A healthy diet menu cannot be compiled without fish dishes, which replenish our body with the necessary nutrients. Pickled mackerel, a homemade recipe of which we will present, will delight you not only with a magically simple way of cooking, but also with its taste. This commercial fish has fatty meat - tender and soft, without small bones, saturated with vitamin B12 and unsaturated fatty acids.

The taste of pickled mackerel depends, of course, on the marinade. We will share with you several marinade recipes and tell you how to deliciously marinate mackerel at home so that it is tender, juicy and spicy.

Pickling mackerel

Marinating fish is a very fun process, as the experience will allow you to create your own marinade that will not be confused with another composition. Each culinary specialist can add components to the marinade according to his own calculations. Moreover, it is impossible to spoil the fish - it will still be tender and tasty.

Any recipe for marinating mackerel consists of 3 stages: cleaning and cutting fish, preparing the marinade and, in fact, marinating. Let's take a look at a few recipes on how you can expand their usual scope.

Fish preparation

Of course, fresh or chilled mackerel is difficult to buy. But if you are so lucky and you can buy fresh ocean mackerel, then all that remains is to gut it, rinse it and cut it into slices.

If you bought frozen fish, it is very important to defrost it correctly. Frozen food must not be thawed in cold or hot water, and even more so in the microwave!

• Carefully wrap the mackerel in parchment paper, place it in a suitable container and place it on the bottom shelf of the refrigerator. To defrost it, you need to set aside about 8 hours.
• After defrosting all the fish prepared for pickling, we proceed to cutting it. We cut off the heads of the fish, cut the tummies and clean out all the insides, not forgetting the film on the inner surfaces of the belly.
• Then we wash all the carcasses and only then decide whether to marinate the whole carcasses or cut them.

How to pickle mackerel - a classic recipe

Ingredients

• - 1 PC. + -
• - 1 l + -
• Allspice - 6-8 peas + -
• - 3 pcs. + -
• - 2 tbsp. l. with a slide + -
• - 2 tbsp. l. + -
• - 2 tbsp. l. + -

Preparation

We choose the size of the cut fish pieces at our discretion. Many craftsmen advise cutting the fish into portions 5-7 cm thick.And some of them prefer to cut the fish so as to marinate the ready-made slices 1 cm thick.

Also, quite a few recipes are given for mackerel fillets, which, after separation from the skeleton, are cut into pieces 4-5 cm wide. It's up to you!

1. We prepare one fish, cut it into pieces.
2. Cook the marinade solution.
3. Stir, bring to a boil, close the lid and wait for it to cool. Pour vinegar into the cold marinade.
4. We put the pieces of fish in a jar and fill them with marinade so as to completely fill in the whole cut. We close it tightly with a lid and marinate in the kitchen for about a day.

We extract the finished product from the marinade, put it on a plate, decorate with half-rings of lemon and enjoy the taste!

If you do not plan to eat right away, then drain the marinade from the jar and put the fish in the refrigerator, tightly covering it with a lid. Pickled mackerel is stored in the refrigerator for no more than 3 days.

Lemon Juice Recipe

This recipe will allow you to pickle 3 whole mackerels. If the whole fish does not fit in the prepared container, the heads can be cut off. By the way, this procedure speeds up the marinating time.

Cooking the marinade

1. Bring 2 liters of water to a non-boil.
2. Add 3-4 tablespoons to the water. salt; 5-6 peas of black pepper; 3-4 laurel leaves; 1 tbsp sugar and 0.5 tsp. coriander seeds.
3. Stir all the components of the marinade composition and again wait for the boil.
4. Cover with a lid and wait for it to cool completely. Pour 2 tablespoons into the marinade at room temperature. fresh lemon juice and 1 tbsp. olive oil.

We put the fish in a suitable container and fill with marinade infusion. If the fish is large, then along the ridge we make an incision with a depth of 1-2 cm.

We close the container with a lid and place it in the refrigerator. We marinate for 2-3 days, once a day turning the fish over to the other side. Whole fish take longer to marinate than chunks or headless fish.

Apple cider vinegar recipe

To marinate 2 mackerels, first prepare the marinade.

1. Pour 250 ml of water into a saucepan, add 6 clove buds, 5-6 black peppercorns, 2 tsp. salt and 0.5 tsp. sugar, a third tsp. ground allspice and 0.5 tsp. coriander seeds.
2. Stir and bring the composition to a boil.
3. Pour 2 tablespoons into a boiling solution. sunflower oil and simmer for about 1 minute over low heat.
4. Turn off the heat, pour in apple cider vinegar (1 tablespoon), close the lid and cool naturally.

Put the fish cut into pieces in an enamel saucepan, fill with marinade solution, close and shake well several times. We marinate during the day in the kitchen.

To improve the taste, cut the onions into rings (1-2 onions) and transfer the fish pieces with them. Pickle the onion with the fish.

Homemade black tea recipe

This recipe works great with whole fish carcasses, with notches along the ridges. The recipe is for 3 fish. Finished pickled mackerel has a delicate golden color and a very delicate, piquant taste.

As always, we start with the marinade.

1. For its preparation, we take 1 liter of water, which we pour into a saucepan.
2. We also send there:
   - 4 tbsp. with a heap of rock salt,
   - 1 tbsp. vinegar
   - 2 tbsp. with a slide of sugar,
   - 3-4 laurel leaves,
   - 0.5 tsp coriander seeds,
   - 0.5 tsp black peppercorns,
   - 2 tbsp. large leaf black tea.
3. While the marinade is boiling, take 1 onion with the husk, cut it into 4-6 pieces and put it in the marinade.
4. We also add a couple of handfuls of onion husks, which we thoroughly rinse with water.
5. Bring the marinade to a boil and let it boil slowly for 5-10 minutes.
6. Close the finished broth with a lid and let it cool to ambient temperature. Strain the fish before pouring it.

We put the prepared carcasses in a container of a suitable volume, fill them with our "golden" marinade solution so that the mackerels are covered with a layer of liquid, close the lid. We place the container with fish in the refrigerator for marinating for 2 days.

Tasty pickled mackerel, the recipe of which with onion peel makes the product look very beautiful, remove it from the pickle solution, dry it with paper towels, coat it with a light layer of vegetable oil, cut it and serve.

The remaining fish can be marinated for 2-4 days, without marinade - maximum 2 days.

You can see how easy it is to pickle mackerel at home, and the pickled fish turns out to be incredibly tasty, delicate in taste and guaranteed to be safe for your health! To all its advantages, you can also add a very democratic cost of the final product.
Dare in your own kitchen, and you will certainly become a master of fish marinating!

1. The weight of the fish should be about 300 g. When salting, mackerel gives off moisture abundantly. Small, already lean individuals turn out to be too dry.
2. Use fresh or frozen fish. Preferably with the head and entrails. It's easier . The carcass should be elastic, the aroma should be unobtrusive, the color should be light gray with characteristic stripes.
3. Choose non-oxidizing dishes: plastic, glass or enamel.
4. Do not use iodized salt - it can make the fish loose.
5. If you want to pickle mackerel quickly, choose recipes that feature chunks or fillets. A whole fish needs 2-3 days to be salted, a chopped one - 12-18 hours. By using vinegar, the curing time can be shortened.
6. Chill the brine before pouring. In hot and even more so boiling liquid, the fish will boil.
7. Allow the time to pickle and store the salted mackerel in the refrigerator or other cool place.

Dry salted mackerel in its own juice.

Ingredients

• 2 mackerels;
• 3 tablespoons of salt;
• 3 black peppercorns;
• 3 bay leaves;
• 1 tablespoon sugar

Preparation

Cut off the heads of the fish, gut and rinse it. Put a spoonful of salt on the bottom of a plastic or glass container, put pepper and crush the bay leaf.

Mix the remaining salt with sugar and rub the mackerel inside and outside with them. Place the fish in a container, close the lid tightly. Refrigerate for 2-3 days. Rinse the mackerel under running water and blot with paper towels before serving.

Fragrant and very delicate mackerel, which, thanks to its cutting into pieces, is quickly salted.

Ingredients

• 2 mackerels;
• 1 liter of water;
• 3 tablespoons of salt;
• 1¹⁄₂ tablespoon sugar
• 5 black peppercorns;
• 5 allspice peas;
• 3 stars of carnation;
• 3 bay leaves;
• ½ teaspoon coriander.

Preparation

Butcher the mackerel: get rid of the heads, entrails and skins. Cut the fish into 3–4 cm wide pieces.

Prepare the brine by boiling all the seasonings in water. Strain and cool. Place the fish in a plastic container, cover with brine and leave at room temperature for 12 hours. Then refrigerate for another 2-3 hours.

Delicate, moderately salty, reminiscent of cold smoked mackerel in color and taste.

Ingredients

• 4 mackerels;
• 4 tablespoons of black tea or 8 bags;
• 4 tablespoons of salt;
• 2 tablespoons of sugar;
• 1 onion;
• 1 liter of water.

Preparation

Gut, rinse and dry the mackerel with paper towels. Cut off the neck of a 1.5 liter plastic bottle. Put fish in the bottle, tails up.

Place the tea, salt, sugar and a whole peeled onion in a saucepan. Fill with water, put on fire, boil. Strain and cool completely.

Pour the mackerel with the resulting solution and remove for 3 days. Rotate the fish by the tails every day so that it is evenly salted and has an even shade.

A variation on the previous recipe. The color turns out to be more golden, but the taste remains the same delicate.

Ingredients

• 4 mackerels;
• 3 handfuls of onion skins;
• 2 tablespoons of black tea or 4 bags;
• 4 tablespoons of salt;
• 2 tablespoons of sugar;
• 6 black peppercorns;
• 3 bay leaves;
• 1¹⁄₂ liter of water.

Preparation

Prepare the mackerel for salting: cut off the heads, gut, rinse. Place the fish in a plastic bottle or other convenient container.

Rinse the onion skins and place in a saucepan. Send tea, salt, sugar, pepper, bay leaves there. Pour in water, bring to a boil and let simmer for 5 minutes. Then remove from heat, strain, cool.

Pour the mackerel with chilled brine. Refrigerate for 3-4 days. Turn over from time to time.

Mackerel in slices with a spicy taste and a beautiful shade.

Ingredients

• 1 teaspoon mustard powder
• 3 tablespoons of salt;
• 1¹⁄₂ tablespoon sugar
• 5 black peppercorns;
• 2 bay leaves;
• 1 liter of water;
• 2 mackerels.

Preparation

Prepare the brine: pour the mustard powder and other spices with water, bring to a boil and cook over high heat for 3-4 minutes. Remove from heat and cool to room temperature.

While the brine is cooling, gut and rinse the mackerel. Cut it into pieces and place in a glass dish. Pour with brine and refrigerate overnight, or better for a day.

Interesting taste with sourness and spicy notes. Great for sandwiches. And most importantly, it prepares very quickly.

Ingredients

• 2 mackerels;
• 3 tablespoons of salt;
• 3 cloves of garlic;
• 2 bay leaves;
• 5 black peppercorns;
• 50 ml of unrefined sunflower oil;
• 2 large onions.

Preparation

Fillet the mackerel. This can be done in a convenient way for you, by analogy with herring.

Sprinkle the fillets with salt and set aside for 10-15 minutes. At this time, peel and grate the garlic, break the bay leaf. Combine garlic, lavrushka, peppercorns, vinegar and sunflower oil.

Place the mackerel in a glass jar, sprinkling the layers with the sliced ​​onions in half rings. Pour the marinade over, cover and refrigerate for 12 hours.

The onions will also be pickled and delicious.

Express salting in case there are guests in the evening. Mackerel turns out to be lightly salted and very appetizing.

Ingredients

• 2 mackerels;
• 2 purple onions;
• 1 liter of water;
• 3 tablespoons of salt;
• 1¹⁄₂ tablespoon sugar
• 5 black peppercorns;
• 2 allspice peas;
• 3 bay leaves;
• ½ teaspoon coriander;
• 2 tablespoons of vinegar
• 2 tablespoons of sunflower oil.

Preparation

Cut the mackerel into fillets. Peel the onion and cut into half rings.

Prepare the brine. Pour salt, sugar, two types of pepper, bay leaf, coriander into the water. Boil and cool. Add vinegar to the cooled brine.

Place the fish in an enamel bowl, sprinkling with onions. Fill with brine. Cover with a plate of a suitable diameter and place something heavy on top, such as a jar of water. Refrigerate for 2-5 hours. Dry the mackerel pieces with a paper towel and drizzle with sunflower oil before serving.

How to marinate mackerel at home is tasty and quick - the question first of all worries the hostess, who bought a couple of pieces of frozen fish or fresh mackerel. Salting mackerel correctly, choosing a recipe for pickling mackerel for home salting must be careful, a safe method of cooking will preserve the health of family members and make the taste of a cold snack excellent.

Mackerel marinated at home is a very tasty appetizer, it turns out to be a dish without dyes, preservatives and tastes no worse, much better than store-bought salted mackerel. Home fish salting is simple - salt the mackerel for 2 hours or wait 1-2 days until the final salting - depends entirely on the desire of the hostess and the chosen cooking method.

This type of fish is considered the leader in the content of fluorine, cobalt and chlorine. In addition, mackerel is an excellent source of protein; just a 100-gram piece of fish contains up to half of the daily protein requirement. It is known that our body needs fats to function properly. Unlike animal fats (pork, veal), unsaturated fats from mackerel are healthier and easier to digest. It has been proven that omega-3 fatty acids, which are present in fish, prevent the development of cardiovascular diseases, improve brain activity, and prevent blood clots. Regular consumption of mackerel reduces the risk of developing asthmatic bronchitis, rheumatoid arthritis, atherosclerosis.

How to choose the right mackerel

In order not to run into "rotten meat" and be able to fight back an unscrupulous supplier, when buying fish, you should be guided by the following factors:

• Eyes don't lie. This does not apply to the seller, but to the fish, if the eyes of mackerel are bulging, moistened, they are quite bright and full, then this product is fresh and you can take it, because otherwise the eyes sink, dry out and wrinkle. Of course, this rule applies to fresh fish that has not been cooked.
• The gills will tell you. It is this organ of respiration of waterfowl that can be confidently considered a litmus test that will help determine the date of death of a fish. Good quality merchandise has clean, red or pink gills, no mucus, and no disgusting amber.
• The smell will slightly open the veil of secrecy. When shopping for seafood, look at your sense of smell. Fresh carcass does not have a pronounced smell of fish and rancid fat.
• Appearance is an indicator of quality. The skin should be moisturized, firm and shiny, with an iridescent sheen, without any foreign spots and holes. A dull, dry and weathered surface of an individual clearly indicates an expiration of the goods.
• Body strength is a sign of health. This rule also applies to mackerel. For high quality products, the meat should not be loose, lumpy and plastic. In addition, in fresh fish, the belly is flat, and in lonely fish, it is swollen with greenish spots.

How to pickle mackerel at home: 9 best recipes

Marinate mackerel according to the classic recipe

Making a classic mackerel marinade couldn't be easier. In it, the fish will turn out to be moderately salty, soaked in unobtrusive spices. This recipe is essentially the foundation of any marinade. That is, after that you can add spices to it, regulate the amount of sugar and salt, inventing new types of marinade for sea fish.

Ingredients:

• 2 large mackerel carcasses
• sugar and salt - 2 tbsp each l. without a slide
• vinegar - 2 tbsp. l.
• bay leaf - 2 pcs.
• cloves - 3 pcs.
• purified water - 250 ml
• black peppercorns - 6 pcs.

Cooking method:

Water for the marinade is taken purified and not boiled. Pour water into a suitable deep container (not aluminum) and add all other ingredients except fish. When the salt and sugar have melted, the marinade is ready.

While the brine is preparing, you need to prepare the fish. It needs to be cleaned of entrails and a black film inside the carcass, which can give an unpleasant bitterness. After that, the fish is washed under running water and dried on paper (you can remove excess moisture with paper napkins).

Then the fish is combined with the marinade and left to soak for 2-3 hours at room temperature. After that, you need to put it in the refrigerator on the lower shelf, leaving it for 24 hours. The taste of the finished dish is simply amazing.

Quick pickled mackerel

Ingredients:

• frozen mackerel - 2 pcs. (600-700 g)
• turnip onions - 1-2 pcs. salt (not iodized, you can take sea salt) - 2 tbsp. l.
• bay leaf - 2-3 pcs.
• cloves - 3 pcs.
• drinking water - 300 ml
• vegetable (sunflower) oil - 200 ml
• vinegar 9% - 1.5-2 tbsp. l.
• peas (mix or black) - 10-12 pcs.
• coriander beans - 1 tsp

Cooking method:

1. In order for the appetizer to be salted faster, it must be cut into fillets. Do not defrost frozen carcasses to make it easier to work with them. Remove all inedible parts. Remove the skin carefully. Separate the "meat" from the spine. Try to keep the fillet shape as much as possible. Cut it into small, freeform pieces. Boil water and cool. Add salt to it. Stir until completely dissolved.
2. Pour the brine over the mackerel. Leave in the kitchen for 2 hours.
3. Chop the onion in half rings. It comes out fragrant and crunchy. Therefore, feel free to put it more than the specified rate.
4. Mix oil with vinegar.
5. Drain the brine. Rinse in clean cold water several times. Place in a jar, alternating with onions and spices.
6. Pour into a jar of fish. Close the container. Place in a cool place. In principle, you can use mackerel marinated in this way right away. But after a couple of hours it will be even more delicious, appetizing and tender.

Pickled fresh frozen mackerel recipe

Fish according to this recipe is obtained "like in a supermarket", only it is safer to eat it.

Ingredients:

• 2 carcasses of fresh or frozen mackerel.
• Coarse sea salt.

When marinating frozen fish:

1. Defrost the fish slightly.
2. Gut.
3. Cut off the head, wash.
4. Cut into pieces.
5. Place on the bottom shelf of the refrigerator until half-defrost.
6. Salt outside and inside.
7. "Send" to the refrigerator for a day.

Marinated mackerel with mustard

A ready-made dish is an appetizer served with alcohol along with green onions. Pour oil and lemon juice before serving.

For cooking you will need:

• One fish.
• A liter of boiled water.
• Five tablespoons of salt, three of sugar and two of 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 entrails, cut and chopped.
2. The other ingredients are placed in a saucepan, the contents are mixed.
3. The mixture is brought to a boil and cooked for 2-4 minutes, then cooled.
4. Chopped mackerel is placed in a pickling container, poured with marinade. The container is closed, sealed with a press and placed in a cold room for 48 hours.
5. After the expiration of the period, the marinade is drained, and the mackerel marinated with mustard is placed in the refrigerator for storage.

Whole mackerel in brine

You can also try salting a whole mackerel carcass. It will also turn out very tasty. You don't need to gut the fish for this recipe.

You will need:

• 2 carcasses of mackerel,
• 6 tablespoons of salt
• 2 tablespoons of sugar
• 1 teaspoon ground black pepper
• 1 tablespoon dried dill
• 1-2 tablespoons of vegetable oil.

Cooking method:

1. Rinse the mackerel and pat dry with paper towels. Take a large bag and add salt, sugar, pepper and dill to it. Shake the bag to mix all the seasonings.
2. Then rub each carcass thoroughly with the curing mixture. Place the fish in the bag containing the seasonings. Wrap the mackerel tightly. To do this, you can use a few more bags or thick paper.
3. Refrigerate the fish for 3 days. The finished fish should be washed under running water, dried well and rubbed with a small amount of vegetable oil.

Pickled mackerel in oil

To cook pickled mackerel at home, choose a fatter fish, then it will turn out to be even more juicy and tasty. Let's get started!

Ingredients:

• frozen mackerel - 1 - 2 medium fish
• turnip onion - 1 head
• table salt - 2 tablespoons
• granulated sugar - ½ teaspoon
• refined sunflower oil - 200 milliliters
• dried bay leaf - 1 - 2 pieces
• black peppercorns, coriander - 5 peas each
• vinegar 9% - 1 teaspoon (can be replaced with apple cider)

Recipe:

1. We defrost the fish, we do not do it until the end, let it remain slightly frozen. In this state, it will be easier for us to work with her.
2. It is advisable to buy mackerel with its head and gutted. There will be a little more work from this, but not much, since any mackerel has no scales and is very easy to clean. Whole mackerel retains the freshness and natural flavor of the fish much better. Therefore, we start marinating by cleaning the fish: we cut off the head and take out the insides. The fins and tail can be left on, they will not taste in any way.
3. We take a knife (always well sharpened) and cut into portions.
4. We clean the onion under running cold water, so our eyes will not water. We cut it quite large - in half rings.
5. Pour vegetable oil into a bowl. Pour in granulated sugar, salt. Add vinegar. Divide the lavrushka into several pieces and throw it here. Add coriander seeds and black peppercorns.
6. Stir and get the marinade. You don't need to cook anything. Isn't that great?
7. Now we take chopped mackerel and moisten each piece from all sides in a spicy marinade.
8. Place the fish in a convenient glass bowl or plastic tray. Sprinkle with chopped onions on top and pour over the rest of the marinade.
9. We cover the dishes with a lid and send them to the refrigerator for two days. Periodically, it is advisable to shake the tray with fish so that it marinates more evenly.
10. After two days, the mackerel can be served.

Pickled mackerel in tomato sauce

Ingredients:

• Fresh mackerel 500 gr.
• Bulb onions 2 pcs.
• Salt 1.5 tsp
• Sugar 0.5 tsp
• Refined sunflower oil 50 ml.
• Apple cider vinegar 35 ml.
• Tomato juice 125 ml.
• Ground black pepper - to taste
• Ground coriander 1 pc.
• Bay leaves 2 pcs.

Cooking steps:

1. I thawed the mackerel, cleaned it of all that was superfluous, washed it well and dried it. Divided into fillets, and then cut into portions.
2. The onions need to be peeled and cut into rings.
3. Put the onion and fish in layers in a jar.
4. Now you need to prepare the marinade. To do this, in a saucepan, mix all the above ingredients, bring to a boil and boil for literally one minute.
5. Pour the fish in a jar with a hot marinade, close the lid and turn it over several times so that the marinade will properly saturate the whole fish.
6. As soon as all the contents of the jar have cooled down, without opening it, we put it in the refrigerator for a day.

After the indicated time, the wonderful pickled mackerel is ready. Try it - it's delicious!

Recipe for delicious pickled mackerel with carrots

Ingredients:

• fresh frozen mackerel - 1 pc.
• carrots - 1 pc.
• fine salt - 2 tbsp. spoons
• white sugar - 2 tbsp. spoons
• onion - 1 pc.
• black peppercorns - 5 pcs.
• table vinegar - 10 ml
• dry bay leaf - 2 pcs.
• fresh dill - to taste
• filtered water - 1 liter.

Preparation:

Pre-defrost the mackerel, rinse and dry with a towel. Then we clean it of scales, entrails, cut off the head, fins and tail. Chop the fish into small pieces. We process vegetables, chop finely.

Now we are preparing the marinade: in a small saucepan, mix all the spices, add sugar and bay leaf. Pour in filtered water, put the dishes over medium heat. Bring the marinade to a boil, and then remove from the stove, add vinegar and cool. We put the fish in a clean glass jar, laying prepared vegetables in layers. Fill with cooled marinade and sprinkle with chopped fresh dill. Close the top with a lid and put it in the refrigerator. After 2 days, delicious pickled mackerel in pieces will be ready!

How to marinate mackerel in a hot marinade

Marinated mackerel in a hot marinade is very easy to cook at home, even for an inexperienced cook. The fish is tender, tasty and aromatic.

Ingredients:

• Water - 1.5 l
• Salt - 1 tbsp l.
• Onions - 1 pc.
• Allspice peas - 5 pcs.
• Black peppercorns - 5 pcs.
• Bay leaf - 2 pcs.
• Carnation - 3 buds
• Vinegar - 1 tbsp. l.
• Cilantro seeds - 0.5 tsp
• Fennel seeds - 0.5 tsp

Step by step cooking:

1. Pour water into a saucepan, then boil.
2. Add salt, allspice and black peppercorns, bay leaves, cilantro and fennel seeds to boiling water.
3. Boil the marinade for 2-3 minutes. Turn off the marinade, add the cloves, then pour in the vinegar.
4. Peel the mackerel, then cut into pieces.
5. Chop the onion into strips, put in a pickling container. Place the fish slices on top.
6. Pour the hot marinade over the mackerel.
7. Leave the fish to marinate for 2-3 hours.

1. When salting, salt draws excess moisture from the fish and soaks the carcass well. The process is carried out at a low temperature, since the product will rot in hot conditions. At the end of the salting, the mackerel is removed to the cellar or refrigerator.
2. Salt the fish in a dish that does not undergo oxidation, so an enamel saucepan, glass and plastic bowls are suitable. It will not be superfluous to sharpen your favorite knife before cooking, then the process will be easier and more pleasant.
3. I recommend salt mackerel at home with ordinary salt, iodized salt is not suitable. Iodine will not affect the taste of the finished dish, but it will spoil the appearance.
4. The refrigerator is the best place to store it. Fill the mackerel with vegetable oil and store for no more than 5 days. Do not keep salted fish in the freezer; after thawing, the meat will become watery and tender.
5. In order for the mackerel to fully reveal its taste and acquire a breathtaking aroma, add laurel and peppercorns during the salting process. Coriander, cloves, allspice add a spicy taste. These tips will help you cook delicious, beautiful and aromatic salted mackerel.

That's all. You can make excellent sandwiches from pickled mackerel by adding a little green onions. Fish prepared according to this recipe is a beautiful, tasty and healthy treat. Perhaps you have your own recipe for salting fish, we will be grateful if you share it in the comments to this text. We wish you culinary success!

Budget fish mackerel after home salting will turn into an original and tasty dish. A variety of recipes will help you prepare a fish addition to salads, topping for sandwiches and an independent treat. Today we'll talk about how to pickle mackerel in brine in order to please the family every time with new shades of familiar taste.

The benefits of salted fish

Mackerel is one of the healthiest fish. It contains a lot of vitamins and essential amino acids.

• participation in DNA synthesis;
• helps to saturate cells with oxygen;
• prevents oncology;
• increases the level of hemoglobin in the blood;
• strengthens the immune system;
• sharpens memory;
• relieves pain in arthrosis.

The calorie content of lightly salted delicacies is 190-280 kcal / 100 g.

Preparing fillets for salting

To cook according to any recipe, you need to be able to properly prepare the fish.

Fillet is prepared in this way:

1. Take your time to defrost the fish. This process does not need to be accelerated. Defrosting should only take place on the shelf in the refrigerator.
2. After that, open the fish belly with a sharp knife, remove the insides from there and scrape off the black films so that the cooked dish does not taste bitter.
3. Cut off the head, tail, and all fins.
4. Depending on the recipe, cut the mackerel into 2–3 cm portions, or leave the carcass intact.
5. Thoroughly wash the workpiece under running clean water.

What to file with

There are many ways to beautifully serve mackerel, it basically all depends on the invention of the hostess.

Feeding options:

• Distribute the pieces nicely on a flat dish, sprinkle with finely chopped green onions on top, and drizzle with fragrant oil.
• Place a thin slice of lemon, cranberry, or juniper berry on top of the fish slices.
• Place thin rings of red Crimean onions, cherry tomatoes or olive on top of the slices.
• For sophistication, include a pillow of lettuce leaves, carrot flowers, and quarters of boiled eggs.
• Small canapes with a slice of salted fish look great.

How is the snack stored

You do not need to store the pickled delicacy for a long time, so you do not need to cook a large amount of fish for future use. The workpiece in the marinade is stored for no more than 3 days, because every day the fish will become more and more salty. To extend the shelf life, remove the fish pieces from the marinade, place them in a washed plastic container, and sprinkle with lean, fragrant oil. Thus, it will remain in the cold for about a week.

A simple and delicious express recipe

Recipe for salted mackerel in brine according to GOST. The addition of spices depends on the taste. If you like, leave the recipe without spices, and the fish will remain tasty and lightly salted.

Required:

• fleshy carcasses - 2 medium pieces;
• salt (no additives) - 2 tbsp. l .;
• granulated sugar - 1 tbsp. l. no pea;
• onion - 1 medium head;
• lavrushka - 3-4 leaves;
• black and allspice peppercorns - according to your own taste;
• purified water - 0.5 l.

Cooking rules:

1. Cut the fish into portions.
2. For pouring into a small saucepan, pour water, peppercorns and lavrushka. Salt and sweeten the marinade. Put on high heat and boil for 3 minutes. Cool the liquid.
3. Combine the slices and the onion rings in a glass container.
4. Cover the workpiece with marinade, cover the airtight lid and hide it down the refrigerator for 12 hours.

The prepared dish can be safely served for dinner.

Smoked Tea Recipe

The dish will turn out not only deliciously tasty, but also with a very beautiful golden skin tone.

Ingredients:

• carcasses - 4 medium pieces;
• tea brewing without impurities and flavors - 3 tbsp. l .;
• clean drinking water - 1 liter;
• granulated sugar - 3 tbsp. l. without a top;
• sea ​​salt of coarse fractions - 3 tbsp. l. without top.

Cooking scheme:

1. First of all, you need to make a marinade. Dissolve loose components in 1 liter of water, and send tea infusion. Send the liquid to the stove with medium heat.
2. Boil the filling for 4 minutes and let it cool down.
3. Strain the warm marinade through a strainer and immerse the mackerel so that it is completely immersed in the liquid.
4. In such a filling, the fish should stand for 4 days.

At the end of the term, the fragrant snack is ready for use. Cut the slice into portioned slices. Place on a slice of fresh bread and enjoy.

Marinade in onion skins

This is a time-tested recipe that is also considered original. The absence of spices and the bright color from the husk will give lightly salted and slightly golden fish.

Required:

• carcasses - 3 large pieces;
• onion peel - from 5 heads;
• sea ​​coarse salt - 2 tbsp. l. without top;
• clean drinking water - 1 liter.

1. Wash the husk with water, drain the liquid, and fill it with water again. Let the husks sit in the water for about 20 minutes.
2. The fish can be sliced ​​or left intact.
3. Throw salt into the brine, dissolve it. Put it on gas and let the brew boil and boil for 3-4 minutes.
4. Place the meaty slices in the liquid and let it simmer for 3 minutes.

Place the fish in a bowl, sprinkling lightly with lemon juice. Decorate with a dill branch and other herbs.

Citrus pickle

If you salt mackerel in citrus brine, the fish will reveal an absolutely original and delicate taste. The marinade is used hot and the pickling is very quick.

Components:

• large carcasses - 2 pcs;
• Crimean onions - 2 heads;
• celery root - 1 stalk;
• zest from 1 large lemon;
• salt - a pinch at your own discretion;
• freshly ground black pepper - 1 tsp;
• ground coriander kernels - 1 cl. a spoon;
• vegetable oil - 1⁄2 cup;
• natural orange juice - 1.5 cups.

Step by step process

1. Place the fish fillets in a plastic container, add salt, ground pepper and coriander.
2. Cover the container with cling film and hide in the cold for 30 minutes.
3. Remove the zest from the lemon with a grater without the topmost bitter layer.
4. Chop celery root and onion finely. Heat oil a little in a skillet and simmer vegetables. Throw in lemon zest and orange juice, heat for about 5 minutes.
5. Pour the hot brine into a container with mackerel, cool a little, cover with cling film. Put the workpiece in the refrigerator.

Within an hour, a tender, slightly cooked snack is ready to appear on the table.

Recipe in a bottle of liquid smoke

Cooking method for those who like to occasionally enjoy smoked meats.

• fatty fish - 3 pcs;
• liquid smoke - 1/3 cup;
• sugar and small salt - 3 tbsp each l. without a slide;
• strong tea - 1 glass;
• clean drinking water - 3 liters;
• black peppercorns - 6 pcs;
• carnation roses - 6 pcs;
• cloves of garlic - 4 pcs;
• lavrushka - 4 leaves;
• chili pepper - 1 pc. without seeds.

Cooking step by step:

1. Pour water into the container, boil.
2. Throw sugar into boiling water and pour in a glass of tea. Let the pouring simmer for 15 minutes.
3. Put the fish fillet in a 3-liter jar, season with spices and garlic pressed with a press. Pour liquid smoke there. Send the entire filling into a bottle with fish, and close the blank with a nylon cap.
4. Mackerel is left on the refrigerator shelf for 3 days.
5. Remove the fillets from the marinade and cut into small portions.

Juicy and tasty fish with a rich smoked aroma and golden skin is ready to serve.

Salting under oppression

An interesting express method to salt mackerel when guests are almost on the doorstep. The fish will turn out to be tender, lightly salted and very appetizing.

Ingredients:

• fleshy fish - 3 pcs;
• red sweet onions - 3 pcs;
• purified water - 1 l;
• fine salt without additives - 3 tbsp. l. without a slide;
• granulated sugar - 1.5 tbsp. l. without top;
• peas of black and allspice - 5 pcs each;
• lavrushka - 3-4 leaves;
• freshly ground coriander - 1⁄2 tbsp l .;
• 9% vinegar and vegetable oil - 2 tbsp each. l.

1. Turn the fish into fillets and the onion into thin rings.
2. For salting mackerel, prepare a filling. Add sugar, salt and all spices to drinking water. Boil on the stove and refrigerate. Pour vinegar into the remaining brine.
3. Place the fillets in an enamel bowl, sprinkling with onion rings.
4. Pour brine on top and press down with a suitable plate.
5. Set the oppression in the form of a 3-liter jar in water on top of the plate.
6. Hide in the cold for 2-4 hours.

Dry the portioned fish strips before serving, and lightly sprinkle each with vegetable oil.

Cooking in mayonnaise

Salting mackerel in pieces in mayonnaise brine - makes the fish tender and melt in the mouth.

Components:

• fish plates - 2 pcs;
• Crimean onion - 3 large heads;
• mayonnaise "Provencal" - 5 tbsp. l. with a hill;
• lavrushka - 4 leaves;
• black peppercorns - 5 pcs;
• vegetable oil without aroma - 4 tablespoons;
• extra salt - 1 tbsp. l.

Prepare dishes like this:

1. In a bowl, combine bay leaves, spices, chopped onions, and mayonnaise sauce.
2. Divide the fillets into 3 cm wide slices and dip them in the spicy mayonnaise mixture.
3. Put a plate on top and press down with oppression.
4. Leave to salt at room temperature for 60 minutes, then transfer to the refrigerator shelf for 3 hours.

A soft and tasty snack ready to be served.

Marinade with ketchup

Tender fish meat in a hot marinade will be equally tasty for many types of fish.

Required:

• fish meat - 3 pcs;
• onions - 3 pcs;
• 9% vinegar - 3 tbsp. l .;
• coarse salt - 2 tbsp. l. with a top;
• chili ketchup - 3 tbsp l .;
• granulated sugar - 1.5 tbsp. l .;
• black peppercorns - 7-8 pcs;
• vegetable oil - 1/3 cup;
• purified water - a little more than a glass.

1. Divide the carcasses into strips 2 cm wide.
2. Chop the onion into thin half rings.
3. Combine vegetable oil, vinegar, salt and sugar in a bowl. Add chili, peppercorns to the brine. Put everything together.
4. Bring the marinade to a boil and simmer for 2 minutes. Remove from heat.
5. Take a pickling container and splash some marinade on the bottom. Tamp the fish pieces tightly over it.
6. Pour the rest of the hot marinade on top.
7. Cover with a lid and leave to cool at room temperature. Hide in the cold.

Soft and fleshy mackerel is ready.

Secrets and subtleties of the pickling process

In order to properly and tasty salt mackerel at home, you need to understand some of the subtleties of the process.

It is important to consider:

• For salting, take large individuals, as small fish are without fat and with many bones. The best mass of 1 piece is about 300 g.
• It is best to use fresh or frozen fish for cooking.
• When buying, first of all, pay attention to the condition of the skin. Fresh fish has a light steel gray color without rusty spots and streaks.
• The eyes are not cloudy and shiny.
• High-quality fresh raw materials have a light fishy aroma, the skin is firm to the touch, and slightly moisturized.
• Salt pulls excess moisture from the carcass and completely saturates the meat.
• It is customary to make salting at a low temperature, since the raw materials will deteriorate in the heat.
• At the end of salting, put the workpiece in the basement or refrigerator.
• Carry out the salting in a container that will not oxidize. Plastic or glass containers work best. In the absence of special containers, take a bottle with a cut off top.
• Iodized salt is not used, since iodine will worsen the appearance of mackerel, and iodine will not affect the taste.
• The speed of salting fish depends on the grinding of salt. Coarse grinding will draw out a large amount of liquid, and this will increase the shelf life of the finished dish.
• Take both carcasses and fillets and slices. The size does not affect the cooking technology, but cutting will reduce the time for salting. The whole fish is salted for 3 days, and in slices from 4 hours to 1 day.
• Store the finished snack in the refrigerator. Pour in 2-3 tbsp. l. homemade natural oil, and keep for about 5 days.
• Remember, freezing will make the fibers soft and watery.
• Peas and lavrushka will help to fully emphasize the taste of fish and give it a pleasant aroma. Coriander and allspice will add spice to the dish.

The various recipes offered will allow you to prepare a variety of delicious and unusual dishes from prosaic mackerel.

Video

Pickled mackerel is a delicious snack that is easy to get at any supermarket. But not everyone knows that such fish can be cooked at home, and for this you do not have to make much effort or have professional culinary skills. In addition, mackerel will turn out to be more useful, as it will be free of preservatives and other harmful "chemicals". And the taste of aromatic spicy fish will undoubtedly be appreciated by everyone.

The technology for making pickled mackerel is simple, and it will take 15 minutes to prepare the fish. The fish is thawed, it is advisable to do this at room temperature or on the bottom shelf of the refrigerator. Then the mackerel is cut: the head, tail, entrails are removed, washed thoroughly, dried and cut into pieces. Sometimes mackerel fillets are pickled. For this, all bones are removed from the fish. A marinade is prepared, which consists of vinegar, oil and spices. This fragrant liquid is poured over the fish and kept in the refrigerator for at least a day. Ready-made mackerel is served as an appetizer or main course. Forshmaks and various salads like herring under a fur coat are prepared from fish.

The Secrets to Making the Perfect Pickled Mackerel

Mackerel is a versatile fish. It is good both fried and baked and stewed. But pickled mackerel turns out to be especially tasty. Let's reveal a few secrets of cooking this dish at home. Experienced chefs who know how to share tips and tricks how to cook delicious pickled mackerel:

Secret # 1. To remove the fishy smell, sprinkle the mackerel with lemon juice before cooking.

Secret number 2. Choose spices to your taste, you can add extragon marinade and blackberry or currant leaves.

Secret number 3. For a beautiful yellowish-golden color, add one bag of large leaf black tea and some onion skins to the marinade while boiling.

Secret number 4. The glass jar can be replaced with any container, such as a food grade plastic container.

Secret number 5. To keep the fish longer, drain the marinade after a day and completely fill the mackerel with vegetable oil, then put it back in the refrigerator. In this form, the fish can be stored for about a month.

Secret number 6. In addition to onions, you can also put chopped carrots and chopped garlic.

Secret number 7. You can serve mackerel in different ways. For example, in dishes specially designed for fish or in portions on plates. Fish can be offered as the main dish with your favorite side dish: boiled potatoes, mashed potatoes, vegetable salad, loose rice.

Secret number 8. Instead of mackerel, you can marinate any other fish, for example, herring.

Secret number 9. Before serving, sprinkle pickled mackerel with vegetable oil and lemon juice, garnish with sprigs of herbs or circles of lemon or lime.

Homemade mackerel is much tastier and healthier than store-bought mackerel. Everyone knows about this, but sometimes it is easier and faster to buy fish than to do it yourself. We offer a simple recipe from ordinary ingredients, the mackerel will be ready in a day. Such a dish will be a good snack for the festive table and diversify the daily menu. If you want to make the taste of mackerel more piquant, then put black and allspice peas, bay leaves, and herbs in the marinade.

Ingredients:

• Fresh frozen mackerel - 2 pcs.;
• Vegetable oil - 250 ml;
• Water - 250 ml;
• Sugar - 2 tablespoons;
• Vinegar - 2 tablespoons (9 %);
• Salt - 2 tablespoons;
• Onions - 2 pcs.;
• Dill - a bunch;
• Mustard - 1 tablespoon

Cooking method:

1. Defrost the fish on the bottom shelf of the refrigerator. We wash, clean, cut off the head, tail, fins, gut.
2. Cut the prepared mackerel into small pieces, transfer to a separate container.
3. Peel the onion, cut it into rings or half rings, send it to the mackerel.
4. Let's prepare the marinade. Combine water, oil, sugar, salt, mustard and vinegar in a bowl. Mix well until sugar and salt are completely dissolved.
5. Pour fish and onions with the resulting marinade, close the container with a lid.
6. We leave in the refrigerator for a day.
7. Put the finished mackerel on a plate, decorate with dill and pickled onions.

Interesting from the net

Mackerel marinated according to this recipe turns out to be incredibly tasty. Marinade with spices and apple cider vinegar adds a special spicy aroma to the fish, pleasant pungency and tenderness. You can also marinate mackerel fillets. To do this, the fish should be cut, removing all the bones, cut into pieces and pour over the marinade.

Ingredients:

• Mackerel - 2 pcs. (about 400 g);
• Onions - 2 pcs.;
• Water - 500 ml;
• Pepper peas - 5 pcs.;
• Carnation - 3 pcs.;
• Bay leaf - 2 pcs.;
• Allspice - 5 pcs.;
• Salt - 3 tsp;
• Vegetable oil - 2 tablespoons;
• Coriander - 5 pcs.;
• Sugar - ½ tablespoon;
• Apple cider vinegar - 2.5 tablespoons

Cooking method:

1. Boil water in a separate saucepan, add all the spices, salt and sugar. We boil for 5 minutes. Cool to room temperature.
2. Add oil and vinegar.
3. Defrost the mackerel, remove the insides, head, fins, tail, rinse thoroughly with water and dry.
4. Cut the fish into 5 cm thick pieces.
5. Cut the onion into half rings or rings.
6. We put the mackerel in a glass jar or other container, alternating layers of fish with layers of onions. Pour the prepared spicy marinade into the jar. We close the container with a lid, leave it for a day.

Now you know how to cook pickled mackerel according to the recipe with a photo. Bon Appetit!