How to salt mackerel without water. How to salt mackerel: a fish treat in brine

21.10.2019 Desserts and cakes

Today I want to present to you just such a topic - very tasty salted mackerel, and tell you a few recipes on how to salt it at home.

This is a wonderful, tasty fish that is salted, pickled, smoked,.

This small, in general, fish, invariably pleases us with its taste.

Of course, you can buy ready-made salted mackerel in the store, but still cooked at home, I'm sure it will be tastier.

At home, when salting, you can use all your gourmet imagination - add your favorite spices, use various methods of salting - in brine, dry salting, delicious fillings.

How to salt whole mackerel in brine - the simplest recipe

For this recipe we need:

Mackerel, take fresh frozen, defrost, remove the gills from it, rinse under running water
A salting vessel, better enameled with a lid, should be such in length and volume that a fish can fit in it, if it is slightly smaller, you can bend or cut off the fish's tail

For brine per 1 kg. fishes:

0.5 liters of boiled chilled water
2 tbsp. tablespoons of salt
1 tbsp. spoonful of sugar
1 - 2 bay leaves optional

Salting:

Prepare the brine, stir salt and sugar in water, stir thoroughly until completely dissolved

2. Put the fish in a container, fill it with brine, if it was not enough and the fish was not completely closed by it, it's okay, you just need to turn it over from time to time

3. Close with a lid and leave for 2 - 3 hours at room temperature

4. We rearrange the vessel with fish in the refrigerator for 4 - 5 days

Lightly salted whole mackerel, salted dry salting without water

The fish is lightly salted, tender and very tasty.

Defrost mackerel, rinse

2. Gutting carcasses, separating heads and tails

3. Prepare a dry mixture of 3 tablespoons of salt, 1 tablespoon of sugar and 1 teaspoon of ground black pepper, mix it well

4. We rub the fish from all sides and inside with our prepared mixture, spread on foil

5. Sprinkle with the rest of the mixture and roll the carcasses in it

6. Wrap tightly in foil, put the bundle in a bag

7. Put in the refrigerator for 4 days

How to quickly and tasty pickle mackerel with pieces in brine

We defrost fresh-frozen fish, gut it, separate the heads and tails, rinse under running water
Cut into equal pieces
We put in a container for salting
Finely chop the onion and sprinkle the pieces
We prepare brine for pouring, at the rate of 800 ml. boiled chilled water add 3 tbsp. tablespoons of salt
We fall asleep 1 teaspoon (without a slide) of black ground pepper and seasoning for fish
Optionally, you can add 1 tbsp to the brine. a spoonful of vinegar and 2 tbsp. tablespoons of vegetable oil
Pour into a container with fish and put 2 - 3 bay leaves
Close the container tightly and put it in the refrigerator
After a day, you can taste delicious fish

Delicious mackerel in brine pieces with tea

Necessary:

Fresh frozen mackerel
Salt - 4 tbsp. l.
Sugar - 4 tbsp. l.
Bay leaf - 1 - 2 pcs, spices to your liking
Black tea - 4 tsp
Water - 1 liter.

Preparation:

We defrost the fish, gut it, separate the heads and tails
We prepare the brine, for this we pour water into a saucepan and put on the fire
Bring to a boil and pour tea into the water
Add salt, sugar, spices, bay leaf at once, stir everything well
Turn off the heat and let the brine cool down
Filter the cooled brine through a sieve and fill the fish laid in a container
Close the lid and put in the refrigerator for 4 days
When preparing brine, you can also add spices according to your taste preferences.

Incomparably delicious salted mackerel in onion skins in 3 minutes

Ingredients:

Mackerel - 1 pc. (medium size)

Onion peel - 1 handful
Salt - 5 tbsp l.
Water - 1 liter.
Spices according to your taste and discretion

Preparation:

Pour water into a saucepan, soak the husk in it for a few minutes
We put on the stove, stir salt, spices in it
Bring to a boil, lay the thawed and washed fish for 3 minutes
We put the fish in a colander, let it drain, cool down, the fish is ready to eat

How to deliciously pickle mackerel in onion skins and tea - video recipe

How to make salted mackerel with mustard chunks (mustard spice filling)

We defrost the fish, gut it, leave it without heads and tails
Rub on all sides and inside with a curing mixture and put in a bowl for salting

The curing mixture for 1 kg of fish consists of:

100 g - salt
3 g - sugar
3 g - ground nutmeg
1 - 2 - finely chopped bay leaves

3. Sprinkle it with the remaining mixture, close the lid and put it in the refrigerator for 2 days (during this time, turn it over several times)

4. We take it out of the refrigerator, rinse it from the mixture under running water and dry it

5. Prepare the filling, for this we pour a few peas of allspice, black pepper, a few cloves, cardamom, nutmeg into the mortar and grind it all with a pestle

6. Pour a little water (100 ml.) Into a saucepan, pour the dry seasoning mixture into it

Spice mixture composition:

Allspice - 1 gr.
Black pepper - 1 gr.
Nutmeg - 1 gr.
Coriander - 1 gr.
Cloves - 2-3 pcs.
Water - 100 gr.

7. Put on fire, bring to a boil

8. Remove from heat and leave to brew for 10 minutes.

9. Cut the mackerel into pieces 2 - 2.5 cm thick and place in a bowl on an onion mat (cut the onion into slices)

10. We filter our cooled broth

11. Mix mustard with olive oil

12. Add sugar and salt, mix, pour the broth, 4 g of acetic acid

The composition of the mustard-spicy filling:

Spicy broth - 100 gr.
Mustard - 50 gr.
Vegetable oil - 60 gr.
Sugar - 35 gr.
Salt - 7 gr.
Acetic acid - 4 gr.

13. Fill the fish and put it in the refrigerator for one day.

It turns out not a fish, but just SMAK

A detailed recipe for salting mackerel in a jar - video

Choose a recipe and cook the most delicious fish.

Salted mackerel according to the recipe of the "Old Sailor"

As soon as the fish thawed a little, washed it, cut off the head, tail, fins, removed the skin, carefully gutted, cut into 2 fillets along the spine, removing the spine and all bones. Sprinkle with salt (about 1 tbsp. L.), Put it in a saucepan. The fish caught caviar - and its there too! A saucepan is in the refrigerator. until morning. In the morning (12 hours passed) I slightly washed the fish under running water and laid it on paper napkins to dry it. Meanwhile, finely chopped the garlic (1 m clove per 1 fillet), cut the dill. The inside of the fillet halves was peppered with freshly ground black pepper, sprinkled with garlic, dill, and laid out pieces of bay leaf. You can stop at this, but you can lightly grease the fish with hot mustard, mayonnaise, butter to give additional flavoring shades. Crushed the caviar with a fork and evenly laid it on the fillet. Next, press the two fillet halves tightly to each other and wrap each "pair" separately in a bag. We put it in the freezer until the evening. In the evening we take out the fish from the freezer. Lightly salted mackerel is ready! Easy to cut, dense. Stored in the freezer. But not for long, as it is eaten quickly. Bon Appetit!

Pickled mackerel at home!

You have no idea how delicious it turned out! You will need 2 fish. Cut off the head and gut .... (I asked my son to do this, I couldn't do it myself, my hand did not rise. I even ran away from the kitchen so as not to look ...). Wash well, well. Cut into pieces, 1.5 cm thick. Pour a large glass (I have about 300 ml) of water into a bowl, put 2 tablespoons of salt. Stir well until the salt dissolves. Put our pieces of fish there, I also put a couple of laurel leaves. Cover with a plate and put some kind of load on top. Let's leave the fish to salt. I left it overnight. In the evening I put it, in the morning, at 10 o'clock, I already took it out. I was salting for about 12 hours ... In the morning there was such a picture. Drain all the liquid ... Put the fish in the same bowl again. Then, in the same bowl, put:

Vinegar (if 9%, then 3 tablespoons, if 5%, like mine, then 4-5 tablespoons);

black pepper, hot paprika - to taste;

onion, cut into half rings - 1 large onion;

2 cloves of garlic (squeeze through a garlic press);

rast. butter - 1 glass.

Mix everything well. Cover it again with the same plate (all the fish should be in the marinade), press down and place the weight on top. Then refrigerate until evening to marinate well. You can stir it periodically. And in the evening you can already eat! The mackerel turned out to be so delicious that it is beyond words! It seems to me that it is even tastier than herring ... fatter, or something ... With boiled potatoes, but with pickled onions ... In general, I was salivating again ... Bon appetit!

How to salt mackerel - cooking recipes!

In such a marinade, mackerel is tastier than red fish! Delicate pickled mackerel will just melt in your mouth ... Wonderful pickled mackerel can be made at home too. There are many recipes for cooking, some of which we will consider.

Recipe number 1

Mackerel - 1 kilogram.

To prepare the marinade for 1 liter of water:

Salt - 5 soup spoons;

Granulated sugar - 3 soup spoons;

Dry mustard - 1 soup spoon;

Bay leaf - 6 pieces;

Carnation - 2 pieces;

Vegetable oil - 2 soup spoons.

Preparation: The fish must be cleaned, the entrails and head removed, the tail and fins cut off. In a separate saucepan, boil the marinade from the proposed ingredients, which must be cooled. After the marinade has cooled, put the fish in it, put a plate on top of the mackerel and oppress it and in the cold, after two or three days the fish will be ready. The fish can be turned over from time to time.

Recipe number 2

Mackerel - 3 pieces.

For the marinade for 1 liter of water:

Tea leaves - 4 soup spoons;

Salt - 4 soup spoons;

Granulated sugar - 2 soup spoons;

Liquid smoke - 4 soup spoons.

Preparation: First defrost the frozen mackerel, then cut off the tail, head, clean from the insides, rinse well and put it in a two-liter jar, the tails should be at the top. Prepare the marinade separately. To do this, add tea leaves, granulated sugar, salt to the water and bring everything to a boil. Then it is necessary to strain, allow to cool and then add liquid smoke to the marinade. Pour this marinade over the fish, close with a plastic lid and put in the cold, for about three days. Shake the jar of mackerel from time to time. After the time has passed, the fish can be consumed by cutting it into pieces.

Recipe number 3

Mackerel - 500 grams;

Salt - 3 soup spoons;

Sugar - 3 soup spoons;

Black pepper.

Preparation: Thaw frozen fish, then peel, removing the head, tail and entrails. After that, rinse it well and cut into portions. Then each piece of fish must be salt, pepper and sugar, put in a jar or some other container for salting fish. Salt the fish between each row, sprinkle with granulated sugar and pepper. You need to put the mackerel in the cold and after about a day - two fish will be ready.

Recipe number 4

Mackerel - 3 kilograms.

Marinade:

Water - 1 liter;

Granulated sugar - 3 soup spoons;

Salt - 6 soup spoons;

Bay leaf - 3 pieces;

Black peppercorns - 9;

Allspice - 3 peas;

Coriander - half a teaspoon.

Preparation: It is necessary to defrost and clean the mackerel, that is, to get rid of the entrails, remove the head, fins and tail. After that, rinse the fish well and fold it into a saucepan with a "jack". Prepare the marinade separately from the proposed ingredients. Let it cool and pour mackerel on top, if there is not enough water, then you can add boiled salted and chilled water. Put a plate and load on top of the fish. Put in a cold place for 5 days. Bon Appetit!

How to cook home salted mackerel?

This recipe is dedicated to lovers of delicious salted mackerel. It is simple, even an inveterate bachelor who does not have special culinary skills can pickle mackerel on it. Ingredients:

Mackerel;

tea;

salt;

sugar.

Preparation: So, we take two large frozen mackerels, defrost them under running water, wash, cut off the head, also remove the insides straight into the trash can. We wash the fish outside and inside, remove moisture with paper towels and start cooking the brine. How to cook a brine, aka marinade: pour four tablespoons of tea with a liter of boiling water. It turns out such a strong tea in which our defrosted mackerel will float. In the (cooled) tea, add four tablespoons of table salt and add the same amount of sugar, stir. We put mackerel in this salty-sweet tea brine and store it in the refrigerator for four whole days. Then we take it out of the marinade, hang it in the kitchen above the sink for the night, remove it in the morning and hide it in the refrigerator, having previously wrapped the fish in a paper bag. Everything. The fish is ready! We cut and taste. Bon Appetit!

Marinate the mackerel! Real jam!

We take 3 pieces of ice cream mackerel, wash, peel and cut into pieces. The main thing in this matter is not to let the fish DEFROST, we carry out all the manipulations with frozen mackerel !! Clean and chop 3 onions and 3 cloves of garlic. Put mackerel, onion and garlic in a bowl, add 1 teaspoon of sugar, 1 tablespoon of salt (with a slide), 3 tablespoons of vinegar, 2 tablespoons of oil, ground bitter pepper, allspice, bay leaf. Mix gently. We put it tightly in a jar, cover with a lid and in the refrigerator for a day. And in a day we take out our fish and eat.

Home-salted herring + pickles and pickles!

Herring should be bought with a thick back (fatty). If it is frozen, then completely defrost before salting. And it's better not to wash. And now a few recipes: Marinade 1:

Boiled water (1 glass);

vegetable oil - 3 tablespoons;

black peppercorns;

bay leaf or several;

salt to taste.

Marinade 2:

For 1 liter of water - 1.5 tbsp. tablespoons of salt;

1 tbsp. a spoonful of sugar;

Bay leaf;

black peppercorns;

cardamom;

garlic;

1-2 flowers (dried) carnations.

Bring all this to a boil and cool. Pour over the herring so that it is covered with marinade. Put the container in the refrigerator immediately (in winter - you can go to the balcony). After two days, you can eat.

Brine 3:

4 tbsp. tablespoons of salt;

2 tbsp. tablespoons of sugar per 1 liter. water (this is about 2-3 herring).

Put the fish in the cooled brine for 1 day. Basically, no hassle. In this way, you can salt not only herring, but also mackerel.

Brine 4:

2 tbsp. tablespoons of salt;

1 tbsp. Dissolve a spoonful of sugar in 0.5 liters of hot boiled water;

add bay leaves;

allspice peas;

coriander (rolls).

Judge everything. Cut herring into medium pieces, place in a bowl on a barrel, pour over chilled marinade. Close with a plate, put a jar of water on top like a press. Leave in a cool place for 1 day.

Second recipe:

6 table. tablespoons of salt;

1 table. a spoonful of sugar;

seasonings are the same for 1 liter of water.

The rest is done as well. Put the not gutted fish in a three-liter jar and pour with brine: for 1 liter of boiled chilled water, you need 5 tablespoons of salt, 1 tablespoon of sugar, 2-3 bay leaves, 1 teaspoon of allspice peas. When the brine is already poured into the jar, put 1 tablespoon of dry mustard on top. Bon Appetit!

Herring of its own ambassador!

Fresh frozen herring - (3-4 pieces per 3 liter jar);

salt - 3 tbsp. spoons;

sugar - 5 tbsp. spoons;

lavrushka - 2 pcs.

Preparation: Boil 1 liter. water. Add 3 tbsp. To boiling water. tablespoons of salt and 5 tablespoons of sugar. Put the resulting brine on a window or balcony until it cools completely. Defrost completely and rinse the herring. Place the herring in a 2 or 3 liter jar and pour over the brine. Add 2 bay leaves. Refrigerate for 2 days. After 2 days, the herring is ready to eat. P.S. Personally, I use Norwegian herring, in my opinion it tastes better than Atlantic. In general, this ambassador turns out no worse and even better than the sl / c herring that is sold in the store.

Herring is an incomparable way of salting!

According to this recipe, we have salted herring many times - many times and the result has always made us happy! We take 1 kg. fresh frozen herring of good quality. Gut, remove skin and cut into slices. Place the fish in an enamel saucepan.

Prepare the filling in advance:

Cut 3 onions into rings;

10-12 tbsp water;

1 tsp Sahara;

1-2 tbsp salt (no slide);

0.5 tsp ground black pepper;

1 dec. l. vinegar (essence); 2 tbsp. l. ketchup;

1/2 tbsp. vegetable oil.

Preparation: Boil everything together with the onion, cool and pour over the fish. Put in the refrigerator. In a day, the delicious herring will be ready! Well, very tasty !! I used table vinegar. Bon Appetit!

Delicious and quick pickled herring!

● herring - 2 pcs.,

The weight of the fish should be about 300 g. When salting, mackerel gives off moisture abundantly. Small, already lean individuals turn out to be too dry.
Use fresh or frozen fish. Preferably with the head and entrails. It's easier . The carcass should be elastic, the aroma should be unobtrusive, the color should be light gray with characteristic stripes.
Choose non-oxidizing dishes: plastic, glass or enamel.
Do not use iodized salt - it can make the fish loose.
If you want to pickle mackerel quickly, choose recipes that feature slices or fillets. A whole fish needs 2-3 days to be salted, a chopped one - 12-18 hours. By using vinegar, the curing time can be shortened.
Chill the brine before pouring. In hot and even more so boiling liquid, the fish will boil.
Take the time to pickle and store the salted mackerel in the refrigerator or other cool place.

kak-hranit.ru

Dry salted mackerel in its own juice.

Ingredients

2 mackerels;
3 tablespoons of salt;
3 black peppercorns;
3 bay leaves;
1 tablespoon sugar

Preparation

Cut off the heads of the fish, gut and rinse it. Put a spoonful of salt on the bottom of a plastic or glass container, put pepper and crush the bay leaf.

Mix the remaining salt with sugar and rub the mackerel inside and out. Place the fish in a container, close the lid tightly. Refrigerate for 2-3 days. Rinse the mackerel under running water and blot with paper towels before serving.

wowfood.club

Fragrant and very delicate mackerel, which, thanks to cutting into pieces, is salted quite quickly.

Ingredients

2 mackerels;
1 liter of water;
3 tablespoons of salt;
1¹⁄₂ tablespoon sugar
5 black peppercorns;
5 peas of allspice;
3 stars of carnation;
3 bay leaves;
½ teaspoon coriander.

Preparation

Butcher the mackerel: get rid of the heads, entrails and skins. Cut the fish into 3–4 cm wide pieces.

Prepare the brine by boiling all the seasonings in water. Strain, cool. Place the fish in a plastic container, cover with brine and leave at room temperature for 12 hours. Then refrigerate for another 2-3 hours.

zametkipovara.ru

Delicate, moderately salty, reminiscent of cold smoked mackerel in color and taste.

Ingredients

4 mackerels;
4 tablespoons of black tea or 8 bags;
4 tablespoons of salt;
2 tablespoons of sugar;
1 onion;
1 liter of water.

Preparation

Gut, rinse and dry the mackerel with paper towels. Cut off the neck of a 1.5 liter plastic bottle. Put the fish in the bottle, tails up.

Place the tea, salt, sugar and a whole peeled onion in a saucepan. Fill with water, put on fire, boil. Strain and cool completely.

Pour the mackerel with the resulting solution and remove for 3 days. Rotate the fish by the tails every day so that it is evenly salted and takes on an even shade.

koolinar.ru

A variation of the previous recipe. The color turns out to be more golden, but the taste remains the same delicate.

Ingredients

4 mackerels;
3 handfuls of onion skins;
2 tablespoons of black tea or 4 bags;
4 tablespoons of salt;
2 tablespoons of sugar;
6 black peppercorns;
3 bay leaves;
1¹⁄₂ liter of water.

Preparation

Prepare the mackerel for salting: cut off the heads, gut, rinse. Place the fish in a plastic bottle or other convenient container.

Rinse the onion skins and place in a saucepan. Send tea, salt, sugar, pepper, bay leaves there. Cover with water, bring to a boil and let simmer for 5 minutes. Then remove from heat, strain, cool.

Pour the mackerel with chilled brine. Refrigerate for 3-4 days. Turn over from time to time.

delo-vcusa.ru

Mackerel in pieces with a spicy taste and a beautiful shade.

Ingredients

1 teaspoon mustard powder
3 tablespoons of salt;
1¹⁄₂ tablespoon sugar
5 black peppercorns;
2 bay leaves;
1 liter of water;
2 mackerels.

Preparation

Prepare the brine: pour the mustard powder and other spices with water, bring to a boil and cook over high heat for 3-4 minutes. Remove from heat and cool to room temperature.

While the brine is cooling, gut and rinse the mackerel. Cut it into pieces and place in a glass dish. Pour with brine and refrigerate overnight, or better for a day.

patee.ru

Interesting taste with sourness and spicy notes. Great for sandwiches. And most importantly, it prepares very quickly.

Ingredients

2 mackerels;
3 tablespoons of salt;
3 cloves of garlic;
2 bay leaves;
5 black peppercorns;
50 ml of unrefined sunflower oil;
2 large onions.

Preparation

Fillet the mackerel. This can be done in a convenient way for you, by analogy with herring.

Sprinkle the fillets with salt and set aside for 10-15 minutes. At this time, peel and grate the garlic, break the bay leaf. Combine garlic, lavrushka, peppercorns, vinegar and sunflower oil.

Place the mackerel in a glass jar, sprinkling the layers with the sliced onions in half rings. Pour the marinade over, cover and refrigerate for 12 hours.

The onions will also be pickled and delicious.

zhivinaturalno.ru

Express salting in case there are guests in the evening. Mackerel turns out to be lightly salted and very appetizing.

Ingredients

2 mackerels;
2 purple onions;
1 liter of water;
3 tablespoons of salt;
1¹⁄₂ tablespoon sugar
5 black peppercorns;
2 allspice peas;
3 bay leaves;
½ teaspoon coriander;
2 tablespoons of vinegar
2 tablespoons of sunflower oil.

Preparation

Cut the mackerel into fillets. Peel the onion and cut into half rings.

Prepare the brine. Pour salt, sugar, two types of pepper, bay leaf, coriander into the water. Boil and cool. Add vinegar to the cooled brine.

Place the fish in an enamel bowl, sprinkling with onions. Fill with brine. Cover with a plate of a suitable diameter and place something heavy on top, such as a jar of water. Refrigerate for 2-5 hours. Dry the mackerel pieces with a paper towel and drizzle with sunflower oil before serving.

More recently, I noticed a fish like mackerel. And, you know, I was surprised by its 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 free of dents and visible damage, then this one 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 also certain recommendations for defrosting. For example, it cannot be defrosted in the microwave, dipped in hot water, or simply 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 bottom shelf. Then the fishy smell will not saturate the rest of the food in the refrigerator.

For salting, coarse salt, without iodine, is perfect.

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

Well, now you can go to the very recipes for an unusually tasty salted fish in various variations.

Dry salted mackerel at home (quickly in 2 hours)

Most often, it can take up to three days to dry salt the fish. But I found a recipe with which you can cook delicious lightly salted mackerel in just a couple of hours. Therefore, if you wanted to feast on something salty, then this can be done in a couple of hours, provided that the mackerel is in a frozen 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. salt;
5 tbsp. l. rast. oils;
5 bay leaves;
20 allspice peas;
20 pcs. carnations.

Step by step cooking:

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

1. Thoroughly rinse the gutted mackerel under the tap, remove the black film from the inside, then it will not taste bitter. Cut into pieces, about 2 cm wide and put into a salting container.

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

3. To prevent the pieces from falling apart, it is best not to use a spoon. And gently mix all the ingredients with your hands. Now we leave in the kitchen under the lid for 2 hours. During this time, it will need to be mixed a couple more times.

Ready! Bon Appetit!

Salt whole spiced mackerel with coriander without vinegar - incomparable taste

This option is suitable not only for mackerel, but also for widespread herring. The fish is lightly 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. salt;
1 liter of water;
5-7 bay leaves;
10-20 peppercorns;
coriander, cumin, cloves to taste.

Step by step cooking:

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

2. So that the fish does not taste bitter, remove the gills from it. Wash it well and put it in a plastic or glass container.

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

For a stronger salting, leave it for 6-7 days.

Delicious lightly salted mackerel in pieces in tea brine

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 a slide) sugar and salt;
about 1 liter of boiling water;
3 tbsp. l. tea brewing;
10 black peppercorns;
2 bay leaves.

Step by step cooking:

1. Gut the carcass, remove the head and tail and cut into pieces. The width depends on your preferences, but no more than 1.5-2 cm.

2. For the marinade, you will 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 lavrushka and peppercorns. Mix well and wait until the brine has cooled to room temperature.

3. Place the pieces of mackerel in an enamel saucepan. Pour the prepared marinade so that the pieces are completely covered with liquid. Close the lid and put it in the refrigerator for 4 days.

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

And then of course we try!

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

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

Would need:

onion peel;
1 mackerel;
1.2 liters of water;
4 tbsp. l. salt;
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 darker the mackerel will be.

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 and sugar. Fill with the required amount of water. We put on the stove, let it boil and wait 2 minutes. After that, set aside, cover with a lid and let it brew until the brine cools down.

2. Fully defrost the carcass, rinse. Cut off the neck from the bottle. Pour liquid smoke there and place the mackerel inside, upside down. Pour in 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 put it on the balcony and continue to dry there for a day. The air temperature is about 10-12 degrees Celsius.

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

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

Marinate mackerel with onions and butter in a jar that will be ready in 4 hours

In general, this yummy is prepared in 3 hours, but we took into account the time for cutting and preparing it. It is prepared quickly and easily, and is eaten in an instant. Mackerel turns out to be slightly salted and without the presence of unnecessary odors. Therefore, for true connoisseurs, this recipe is perfect.

Would need:

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

Step by step cooking:

1. First, let's prepare a solution of salt and water. We mix them in a convenient container. This can be: a can, a mug, or a ladle.

To check the liquid for strength, place a thoroughly washed raw chicken egg in it. If it floated up evenly and even protruded above the surface of the water, the solution is ready. If the egg tilts to one side, then add some more water.

2. Cut slightly frozen mackerel into thin pieces, gut and get rid of the black film. Rinse and put in a saucepan. Fill with prepared saline marinade, cover with a lid and leave on the table for a couple of hours. Then we drain the liquid.

3. Peel the onion and chop it in half rings. Put a layer of onions in a container or jar. Then a layer of mackerel (place the pieces upright). 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 adding vinegar, then you can take it much less or just drizzle it over the onion.

4. Close the dish with a lid and put it in the refrigerator for 1 hour. After which the fish will be ready.

Homemade salted mackerel with mustard

One of the most interesting recipes will be salting mackerel in mustard sauce. The fish turns out to be 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. Separate the fish from the head and tail, gut, rinse thoroughly and remove the fins. Divide carefully into 2 fillets, so that it will be separated from the bone. Sprinkle the mackerel with salt and put it in a container. We put in the refrigerator for 12 hours.

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

3. Chop the garlic cloves. Sprinkle the inside of the mackerel with it.

4. Mix the mustard, mayonnaise and melted butter. With the resulting sauce, we coat the fish inside, where the garlic was placed before. For convenience, you can take a silicone brush. We put the two pieces of fillet together and pack in plastic wrap. We put it in the freezer for 3-4 hours.

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

Mackerel, like salmon - a very tasty lightly salted fish

Do you want to please your family with excellent salmon? Then this recipe is for you. The fish is just excellent! Very tasty and even resembles red. At the table, she will be eaten one of the first.

Would need:

2 fish;
1 onion;
300 g of water;
5 cloves;
5 peppercorns;
a pinch of ground pepper and coriander;
2 tsp salt;
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 and cut into portions. Chop the onion into rings.

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

3. While the brine cools down to room temperature, you can start cutting the carcass. We put it in a plastic container. Add the onion to it and fill it with marinade. We put it in the refrigerator for a day. After that, we take out and eat.

Bon Appetit!

Instant salted mackerel with lemon and onion

The fish is also very tasty if you marinate it with lemon and onion. But everything is simple here, so I propose to watch the video plot, about step-by-step cooking:

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

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

Experienced housewives prefer to salt fish at home, skeptical about the finished product on store shelves. And rightly so, because often salted fish preserves not only upset the buyer with their taste, but, to put it mildly, do not quite meet sanitary standards. Whether it's homemade pickling - clean, with soul and certainly to taste!

For salting, a medium-sized, fairly oily fish is best. Before you salt the mackerel, carefully examine each fish in the belly area - there should be no yellow spots. Yellow spots on the belly of mackerel are a sign of its staleness, and not at all fat (do not believe unscrupulous sellers!). The selected fish needs to be thawed, and you can start pickling according to any of the recipes we offer.

Pickled mackerel

Before pickling mackerel in the marinade, prepare all the necessary products:

2 fatty mackerels (300-400 g each);

10 pieces. black peppercorns;

3 pcs. allspice peas;

4 bay leaves;

1/2 tbsp. l. dry mustard;

5 tbsp coarse non-iodized salt;

3 tbsp Sahara.

Preparation

1. Put the water on the fire and after boiling, add all the spices there, boil for 3 minutes.

2. Cover the marinade with a lid and cool to room temperature.

3. Prepare the fish: remove the entrails, cut off the tail and head. Rinse the mackerel and pat dry with paper towels.

4. Cut the fish into 3-4 cm pieces.

5. Place the mackerel in an enamel or glass container, fill with cooled marinade and put under pressure.

6. Place the mackerel in the refrigerator. It will be possible to try lightly salted fish in 12 hours, and in a day it will have time to be well salted.

Whole salted mackerel

It will be useful for very busy housewives to learn how to salt whole mackerel - tasty and without much fuss.

You will need:

300 g mackerel;

1 tbsp. l. salt;

1/2 tbsp. l. Sahara;

1 bay leaf;

a pinch of ground black pepper;

1/2 tsp ground mustard;

a pinch of ground coriander.

Preparation

1. Before salting the whole mackerel, prepare the fish: cut off the head and tail, making an incision along the belly, remove all entrails, cut off the fins.

2. Thoroughly rinse the carcass, do not forget to use a knife to clean the inner surface of the abdomen from the black film. Dry the fish with a paper towel.

3. In a separate bowl, combine salt and sugar with spices, add mustard and chop the bay leaf.

4. Place the fish in a bag and cover with a spicy-salty mixture. Shake the bag so that the mackerel spices evenly on the outside and inside.

5. Tie the fish bag tightly and place it in another bag to be sure to avoid leaks.

6. Place the fish in the bottom of the refrigerator for 48 hours.

Remove the salted mackerel from the bag, rinse under running water to remove salt and spices, dry with a paper towel. Finished fish can be sliced and served immediately, or stored whole in a plastic container in the refrigerator.

Dry salted mackerel in pieces

And here is another version of the "dry" salting of mackerel.

You will need:

fatty mackerel weighing 300-400 g;

1 tbsp salt;

1/2 tablespoon sugar;

a pinch of ground pepper;

vegetable oil and vinegar to taste.

Preparation

1. Peel the entrails of the fish, rinse and cut into 4-5 cm slices.

2. Dip each slice in a mixture of salt, sugar and pepper.

3. Place the mackerel pieces tightly in a glass jar, cover and refrigerate overnight.

4. In the morning, rinse the pieces of excess salt, dry, put back in the jar and fill with a mixture of vegetable oil and vinegar to taste. After a few hours, the fish can be served at the table.