Cut off the head and cut the mackerel into thin slices.

We clean the onion and cut it into thin half rings. I advise you not to regret Luka - marinated, it also turns out to be very tasty.

We spread the pieces of mackerel in a deep container to make it easier to mix everything.

Add chopped onion to the fish.

And then the rest of the ingredients listed in the recipe. I make mustard on my own, so I add only a spoonful of it, if you overdo it, the fish will turn out to be very spicy - I personally don’t like this option.

We mix everything well, in the process juice is formed.

It remains to shift the mackerel into a plastic container and send it to the refrigerator for at least a day, or even two. I advise you to periodically shake the container with the fish so that it marinates better.
That's all - mackerel marinated in mustard sauce is completely ready for use.

I usually serve it with boiled potatoes - a classic option. The fish according to this recipe is very tasty, juicy and appetizing.
I advise you to try!
Bon Appetit everyone!

Time for preparing: PT00H20M 20 min.

Mackerel marinated with mustard is a dish rarely found ready-made. Fish cooked in this way has a pleasant aroma and delicate taste. The basis of uniqueness is a marinade made from mustard powder with the addition of spices. Any fish is prepared in a similar way, but to get a good result, they select the freshest.

In each recipe, unless otherwise specified, a spoon means a tablespoon.

The finished dish is an appetizer served with alcohol along with green onions. Before serving, pour in the oil and lemon juice.

• One fish.
• Liter of boiled water.
• Five tablespoons of salt, three - sugar and two - butter.
• A spoonful of mustard powder.
• Laurel and black pepper - by doing.

1. Freshly frozen fish is washed and dried with towels. Then the head is cut off, cleaned of the insides, butchered and chopped.
2. Other ingredients are placed in a saucepan, the contents are mixed.
3. The mixture is brought to a boil and boiled for 2-4 minutes, then cooled.
4. Chopped mackerel is placed in a container for pickling, poured with marinade. The container is closed, sealed with a press and placed in a cold room for 48 hours.
5. After the time has passed, the marinade is drained, and the mackerel marinated with mustard is placed in the refrigerator for storage.

Mackerel in mustard with vinegar

The dish is an appetizer for alcohol, served with boiled potatoes.

For cooking you will need:

• One fish.
• 2 onion heads.
• A spoonful of mustard and two tablespoons of oil.
• 2 teaspoons of salt and 9% vinegar.
• Laurel and black pepper - optional.

1. Freshly frozen fish is not thawed, but washed. Then cut off the head, remove the insides and cut into small pieces.
2. Onions are peeled and cut into half rings.
3. Pieces of fish, separated by onions, are placed in a container.
4. Further, other ingredients are sent to the container, the amount of which depends on the taste preferences of the cook.
5. The mixture is thoroughly mixed, then the container is closed and placed in a cold room for 24-48 hours. Every 6-8 hours the contents are stirred or shaken.
6. The finished dish is stored in the refrigerator, draining the marinade.

Mackerel meat in mustard

• A kilogram of mackerel meat or whole fish of a larger mass.
• Liter of water.
• Four tablespoons of salt, two sugar.
• A teaspoon of mustard powder.
• 6 laurel leaves.
• 3 cloves.
• A spoonful of butter.

• Washed fish remove the insides and head. Then the carcass is cut.
• Chopped fish or chopped meat is sent to a container.
• Boil water in a saucepan, then add spices. The finished mixture is cooled.
• Marinade is poured into a container for meat.
• The container is closed, a press is installed on top, then transferred to a cold room.
• After 48-72 hours, the meat will be ready to serve.

Mackerel marinated with mustard, onion and garlic

The finished dish is an appetizer, served with butter and fresh herbs.

For cooking you will need:

• Two freshly frozen fish.
• Two large bulbs.
• Two st. l. mustard powder.
• Three Art. l. salt.
• Tablespoon of sugar.
• A couple of cloves of garlic.
• Laurel, black pepper, oil and vinegar - to taste.

1. Defrost the fish, wash them and dry them. The head and entrails are removed from the carcass, then the fish is cleaned of scales.
2. Mackerel is cut into thin slices.
3. Meat is placed in a deep container, which is covered with chopped onions.
4. Other ingredients are placed on top, according to the taste preferences of the cook. Instead of two tablespoons of powder, you can add one to make the finished dish not spicy.
5. The ingredients are mixed, the container is closed with a lid and placed in a refrigerator or a room with a temperature below 8 degrees. After 24-48 hours, the meat is served to the table.

Mackerel marinated with mustard is a dish worthy of attention. The meat is tender, and the atmosphere is saturated with the aroma of mustard. In the presented recipes, spices are selected independently, based on taste preferences. The same goes for mustard powder - the more, the spicier the dish. The main thing is to choose fresh fish.

Prepare lightly salted mackerel with mustard not quite difficult.

one and a half kilograms of mackerel

glass of salt

one and a half liters of water

three tablespoons of dry mustard

Boil water with salt, then let it cool, then add mustard powder and stir. We put the fish in a three-liter jar and fill it with brine. We put for a day in a cold place and periodically shake the brine. After this time, delicious mackerel is ready.

Enjoy your meal!

Pickle mackerel with mustard you can use this recipe.

You must first defrost fresh mackerel. It is correct to do this by putting frozen fish in the refrigerator or other cold place for a day.

We put the mackerel in an enameled or glass pan.

We are preparing the marinade. Boil 2 liters of water. Add sugar and salt to taste, as well as various spices: pepper, bay leaf. Then add 2 tablespoons of mustard powder to the brine.

The brine is cooled to 15-20 degrees.

We fill our mackerel with this brine and put it in a cool dark place for five days.

Mackerel with mustard will surprise you with its aroma and taste.

Mackerel with homemade salted mustard.

Ingredients:

1. 1 kg. fish;
2. 0.5 l. water;
3. 2.5 tbsp salt;
4. 1.5 tbsp Sahara;
5. 1 tbsp vegetable oil;
6. 0.5 tsp dry mustard;
7. spices: 3 bay leaves, peppercorns.

We carefully clean the fish, cut it into pieces, put it in a saucepan and pour it with the prepared cold marinade.

How to make a marinade: boil water with salt and sugar, then add the rest of the products.

A day later, the fish is ready.

Salted at home mackerel very tasty and mustard even more appetizing, as it acquires a spicy taste and aroma. Everything tastes better with mustard.

This is a very simple recipe for salted mackerel with mustard: first, salt, then put the mustard.

First, defrost the mackerel carcass, if it is frozen, remove the insides and film, remove the head and tail, rinse, cut into portions of five centimeters. Now we prepare the brine: for 1 liter of water - two tablespoons of salt, two tablespoons of sugar, we also put a few cloves, a few pieces of allspice and black pepper, a couple of bay leaves, boil the brine. Boiling, put a couple of full tablespoons of mustard in the brine. The brine can be set aside, let it cool.

After filling the fish with brine, place the mackerel in a bowl, wrapping it with cling film in the refrigerator to salt in the mustard marinade overnight.

The next day, lightly salted fish with mustard is ready. Very tasty, great to serve with potatoes.

Enjoy your meal!

One more recipe dry salted mackerel.

We take the following: dried coriander half a teaspoon, grainy mustard half a teaspoon, salt two and a half tablespoons, sugar one tablespoon, bay leaf one piece, ground bell pepper half a teaspoon, mackerel a couple of pieces.

Further, as with the previous recipe, only without water: we rub the fish with a mixture of salt and spices, and the coriander and dry mustard should be ground in a mortar before cooking, and the bay leaf should be crushed.

Keep the mackerel in salt for a couple of days, wrapping tightly and tightly without air in a plastic bag for a couple of days in the refrigerator.



Contrary to what was said here by the author serenya71, fish (in any case, such as mackerel or herring, I can’t say for salmon, it seems that they really won’t be combined) is still combined with such a wonderful universal seasoning as Russian mustard.

Everyone does it in their own way, but personally I always add mustard (ready, diluting it in half a glass of cold boiled water) to fish that is already ready to eat, salted.

And usually, without any tricks, I clean the salt, defrost it, cut it into portioned pieces, rub each on all sides with coarse salt, trying not to oversalt (about the fact that fish don’t take too much salt, let them tell tales to those who have never eaten terribly salted fish), I put it in layers in an enameled saucepan, sprinkling the layers with black ground pepper and adding a few broken leaves of lavrushka. Cover with a lid and refrigerate for two days. Mustard filling after watering, as I said above. By the way, such a filling saves salted fish well, only more is needed - it’s great to take salt on itself.

Enjoy your meal!

To pickle mackerel in mustard dressing would need:

• 2 pcs. large fresh-frozen mackerel, or 3 medium-sized fish
• half a glass of vegetable oil
• half a glass of boiled (filtered) water
• 1 tsp mustard powder
• 1 tsp Sahara
• 3 tsp salt
• half a teaspoon of vinegar
• 2 onions

Wash and clean the fish thoroughly, and then cut into portioned pieces for salting. And cut the onion into rings or half rings. In a separate cup, mix all the ingredients for the brine, in which you can optionally add allspice, peas, bay leaf, etc. Then, in the prepared brine, lay out the layers of mackerel and chopped onion. We cover the fish with a lid and put it in the refrigerator, periodically shake the container with salted mackerel. And after 1-2 days the fish can be eaten.



Pickle mackerel with mustard can be done as follows:

For 2 fish, prepare the brine.

For 1.5-2 liters of water we put 3-4 tablespoons of salt, 1 tablespoon of sugar, parsley, 1 tablespoon of dry mustard. Boil the brine, cool, pour fish over it.

After 2-3 days, the mackerel will pickle.



There are many recipes, but it seems to me that fish does not go well with mustard. One recipe: prepare a marinade - 500 ml of water, 2 tablespoons of salt, 1 tablespoon of sugar, mix it all up and boil. Add a few grains of black peas, a tablespoon of mustard. When the solution cool, pour mackerel over them.

Fish and fish products should be present in the diet of every person. It is in fish, especially oceanic varieties, that valuable, important for health elements, fats and vitamins are contained. In particular, a large number of them are found in mackerel.

There are many different recipes for cooking this fish, but the most popular are salting and pickling. Such an appetizer diversifies the usual family meal, and is also great for a festive dinner party.

Today we will cook a delicious fish and consider a recipe for spicy salted mackerel, talk about different ways to prepare this snack.

Before we proceed directly to the recipes, let's take a look at the advice of experienced chefs on salting mackerel:

Preliminary preparation for home salting

For best results, choose large, oily fish when buying. The best specimens for salting are 300 g or more.

Be sure to pay attention to the quality of the fish. Use fresh, not frozen. Her skin should be light gray, without yellow spots. The eyes should be bright, not cloudy. Fresh mackerel is elastic to the touch, with a characteristic fresh smell.

For salting, use glass, ceramic enameled or plastic dishes, the main thing is that it does not oxidize. Many have adapted to salt fish in cut-off drinking water bottles. We will use glass jars.

Use regular, non-iodized salt, coarse grinding is better.

It is better not to store the finished snack in the freezer, because after thawing, its taste and quality will deteriorate.

Recipe at home in pieces

This recipe for mackerel slices allows you to cook the fish very quickly, as it is not salted entirely, but cut into small pieces. Already on the second day, the snack is ready to eat, while whole mackerel, salted, can be eaten only after 5 days. Well, we will not be lazy and cut it to be rewarded for our labors.

Consider several ways to spicy salt this fish:

Recipe for spicy salting with filling

We need products: for one large carcass or two small ones - 2 tbsp. salt, 4 sweet peas and 5 black peppers, 3 parsley, 50 ml of regular, 9% vinegar. Also prepare 4 tablespoons of any refined vegetable oil and a glass of cold water. You can add a couple of cloves if you like.

Cooking:

Clean the fish from the insides. Cut off the head and large, stiff fins. You can also cut off the tail. Still need to remove the spine. Although it's not required, do as you please.

Rinse the carcass thoroughly inside and out, cut into small pieces. You can cut the fish along the ridge, pull out the bones and cut the halves of the carcass into pieces, or just salt the whole halves.

Put the pieces of fish in a jar, shifting with spices, pour over with oil.
For pouring, dissolve salt in a measured volume of cool water, pour in vinegar. Boil, then cool well.

Fill the fish in the jar with the resulting brine. You can put a circle of lemon on top (to reduce the characteristic fishy smell). Close the lid and shake lightly.

Keep at normal room temperature for the first 6-8 hours, then refrigerate. Delicious spicy mackerel will be ready in a day. If you salted the chopped halves without a ridge, that is, it will be possible the very next day.

Salting recipe at home without pouring:

We'll need: one large or two small fish, 1 tbsp salt, 1 tsp each sugar and ground black pepper. You can also add a pinch of dried garlic (you can find it in the store, on the seasoning shelf).

Cooking:

Wash the fish, process as we did in the previous recipe. Pour salt, sugar, spices into a bowl, mix. Roll each piece of mackerel in this fragrant mixture and put in a jar. Close tightly with a plastic lid, shake lightly and refrigerate.

By the way, instead of a can, you can use a strong plastic bag (or double). Put the pieces of fish there, bandage. Place in tray and refrigerate. An appetizer without filling will be ready in two days.

Mackerel recipe at home with mustard filling

Ingredients required for this recipe: 1 large or two small mackerels, a glass of water, 2 tablespoons of salt, 1 teaspoon of sugar, 1 tablespoon of mustard powder and a quarter cup of vegetable oil. As spices, take: a couple of bay leaves, a pinch of ground pepper (black) and 3 sweet peas.

Cooking:

Process the fish: cut off the head, fins, remove the insides, wash thoroughly. Remove the ridge with large bones. Cut the fish in half, and then into large pieces. Put in a jar, shifting with spices.

Prepare the filling: pour water into a saucepan, dissolve salt, sugar, add mustard and stir. Boil everything, then let the filling cool well. Now fill the fish in the jar, close the lid and shake lightly.

Hold at normal temperature for a couple of hours, then put in the refrigerator. Mackerel in conditions of coolness of 2-6 degrees will not disappear, which means they will have time to take salt and the taste of brine. On the second day, spicy mackerel in mustard filling will be ready.

How do you salt and marinate fish? Submit your recipe in pieces. Share your recipes and cooking secrets with us. Write about your culinary experience on the same page, just below, in the comment box. Thanks in advance!