Homemade preparations for the winter with fish are a great way to prepare dinner in a matter of minutes. An assortment of vegetables will allow you to feel the taste of summer, fish gives the salad a special piquancy. A balanced dish will become not only the basis for soup. You can quickly satisfy your hunger by using it as a filling for a sandwich, pizza or pie. It doesn’t take much time to prepare a salad with mackerel fish for the winter, and the whole family will appreciate the taste.

Simple recipe

Components:

• 1 mackerel;
• 3-4 tomatoes;
• 40 ml sunflower oil;
• 40 ml vinegar;
• 2 onions;
• 3 carrots;
• 3 tbsp. spoons of sugar, salt.

Cooking steps:
1. Clean the fish, cut off the head, fins, tail, remove the entrails and mucus film. Rinse thoroughly again under running water.

If removing the seeds is difficult, you can boil the fish first

2.Profile the fish, remove all large bones.

3. Peel the onions and carrots, cut into thin strips; for carrots, you can use a coarse grater.

4. Make cross-shaped cuts on the tomatoes, then pour boiling water over them. This will allow you to easily separate the skin from the pulp. Grind until smooth in a blender.

5.Heat a saucepan, add sunflower oil. First simmer the onions and carrots until they get a beautiful golden color. Then you can add the pureed tomatoes.

6.After 5 minutes, add sugar, salt, bay leaf, peppercorns. Cook with the lid closed for another 10 minutes.

7.Add the fish pieces to the saucepan and simmer along with the vegetables for 15 minutes. 7-8 minutes before the end you need to add vinegar.

8. Sterilize the jars, add the still hot prepared snack, and screw on the sterile lids.

9. Turn the jars upside down and wrap them in a blanket. After a day, you can put it in its usual position and hide it in a cool place - basement, refrigerator.

Savory preparation for the winter

Components:

• mackerel;
• 8 tomatoes and bell peppers each;
• 3 onions and carrots;
• 180 ml sunflower oil;
• 80 ml vinegar;
• 4 tbsp. spoons of sugar and salt;
• 3-5 pcs. bay leaf;
• 5 pieces. peppercorns.

Stages:
1. To prepare the salad recipe, you need to gut the fish, remove the head and tail. Boil until tender in salted water along with bay leaves and peppercorns. Cool the mackerel and disassemble it into small pieces, removing all small bones.

2. Having selected ripe tomatoes, make notches in the area of ​​the stalk. Immerse in boiling water for a minute, then remove with a spoon or ladle. The peel can be easily separated, of course, you can grind it in a blender, but for the ideal consistency it is still recommended to remove it.

3. Peel the onions and seeds from the peppers. Cut vegetables into thin half rings. Carrots can be grated or chopped into strips.

4.Pour oil into a stainless steel pan or deep saucepan. Once it is thoroughly heated, you can add vegetables. After simmering for 10 minutes, combine with tomato puree. Cook for another 10 minutes, then add mackerel, bay leaf, sugar, salt and pepper.

5.After 25 minutes from the start of the process, add vinegar, boil the salad together with the preservative for at least 8-10 minutes. Do not forget to stir periodically so that the mixture does not stick to the walls of the dish.

6.You should take care of suitable containers in advance. It is better to use small jars with a capacity of up to 0.5 liters. Wash thoroughly and sterilize over steam for 10 minutes each. Throw the lids into boiling water for 5 minutes.

When serving, you can add fresh basil, parsley, dill, cilantro to the salad.

7.Place the hot salad into the prepared jars and screw on the lids. Be sure to turn it over and cover it. Store in a cool, dark place. Can be served hot or cold with rice, spaghetti, potatoes.

Winter salad with eggplants

Components:

• 1 kg mackerel;
• 1 kg eggplant;
• 1.5 kg tomato;
• bulb;
• head of garlic;
• 200 ml sunflower oil;
• 150 ml table vinegar;
• 2 tbsp. spoons of sugar;
• 3 tbsp. spoons of salt;
• 3 pcs. bay leaf;
• nutmeg.

Cooking steps:
1. A very simple snack that will delight you with a balanced taste. To prepare it, choose exclusively fresh fish to preserve the beneficial qualities of mackerel.

2.Remove the head, fins and tail, remove the entrails and mucous membrane. Carefully remove the top skin. Profile the carcass, cut into slices 3 cm wide.

3. Rinse the eggplants and cut into medium-sized cubes. Add salt and leave for 15 minutes. During this time, peel the onions and tomatoes, cut the first ones into cubes, and prepare juice from the tomatoes.

4.Pour oil into a saucepan, add washed eggplants and onions, mix well with a wooden spatula. After 15 minutes, add tomato juice, spices, salt, sugar. After another 10 minutes, add mackerel, the salad and fish are stewed for half an hour.

5. 10 minutes before the end, add vinegar and mix the ingredients thoroughly again.

6.You need to prepare the containers in advance; the jars must first be washed with baking soda or citric acid, and then sterilized.

To prepare the salad, choose medium-sized eggplants with shiny skin.

7.Place the uncooled salad into hot jars and quickly roll up. Don't forget to turn it over and cover it with a warm blanket.

8.Serve fish salad with eggplants, garnished with cilantro and parsley.

Fish salad with beets

Components:

• mackerel;
• 2 beets;
• 3 onions;
• carrot;
• 200 gr. tomato paste;
• 200 ml vegetable oil;
• 100 ml vinegar;
• 20 gr. Dijon mustard;
• 5 pieces. bay leaf;
• 8 peas of allspice;
• 20 gr. salt.

Cooking steps:

1. Gut the fish, profile it, boil it in salted water with a bay leaf.
2. Peel the beets and carrots, grate the root vegetables on a coarse grater. Remove onion skins and chop into half rings.
3. Heat vegetable oil (preferably olive) in a thick-bottomed saucepan and fry the vegetables for 5 minutes.
4. Then reduce the heat, add tomato paste, fish and spices. Simmer for 40 minutes with the lid closed, stirring the salad occasionally.
5. Then add vinegar and cook for another 10-15 minutes.
6. Distribute the aromatic dish into pasteurized jars, without wasting time, roll up. Place on the lids and wrap with a warm blanket. When the jars have cooled, you can store them in the refrigerator.

Fish preparation with rice

Components:

• mackerel;
• 350 gr. rice;
• 5-6 large tomatoes;
• 2 carrots and onion;
• 3 pcs. bell pepper;
• chilli;
• garlic clove;
• 120 ml vegetable oil;
• 70 ml vinegar;
• 3 tbsp. spoons of salt;
• nutmeg, pepper mixture, dried garlic, bay leaf.

Cooking steps:

1.For winter mackerel salad, choose large round rice. Rinse and steam with boiling water.

2. Gut the fish, remove the head, fins, remove skin and large bones. Boil in salted water with bay leaf.

3. Peel the tomatoes and grind through a sieve into a homogeneous paste. Cut carrots, onions, bell peppers into strips.

4.Heat oil in a saucepan, fry vegetables, add chopped garlic.

5.Then add tomato puree, spices, simmer for 10 minutes.

6.Combine the vegetable mixture with rice and pieces of fish, cook for another half hour.

7.Add vinegar and finely chopped chili 15 minutes before the end of the process, mix thoroughly with a wooden spoon.

8. Place the finished dish into the prepared container, roll it up until it stops, turn it over and place it on the lids.

You can get a delicious salad if you use steamed rice.

9.A hearty and tasty appetizer will become the basis for preparing a first course, salad or side dish.

Cooking secrets:

• when preparing canned fish, it is important to follow all processes, otherwise there is a risk of infection with botulism;
• for preparations, use small glass jars, wash thoroughly with baking soda, citric acid, mustard powder or water and vinegar;
• rinse thoroughly under running water, then sterilize over steam, readiness can be checked by touching the bottom, it should be hot;
• to prepare a winter salad with fish, you can use fresh and frozen carcasses, often replaced with other non-bony varieties, but gourmets prefer mackerel, its rich taste is in perfect harmony with vegetables;
• tomatoes are an obligatory ingredient, you can make juice, puree or take ready-made paste, to get rid of the skin, the cooks make cuts and then scald them, after which the tomatoes are ground on a sieve or crushed in a blender;
• It is better to store canned fish in the basement or refrigerator for no more than a year.

Vegetable salads made from fish (with mackerel) will delight you with unsurpassed taste. A hearty lunch in just 5 minutes, all you have to do is add aromatic herbs. You can add your favorite spices to recipes, creating harmonious combinations.

You can cook not only vegetables, but also canned fish at home. For example, you can prepare a mackerel salad for the winter. This preparation will help you out more than once when you need to quickly cook soup or “build” a tasty and original appetizer. You can serve these canned foods as a main dish; to do this, you just need to heat them up.

Making canned fish at home is not as difficult as it might seem at first. But in order for the blanks to be stored well, it is important to carefully follow the technology. Otherwise, the food may spoil, and the efforts spent on preparation will be wasted.

Mackerel intended for canning must be thawed, cleaned and gutted. Then, the fish is usually boiled or baked. After which it is cooled and taken apart into pieces, carefully selecting the seeds. But there are also salad options when the fish is filleted raw and then cooked along with the main ingredients.

To prepare a more satisfying version of the salad, grains are added to the fish and vegetables. Most often, rice or barley is used. The cereal must be boiled until half cooked and only then mixed with other products.

Homemade canned fish often includes tomato. You can use ready-made tomato paste of good quality, but a more tasty and healthy version of the salad is obtained with fresh tomatoes.

When preparing any home canned food, cleanliness is very important. Jars and lids must be thoroughly sterilized. The canned food itself in jars is sterilized in boiling water and immediately sealed. Although there are recipe options that do not require additional sterilization.

It is better to store home-canned salads with fish in the refrigerator or in a cold basement.

Interesting facts: mackerel is not only tasty, but also a healthy fish; it contains a lot of zinc and iodine, as well as valuable amino acids. But those who are watching their figure should know that this fish belongs to the fatty category and contains more than 200 kcal per 100 grams.

Mackerel salad with tomatoes and carrots

Mackerel salad with tomatoes is great for both cooking soups and serving in its natural form as a savory snack.

• 2 kg mackerel;
• 3 kg of tomatoes;
• 2 kg carrots;
• 1 kg of onion;
• 1 kg bell pepper;
• 0.5 cups sugar;
• 2 tablespoons salt;
• 1 glass of oil;
• 1 glass of vinegar (9%);
• spices to taste and desire.

Mackerel is best defrosted in the refrigerator. The fish will take a long time to defrost, but it will retain the maximum amount of juices. We gut the mackerel, cut off the head and wash it well. Boil the prepared carcasses until tender in water with added salt. Let the fish cool and disassemble it into small pieces, removing all the bones and removing the skin.

Advice! To prepare this salad, it is recommended to use bay leaves, black and allspice peas. This is a minimal set; if desired, you can add cloves, coriander seeds, dry dill seeds, etc.

Now you need to prepare the vegetable part of the salad. We cut the onion into thin rings, the carrots into thin strips (you can use a grater), and the pepper into strips. We chop the tomatoes in any convenient way, for example, using a meat grinder. After chopping, the tomato mass should be rubbed through a fine sieve. This will remove the seeds.

Read also: Korean cucumbers for the winter - 9 most delicious recipes

Place the vegetables in a saucepan and pour in the tomato mixture, simmer for 30 minutes. Then add salt, season with sugar and spices. Dip the prepared fish into the vegetable mixture and simmer for another 5-7 minutes. Then add vinegar. We put the finished salad into sterile jars that have not had time to cool and immediately close them with threaded lids or regular ones, which are rolled up using a special key.

We place each rolled up jar bottom up, then carefully wrap the canned food in a blanket, blanket or something else that retains heat well. After a day, the canned food can be removed and stored.

Preparing for the winter with vegetables

Another version of mackerel with vegetables is prepared from fried fish.

• 1 kg mackerel;
• 3 onions;
• 2 carrots;
• 3 tablespoons of tomato paste or 0.6 liters of tomato mass from fresh tomatoes;
• 1 teaspoon salt;
• 2 tablespoons sugar;
• 2 tablespoons vinegar (6%);
• 100 gr. vegetable oil;
• 600 ml water;
• Spices (4 cloves, 6 allspice peas, 8 black peppercorns; 2 bay leaves).

We wash the fish, cut the belly, remove the entrails. We cut off the head. Pour a small amount of oil into the frying pan and heat it up. Fry the fish for 3-4 minutes on each side. During this time, the fish will not have time to cook completely, but it will already become soft enough for the bones to be easily removed.

Advice! A similar salad can be prepared not only from mackerel, but also from herring, saury or large herring.

We transfer the fish to a plate, and in the same oil fry the onion, cut into halves of rings, and the carrots grated into strips. Fry the vegetables briefly, 5-7 minutes.

When the fish has cooled a little and does not burn, we will take it into pieces, removing the backbone and, if possible, removing all the bones. The fish needs to be divided into small pieces, but there is no need to chop it too much.

Take a saucepan with a thick bottom and place half of the prepared vegetables on the bottom. Place the fish on top and cover it with the remaining onion-carrot mixture. Pour in tomato sauce.

To prepare the sauce, you need to dilute tomato paste in cold water, add all the spices, salt, sugar, and vinegar to the liquid. If we use fresh tomatoes, then they need to be passed through a meat grinder or crushed in any other convenient way. Then we rub the tomato mass through a colander to remove the seeds and also add spices, vinegar and sugar.

Read also: Watermelon compote for the winter - 6 recipes

Simmer the fish and vegetables covered in tomato sauce for two hours. There is no need to stir during the stewing process, but you need to make sure that the liquid does not boil away completely. If necessary, you can add a little water.

Place the prepared salad in clean jars and sterilize them in boiling water for a quarter of an hour. After this, close the jars with lids hermetically. Cool the jars by turning them over and placing them on the lids. We wrap the top of the jar with something warm.

Mackerel salad with rice

This version of mackerel salad is prepared with rice and vegetables. The salad turns out to be filling and tasty.

• 1.5 kg mackerel;
• 300 gr. rice;
• 1.5 kg of tomatoes;
• 300 gr. carrots;
• 400 gr. Luke;
• 50 ml vinegar (9%);
• 200 ml vegetable oil;
• 700 grams of bell pepper;
• salt and spices to taste.

We wash the fish, gut it, remove the head and rinse thoroughly again. Boil in a small amount of water, adding salt, bay leaves and allspice peas. Cool, cut into pieces, removing all bones.

Wash the rice and soak in cold water for half an hour. Then we rinse it again and fill it with water and put it on the stove. Bring to a boil and cook for 10 minutes, that is, until half cooked. Drain the water from the rice and rinse it with boiling water.

Peel and chop the vegetables. Cut the onion into small cubes, pepper into thin strips, and grate the carrot into strips. You need to prepare tomato mass from tomatoes. To do this, make puree from tomatoes using a blender, meat grinder or regular grater. Then rub the resulting mass through a colander to remove the seeds.

Fry the vegetables in half the amount of oil. First add the onions, and once they become translucent, add the peppers and carrots. Simmer over low heat until the vegetables are ready.

A very interesting option for preparing fish for the winter is a salad with mackerel and vegetables. In the future, it can be used in different ways, for example, you can quickly and easily prepare delicious fish soup by just adding potatoes and water. This snack is also very good as a snack - put it on bread and immediately forget about hunger.

To prepare a salad with mackerel for the winter, take the following ingredients.

Onions need to be peeled and cut into small cubes or thin strips, as you prefer. The mackerel needs to be washed, cut off the head and remove the entrails, place in a pan with salted water, bay leaf and peppercorns, cook for 25-30 minutes over low heat.

Fresh carrots also need to be peeled, washed and grated on a coarse or fine grater.

Tomatoes need to be pureed using a food processor or meat grinder. You can first remove the peel by putting the tomatoes in boiling water for 3-4 minutes.

Place chopped vegetables in a saucepan, add tomato puree, salt, sugar, spices and vegetable oil. Simmer over low heat for 15-20 minutes.

While the vegetables are stewing, remove the cooked fish from the pan and cool, remove the meat from the bones.

Add the fish pieces to the saucepan with the vegetables and stir with a spatula. Simmer for another 15 minutes, add vinegar at the end.

Place the vegetable and fish appetizer in sterile jars; it is convenient to use 500 ml containers. Screw or roll with sterile lids.

Put the preparations under the blanket, and after a day, hide the mackerel salad for the winter in a cool, dark place for further storage.

Mackerel salad keeps well until the next vegetable season or even longer.

Bon appetit!

Twisting for the winter is a centuries-old tradition that has literally helped several generations of people survive. Nowadays, home canning is still loved by many - after all, it is also breathtakingly tasty.

How to choose fresh fish

To ensure that the final result does not disappoint, you must first choose the right fish for preparation. If you are lucky enough to live by the sea, there should be no problems. But if the stores in your city sell only chilled fish, you need to remember several criteria given in the table in order to purchase a quality product.

Table - Criteria for choosing chilled mackerel

Mackerel is a sea fish, so it should smell exclusively of the sea. Foreign impurities in the smell will indicate that they tried to “reanimate” the carcass, that is, to hide traces of spoilage. Yellow or brown gills also indicate staleness.

Mackerel salad for the winter: 7 recipes

Mackerel is valued not only for its unique taste, but also for its undeniable benefits: it is an easily digestible protein and fish oil necessary for the human body. All this “joy” can be rolled into jars and enjoyed at any time. Write down recipes on how to prepare mackerel salad for the winter with vegetables and cereals.

In the methods described, the weight of a clean fillet is given - without head, tail, entrails and bones. You can prepare the fillets raw, but if you cook the mackerel, it will be much easier to remove the bones. Just boil it in salted water and “disassemble”.

With tomatoes

Peculiarities . Winter salad of mackerel with tomatoes is the most common version of this preparation. “Substandard” tomatoes can be disposed of here: damaged, overripe, large in size or of irregular shape.

Grocery list:

• fillet - 1 kg;
• tomatoes - 1.5 kg;
• bell pepper - 0.5 kg;
• carrots - 1 kg;
• onions - 0.5 kg;
• sugar - 50 g;
• spices (whatever you like) - to taste;
• salt - one tablespoon.

Preparation

1. Grind the tomatoes in a meat grinder.
2. Cut the carrots into as thin slices as possible. Better yet, pass it through a Korean carrot grater.
3. Cut the onion into quarter rings.
4. Pepper - into strips.
5. Boil the vegetables in the tomato for about half an hour.
6. Place the fish fillet and remaining ingredients in it.
7. Boil for another half hour.
8. Place the boiling salad in sterile jars and seal.

If you prefer “thrilling sensations,” feel free to add horseradish, mustard, and hot pepper to the recipe. Be guided by your own taste, but do not “overdo it” - this is fraught with heartburn and exacerbation of diseases of the gastrointestinal tract.

With beets

Peculiarities . You can give the salad a bright and unusual taste by adding beets. In addition, the dish will take on a beautiful shade of red.

Grocery list:

• fillet - 1 kg;
• tomatoes - 1.2-1.4 kg;
• carrots - 0.8 kg;
• beets - two medium-sized pieces or one large;
• vegetable oil - half a glass;
• table vinegar - half a glass;
• salt - one tablespoon;

Preparation

1. Chop the onion as you like and fry.
2. Add the fillet and other ingredients, except vinegar, to the resulting tomato mass.
3. Simmer over low heat for about 60 minutes.
4. Pour in vinegar.
5. Simmer for another six to seven minutes.
6. Seal the boiling salad in a sterile container.
7. Turn it upside down and wrap it up.

After a day, when the jars have cooled, you can put the blanks into the cellar. There they, subject to sterility during the preparation process, will be stored for more than one year. In the pantry or kitchen cabinet - up to a year.

In tomato juice

Peculiarities . In this recipe for winter mackerel salad, you can use tomato juice, or you can prepare it with tomato paste. To do this, instead of juice, add 70 g of paste and 150 ml of water.

Grocery list:

• fillet - 1 kg;
• tomatoes - three large ones;
• carrots - 200-250 g;
• onion - one piece;
• tomato juice - one glass;
• sunflower oil - half a glass;
• sugar - 50 g;
• salt - one tablespoon;
• table vinegar - 50 ml;
• spices - to taste.

Preparation

1. Cut the tomatoes into thin slices.
2. Place the fillet, tomato juice, salt, sugar, spices, and chopped tomatoes into a cooking container.
3. Simmer slowly for half an hour after boiling.
4. Fry the grated carrots and onions.
5. Stir into salad.
6. Cook for another half hour.
7. Pour in the vinegar and cook for another six to seven minutes.
8. Pour the hot salad into a sterile container and seal.

Keep in mind that the cooking utensils should not be aluminum: upon contact with tomato juice, the metal will oxidize. Therefore, select an enamel container for these purposes.

With eggplants

Peculiarities . All purple fruits have one thing in common - they are rich in flavonoids, which strengthen the walls of blood vessels and fight free radicals. Therefore, to maintain health, try preparing a salad with mackerel and eggplant for the winter.

Grocery list:

• fillet - 1 kg;
• eggplants - 1 kg;
• carrots - 1 kg;
• onion - 0.5 kg;
• sugar - 75 g;
• vegetable oil - one glass;
• tomato juice - one glass;
• sugar - 80-100 g;
• salt - one tablespoon;
• table vinegar - half a glass;
• spices - to taste.

Preparation

1. Peel the eggplants and cut them into cubes about 1 cm in size.
2. Soak in salted water (half an hour is enough).
3. Drain the water.
4. Fry the onion and grated carrots.
5. Place all ingredients, except vinegar, into a cooking container.
6. Simmer slowly for about an hour.
7. Add vinegar and simmer for another six to seven minutes.
8. Pour into a sterile container and seal.

With rice

Peculiarities . This salad can serve as a full meal, it’s convenient to take as a “to-go” to work or just warm up for dinner. The dish turns out to be very satisfying.

Grocery list:

• fillet - 1 kg;
• rice (boiled until half cooked) - 250-300 g;
• tomatoes - 1 kg;
• carrots - 200 g;
• onion - 300 g;
• bell pepper - 0.5 kg;
• vinegar - a quarter glass;
• sunflower oil - one glass;
• salt - one tablespoon;
• spices (whatever you like) - to taste.

Preparation

1. Grind the tomatoes through a meat grinder.
2. Chop the peppers, onions and carrots.
3. Combine all ingredients, except rice and vinegar, in an enamel container.
4. Simmer for 50 minutes.
5. Add rice and cook for another quarter of an hour.
6. Add vinegar and cook for a few more minutes.
7. Roll the hot salad into a sterile container.

With pearl barley

Peculiarities . Here is another hearty recipe for mackerel salad for the winter: with vegetables and pearl barley. Like the previous option, this dish is a “lifesaver” on the road, on a hike, and also when there is sorely not enough time to cook.

Grocery list:

• fillet - 1 kg;
• tomatoes - 700 g;
• carrots and onions - 200 g each;
• pearl barley - 100-150 g;
• vinegar - 50 ml;
• sugar - 50 g;
• salt - 20 g;
• sunflower oil - half a glass.

Preparation

1. Pour boiling water over the cereal and leave overnight.
2. Grind the tomatoes in a meat grinder.
3. Chop onions and carrots and fry.
4. Combine all ingredients, except vinegar, in an enamel container.
5. Cook until the cereal is ready.
6. Add vinegar and cook for another six to seven minutes.
7. Pour the hot salad into a sterile container and roll up.

If desired, you can add three to four tablespoons of mayonnaise or sour cream. In the first case, the taste of the salad will acquire an original shade, in the second it will become softer and creamier.

In the oven

Peculiarities . You can sterilize mackerel salad with vegetables for the winter directly in jars, in its own juice. The cooking time will increase, but the shelf life of such twists will be longer. For this recipe, the fillet pieces should be no thicker than 3 cm.

Grocery list:

• fillet (raw) - 1 kg;
• onions and carrots - one piece each;
• vegetable oil - one tablespoon in each jar;
• bay leaf - one or two leaves in each jar;
• salt and spices - to taste.

Preparation

1. Chop the vegetables.
2. Rub the container with baking soda, rinse thoroughly and sterilize.
3. Place bay leaves at the bottom of each jar.
4. Place fillet on top, then vegetables, salt and spices.
5. Fill up to the shoulders with cooled boiled water.
6. Pour in a tablespoon of oil.
7. Remove the rubber from the lids and cover the tops of the jars.
8. Place the entire container in a cold oven.
9. Maintain at a temperature of 160-170 ℃ for about one and a half hours.
10. Sterilize new lids.
11. Roll up the salad.

You can pour the salad not with water, but with tomato juice. Then the taste of the product will become more pronounced. If you like the combination of fish and sour cream, then dilute the fermented milk product 1:1 with water and pour this mixture over the salad.

All the mackerel salad recipes for the winter described above are easy to prepare. Even if you are just starting to master the art of homemade preparations, take a risk. The result will pleasantly surprise you.