1. 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.
2. 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.
3. Choose non-oxidizing dishes: plastic, glass or enamel.
4. Do not use iodized salt - it can make the fish loose.
5. 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.
6. Chill the brine before pouring. In hot and even more so boiling liquid, the fish will boil.
7. Take the time to pickle and store the salted mackerel in the refrigerator or other cool place.

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 outside with them. 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.

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.

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 has an even shade.

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.

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.

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.

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.

Why is mackerel chosen? The answer to the question is quite simple: it belongs to the valuable species of commercial fish. Due to the content of a large number of trace elements, which are very important for human life, and these are proteins recommended for mandatory inclusion in the diet of children and patients to raise immunity; these are fats that are fighters against cancer cells; acids that lower cholesterol levels, B vitamins, which are well absorbed by the body.

Choosing fish for salting without water

Choosing fresh fish is not an easy process. Here are some tips you can use in a market or supermarket:

• after choosing a fish, carefully examine it. Light gray color, tight carcass, no traces of rust and not a pronounced smell indicate the freshness of the product;
• consider the gills. In a fresh healthy fish, they are red, without mucus, the eyes are not sunken or cloudy, there are no blood stains and damage on the skin;
• pay attention to the tail, which should be flat and moist, the scales are tight-fitting. If there is an opportunity to check the freshness of the fish in the water (it should sink), use this, do not neglect the advice. Please note this test method is not suitable for freshly frozen mackerel.

Field-proven recipes pickling mackerel at home without water, which have been tasted by a large number of fish lovers, will help you choose the option of dry salting.

Dry salting

This method of salting does not take a lot of time. For this recipe, you need the ingredients that every housewife always has in the kitchen:

• peppercorns - 10 pieces;
• bay leaf - 4-5 things;
• mackerel - 3 pieces;
• salt - 50-60 grams;
• sugar - 1 tablespoon;
• some dill.

At the beginning of the process, we take out the insides of the fish, carefully remove the dark film from the belly, as it gives bitterness. We cut off the head and wash it well inside. In a pre-prepared containeradd spices. We mix sugar and salt, spread our mackerel on all sides with this mixture. We put dill in the belly, sprinkle with seasonings again and put it in a container, closing with a lid, send our dish to the refrigerator for three days. It turns out very tasty. Salted fish will help diversify and decorate any menu.

Important! Iodized salt is not suitable for salting fish, since the iodine in its composition spoils the appearance of the product, it is recommended to use ordinary salt. For dry salting, glass, plastic, enameled dishes are used, the material of which does not lend itself to oxidation.

Dry pickle with cloves

Cloves will help add a spicy flavor to your creation. After preparing the mackerel for pickling, mix the salt and sugar in a 1: 2 ratio, grind the pepper, bay leaf and cloves to a powder state and mix everything. In selected dishes pour a little salt, dip the carcass abundantly in the spice mixture prepared in advance. We put the fish in a bowl with scales down, sprinkle with spices on top. We carry out the salting process with the second layer in the same way. We close the container and put it in the refrigerator for about 10-12 hours. After this time, we change the layers in places, the upper layer lays on the bottom of the dishes, and the lower one on top of another layer, send the fish back to the refrigerator. After 24 hours, the dish of salted fish, seasoned with green onions and vegetable oil, is served.

An easy version of the dry salting method

Salt mackerel dry it is possible within 7-9 hours, using oppression, it can be either a can of water, or a package with a weight of up to 1-1.5 kg. To make our masterpiece tasty, it is advisable not to disrupt the cooking sequence and observe the proportions of the selected ingredients. We need salt (2 tablespoons), sugar (1 tablespoon), allspice and black pepper (1 teaspoon each), as well as the sea product itself.

For this process, gut the fish, wash it well inside. Dry thoroughly, cut in half lengthwise, preferably with a sharp knife. Be sure to take out the bones to make sure that there are no bones, try the fillets with your fingers. Having separated the skin, we do it carefully and with a sharp knife, we undertake to cut the meat into pieces, we try to keep all the parts of the same size. A container with spices is ready to accept our semi-finished product, we put it in a container and sprinkle with a mixture of spices prepared in advance. We press down with oppression, and send the "semi-finished product" to the refrigerator.In 7-9 hours already gFresh salted fish, pre-decorated with greens or onion rings, can be served on the table, potatoes are best suited as a side dish.

Salted mackerel without water, but in oil

We would like to offer the following recipe, which may interest you in its simplicity and speed of preparation.This option is interesting for the minimum number of products used. Just salt (2 tablespoons)refined oil (200 ml) and 1 kg of frozen mackerel are required for pickling in oil.

Cooking process:

• disassemble the fish by cutting off the head, do not forget about the removal of the fins and tail - these are the initial processes of cutting the fish;
• get rid of the black film inside, giving bitterness, wash the belly;
• cut the mackerel in half along the ridge, it was we who chose it for dry salting, pull out all the bones using special tweezers to remove them;
• cut beautiful neat pieces;
• fold into a prepared container, sandpaper down;
• sprinkle with salt, do not be afraid to oversalt, the fish will not take excess salt;
• pour oil on the first layer, then lay out the second, and again salt and fill with oil;
• close the container, put in the refrigerator. A day of waiting and the fish is ready.

Interesting! If you do not defrost frozen fish to the end, then pulling the bones out of its fillet will not be a difficult process, and the slices will retain their neat and beautiful shape when cutting.

Cooking seafood at home is a great pastime that you can enjoy while developing your culinary skills, and so on.

But it is becoming more and more difficult to buy it tasty, healthy and beautiful. Salting fish is often a difficult and time-consuming process, but this recipe will completely revolutionize your idea of ​​salting fish. In this recipe, the main thing is to tear out fresh frozen fish, without unnecessary odors and with an even skin color. The fish should never be yellowish.

Spicy salted mackerel at home, cooked according to this step-by-step photo recipe, turns out to be very tender and taste.

Such a fish is an ideal snack, it is also easy to make a fur coat or other familiar salad with salted fish from it. Also prepare festive canapes - they will be appreciated by all guests.

Ingredients:
- 2 mackerels
- 1 liter of water,
- 3 tbsp. tablespoons of salt
- 1 tbsp. a spoonful of sugar
- 5-7 peas of allspice,
- 5-7 peas of black pepper,
- 2 leaves of bay leaves.



Prepare the brine. Pour water into a saucepan. Add salt, sugar, allspice and black pepper, bay leaf. We put on fire and let it boil. The salt and sugar should be completely dissolved. Remove from heat and cool to room temperature.
You can add mustard seeds, cloves, or other favorite spices to the brine.

Thaw the mackerel at room temperature. Never use a microwave oven or warm water - the fish will become too soft and not so tasty.

We wash and put in a jar or other container in which the fish will be salted.
The main thing when choosing a container is that the fish is visited in it as a whole piece.




Fill the mackerel with cooled brine. Close with a lid and leave in the refrigerator for two days.
When you pour in the brine, make sure that the whole fish is in the brine, otherwise the uncovered pieces will be dark and not appetizing.




If there is little brine, boil it again or add 1-2 tablespoons of warm water and shake the fish.
Stir and shake the fish from time to time - this will make the salting more even.
When serving, add onions chopped into thin half rings to the fish, and sprinkle with unrefined vegetable oil.



Tip: Mackerel can be salted by cutting it into portioned pieces (as in the photo). In this case, the fish will be ready in a day!
Bon Appetit!

With us you will learn how to cook DELICIOUS!

▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬

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

▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬

Ingredients and preparation:

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 it was 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 spread it on the fillet.

In the evening we take the fish out of 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 down, in the morning, at 10 o'clock, I already took it out. For 12 hours it was salted ...

In the morning there was such a picture.

Drain all the liquid ...

Put the fish back in the same bowl. 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;

Onions, 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, perhaps ... With boiled potatoes, but with pickled onions ... In general, I was already 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 ...

This wonderful salted mackerel can be made at home too. There are many recipes for cooking, some of which we will consider.

Recipe number 1

Ingredients:

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;

Cloves - 2 pieces;

Vegetable oil - 2 soup spoons.

Preparation:

The fish must be cleaned, the entrails and head removed, and 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

Ingredients:

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 the 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

Ingredients:

Mackerel - 500 grams;

Salt - 3 soup spoons;

Sugar - 3 soup spoons;

Black pepper.

Preparation:

Defrost the 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

Ingredients:

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, get rid of the entrails, remove the head, fins and tail. After that, rinse the fish well and fold 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 them, cut off the head, and 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 over 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!

▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬

Ingredients and preparation:

We take 3 pieces of ice cream mackerel, wash, peel and cut into pieces. The main thing in this business 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.

Bon Appetit!

▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬

Home-salted herring + pickles and pickles!

▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬

Ingredients:

Herring

Fish 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.

Boil it all, cool it down and add a little vinegar. Put the herring, cover tightly with a lid and keep in the room for 4-5 hours, then in the refrigerator for another 5 hours, and it is better to leave it overnight.

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 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!

▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬

Ingredients:

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, 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.

Bon Appetit!

▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬

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.

Ingredients:

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!

▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬

Ingredients:

● herring - 2 pcs.,

● onions - 1-2 large,

● apple cider vinegar - 5 tablespoons,

● salt - 2 tsp,

● sugar - 0.5 tsp,

● water - 1 glass,

● peppercorns - 10 pcs.,

● a pinch of coriander seeds.

Preparation:

First, prepare the marinade - add sugar, salt, apple cider vinegar to the water and heat it a little (do not boil) until the ingredients are dissolved in it. While the marinade is cooling, clean the herring and cut it into pieces, also cut the onion into rings. We take a jar and put the herring in it, adding alternately onions, peppercorns and coriander as they are stacked. Fill it with the already cooled marinade, cover it with a lid and set it somewhere far away for a day. In a day, the delicious pickled herring will be ready.

Bon Appetit!

▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬

Gentle salted herring!

▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬

Ingredients:

5 fresh frozen herring

Brine:

We take for 1 liter of water

5 level tablespoons of salt

3 level tablespoons of sugar

12-15 grains of black peppercorns

1 teaspoon of dry mustard seeds (1 teaspoon of dry mustard can be used) - mustard gives firmness, or rather elasticity to the herring, it will not be soft, as sometimes we come across in the store.

6 bay leaves

2 tablespoons of vegetable oil.

Five pieces of herring fit into a 3-liter jar, it's not scary that the tails are sticking out, we will press them down.

It took 2 liters of water, so we do a double calculation.

Pour water into a saucepan, boil with salt and sugar.

Allow to cool.

Put all the spices in a saucepan and fill with cooled brine. We press the tails under the water and close the lid. We put it in a cool place.

You can eat tomorrow.

If you add cloves, there will be a spicy salted herring, but we don't like that. We need a gentle salting.

Bon Appetit!

▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬

Sprat dry salted sprat!

▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬

Ingredients:

Sprat (fresh) - 1 kg.;

Coriander (grains) - 0.25 tsp;

Salt (with a small slide; shallow spoon) - 3 tablespoons;

Black pepper (peas) - 1 tsp;

Allspice (peas) - 4-5 pcs.;

Bay leaf - 3-4 pcs.;

Ginger (ground; pinch);

Cloves (buds) - 4-5 pcs.

Preparation:

TO Rinse the ilk thoroughly under running water.

Prepare the pickling mixture:

Crush the spices in a mortar, but not very finely, then mix with salt. Remember that iodized or fine salt is not used for salting fish.

Sprinkle the sprat with the pickling mixture, stir.

It is best to do this in a wide container, such as an enamel bowl. Do not use jars and other narrow dishes, in it the sprat is salted unevenly and quickly deteriorates.

Cover the fish with a plate and place a small weight on top.

Put away in a cool place.

After 12 hours, the delicious fish will be ready!

Bon Appetit!

▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬

Lightly salted capelin!

▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬

Ingredients for brine (for 1 liter of water):

3 tbsp salt;

2 tbsp Sahara;

5 lavrushkas;

1 tsp each. allspice peas, cloves and coriander.

Preparation:

Rinse the capelin and put it in a jar.

Bring the brine to a boil and boil for 10 minutes.

Then cool and pour the fish into the jars.

You can add 1 tsp. vinegar essence in a 1-liter jar of fish. Then the ambassador will be spicy.

But you don't have to add it.

Better a couple of tablespoons. sunflower oil.

And in the refrigerator for a day.

Bon Appetit!

No festive table can be imagined without fish dishes. Considering the simplicity 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 does not have small bones and is perfect for its gastronomic qualities specifically 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 it to cool completely.

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

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

Onion skins give the mackerel a golden color and a pleasant taste.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:

1. Defrost the fish, remove the head and tail, gut, rinse well and dry with a paper towel.
2. Cut the carcass into pieces and 2 centimeters thick and put in a jar.
3. 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.
4. 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 pcs
• Black pepper - 3 pieces
• Bay leaf - 3 l
• Water - 1 l

Preparation:

1. Wash the fish, gut and cut into pieces.
2. Boil water in a saucepan, add salt, sugar and spices, boil the brine for 5 minutes.
3. After the brine has cooled, add the vinegar
4. Put the fish in a glass container, pour with brine.
5. 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 cut into slices and the whole carcass can be used as well.

Sprinkle each carcass with a pickling 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 (coarse) - 3-4 tablespoons
• 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:

1. Cooking the brine.
2. 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.
3. We process the mackerel carcass - take out the gills, gut, remove the black film from the abdomen.
4. Wash well.
5. 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.
6. 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.

Prepare mackerel: cut off the head, peel off the entrails and rinse under cool running water.

Cut into portions.

Transfer to a container with a sealed lid. Pour with cooled marinade and refrigerate for 1 day.

Remove the fish from the marinade, add the onion and unrefined sunflower oil to taste.

How and with what to serve fish