Mackerel, cooked at home by any of the proposed methods, has a slightly salted taste, the absence of harmful components and a harmonious combination of spices that make up the marinade.
Salted mackerel (method 1) will be ready in 6 hours, and pickled mackerel (method 2) in a day.

Recipe number 1. Quick dry salting of mackerel in pieces

This is a very simple method that can be used to salt any fish, not just mackerel. At the same time, the beneficial properties of the fish are preserved as much as possible, and the fish itself turns out to be very good salting: moderately salted and without additional preservatives.
So, lightly salted mackerel, occupying the volume of a 750-gram jar, will be obtained from 2 medium-sized (weighing 350 g) fish.

Taste Info Fish and seafood

Ingredients

• Salt - 2 tbsp spoons;
• Sugar - 1 tbsp. the spoon.

How to cook quick-cured mackerel in brine in chunks

Separate the tail, head and entrails from the fish carcass. Trim the fins. Rinse it thoroughly, gut it and clean it from internal films.


Cut the mackerel into pieces of about 3-4 cm.


Stir the fish pieces with salt and sugar.


Tighten the fish bowl with plastic wrap and refrigerate.
After 6 hours, remove the mackerel from the refrigerator. Rinse each piece under running water to remove salt.
Place the mackerel pieces tightly in a 750g jar.
Fill the filled jar with vegetable oil (it will go a little, no more than 50 ml).


Put a jar of lightly salted mackerel in the refrigerator for storage. The fish is ready. Mackerel, prepared by the dry salting method, can not be put in a jar, but consumed immediately after washing it from salt.

Recipe number 2. Pickled mackerel in brine pieces

The second way to get delicious fish is to prepare a marinade, which includes various spices, a little apple cider vinegar, salt, and sugar.
The result is a pickled mackerel that has absorbed all the aromas of a moderately sweetened and acidified brine. In addition, onions marinated with fish are a good addition to it.

So, pickled mackerel, occupying the volume of a liter can, will be obtained from 2 medium fish and the following ingredients:

Ingredients:

• Vegetable oil - 2 tbsp. spoons;
• Apple cider vinegar - 2 tbsp spoons;
• Onions - 1 head;
• Salt - 2 tsp;
• Sugar - 0.5 tsp;
• Ground black pepper and cilantro - a third of a teaspoon each;
• Black pepper - 5 peas;
• Carnation - 6 pcs.

Cooking sequence:

Cut the fish, as in the first salting method. Cut the onion into half rings.
Put mackerel cut into pieces in a jar, alternating it with half rings of onions.
Boil 250 ml of water. Dissolve all listed ingredients in water except vinegar. When the solution boils for 1 minute, turn off the stove and add vinegar to the total mass.
Pour the mackerel with the cooled marinade.


Close the jar with a plastic lid and refrigerate for a day.
After the indicated time, the pickled mackerel is ready.


Salted as well as pickled mackerel, cooked at home, served with fresh tomatoes, cucumbers, herbs.

Salting mackerel at home is a reliable way to avoid poisoning and other troubles when buying ready-made salted fish in the store.

A variety of recipes for self-salting mackerel allows you to choose a salting method to your taste and capabilities.

How to salt mackerel at home delicious, important nuances

1. First of all, the carcass for salting must be chosen correctly. It is necessary to pay attention to the color of the carcass, it should be gray, without yellow spots, the eyes should be light, the skin without damage, the smell of fresh sea fish.
2. It is advisable to take fresh fish of medium and large sizes, small carcasses are bony and less tasty.
3. If the product is ice cream, then defrost it slowly, on the bottom shelf of the refrigerator.
4. Salt for the brine should be used simple, coarse grinding. Iodized salt will ruin the appearance of the finished product.
5. Salting dishes are suitable for enamel, plastic or glass to prevent oxidation.
6. For cutting, you need to use a well-sharpened knife so that the pieces are cut beautifully.
7. Stored at home in the refrigerator for no more than 5 days.

How to salt mackerel at home is delicious, recipes:

A simple recipe for salting mackerel at home

• Mackerel - 2 pcs, 350 gr.
• Simple water - 1 liter
• Powdered mustard - 1 tsp
• Granulated sugar - 3 tbsp. l.
• Common coarse salt - 5 tbsp. l.
• Black peppercorns - 8-9 pcs.
• Bay leaf - 3 pcs.

1. Put water with spices on fire, boil and cook for 3 minutes, then cool under a lid to room temperature.

2. Gut the fish, cut off the tail and head, rinse well, dry, cut into slices 3-4 cm wide and put in a glass container.

3. Pour with chilled marinade, cover and hide in the refrigerator for 12 hours, or better for 2 days.

Using this recipe as an example, it can be seen that salt mackerel at home quickly is not difficult.

Salting mackerel in brine in pieces

• Mackerel - 1pc.
• Simple water - 1 liter.
• Granulated sugar - 2 tbsp. l.
• Black peppercorns - 3 pcs.
• Allspice peas -2 pcs.
• Bay leaf - 3 pcs.
• Wine vinegar - 2 tbsp. l.

1. Add spices to the water. Boil for 5 minutes, cool, add vinegar, stir.
2. Gut the fish, wash, dry, cut into pieces 3-4 cm wide, fold into a glass container.
3. Pour the marinade over the pieces and place in a cool place for a day.

As you can see, salting mackerel in brine in pieces is not difficult. The result is a delicate and tasty dish. If sugar is replaced with a sweetener, then this type of salting is ideal for those on the Ducan diet. There is still here.

Spicy salted mackerel recipe at home

• Fresh mackerel - 2 pcs.
• Bulb onions - 2 pcs.
• Allspice peas - 6 pcs.
• Laurel. sheet - 4 pcs.
• Sunflower oil - 1 tsp
• Wine vinegar - ¼ glass.
• Normal coarse salt - 3 tbsp. l.
• Carnation - 2 buds.
• Ground black pepper.

The procedure for making spicy salted mackerel:

1. Remove the skin, remove the bones, cut the fillets into small pieces, salt and set aside.
2. Cut the onion into rings.
3. Mix together vinegar, oil and spices.

Pepper, add onion, pour marinade and mix well and leave for 10-12 hours at room temperature, then put in the refrigerator for 2 hours.

Spiced salted mackerel is ready! As a side dish for spicy salted mackerel, boiled potatoes are well suited.

How to salt mackerel in brine with onion husks

• Frozen mackerel - 3 pcs.
• Normal coarse salt - 3 tbsp. l.
• Simple water - 6 glasses.
• Black tea - 2 tbsp. l.
• Granulated sugar - 2 tbsp. l. without top.
• Onion peels - 3 handfuls.

1. Defrost slowly.
2. Rinse the onion peel thoroughly, add salt, sugar, tea leaves, water, boil, remove from the stove and cover.
3. Rinse the fish, gut, dry, pour over strained brine, cover and put in a cold place for 3 days. During this time, turn the carcass several times for better salting and coloring in a golden color.

Salted at home in this way, mackerel is delicious, cut into pieces, and goes well with fried potatoes.

How to pickle mackerel in brine with tea

• Frozen mackerel - 2 fish.
• Common coarse salt - 4 tbsp. l.
• Simple water - 1 liter.
• Granulated sugar - 4 tbsp. l.
• Black tea - 4 tbsp. l.

1. Defrost under running water. Gut, cut off the heads, rinse, dry.
2. Brew and cool the tea, add sugar, salt and dissolve well.
3. Dip the fish in the tea solution and refrigerate for 4 days.
4. Hang by the tail over a basin at night, so that excess glass liquid.

Mackerel ambassador in a tea solution is a very original recipe, the fish looks appetizing and aesthetically pleasing. In this case, mashed potatoes are suitable for a side dish.

How to salt mackerel in brine in 2 hours

• Mackerel - 1 pc.
• Common coarse salt - 1.5 tbsp. l.
• Simple water - 350 ml.
• Onions - 1 pc.
• Black peppercorns - 7 pcs.
• Bay bay leaf - 2 pcs.

1. In plain water, throw all the spices, salt and onion cut into 4 parts. Cook over low heat for 10 minutes, let cool.
2. Gut the fish, cut off the tail and head, rinse well and dry. Then cut into 2 cm pieces and place in a glass container.
3. Pour the cooked marinade over and hide in the refrigerator for a couple of hours.

The fish prepared in this way goes well with boiled potatoes in their skins.

Pickled fresh frozen mackerel recipe

• Mackerel - 3 pcs.
• Onions - 3 pcs.
• Garlic - 3 prongs.
• Granulated sugar - 1 tsp.
• Normal coarse salt - 1 tbsp. l.
• Wine vinegar - 3 tbsp. l.
• Sunflower oil - 2 tbsp l.
• Bay laurel leaf - 2 pcs.
• Allspice peas - 1 tsp.
• A mixture of different peppers.

1. Defrost the fish slightly, otherwise the pieces will look unappetizing. Gut, wash, cut off tails and heads, dry, cut into small pieces.
2. Chop the onion into rings and the garlic into slices.
3. Prepare marinade - mix with vinegar, salt, sugar, pepper, add bay leaf.
4. Combine everything and mix carefully.
5. Put in a glass jar and leave in the cold for a day.

Pickled mackerel is good in sandwiches, sprinkled with green onions.

How to salt mackerel in lemon juice

• Mackerel - 3 pcs.
• Common coarse salt - 2 tbsp. l.
• Lemon - 1 pc.
• A few peas of black pepper.
• Bay leaf - 3 pcs.
• Simple water - 0.5 liters.

1. Add spices to the water, boil and cook for several minutes, cool the loan to room temperature.
2. Gut the fish, rinse, dry, cut into small pieces and put in a glass dish.
3. Pour squeezed lemon juice and cooked brine over the fish. Put away in a colder place. You can eat it in a day.

In this way, you can salt the whole fish, but then it will be ready in 3 days.

Mackerel ambassador without water

• Mackerel - 2 fish.
• Normal coarse salt - 4 tsp.
• Granulated sugar - 1 tsp.
• Bay bay leaf - 2 pcs.
• 5-6 peas of black pepper.
• Vegetable seasoning - 1 tsp

1. Peel off entrails, trim tail and head, rinse and dry. Cut into pieces 1.5 cm thick.
2. Prepare a mixture of spices, you can add a couple of teaspoons of mustard there.
3. Coat the pieces with the ready-made spice mixture and put in a suitable dish, cover and put in the cold for 2 days.

Salted mackerel with liquid smoke

• Mackerel - 3 fish.
• Simple water - 1 liter.
• Black tea - 4 tbsp. l.
• Common coarse salt - 4 tbsp. l.
• Granulated sugar - 2 tbsp. l.
• Liquid smoke - 4 tbsp. l.

The liquid smoke in this recipe will give the fish a smoky flavor and golden color.

1. Gut the mackerel, cut off the fins, as well as the head and tail, rinse, dry with paper towels.
2. Prepare brine with black tea, boil it, cool.
3. Add liquid smoke to the cooled brine.
4. Put in a glass dish, cover and refrigerate for 3 days.

So, to summarize, we can say that salting mackerel at home is not at all troublesome and not long. The result is an unusually tasty and healthy dish that will appeal to all household members, including children.

Probably, every person already knows how useful omega fatty acids are for the body. And most are aware that they are found in large quantities in the meat of marine fish. However, not all people love fish as an independent dish, even with a side dish, and forcing yourself to eat what you don't like means risking digestive problems. There is a harmonious way out of this contradictory situation: to use healthy fish as an addition, a snack. In small quantities, and even appetizingly prepared, even opponents of seafood will gladly eat it. It remains to decide the question of how to salt delicious mackerel, and so tasty that anyone would be tempted.

Picky selection

Any preparation begins with a competent choice and preliminary preparation of the initial product. In our case, fish. It would be ideal to purchase fresh mackerel, but this is not possible everywhere. And frozen fish is always available.

In any case, whichever you take, carefully examine the carcass. Mackerel is bought well-fed, the back must be thick, and the carcass must be intact. Frozen fish are usually already cut, but if you are lucky with fresh ones, before you salt (delicious!) Mackerel, you will have to prepare it.

Carcass cutting

The fish is washed, and only with cold water, so that its meat does not “shaggy”. Then the carcass is dried with napkins or a towel and gutted. The entrails are removed (caviar and milk are also not spared). From the inside, the abdominal cavity is covered with a kind of black film. It needs to be scraped off, since it is not possible to salt delicious mackerel if it is available - the dish will taste bitter. Only then are the fins and the head cut off, and the abdominal cavity is washed.

Only salt!

There are many ways to add salt to mackerel. The recipe we offer is based on the use of one salt. The first step is to fill your fish belly with it. Some are confused by the amount of salt that is required. Do not worry! The meat will take it exactly as much as needed, the excess will leave after. The main thing is not to use sea or iodized salt. Next, a neutral vessel is taken - either stainless steel or enamel. In it, mackerel is laid out in layers, belly up, and each row is again sprinkled with salt. Then the pan is covered with a lid and exposed to coolness - in the autumn, a balcony, albeit glazed, is very suitable. The fish will stand there for quite a long time: three days, if there is not much of it, and up to a week, if the container is deep and there are several layers of mackerel in it. Please note that with this method of salting, the so-called brine is formed, consisting of fish liquid and salt. It needs to be drained regularly - it can be a breeding ground for unwanted microorganisms. If desired, you can diversify the taste of the final product by adding a variety of spices and herbs when salting. But even without them, it turns out delicious, moderately salty and tender fish.

The traditional method, it is also brine

The most famous method of how to salt mackerel is to pour it with brine from a liter of water and salt with sugar in a ratio of 1 to 3. Spices are added at will: pepper (black, white, allspice - or in combination), laurel and coriander. All this must be boiled and boiled a little. The fish, laid out in a salting container, with their bellies up, is poured with cooled brine and covered. It should stand in the room overnight, and then move to the refrigerator for a day, after which it can be served to the table. If you want to speed up the salting, you can cut the mackerel into pieces. It will turn out to be less juicy, but in the cold it will have to stand for only 8 hours.

Fast and tasty

Not everyone is ready to wait a week for that sweet moment when they can start tasting. For them there are "early ripening" recipes that are suitable even for hurry-ups, since salt mackerel quickly means eating it tomorrow. So, for two not too large fish, take somewhere 3 large tablespoons of salt and 4 nine percent vinegar, a couple of medium onions, half a glass of vegetable oil, allspice, laurel and cloves - as you like. Spicy lovers can also add ground black pepper. We'll have to cut the fish into fillets, and also remove the skin from it, since it is better to salt the delicious mackerel according to this recipe without unnecessary "details". The fillet is cut into small slices. A marinade is prepared from oil, vinegar, cloves, lavrushka and peas. The cut fish is laid out in a bowl where it will be cooked, sprinkled with salt, mixed and it costs 15 minutes for the initial salting. Then it is peppered, sprinkled with onion rings and poured with marinade. It is advisable to salt the mackerel in a shaking container so that all additional ingredients are distributed more evenly. For 10 hours the dish stands at room temperature, then for another two hides in the refrigerator. And you can enjoy the taste!

Salty, but almost like smoked

And how to salt mackerel at home, and so that it is also unusual? Make it look like smoked! Moreover, it will turn out to be much juicier than the original. We offer another recipe for how to salt delicious mackerel - in pieces, not whole.

First you need a brine, for which salt and sugar are taken in a ratio of 3: 1.5 (in tablespoons) for 1.2 liters of water. Plus 2 tablespoons of dry black tea and 4 tablespoons of pure onion peels. All this must be boiled and removed from the stove, then add a couple of prunes for taste. When the marinade has cooled, strain.

The mackerel is cut into approximately equal pieces and placed in a glass jar, filled with marinade, covered and left alone for 3 or 4 days, depending on the temperature in the apartment. Twice a day, it must be turned over for uniform salting. Then the mackerel is removed from the jar, wiped off, greased with vegetable oil and put into another container. It is not suitable for food for long - it quickly deteriorates, but your family, having barely tasted the fish, will not let it stale.

No festive table can be imagined without fish dishes. Given the ease 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 husks 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 to cool completely.

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

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

Onion skins give the mackerel its golden color and 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 fish, remove head and tail, gut, rinse well and dry with paper towel.
2. Cut the carcass into piecesand 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 pieces
• 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 pieces
• 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 pieces and the whole carcass can be used as well.

We sprinkle each carcass with a salting 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 (large) - 3-4 tbsp
• 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 it, 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 the 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 on the table

Mackerel is a fish from the mackerel family. Its body resembles a spindle, it is covered with small, barely noticeable scales. The meat of this fish is an excellent product for people who have a depleted body and lowered immunity. With its constant use, the body's defenses increase, and the resistance to infections increases markedly.

Due to the fact that fish protein is absorbed easily and quickly, it is recommended to include it in food for children, the elderly and sick people. Due to the fact that the meat is completely assimilated, the human body is not clogged with toxins and toxins. On the contrary, they are excreted on their own, and the body is cleansed and noticeably healthier.

With a constant addition to the diet, a person's brain performance noticeably increases and memory improves. The body begins to rehabilitate very quickly from past diseases, physical and mental performance increases significantly.

How to prepare mackerel for pickling?

It is not difficult to prepare a product for an ambassador. To do this, you need to purchase the required number of fish (fortunately, you can buy it everywhere: in shops, fish markets, wholesale warehouses).

• Let it defrost, it is better to do this so that it thaws itself, without the intervention of warm water and various temperature sources.
• Depending on how and according to what recipe the fish will be salted, peel it.
• Rip open the abdomen, remove the insides.
• Cut off the head, fins and tail.
• Chop if necessary.
• If a large-volume ambassador is planned, then you do not need to cut off the head and fins, the insides are also not removed.
• Just wash well with cool water.

Cooking brine for fish

There are a huge number of varieties of brines for mackerel (equivalently, as for other types of fish).
To prepare a classic composition, a minimum set of spices is required. Take water, salt (preferably sea), a little sugar (for the strength of the meat), bay leaf, peppercorns or sweet peas.

• Water is poured into a saucepan and sent to the stove, brought to 100 0 С, boiled for several minutes.
• Add all the listed ingredients and simmer for another five minutes.
• Cool and pour over the prepared fish.
• The products have a very original taste if salting is done in the cold.

Ingredients

• Calculation for 1 piece weighing 400 grams:
• Water - 300 ml.
• Sugar - 25 gr. (incomplete tablespoon)
• Salt - 55 gr. (1.5 tablespoons)
• Carnation - 5 pcs.
• Bay leaves - 4 pcs.
• Coriander - 10 pcs.
• If desired, you can add lemon juice, basil.

How to catch more fish?

In my 13 years of active fishing, I have found many ways to improve my bite. And here are the most effective ones:

1. Bite activator. Attracts fish in cold and warm water with the help of pheromones and stimulates their appetite. Pity that Rosprirodnadzor wants to ban its sale.
2. More sensitive gear. Read the appropriate guides for your specific tackle type on the pages of my site.
3. Baits based on pheromones.

You can get the rest of the secrets of successful fishing for free by reading my other materials on the site.

Of course, there are no specific requirements for the list of spices. Any spices are added, who likes what: bay leaves, cloves, black peppercorns, sweet peas. Fish will go well with lemon or orange slices.

In this case, it is necessary to cut the fish, sprinkle with salt and sugar, lay out in layers, while on each layer put lemon (orange) slices and onion rings. It will also give a wonderful taste, added garlic (for an amateur), dill, parsley, basil, celery.

Cooking process

The procedure for cooking in brine is very simple and even a person who practically does not know how to cook can handle it. The main thing in salting: preparation (defrosting, cleansing, removing the head, viscera, fin and tail) and the correct ratio of salt, sugar and spices.

When salting, it is necessary to comply with some requirements to get the best result:

• After boiling the liquid, you need to cool it and only then pour the fish.
• If it is salted with whole carcasses, the brine should completely cover it completely.
• If you urgently need to get a salted fish, add more salt than the prescribed norm, only after
• preparation, it should be well rinsed under the tap with cold water.
• If it is salted in pieces, then very little brine will be required.

Salt mackerel in brine

A very tasty fish turns out in an ordinary and simple pickle.

To prepare it you will need:

• Mackerel - 2 pcs.
• Large onion - 1 pc.
• Allspice peppers - 4 pcs.
• Chopped bay leaves - 4 pcs.
• Vinegar 9% - 60 ml.
• Sea salt - 3 tbsp l.
• Vegetable oil - 1 tsp.
• Cloves - 2-3 pcs.
• Ground black pepper - 1 tsp.
• Coriander - optional.
• Cut the fish into even slices.
• Onions - in half rings.
• Boil one liter of water, add salt, sugar and spices to it, cool.
• After that, pour out the vinegar, stir.
• Stir again, put in a prepared container with prepared products and refrigerate for one day.
• During this time, shake the container with the contents several times so that everything is salted evenly.

Whole fish salted in brine

Another pretty simple recipe. Fish that have been prepared for salting must be rinsed well under cold water.

For 1 kilogram, you need to prepare:

• Water - 0.5 l.
• Coarse salt - 2 tbsp l.
• Sugar - 0.5 tbsp. l.
• Peppercorns - 4 pcs.
• Bay leaf - 2 pcs.

Put all the ingredients in the water, mix, boil and cool. Put the fish in a container, fill with chilled brine and refrigerate for 2 - 3 days.

Dry salted mackerel (no brine)

Before proceeding to dry, the seafood must first be cleaned: remove the entrails, head and fins. Do not forget about the black film, it must also be removed. Rinse the fish in cold water and pat dry with a paper towel.

Would need:

• Mackerel - 300 gr. (1 PC.)
• Salt - 1 tbsp l.
• Granulated sugar - 1/2 tbsp. l.
• Laurel. sheet - 1 pc.
• Ground black pepper - a pinch
• Dry mustard powder - 1/2 tsp
• Ground coriander - a pinch.
• In a container, mix all the listed ingredients and coat the prepared fish well with them. Then put it in a plastic bag, wrap it tightly and put it in the refrigerator for 2 days.

How is salted mackerel good for you?