Salt mackerel quickly in 2 hours. Salting mackerel in an hour is real, but how much tastier

26.07.2019 Egg dishes

To make the mackerel tasty, I always choose it very carefully. First, the fish should be free of any yellow streaks. Secondly, the fish should not have any extra smell.

For salting, I suggest taking a glass jar with a suitable volume for this. You can salt the mackerel in a regular plastic bowl, but it's still more convenient for me to do it in a regular jar.

Ingredients:

mackerel - 1 piece;
salt - 2.5 tablespoons;
sugar - 1.5 tablespoons;
bay leaf - several pieces;
onions - 1, -2 pieces;
peppercorns - several pieces;
water - 500 milliliters;
vegetable oil - 2 tablespoons.

How to deliciously and quickly salt mackerel

Start by preparing the brine. To do this, pour half a liter of water into the bucket. Pour in salt and sugar, pour in vegetable oil. Place the peppercorns and bay leaves in the same place. Bring the water to a boil, stir to dissolve the loose components. Cool it down to room temperature.

Now peel the mackerel, remove the entrails, cut off the head and cut off the fins with scissors. Cut the fish into chunks immediately. So the fish will be salted much faster.

Peel the onion and cut it into half rings.

Now take the container in which you will salt the fish. Put some onion on the bottom, then the fish pieces. Repeat the steps.

Now just pour the brine into the jar. Leave the mackerel for 2-3 hours to pickle. If you have a lot of time, then you can cover the container with a lid and place it in the refrigerator for a day.

Enjoy your meal!

Calorie content: Not specified
Time for preparing: Not indicated

Mackerel is a versatile fish that is good for a variety of cooking methods. It is especially tasty in the form of a cold snack, salted with dry salting. Here's a recipe that doesn't require a long wait. The fish is ready in 1.5-2 hours. The salt for this recipe should not be iodized, you can take the spices to your liking, reduce the amount of salt a little. I highly recommend using mustard seeds for pickling. Quick-salted mackerel in 2 hours without brine is a very tasty snack that will come to everyone's taste. See also how to cook.

You will need:

- mackerel - 1 carcass,
- salt - 1 teaspoon,
- sugar - 1 teaspoon,
- apple cider vinegar - 1.5 teaspoon,
- vegetable oil - 2 tablespoons,
- onion -1 piece,
- chapped coriander - 1 teaspoon,
- mustard beans - 2 teaspoons,
- bay leaf -1 piece,
- cumin - 0.5 teaspoon.

How to cook from a photo step by step

Remove the head from the mackerel, gut it. Remove the black film from the inside of the fish belly. Cut off the fins and tail. Cut the mackerel in half and remove the ridge. Remove the bones from the fillet. Rinse the fish and pat dry with a paper towel.

Cut the mackerel into pieces 0.7 cm thick. This condition is necessary so that the fish is quickly salted.

Mix oil and vinegar.

Place a layer of mackerel on the bottom of the pan.

Sprinkle the fish with a mixture of salt and sugar for about 1/3 of the total.

Crush the bay leaf into small pieces. Mix all the spices and add 1/3 of the total to the fish.

Drizzle with a mixture of oil and vinegar (1-2 teaspoons).

Cut the onion into half rings and lay out the next layer.

Alternate layers. I got three layers.

After 2 hours, put the fish on a serving platter, garnish and serve.
Advice:
If you bought frozen fish, be sure to wait until it thaws naturally, then it will be elastic and will not delaminate. This one is no less tasty.

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

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

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

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

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

It is these spices that give that very cool and incomparable taste, from which you want to eat and eat mackerel endlessly, but you still won't be able to eat too much of it, and you can't).

We need:

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

Cooking method:

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

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

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

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

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

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

Salt fresh frozen mackerel in brine

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

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

We need:

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

Cooking method:

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

2. For a delicious marinade, you need the ingredients on the list, the main thing is to have black peppercorns and bay leaves.

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

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

5. Now pour the brine all over the mackerel. Never pour hot brine on mackerel, this is important, or it will cook with you. As you can see, in just 5 minutes you have completed almost all the work.

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

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

Salted mackerel in tea with incomparable taste

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

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

We need:

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

Cooking method:

1. Gut our sea beauties. You will need to initially cut off the heads, remove the intestines and all excess in the abdomen of the fish. The ponytails can be left or trimmed.

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

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

Important! Be sure to strain the marinade through a sieve. And one more condition, the brine must completely cover the fish.

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

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

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

Marinate fish in onion skins

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

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

We need:

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

Cooking method:

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

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

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

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

3. Place on a plate and sprinkle with lemon juice. Decorate with herbs and dill. Enjoy your meal!

Mackerel with liquid smoke in a bottle

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

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

We need:

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

Cooking method:

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

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

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

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

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

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

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

Amazing recipe for lightly salted mackerel with mustard

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

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

We need:

salt - 50-100 g
mackerel - 0.5 kg
sugar - 3 g
nutmeg -3 g
bay leaf - 1 pc. chop finely
onions - 1 pc.

For spicy salting

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

Mustard filling

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

Cooking method:

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

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

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

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

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

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

6. Pour this marinade over the fish.

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

Deliciously tasty and easy to prepare, bon appetit!

The most successful recipe for salted mackerel in husk and tea

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

Making mackerel dry salted without brine

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

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

We need:

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

Cooking method:

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

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

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

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

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

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

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

It turned out at home and so lick your fingers!

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

Mackerel is an ocean fish that is great for pickling. The salting technology is simple and technological, which allows every housewife to do this.

Salted mackerel - uniform cooking approaches

Self-cooked fish is not much different from the salted mackerel sold in the supermarket. The most important thing is to properly prepare the carcass and cook the marinade. The marinade is cooked in several stages, after which it cools down. It is allowed to water mackerel with warm marinade.

Preparing dishes and fish

To avoid any delays in the salting process, it is necessary to prepare everything you need in advance.

For this you will need:

cutting board (for cutting fish);
sharpened tool;
large deep plate;
jar with a lid (glass);
transparent bag (plastic);
utensils for making brine (saucepan).

To prevent mackerel from losing its taste, it must be cut up accordingly. First of all, the carcass is rid of the tail, head and fins. After that, the giblets are removed with a dark film. The cut fish are washed well in clean water and dried. Depending on the recipe, leave the carcass whole or cut into a small number of parts.

How to deliciously and quickly salt mackerel with your own hands

What is needed for this:

two medium-sized fish carcasses;
1 liter of clean water and a bowl;
pepper;
bay leaf;
a little mustard powder;
three teaspoons of sugar;
five tablespoons of table salt.

Cooking method:

Boil 1 liter of clean water.
Bring to a boil with spices.
Turn off heat and let cool.
Process and prepare the fish.
Pieces of mackerel are laid out on a plate and poured with marinade.

The fish prepared in this way is placed in the refrigerator for a couple of days. After that, the mackerel can be served.

A simple recipe for salting mackerel

You need to prepare:

two fish;
50 g 9% vinegar;
a couple of onions;
30 g salt;
vegetable oil - 100 g;
2 leaves of lavrushka;
pepper to taste.

Preparation:

The fish is cleaned and cut into separate pieces.
Pieces of fish are laid out on a plate and stirred with salt.
Add onion rings and peppers and stir.
Prepare a marinade based on spices and sunflower oil.
The fish pieces are poured over with marinade and kept for a day.
Then place in the refrigerator for several hours.

Salted mackerel with cinnamon

The following foods should be prepared:

one large carcass of fish;
water;
250 g of salt;
peppercorns;
cinnamon - on the edge of a knife;
two bay leaves.

Cooking technique:

The fish is cleaned and washed.
Water is poured into a saucepan and spices are added.
The marinade is boiled and then cooled.
The whole fish carcass is filled with cold brine.
Placed for 3 days in a cool place.

Pickled mackerel with basil and coriander

You need to prepare:

fish;
bay leaf;
some cloves;
5 g basil and 5 g coriander;
a pinch of sugar;
25 g salt;
clean water.

Cooking process.

A glass of water is poured into the dishes and spices are added.
Boil and then cool the marinade.
Peel and cut the fish, rinse with clean water and dry. Pieces of mackerel are placed in a jar and poured with marinade, after which the jar is tightly closed. Leave in a cool place for a day, after which the fish can be eaten.

Cooking salted mackerel without marinade

The following products are being prepared:

mackerel;
25 g salt;
2 teaspoons of sugar;
a little pepper;
1 leaf of lavrushka;
1 teaspoon of mustard and 1 teaspoon of coriander.

Salting process:

The fish is cleaned and washed, and then dried on a napkin.
Spices are poured into the dishes with bay leaf and salt.
The carcass of the fish is rubbed with a mixture of spices and moved to a cool place for a couple of days. Before this, the mackerel is placed in a plastic bag and tied tightly. Shake the bag several times so that the spices are evenly distributed around the carcass.
Place the bag on a plate.
After two days, the carcass is removed from the bag and washed with cold water. After that, the mackerel can be cut into pieces and served.

Salted mackerel in tea leaves

To begin with, two mackerel carcasses are cut, with the removal of all excess parts and washed in water. After that, the brine is prepared from the tea infusion per 1 liter of water. The solution should cool down, after which 40 g of salt with sugar should be added to it and stirred. Soak the fish in the solution, and then put it in the refrigerator for 2 hours, or maybe more. It all depends on the color of the fish and the amount of salt. After a few hours, the fish is pulled out of the brine and suspended to drain from the fish. Then the mackerel is placed in a paper bag and transferred to the refrigerator.

Pickled mackerel

Components:

two large fatty mackerels;
30 g of sea salt;
spices for fish;
a little pepper;
2 carnations;
a few juniper berries;
a little coriander.

Preparation:

The fish is cut to fillet.
All spices are ground and mixed with fish spices.
Mackerel fillets are placed in a deep bowl and crushed with spices.
Stir the fish and spices, after which the fish is covered with something heavy.
The fish should be soaked in spices at room temperature for 24 hours.
After that, the fish is placed in the refrigerator for three hours.

Salted mackerel with mustard

You need to prepare:

one large carcass of mackerel;
one liter of water;
45 g salt;
30 g sugar;
10 g mustard powder;
several pieces of bay leaves;
20 ml of sunflower oil and a little peppercorns.

Cooking method:

Cut the mackerel, peel, wash and cut into small pieces.
Pour all seasonings into water and boil for 7 minutes.
The marinade must be cooled and filled with a container with pieces of mackerel.
Move to a cold place for two days.

Salted mackerel in brine and onion skins

The main components:

fillet of three small mackerels;
onion peel;
sugar and salt 2 tbsp each l;
spices to taste.

How to cook:

Prepare the marinade, letting it simmer for 7 minutes.
Place the pieces of mackerel in a large, deep bowl and fill with the marinade.
Put in a cool place (refrigerator) for three days.

Fast salted mackerel

Main Ingredients:

several carcasses of fish;
a couple of onions;
35 g salt;
2.5 glasses of water;
peppercorns;
bay leaf.

Cooking technology:

Boil water.
Add bay leaf, salt, pepper to boiling water.
Add two onions here, after cutting them into four parts.
Bring the marinade to a boil and cook for 10 minutes, then cool it.
Cut the fish, cut into small pieces and place in a glass jar.
Pour the prepared fish pieces with marinade and refrigerate for several hours, after which the mackerel can be served.

Some secrets and practical advice from experienced chefs on how to salt mackerel correctly

It is faster and easier to salt the fish using the dry salting method. All spices and seasonings are rubbed into the peeled carcass, after which it is placed in a plastic bag and must be refrigerated for several days. Before serving, it is taken out of the bag and cleaned of excess salt and spices. If you cut the mackerel into pieces, it will quickly absorb the flavor of the seasonings and quickly absorb the salt. And if all bones are removed from the fish, then this will be the best serve.

This technology is suitable for salting any fresh or frozen fish. To prevent frozen fish from losing its qualities, it should be properly defrosted. And it defrosts in cold water during the day. If the defrosting process is forced, the fish will lose its natural elasticity.

How to salt fresh frozen mackerel quickly and tasty

Food preparation:

0.5 kg of fish;
two onions;
a little salt and sugar (a pinch);
a little pepper (a pinch);
2 leaves of lavrushka;
some spicy herbs.

How to cook:

Clean the carcasses of all excess, rinse well and cut into pieces.
Cut the onion into rings.
Grind the remaining spices.
Pieces of fish are laid out in layers in a jar, while each layer is shifted with onions and spices.
The jar is tightly closed with a lid and left for one hour. Then the can is turned over and again left for an hour.
Chill before serving.

How to salt whole fresh frozen mackerel

This requires:

several carcasses of fish;
30 g salt;
15 g sugar;
water;
onion peels and black tea.

How to prepare:

A pot of water is placed on the fire.
All spices are poured into it, including onion husks.
The water is brought to a boil.
The composition is boiled for a short time.
The brine is filtered and brought to room temperature.
The entrails are removed from the carcasses and washed.
All fish are poured with cooled brine.
Mackerel carcasses are left for 12 hours.
After this time, the mackerel is moved to the refrigerator for 4 days. Every day the fish are turned over for the best effect.

How to pickle fresh frozen mackerel with slices

You need to prepare:

a couple of mackerel carcasses;
25 g salt;
2 tbsp. tablespoons of sugar;
1 teaspoon dried basil;
1 glass of water;
a little cloves and bay leaves.

Cooking method:

All spices are placed in warm water.
Bring the marinade to a boil.
Let the marinade cool.
Peel and cut the fish.
Place the pieces in a suitable container and fill with brine.
Allow to stand at room temperature for a while, then move to a cold place for 24 hours.

Some more interesting recipes

Salted mackerel with lemon

Ingredients:

3 fish carcasses;
20 g salt;
10 ml lemon juice;
a few pieces of peppercorns;
0.5 l of water;
bay leaf.

How to cook:

Pour the spices into a bowl of water and boil, and then boil for a few minutes.
Peel and cut the fish carcasses.
Place the chopped mackerel in a container and pour over the lemon juice.
All fish are poured with cold marinade.
Seal the container tightly with a lid and refrigerate for a day.

If the marinade darkens, then nothing special. It's all about the lemon, which can cause a chemical reaction.

Salted mackerel with prunes

Ingredients:

one fish carcass;
one liter of water;
a handful of prunes;
3 tablespoons of salt (tablespoons);
2 tablespoons of sugar (tablespoons);
1 spoon of black tea.

How to cook:

The fish is cleaned and washed well.
Fish and prunes are placed in a deep bowl.
Prepare the marinade: add tea, salt and sugar to boiled water, then boil the composition for seven minutes and cool. Be sure to pass through a sieve.
Pour the brine over the fish and leave for a few days.
The fish should be turned over every day.
Salted fish are greased with sunflower oil and cut into pieces. The finished fish is stored in a hermetically sealed container.

Salted mackerel in mayonnaise

Components:

freshly frozen fish and a pinch of black pepper;
two tablespoons of salt;
120 g mayonnaise.

The mackerel is thawed and butchered, all bones removed. In this case, the skin is not removed. The carcass is cut into small pieces.
A mixture of pepper and salt is rubbed into each piece.
After that, all the fish are coated with mayonnaise.
Pieces of mackerel are put on a plate and placed in the refrigerator for 2 hours.

Haze fish recipe

Procurement of products:

several carcasses of mackerel;
3 handfuls of onion skins;
0.5 cups of liquid smoke;
40 g salt;
20 g sugar;
1 liter of water.

How to prepare:

Each carcass is butchered, with the head, tail and fins removed, as well as entrails. Then rinse and cut into pieces.
Place the husk in a container with water and boil until the water darkens.
Add salt and sugar, stirring constantly.
Cook over low heat for 20 minutes.
Cool and strain, then add liquid smoke and stir.
Place the mackerel in a deep container, pour over the marinade and cover with a plate with a load.
Put the marinated fish in the refrigerator for a couple of days.
Before serving, the fish is washed and dried on a paper napkin.

Cooking mackerel without vinegar

Components:

3 fish carcasses;
2 glasses of clean water;
35 g salt;
20 g sugar;
nutmeg, coriander and pepper optional.

Salting process:

The mackerel is cleaned, washed and cut into pieces.
Water and spices are poured into the container, along with salt and sugar.
The water is brought to a boil and boiled for 5-7 minutes.
The fish cut into pieces is placed in a container and poured with warm marinade.
The container is tightly closed and left in a cool place for 24 hours.

Salted mackerel in brine

What is necessary:

1 liter of clean water;
2 tbsp. tablespoons of salt;
a pinch of sugar;
1 bay leaf;
allspice - to taste;
some cloves.

Preparation:

The marinade is cooked over medium heat. Water, salt and sugar are boiled with stirring for 8 minutes.
The mackerel is cleaned and washed out.
Pieces of fish are poured with cooled marinade.
In this state, the fish is in the refrigerator for 48 hours.
After this period, the fish is mixed with spices and placed in a bag.
The bagged mackerel is put back in the refrigerator for 15 hours.

Conclusion

Mackerel is a delicious fatty fish, and it is also nutritious. Its meat contains the required amount of fatty acids and fast-digesting proteins. Moreover, mackerel meat contains trace elements such as zinc, selenium, phosphorus and others that have a positive effect on human life.

What to serve mackerel with

Many people prefer salted fish with baked or boiled vegetables. Vegetables and fish complement each other. Most people prefer to cook delicious salads from pieces of fish, and also consume it with beer.

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If you would like to taste home-made salted fish for dinner, then this is a completely feasible desire. And this is not a joke, it is really quite possible to cook such a wonderful appetizer like pickled mackerel in 2 hours.

In the store, as a rule, you can buy salted mackerel or herring, and if you like, then the only correct solution is to salt it yourself. Moreover, you can add your favorite spices to the brine, such as cloves, tarragon, rosemary, which will make the taste of mackerel more spicy and piquant. As for the degree of salting, you will adjust it yourself. Remember a simple rule: the longer the fish is in the marinade, the harder it will be salted, and vice versa.

This recipe is also interesting in that we put turnip onions in the mackerel pickling marinade and boil it for 5 minutes along with bay leaves and black peppercorns. Thus, we will enhance the aroma of spices, and the taste of salted fish will be brighter.

The most important thing in preparing such a delicious snack is, of course, to buy fresh frozen mackerel. Ideally, the fish should be in the brine for at least 10-12 hours, but if we want to shorten the salting time, then we need to understand that in this case we need to buy very high quality fish, best of all fresh, only caught from the sea. But this pleasure is available only for residents of coastal regions, where you can buy good fish in any market, like our seeds. If you do not have the opportunity to purchase fresh mackerel, then choose a good fresh frozen one in the store. But look at the date of freezing so that the fish is fresh. Pay attention to the condition of her carcass so that she is resilient, without damage. The gills of fresh mackerel should be bright red or pink in color, and have a mild marine scent. Next, we look at the fish in the eyes, if they are cloudy, then most likely the fish lay for a long time before it was frozen, and it definitely does not suit us.

All these precautions are necessary so that we can cook very much and enjoy its taste without harm to our health.

Ingredients:
- fresh frozen or fresh mackerel fish - 1 pc,
- turnip onions - 0.5 pcs,
- water - 400 ml,
- rock salt - 1.5 tbsp. l,
- bay leaves - 2 pcs,
- black peppercorns - 5 pcs.

First of all, we cut the mackerel. To do this, we rinse it and dry it with a paper towel. Now, very carefully, with a sharp fish knife, cut off the head of the mackerel, tail and cut the belly. We take out all the insides and rinse the carcass from the remnants of blood. Cut the fish into pieces about 1-1.5 cm thick.

Then we will take care of the marinade. Cut the peeled onions into several pieces and put them in boiling water. We also put salt, bay leaves and black peppercorns here. Cook the marinade for 10 minutes and let it cool completely.