices and boil for another three minutes. Cool the brine to room temperature.
We process the carcass of mackerel - take out the gills, gut, remove the black film from the abdomen.
Wash well.
We put the fish in a glass container and fill it with brine. We close it tightly with a lid and send it to the refrigerator for 12 hours.
After 12 hours, lightly salted fish is ready for consumption. The fish can be cut into pieces, it can be salted whole, this will not affect the taste

The fish can be cut into pieces, it can be salted whole, this will not affect the taste

Pickled mackerel

Ingredients:

Mackerel -1 pc
Table salt - 2 tablespoons
Sugar - 2 tablespoons
Black peppercorns - 8 pieces
Allspice peas - 6 pieces
Bay leaf - 2 pcs.
Coriander beans - 1/2 tablespoon
Cloves - 2 pieces

Preparation:

Prepare the marinade. In a saucepan, combine 1 liter of water, salt, sugar, cloves, pepper, bay leaf and coriander. Bring to a boil, remove from heat and let cool.