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I really like to buy salted fish in the autumn and winter periods. Because it is at this time that they do not overload it, because in the cold it is already well stored. But in the summer, it is better to soak it, otherwise it feels like eating one salt. Well, that’s understandable. Recently, the desire to pickle mackerel on my own came to mind. This fish is very healthy and nutritious. I really like her fat little tender meat. Yes, and it is separated from the bones much easier than herring.

You can eat such a fish, salty at home, with potatoes, vegetables. Or serve separately, as a snack.

However, I don’t want to bother with cooking for too long, so I tried to find recipes that allow salting mackerel tasty and quickly. The shortest cooking time is 30 minutes, and the maximum is 4 days (for those who are not in a hurry).

Do you know how to determine the fat content of mackerel? No, not on the abdomen, as many may say. After all, it can contain caviar or milk. You pull them out, and the fish can be small. Its fat is determined by the back. The wider it is, the tastier the carcass.

Also pay attention to how much ice there is on the carcasses. If there is a lot of it, then they were thawed many times, and then they were again frozen. It is better not to take such a product. With your home defrosting, a lot of juice will come out of it and therefore the dish can turn out to be quite dry. The meat itself may eventually decay.

And we need fresh-frozen or chilled fish. It contains very little people, the whole carcass is elastic, without blackening and spots.

It is precisely because this product is often subjected to temperature changes during transportation and for shopping. I prefer to buy it not in large supermarkets, but in the market. There they will at least let her touch. Well, now it's time to start salting this yummy!

I'll start with the recipe for my grandmother. She pickles all the fish in the marinade. And this is probably the only salting recipe where vinegar is present. True, he is very weak.

The treat is lightly salted with a slight acidity.

We will take:

• litere of water,
• lavrushka - 3 leaves,
• 9 peppercorns,
• 90 ml of table vinegar (9%),
• 85 g of salt
• 75 g sugar
• mackerel - 3 fish,
• a glass of sunflower oil.

We start cooking with boiling the brine. Pour 1 liter of water into the pan, send 3 bay leaves, peppercorns, all salt with sugar and vinegar to it.

Let the liquid ingredients boil and turn off the heat. The apartment will immediately be filled with a delicious aroma of spices!

Now go to the fish. Of course, they must first be brought to the desired form.

Cut off the head and tail. We remove the carcass from the insides and wash it. No black film or blood should remain inside.

We will salt the fish in pieces.

In the finished and not hot marinade, put the pieces, leave them like that for 4-5 hours. If the house is not hot, then you can leave the container on the table.

Then you need to transfer the mackerel from the brine to the container in which you will store it. Add vegetable oil to it. The denser you put the pieces, the less oil you will have.

It is necessary to tightly close the container with a lid and put it in the refrigerator for another 2 hours. Mackerel in oil can be stored for almost a week.

How to salt mackerel tasty and quickly in 2 hours: in a quick marinade

The brine is always cooked very quickly. And indeed the whole process of making mackerel according to this recipe is very simple. Its huge plus is that you can serve fish to guests in 2 hours! This is very convenient if you are planning a holiday: or. There is already a lot of trouble, and the woman is also cooking!

Take:

• salt - 3 tablespoons,
• granulated sugar - 1 tablespoon,
• coriander - 0.5 tsp,
• black pepper - 7 peas,
• allspice - 4 peas,
• lavrushka - 5 leaves,
• water - 0.9 l
• vegetable oil - 100 ml,
• table vinegar (9%) - 2 tbsp.,
• 6 onions.

Marinade begins with onions. We cut one head into several slices. We take the bucket, put onion slices in it, the right amount of coriander and peppercorns, bay leaf, salt, sugar and pour almost a liter of water.

Boil on medium heat for 7 minutes. Spices should open up and begin to give their flavor to the water.

It is more convenient to cut fish when it has not yet completely melted, it has become a little resilient. The main ice has already left it, but the insides are still seized.

We remove the head and intestines from the mackerel. Cut into portioned slices.

We transfer to a jar or other container of your choice. The main thing is that some kind of lid comes up to it.

Fill a jar of fish with a cooled marinade.

Close the lid and remove for 1.5 hours in the refrigerator.

That's not all. We will pickle it in onions for another half an hour.

The remaining onions are cut in half rings, add. Squeeze this mass with your hands a little, so that the active release of onion juice starts. Pour oil with vinegar into it.

We take the fish out of the refrigerator and send it to the onion.

We leave for another half an hour in this new marinade.

Salted fish slices with onions and butter

The next cooking method, remind me or. All because it is universal. The ingredients are stacked in layers in a pan and simmer for several hours under pressure.

By the way, this method is also called the "grandfather way." Since we take not a container, but a pan, it means that the fish need not 2, but five.

Take:

• 5 fish
• 3 onions,
• salt - 3 tablespoons,
• granulated sugar - 2 tbsp.,
• vegetable oil - 5 tablespoons,
• any fish seasoning - 1.5 tbsp.

We prepare products. We rid the fish of everything unnecessary and wash it. We remove excess moisture with a napkin and cut it into pieces, about 1.5-2 cm wide.

It is more convenient to cut the onion into half rings.

We make a mixture for pickling. Pour salt, sugar and seasoning into the bowl. Mix this dry mass.
  Now take the pan and spread the ingredients in layers.

We pour the bottom of the pan with the mixture. A series of mackerel goes to her. Put the onion on the fish.

Again, repeat the sequence of layers until all the pieces of mackerel have left. Fill everything with oil.

Cover with a plate and set oppression on top.

We will salt for about 12-14 hours in the refrigerator. A kettlebell or a jar filled with water is perfect as oppression.

How to salt whole mackerel in brine with tea (tea brewing)

I know that sometimes black tea is added to the brine. It gives the upper skin of the carcass a golden hue. And on the table she looks like smoked.

Take:

• 2 freshly frozen carcasses,
• liter of boiling water
• tea (dry tea leaves) - 4 tablespoons,
• 8 tsp salt with a slide,
• 8 tsp sugar without a hill.

The carcasses must first be cleaned and rinsed with a stream of water.

We make tea with boiling water. To do this, it is better to take a glass jar of 1 or 1.5 liters. We completely dissolve salt and sugar in tea.

In this solution we put mackerel. We remove it for 4 days in the refrigerator.

Then we take it out of the container and wash it from the tea leaves under running water. Blot the fish with paper towels.

Salt mackerel in onion peel and in a plastic bottle - it tastes like smoked

For those who like a little smoked flavor, I suggest this recipe. It is convenient to cook it in a plastic bottle. In which it is necessary to cut off a narrow part with a neck so that the carcasses freely enter it and do not touch the edges. In one such bottle, two whole fish are freely placed.

Take:

• mackerel - 2 things,
• water - 1 liter,
• onion peel - 2.3 handfuls,
• tea leaves - 4 tsp,
• salt - 3 tablespoons,
• sugar - 1 tablespoon,
• 2 clove inflorescences,
• 5 pieces of allspice,
• bay leaf.

Let's start with the marinade. After all, we need to boil it, and then also cool it. Otherwise, he will cook our fish.

A handful of onion husks put in a pan and pour 1 liter of cold water.

Add a measured amount of salt and sugar. Put laurel leaves and two spoons of tea. For flavor, add another clove inflorescence and a few balls of pepper. We put the marinade on the fire, boil for 5 minutes and let cool. Then be sure to filter.

Now we clean the fish, cut off the head, tail and take out the insides with a black film.

We take a plastic bottle. Cut off her narrow neck and put inside the carcass with the tails up.

Fill the carcasses with strained marinade.

We stand in the cold for at least 3 days.

Then we get it and try. If desired, it can even be ruined. To do this, hang the carcasses in a cool place for another 2 days. To do this, you can tie the twine around the ponytail and use the clothespin to fix it with the tail up.

Place a container in which excess liquid will drain.

With us, they will not let her cool for five days, so we always eat only the first salty version.

An incomparable recipe for mackerel salted in 30 minutes

The fastest recipe involves salting the mackerel in just 30 minutes. For me personally, this is very small. But they say that this time is quite enough. I think it's worth a try. This option involves a dry salted salt, there are several variations. And this is one of them, I will tell about the second below.

Take:

• 1 mackerel,
• 2 tsp salt
• vegetable oil - 2 tablespoons,
• half a lemon
• onion - 1 pc.

We clean the fish from the intestines.

Cut off the head and tail.

We wipe the inside with paper towels.

We make an incision along the ridge and pull it out. We got two fillets.

Generously rub them with salt on both sides. You can not worry, because more than necessary, it will not take.

We put the fillets in a container on top of each other with the internal sides. And cover. Keep in the refrigerator for half an hour.

After 30 minutes, rinse the meat with excess salt, which is not absorbed.

In order to fully reveal the taste of mackerel, we will serve it with onions. We cut the head in half rings. Squeeze the juice of half a lemon on it.

Then we will well poke this mass. And fill with vegetable oil. After 30 minutes, put the onion mass on a plate, and on top you can put a fish.

Option for salting fresh-frozen fish with garlic

Another option for such dry salting, as above, but with the addition of garlic. The taste of the fish will be very different.

Take:

• fresh-frozen mackerel - 0.9 kg,
• 4 garlic cloves
• salt - 2 tsp,
• lavrushka - 4 leaves.

Cover the board with cling film. We prepare the fish, taking the offal, cutting off the head and tail.

We cut the skin near the ridge and take it out with our hands. It turned out fillet.

We draw out all the bones, blot the meat with a paper towel, removing all the veins.

Salt and pepper the fillet.

Breaking a bay leaf on it. Crush the garlic with the flat side of the knife and chop it finely. Distribute by carcasses.

Fold the fillet with the inner side to each other and twist in a cling film.

The salting process lasts 7 hours in a cold place.

Dry salted mackerel recipe in a bag

Another option is dry salting. We wouldn’t clean the carcass here. In this recipe, it is taken whole, without removing the head and offal. They are removed after salting.

Take:

• 5.5 tbsp salt
• 2 fish
• a mixture of peppers - 1.5 tsp,
• granulated sugar - 1.5 tbsp.

Due to the fact that the insides cannot be pulled out, the meat is juicy, fatty and very tasty.

On a flat tray, put a sheet of paper, A4 size. Better to take a dense landscape. It absorbs fat and the smell of fish well. We will immediately throw it away.

Pour sugar, salt and black pepper onto a landscape sheet of paper. Mix and gently envelop the mackerel in this mixture. Pressing it and turning the carcass. It is important not to leave unsalted places.
  Salt is not needed in the gills.

We shift the carcasses into a bag. Sprinkle the remaining salt inside.

This bag should be wrapped with one more so that the fat does not leak and the aroma does not go away.

We put it in the refrigerator and wait 3 days.

Then we take it out of the refrigerator, thoroughly rinse with water all the salt that the fish did not take.

And rid the carcass of the head and entrails. Rinse again with a water jet.

The pulp has become very tender, it is salted out both inside and along the ridge evenly.

Mackerel salted with mustard at home per day

In this recipe, we’ll take only three spices for marinade. And, believe me, this is quite enough. Mustard must be taken dry. But if there is none, replace it with a paste. However, the result may be worse.

Take:

• 3 mackerels,
• 2 tsp salt with a slide,
• 2 tsp sugar without a hill,
• 2 tsp without a hill of dry mustard.

We clean the fish, divide in half and cut the ridge, try to remove all the bones. It turns out the fillet.

It needs to be washed with everything unnecessary and dried with napkins.

We prepare a mixture for salting. In a deep cup, mix sugar, salt and mustard.

Stir and rub the filet with this mixture.

We spread the carcasses in a container in which it will be salted out. For convenience, take a container with a lid.

We send it to the refrigerator for a day.

The next day, the carcasses need to be washed.

Excess moisture is removed with napkins.

Delicious slightly salted fish in 12 hours

Another recipe for a delicious pickle. But here we do not use vinegar and oil. The fish is slightly salted and with the most tender meat. We will cook it only 12 hours.

Take:

• 3 fish
• 600 ml of water
• 2 tsp without a hill - granulated sugar,
• 2 tsp with a slide - salt,
• black pepper - 3 pcs.,
• allspice - 3 pcs.,
• lavrushka - 3 pcs.,
• cloves - 3 pcs.

Defrost the fish. Get rid of the head and tail. We clean the abdomen from the intestines.

We wash it with water, simultaneously removing all black films and blood along the ridge. It is convenient to cook when the carcass is cut into pieces. Put the mackerel in a plastic container.

We take a glass jar, put spices, salt, sugar inside and fill them with water.

It is important for us to completely dissolve salt and sugar crystals. Pour the marinade into the container.

It is better to salt the mackerel in a cold place. In a city apartment, it’s a refrigerator or a balcony.

We will try this yummy after 12 hours.

Some housewives do not like the scent of cloves; any of these recipes can be varied as you wish.

Thank you for your attention and wish you success in cooking!

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Most recently, I noticed a fish like mackerel. And, you know, I was surprised at her excellent taste! With it, you can not only make various casseroles, salads, snacks. But also just salt. In this form, it turns out to be very tasty and nutritious.

The main thing is to be able to make the right choice. If the carcass is without dents or visible damage, then this is perfect for us. The color of the skin should be uniform and bright. If it seems faded, then most likely it was stored incorrectly or it is generally spoiled.

There are certain recommendations for defrosting. For example, it cannot be defrosted in the microwave, dipped in hot water or left on the table. The best way is to put the mackerel in a plastic container and cover, then put it in the refrigerator on the lower shelf. Then the fishy smell does not saturate the rest of the products in the refrigerator.

Coarse salt, without iodine content, is perfect for salting.

As for the fish itself, it can be salted in any form: whole, cut into pieces or just fillet.

Well, now you can go on to the recipes themselves of unusually tasty salted fish in various variations.

Dry salted mackerel at home (quickly in 2 hours)

Most often, it may take up to three days to salted fish in a dry way. But I found a recipe with which you can cook a delicious salted mackerel in just a couple of hours. Therefore, if you wanted to enjoy something salty, then this can be done in a couple of hours, provided that the mackerel is in a frost-bitten state. Then it will be easier to work with her.

Would need:

• 1.5 kg of gutted mackerel;
• 50 ml of cold boiled water;
• 2 tsp Sahara;
• 2 tbsp. l salts;
• 5 tbsp. l rast. oils;
• 5 bay leaves;
• 20 peas of allspice;
• 20 pcs. carnations.

Step by step cooking:

For the recipe you will need 5 fish. The total weight is 2 kg. Therefore, gutted and separated from the head, tail and fins will come out only 1.5.

1. We carefully wash the gutted mackerel under the tap, remove the black film from the inside, then it will not be bitter. Cut into pieces, about 2 cm wide, and put in a container for pickling.

2. Top with pepper pots, cloves. Break the parsley into pieces and also sprinkle on top. Then salt and sugar. Top water 5 tbsp. l vegetable oil and water. It will be needed for faster dissolution of products.

3. So that the pieces do not fall apart, it is better not to use a spoon. And gently mix all the ingredients with your hands. Now leave in the kitchen under the lid for 2 hours. During this time, it will need to be mixed a couple more times.

Done! Bon Appetit!

  Salt mackerel of spicy salted whole with coriander without vinegar - an incomparable taste

This option is suitable not only for mackerel, but also for widespread herring. The fish is slightly salted with a spicy aroma and very tasty. But it will take several days to pickle it, because we will not add vinegar to the marinade.

Would need:

• 2 mackerels;
• 2 tbsp. l Sahara;
• 4 tbsp. l salts;
• 1 liter of water;
• 5-7 bay leaves;
• 10-20 peas of pepper;
• coriander, caraway seeds, cloves to taste.

Step by step cooking:

1. First, prepare the brine. To do this, pour water into the pan. Mix with all the spices, salt and sugar and cook for about 5 minutes.

2. To prevent the fish from getting bitter, we remove the gills from it. Wash it well and put it in a plastic or glass container.

3. Cool the prepared brine and fill it in a container with mackerel. Put in the refrigerator for 3-4 days. After the elapsed time, you can try it.

For stronger salting leave for 6-7 days.

  Delicious salted mackerel slices in a pickle of tea

This recipe is loved by many hostesses. After all, the fish in it turns out to be insanely tasty, soft and moderately salty. Therefore, be sure to try this option for salting mackerel, and you will not regret it.

Would need:

• 1 large mackerel;
• 3 tbsp. l (without slide) sugar and salt;
• about 1 liter of boiling water;
• 3 tbsp. l tea leaves;
• 10 peas of black pepper;
• 2 bay leaves.

Step by step cooking:

1. After gutting the carcass, remove the head and tail and cut into pieces. The width depends on your preference, but not more than 1.5-2 cm.

2. For marinade, you need to brew thick tea with boiling water. Pass it through a fine sieve so that the tea leaves do not get into the brine. Then add salt and sugar. Season with pepper and peas. Mix well and wait until the brine has cooled to room temperature.

3. Pieces of mackerel are placed in an enameled saucepan. Pour with prepared marinade, so that the pieces are completely covered with liquid. Close the lid and put in the refrigerator for 4 days.

4. After that we take it out and dry it on paper towels or napkins.

Well, then of course we try!

  Salting mackerel in onion husks with liquid smoke in a bottle - the most delicious recipe

Such a fish turns smoked and comes out much better and tastier than a store one. A recipe is convenient for residents of apartments, because the carcass is smoked in a bottle and there will be no extraneous odors. It tastes slightly salted and guests will be delighted. And of course, it is better for small children not to give such a treat prepared using liquid smoke.

Would need:

• onion peel;
• 1 mackerel;
• 1.2 l of water;
• 4 tbsp. l salts;
• 2 tbsp. l Sahara;
• 1-2 tbsp. l liquid smoke;
• 2 liter bottle.

Step by step cooking:

The color of the fish depends on the amount of husk. The more it is, the more the mackerel will be darker.

1. We carefully select the husk so as not to get rotten or with sand. Rinse thoroughly in running water. Transfer to a saucepan and add salt, sugar. Fill with the required amount of water. We put on the stove, let it boil and wait 2 minutes. After that we set aside, cover with a lid and let it brew until the brine cools down.

2. The carcass is completely defrosted, washed. Cut off the neck of the bottle. Pour liquid smoke there and place the mackerel inside, upside down. Pour the brine, cover with a bag and put it in a cold place for 2 days.

3. After the elapsed time, hang the carcass over the sink and dry in this way for 2 hours. Then we clean the balcony and continue to dry there for a day. The air temperature is about 10-12 degrees heat.

4. After that, grease the mackerel with oil, let it stand for a couple of hours. Then clean, cut and serve.

By the way, in this recipe you can not use liquid smoke, but just pickle the fish in the husk.

  Pickle mackerel with onions and butter in a jar, which will be ready in 4 hours

In general, this yummy is prepared in 3 hours, but we took into account the time for its cutting and preparation. It prepares quickly and simply, and is eaten in an instant. Mackerel is slightly salted and without the presence of odors. Therefore, for true connoisseurs, this recipe is perfect.

Would need:

• 2 mackerels;
• 3 tbsp. l salts;
• 1 onion;
• 0.5 l of water;
• 2 tbsp. l rast. oils;
• 2 tbsp. l 9% table vinegar.

Step by step cooking:

1. First, prepare a solution of salt and water. Mix them in a convenient bowl. It can be: a can, a mug or a bucket.

To check the liquid on the fortress, we place in it a thoroughly washed raw chicken egg. If it surfaced evenly and even protruded above the surface of the water - the solution is ready. If the egg tends to one side, then it is worth adding a little more water.

2. Lightly frosted mackerel cut into thin pieces, gutted and discarded with a black film. Rinse and clean in a pan. Pour with prepared salt marinade, cover and leave on the table for a couple of hours. Then we drain the liquid.

3. Peel the onion and chop in half rings. In a container or jar we put a layer of onions. Then a layer of mackerel (we place the pieces in a stable). Again the bow. Pour a tablespoon of vegetable oil and the same amount of vinegar. Re-lay the fish layer, onion, pour the remaining oil and vinegar.

If you prefer dishes without the addition of vinegar, then you can take it much less or simply sprinkle on top of onions.

4. We close the lid and put it in the refrigerator for 1 hour. After which the fish will be ready.

  Salted Mackerel with Mustard

One of the most interesting recipes will be the salting of mackerel in mustard sauce. The fish is very tasty and unusually soft. Therefore, I advise you to take this cooking option for yourself.

Would need:

• 1 mackerel;
• 50 g of salt.
• For the sauce:
• 1 tbsp. l mustard and mayonnaise;
• 30 g butter;
• 2 garlic prongs.

Step by step cooking:

1. The fish is separated from the head and tail, gutted, thoroughly washed and removed fins. Gently divide into 2 fillets, so it will be separated from the bone. Pour mackerel with salt and put it in a container. We put it in the refrigerator for 12 hours.

2. After that, rinse under the tap and let dry on paper towels. You can even get them wet carcass, so it dries faster.

3. Grind the cloves of garlic. Sprinkle them well with the inside of the mackerel.

4. Mix mustard, mayonnaise and melted butter. We coat the resulting sauce with the fish inside, where the garlic was laid before. For convenience, you can take a silicone brush. We put the two parts of the fillet together and pack it in cling film. We clean in the freezer for 3-4 hours.

Then we take it out, cut it nicely and send it to the table as a snack.

  Mackerel, like salmon - a delicious, slightly salted fish

Want to please your family with excellent salmon? Then this recipe is for you. The fish is simply excellent! Very tasty and even reminds red. At the table, one of the first to eat it.

Would need:

• 2 fish;
• 1 onion;
• 300 g of water;
• 5 cloves;
• 5 peas of pepper;
• a pinch of ground pepper and coriander;
• 2 tsp salts;
• 0.5 tsp Sahara;
• 2 tbsp. l rast. oils;
• 2.5 tbsp. l 6% apple cider vinegar.

Step by step cooking:

1. We clean the fish, wash them and cut them into portions. Chop the onion rings.

2. For the marinade, pour the required amount of water into the saucepan. Add salt and sugar. Add coriander, cloves. Pour in vegetable oil. After boiling, cook for another minute and remove from the stove. Then pour apple cider vinegar and mix well.

3. While the brine cools to room temperature, you can do butchering the carcass. We put it in a plastic container. Add the onion to it and pour the marinade. We clean in the refrigerator for a day. After that we get it and eat it.

Bon Appetit!

  Instant salted mackerel with lemon and onions

It turns out to be very tasty if you marinate it with lemon and onion. But everything is simple here, so I suggest watching a video plot about step-by-step preparation:

Here is such an easy and simple recipe, but how delicious it turns out !!!

This is where our selection ends and we are sure that lovers of feasting on fish will definitely find a suitable recipe for themselves. We wish you culinary success and see you soon on the pages of our blog.

Mackerel, salted at home, is no worse than a store snack. In addition, it is not so difficult to do this - just cut the fish and prepare the brine. The brine is usually done this way: add salt, black peppercorns, bay leaves, coriander and other spices to the water. The marinade is brought to a boil and removed from the heat. After the brine hardens a little, you can fill the fish. The exposure time varies from one to three days. Those who do not want to wait so much time can cook a slightly salted mackerel in just a couple of hours.

Salted mackerel - preparation of products and utensils

To cook salted mackerel at home, you will need:

• cutting board;
• sharp knife;
• pot for marinade;
• deep bowl;
• jar or container;
• plastic bag.

The most laborious moment in the process of salting the mackerel is cutting the fish. The head, tail and fins are cut off, then an incision is made along the abdomen and the viscera are removed. The carcass is properly washed in running water and dried with a paper towel. Some people prefer to fill whole fish with marinade, but if it is necessary to salt the mackerel quickly, it is better to cut the carcass into portions.

Separately make a marinade from a small amount of water, salt and seasoning. Pickle onions for serving, although you can do without them.

Salted Mackerel Recipes:

Recipe 1: Salted Mackerel

Indulge family members with delicious, home-made, salted fish. Why spend money on purchased mackerel when it is much cheaper and easier to pickle fish at home.

Ingredients Required:

1. Mackerel;
2. Three tablespoons of salt;
3. A mixture of peppers;
4. Two onions;
5. Two teaspoons of vinegar (9%);
6. A teaspoon of sugar;
7. Two tablespoons of sunflower oil;
8. Lemon.

Cooking method:

We take the fish and make an incision along the abdomen, take out the insides. The head is also cut off. We wash the fish inside and out, then dry with a towel. The ridge can also be removed. Cut the carcass lengthwise into two halves. Three tablespoons of salt are mixed with a mixture of peppers and rub this mixture with fish (both outside and inside). Fold both halves and wrap tightly in a plastic bag. We leave the fish to be salted in the refrigerator for one day. We wash salted fish.

Pickle onions: peel the onions and cut into thin half rings. Put the onions in a bowl, add the vinegar and some sugar. Add a little boiled water, mix and gently crush with your hands so that the onion gives more juice. Leave to marinate for 10-15 minutes.

We serve the fish: put the slices of salted mackerel on a wide dish, sprinkle with vegetable oil and a small amount of vinegar, spread the pickled onions and lemon slices on top. Decorate the composition with a sprig of parsley and serve.

Recipe 2: Salted Mackerel in Cinnamon Pickle

A very simple recipe for salted mackerel, which even an inexperienced chef will cope with. The fish are amazingly tasty and aromatic. For salting fish according to this recipe, it is necessary to prepare a hot brine.

Ingredients Required:

• Mackerel;
• Litere of water;
• Salt - ¼ kg;
• Pea pepper - pieces 15;
• A few bay leaves;
• Cinnamon.

Cooking method:

We cut off the head of the fish, rip open the abdomen, remove the insides. Thoroughly rinse the carcass both outside and inside. Leave the fish to dry. Prepare the brine: pour a liter of water into the pan, add 250 g of salt, a few bay leaves, peppercorns. Throw a pinch of cinnamon. Mix everything and bring to a boil. Cool the brine to 40 degrees and fill it with mackerel. Fill three days in the refrigerator. Cut salted mackerel into portions, serve with onions and herbs.

Recipe 3: Salted Mackerel with Basil and Coriander

Recipe for salted mackerel quick salting. The fish is salted in just one day, but it turns out much tastier than the store. Coriander, basil and cloves are ideal for mackerel, the marinade is very fragrant and piquant.

Ingredients Required:

• Mackerel;
• Lavrushka;
• Several inflorescences of cloves;
• Basil and coriander - a teaspoon;
• A spoonful of sugar;
• Two tablespoons of salt;
• Water.

Cooking method:

Prepare the marinade: pour a glass of water in a small saucepan, add the parsley, a spoonful of sugar, two tablespoons of salt, a teaspoon of coriander and basil, 3-4 heads of cloves. Bring the marinade to a boil and remove from the stove. Stir well with a spoon so that the salt and sugar dissolve. Leave to cool until warm.

We cut the fish: cut off the head with fins, cut off the dark film, remove the insides. Thoroughly rinse the carcass, dry and cut into small portions. We take a jar with a twisting lid and put all the pieces there. Pour the mackerel with marinade. We stand in the refrigerator for one day. Serve salted mackerel with onions and boiled potatoes.

Recipe 4: Salted Dry Mackerel Mackerel

Mackerel can be easily salted at home and without the preparation of hot brine. To do this, we need salt, sugar, coriander, pepper and ground mustard. What to do next - read in this recipe.

Ingredients Required:

• Mackerel;
• A spoon of salt;
• Half a tablespoon of sugar;
• Bay leaf;
• Ground black pepper;
• Ground mustard;
• Ground coriander.

Cooking method:

First, prepare the mackerel: cut off the tail and head of the fish, along the belly we make an incision and remove the insides. Also cut the fins and film. We wash the carcass in running water, dry it with a paper towel. Pour in a bowl a tablespoon of salt, half a tablespoon of sugar, a pinch of black pepper and coriander, half a teaspoon of ground mustard. Bay leaf crumble and also add to spices. At the bottom of the plastic bag we spread the fish, sprinkled with a mixture of spices and salt. We rub all sides and the inside of the mackerel with spices. Tie the bag tightly, shake it so that all the spices are evenly distributed and place in another bag. In the process of salting, the fish gives a lot of juice, so one packet can leak. We remove the mackerel in the refrigerator for two days, after which the fish need to be removed, washed in running water and dried with a paper towel. Cut salted mackerel into portions and serve with onions, lemon and herbs. You can store fish in an ordinary plastic container.

Recipe 5: Salty Mackerel in Two Hours

Too salty fish is not loved by everyone. According to this recipe, you can cook a gentle slightly salted mackerel in just two hours. Serve fish and potatoes or offer them to your guests as an appetizer. The recipe for salted mackerel in a hurry is definitely worth taking note of for those who do not want to wait several days while the fish is aged in the marinade.

Ingredients Required:

• Mackerel;
• Onion;
• Salt - one and a half tablespoons;
• Water;
• Pea pepper;
• Bay leaf.

Cooking method:

First, make a pickle: cut the onion into 4 parts. Pour 350 ml of water into a small pot, put on fire. After boiling, pour one and a half tablespoons of salt, throw seven peas of pepper, two bay leaves. We also spread the onion slices. Cook the marinade over low heat under the lid for 10 minutes. Leave to cool.

Let's prepare the fish: cut the head and tail off the mackerel, remove the entrails, rinse the carcass in running water, and dry it with a paper towel. Cut the carcass into the same portioned portions. We spread the mackerel in a jar and pour warm brine. We close the jar with a lid and put the fish in the refrigerator. We stand for two hours. For a more pronounced taste, fish can be left for a longer time. Serve salted mackerel with pickled onions and herbs.

You can marinate onions like this: cut the onion into thin half rings, put the onions in a bowl. Pour a little vinegar and water into the onion, add salt, black ground pepper and half a teaspoon of sugar. Knead the onion with your hands so that it gives more juice. Leave to marinate for 15 minutes.

• mackerel can be salted by dry salting. For this, the prepared carcass is rubbed with salt, pepper and other seasonings, put in a bag and sent to the refrigerator for several days. After that, the fish is washed from salt in running water;
• to make the fish pickle faster, cut the carcass into small portions;
• you can salt both fresh and frozen mackerel.

Mackerel can be found everywhere in almost any store in smoked, salted and ice cream form or as canned fish. It serves as an excellent source of protein, iodine, phosphorus, nicotinic acid, vitamin D, omega-3 fatty acids and other substances useful to the human body.

Salted mackerel is tender and juicy due to the high content of fish oil. But it often happens that a carcass purchased in a store is under-salted, salted, stale or raw.

Avoiding the frustrations of buying salted mackerel is easy enough by cooking it yourself. Moreover, it is not difficult to prepare, and proven recipes and tips of experienced chefs will help to avoid possible mistakes in the salting process.

So, salting mackerel in brine pieces can be carried out by several methods. Let's consider each of them in order.

Classic recipe

According to this recipe, the fish turns out to be very tasty for only that even those people who are used to buying this product in a store without hesitation will switch to a mackerel home ambassador. In addition to excellent taste, there are two more huge pluses in fish salted in this way. First, the recipe does not require special ingredients and time consuming. Second, you can always be sure of the freshness of the product.

Step-by-step instructions for salting:

Mackerel salting recipe in slices in a spicy brine

Spicy brine for fish is practically no different from the classic, but a large number of spices are used for it. Along with classic spices (black and allspice), unobtrusive spicy taste and aroma of mackerel give cloves and onions.

For the spicy salting of pieces of mackerel you need to take:

• 600 g of mackerel;
• 300 ml of purified drinking water;
• 60 ml odorless vegetable oil;
• 50 ml of vinegar;
• 50 g of salt;
• 150 g of onions;
• 5 leaves of laurel;
• 5 peas of black pepper;
• 5 peas of allspice;
• 3 buds of cloves.

It will take 48 hours to prepare the fish in this brine, but the duration of the preparation of fish and brine will not differ from the previous one (no more than 30 minutes).

Since salt and spices do not have calories, their number will not affect the calorie content of the finished product, but vegetable oil will slightly increase its energy value to 222.0 kcal per 100 g.

Algorithm of actions:

1. As in the previous recipe, first prepare the brine. Pour salt into water, pour in vegetable oil, add spices and boil. Then the solution should be cooled and only after it has completely cooled add vegetable oil;
2. At carcasses of fish cut off the heads and fins. With a sharp knife, make an incision along the abdomen, and take out the insides. Rinse the fish well under running water, after drying cut into medium-sized pieces;
3. Peel onions, wash and cut into rings, the thickness of which is 1-1.5 cm;
4. Put pieces of mackerel and onion rings in a glass jar or food container, pour everything with brine. First let the fish stand for 2-3 hours at room temperature, and then put it in the refrigerator for two days.

  and how to use it correctly in cooking, read our article.

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In summer, be sure to try the pork neck barbecue. We offer you several marinades and cooking methods for this dish.

Secrets of experienced chefs

The process of making salted mackerel at home begins in the store with a choice of fish. Fresh or fresh-frozen fish is suitable for salting. If an frozen product is used, then you need to properly defrost it. Defrosting without sudden temperature changes on the shelf of the lower refrigerator will be correct.

Salting carcasses should be light gray and have a dark back. Abdomen should not be yellow or swollen. The eyes should be convex and not cloudy. Mackerel should not have too pronounced fish aroma. It should be subtle and unobtrusive.

For salting of mackerel in brine with slices, only that dish is suitable that will not be susceptible to oxidation (glass or enameled).

Some recipes suggest using plastic containers (for example, a wide bottle with a cut neck), but the brine is a fairly aggressive substance, and no one can guarantee that no harmful compounds form when it interacts with plastic. Therefore, it is better not to use such dishes.

Experienced chefs do not recommend using iodized salt for salting, in their opinion, it can spoil the appearance of the finished product. Since there is enough iodine in sea fish, the use of common table salt for salting is justified.

Mackerel salted at home should only be stored in the refrigerator. Shelf life is not more than 5 days. You can’t store such fish in the freezer, because after thawing it, the meat fibers will become soft and watery.

Salted mackerel goes well with potato dishes, it can be one of the ingredients in the preparation of sandwiches, canapes and sandwiches. It can also replace the usual salty herring in the salad “Herring under a fur coat”, making it tastier and more appetizing.

Which of us is indifferent to seafood dishes? Fish, shrimp, crab, squid are our favorite marine products, which are also very rich in substances necessary for our health. Salted fish is generally beyond competition, because the recipe for salting mackerel at home will certainly interest you with its simplicity and genius! Why go to outlets, look for a quality and fresh product, constantly doubting its safety, if we ourselves are able to cook it?

Mackerel is a fish with a delicate and fatty (up to 17% fat) meat, which is rich in B vitamins, especially B12. This type of commercial fish does not have small bones and is perfect in its gastronomic qualities for salting and smoking. Fried and boiled mackerel is obviously a losing option due to the rapid loss of fat and juiciness.

We will introduce you to two methods of salting mackerel at home: brine and dry. Both recipes are noteworthy, and although their technologies are different, the result is always excellent! Real jam!

Mackerel salting recipe in brine

Ingredients

• Mackerel - 2 whole carcasses + -
• Coriander beans  - 0.5 tsp + -
•   - 5-6 peas + -
• Allspice  - 4-5 peas + -
• Bay leaf - 3-4 leaves + -
•   - 2-2.5 Art. l + -
•   - 1 tbsp. l + -

Cooking

1. Defrost the fish at room temperature, clean the insides and rinse thoroughly. You can leave your head, as well as not to clean the insides.

2. We put the fish carcasses in a suitable container - a glass jar or container with a lid made of food-grade plastic. Pour cooked spices: pepper, coriander and laurel leaves.

3. Dissolve the salt and sugar in 500 ml of cold boiled water and fill the mackerel with this brine in a container so that the fish “swims” in saline.

4. Close the container with the fish cap and send it to the refrigerator! A day later, you can already make a test "under the potatoes", but still a quality salting is observed only from the third for pickling.

As the saying goes, "one cannot help but be seduced!"

Mackerel salting recipe with onion

This version of salting is notable for the very mild taste of the finished product, and in a day the fish is waiting for your use!

For two carcasses you will need  1 large onion head, 5 laurel leaves, 5-6 buds of cloves, peas 10 allspice and as much black bitter. Gutted, headless, fish sprinkle with spices, lay onion rings and pour cold marinade.

Marinade:  500 ml of water, 2.5 tablespoons of rock salt, 1.5 tablespoons of sugar, 3 tablespoons vegetable oil and 1 tbsp dry mustard (optional).

We mix all the components of the marinade (except mustard) and bring to a boil. Turn off, cool slightly and pour mustard. Stir thoroughly and wait for the solution to cool completely. Only then fill the fish with spices. We place the salted container in the common chamber of the refrigerator.

A day later we enjoy a magnificent salt fish!

The recipe for salting mackerel "dry" way

This method of salting fish is surprisingly simple and striking in its taste characteristics.

For dry salting of mackerel we need: fish itself (2 pcs.), salt (2 tablespoons with a slide), sugar (1 tablespoon) and 1 tablespoon of coriander beans.

Cooking salted dry mixb: mix salt, sugar and coriander.

We cut the mackerel for further salting: cut off the head, tail, remove the insides, remove the inner black film and rinse thoroughly under running water. Cut the carcasses into large pieces - each into 4 parts. Pour each fish piece with a salting mixture from the outside and inside and put it in an enameled or glass dish with a lid. Sprinkle the surface of the fish slices with the remnants of the dry mixture and close the lid. We send in the refrigerator for a day.

After the set days (you can add a little more time), wash the mackerel pieces with water and spread them on paper towels to remove excess moisture. Cooking onions for easy pickling fish. We clean a couple of onions, cut into rings and mix with a tablespoon of vinegar or with the juice of half a lemon. We crush the onion with our hands so that the onion and lemon juices mix in the marinade dance.

Cover the bottom of the food container with a layer of onion, spread salted fish pieces on top, then again a layer of onion and a layer of fish, and finish with a layer of onion. Pour the marinade left over the onion. We place it under a small press and set it on the refrigerator for 2 hours.

After 2 hours we serve an appetizer unsurpassed in taste and aroma!

Salting mackerel at home is an incomparable pleasure for a cook who easily competes with the famous producers of salted fish. Having tried to cook salted fish with your own hands at least once, you will never again buy it in stores!