Salted mackerel according to the recipe of the "Old Sailor"

As soon as the fish thawed a little, washed it, cut off the head, tail, fins, removed the skin, carefully gutted, cut into 2 fillets along the spine, removing the spine and all bones. Sprinkle with salt (about 1 tbsp. L.), Put it in a saucepan. The fish caught caviar - and its there too! A saucepan is in the refrigerator. until morning. In the morning (12 hours passed) I slightly washed the fish under running water and laid it on paper napkins to dry it. Meanwhile, finely chopped the garlic (1 m clove per 1 fillet), cut the dill. The inside of the fillet halves was peppered with freshly ground black pepper, sprinkled with garlic, dill, and laid out pieces of bay leaf. You can stop at this, but you can lightly grease the fish with hot mustard, mayonnaise, butter to give additional flavoring shades. Crushed the caviar with a fork and evenly laid it on the fillet. Next, press two fillet halves tightly to each other and wrap each "pair" in a bag separately. We put it in the freezer until the evening. In the evening we take the fish out of the freezer. Lightly salted mackerel is ready! Easy to cut, dense. Stored in the freezer. But not for long, as it is eaten quickly. Enjoy your meal!

Marinated mackerel at home!

You have no idea how delicious it turned out! You will need 2 fish. Cut off the head and gut .... (I asked my son to do this, I couldn't do it myself, my hand did not rise. I even ran away from the kitchen so as not to look ...). Wash well, well. Cut into pieces, 1.5 cm thick. Pour a large glass (I have about 300 ml) of water into a bowl, put 2 tablespoons of salt. Stir well until the salt dissolves. Put our pieces of fish there, I also put a couple of laurel leaves. Cover with a plate and put some weight on top. Let's leave the fish to salt. I left it overnight. I put it in the evening, in the morning, at 10 o'clock, I already took it out. I was salting for 12 hours ... In the morning there was such a picture. Drain all the liquid ... Put the fish in the same bowl again. Then, in the same bowl, put:

... Vinegar (if 9%, then 3 tablespoons, if 5%, like mine, then 4-5 tablespoons);

... black pepper, hot paprika - to taste;

... onion, cut into half rings - 1 large onion;

... 2 cloves of garlic (squeeze through a garlic press);

... rast. butter - 1 glass.

Mix everything well. Cover it again with the same plate (all the fish should be in the marinade), press down and place the weight on top. Then refrigerate until evening to marinate well. You can stir it periodically. And in the evening you can already eat! The mackerel turned out to be so delicious that it is beyond words! It seems to me that it is even tastier than herring ... fatter, or something .. With boiled potatoes, but with pickled onions ... In general, I was salivating again ... Bon appetit!

How to salt mackerel - cooking recipes!

In such a marinade, mackerel is tastier than red fish! Delicate pickled mackerel will just melt in your mouth ... Wonderful pickled mackerel can be made at home too. There are many cooking recipes, some of which we will consider.

Recipe number 1

... Mackerel - 1 kilogram.

To prepare the marinade for 1 liter of water:

... Salt - 5 soup spoons;

... Granulated sugar - 3 soup spoons;

... Dry mustard - 1 soup spoon;

... Bay leaf - 6 pieces;

... Cloves - 2 pieces;

... Vegetable oil - 2 soup spoons.

Preparation: The fish must be cleaned, the entrails and head removed, the tail and fins cut off. In a separate saucepan, boil the marinade from the proposed ingredients, which must be cooled. After the marinade has cooled, put the fish in it, put a plate on top of the mackerel and oppress it and in the cold, after two or three days the fish will be ready. The fish can be turned over from time to time.

Recipe number 2

... Mackerel - 3 pieces.

For the marinade for 1 liter of water:

... Tea leaves - 4 soup spoons;

... Salt - 4 soup spoons;

... Granulated sugar - 2 soup spoons;

... Liquid smoke - 4 soup spoons.

Preparation: First, defrost the frozen mackerel, then cut off the tail, head, clean from the insides, rinse well and put it in a two-liter jar, the tails should be at the top. Prepare the marinade separately. To do this, add tea leaves, granulated sugar, salt to the water and bring everything to a boil. Then it is necessary to strain, allow to cool and then add liquid smoke to the marinade. Pour this marinade over the fish, close with a plastic lid and put in the cold, for about three days. Shake the jar of mackerel from time to time. After the time has passed, the fish can be consumed by cutting into pieces.

Recipe number 3

... Mackerel - 500 grams;

... Salt - 3 soup spoons;

... Sugar - 3 soup spoons;

... Black pepper.

Preparation: Thaw frozen fish, then peel, removing the head, tail and entrails. After that, rinse it well and cut into portions. Then each piece of fish must be salt, pepper and sugar, put in a jar or some other container for salting fish. Salt the fish between each row, sprinkle with granulated sugar and pepper. You need to put the mackerel in the cold and after about a day - two fish will be ready.

Recipe number 4

... Mackerel - 3 kilograms.

Marinade:

... Water - 1 liter;

... Granulated sugar - 3 soup spoons;

... Salt - 6 soup spoons;

... Bay leaf - 3 pieces;

... Black peppercorns - 9;

... Allspice - 3 peas;

... Coriander - half a teaspoon.

Preparation: It is necessary to defrost and clean the mackerel, that is, get rid of the entrails, remove the head, fins and tail. After that, rinse the fish well and fold it into a saucepan with a jack. Separately prepare the marinade from the proposed ingredients. Let it cool and pour mackerel on top, if there is not enough water, then you can add boiled salted and chilled water. Put a plate and load on top of the fish. Put in a cold place for 5 days. Enjoy your meal!

How to cook home salted mackerel?

This recipe is dedicated to lovers of delicious salted mackerel. It is simple, even an inveterate bachelor who does not have special culinary skills can pickle mackerel on it. Ingredients:

... Mackerel;

... tea;

... salt;

... sugar.

Preparation: So, we take two large frozen mackerels, defrost them under running water, wash, cut off the head, also remove the insides straight into the trash can. We wash the fish outside and inside, remove moisture with paper towels and start cooking the brine. How to cook a brine, aka marinade: pour four tablespoons of tea with a liter of boiling water. It turns out such a strong tea in which our thawed mackerel will float. In the (cooled) tea, add four tablespoons of table salt and add the same amount of sugar, stir. We put mackerel in this salty-sweet tea brine and store it in the refrigerator for four whole days. Then we take it out of the marinade, hang it in the kitchen above the sink for the night, remove it in the morning and hide it in the refrigerator, having previously wrapped the fish in a paper bag. All. The fish is ready! We cut and taste. Enjoy your meal!

Marinate the mackerel! Real jam!

We take 3 pieces of ice cream mackerel, wash, peel and cut into pieces. The main thing in this business is not to let the fish DEFROST, we carry out all the manipulations with frozen mackerel !! Clean and chop 3 onions and 3 cloves of garlic. We put mackerel, onion and garlic in a bowl, add 1 teaspoon of sugar, 1 tablespoon of salt (with a slide), 3 tablespoons of vinegar, 2 tablespoons of oil, ground bitter pepper, allspice, bay leaf. Mix gently. We put it tightly in a jar, cover with a lid and refrigerate for a day. And in a day we get our fish and eat.

Home salted herring + marinades and pickles!

Herring should be bought with a thick back (fatty). If it is frozen, then completely defrost it before salting. And it's better not to wash. And now a few recipes: Marinade 1:

... Boiled water (1 glass);

... vegetable oil - 3 tablespoons;

... black peppercorns;

... bay leaf or several;

... salt to taste.

Boil it all, cool it down and add a little vinegar. Put the herring, cover tightly with a lid and keep in the room for 4-5 hours, then in the refrigerator for another 5 hours, and it is better to leave overnight.

Marinade 2:

... For 1 liter of water - 1.5 tbsp. tablespoons of salt;

... 1 tbsp. a spoonful of sugar;

... Bay leaf;

... black peppercorns;

... cardamom;

... garlic;

... 1-2 flowers (dried) carnations.

Bring all this to a boil and cool. Pour over the herring so that it is covered with marinade. Put the container in the refrigerator immediately (in winter - you can go to the balcony). After two days, you can eat.

Brine 3:

... 4 tbsp. tablespoons of salt;

... 2 tbsp. tablespoons of sugar per 1 liter. water (this is about 2-3 herring).

Put fish in the cooled brine for 1 day. Basically no hassle. In this way, you can salt not only herring, but also mackerel.

Brine 4:

... 2 tbsp. tablespoons of salt;

... 1 tbsp. Dissolve a spoonful of sugar in 0.5 liters of hot boiled water;

... add bay leaves;

... allspice peas;

... coriander (rolls).

Judge everything. Cut herring into medium pieces, place in a bowl on a barrel, pour over chilled marinade. Close with a plate, put a jar of water on top like a press. Leave in a cool place for 1 day.

Second recipe:

... 6 table. tablespoons of salt;

... 1 table. a spoonful of sugar;

... seasonings are the same for 1 liter of water.

The rest is done as well. Put the not gutted fish in a three-liter jar and pour with brine: for 1 liter of boiled chilled water, you need 5 tablespoons of salt, 1 tablespoon of sugar, 2-3 bay leaves, 1 teaspoon of allspice peas. When the brine is already poured into the jar, put 1 tablespoon of dry mustard on top. Enjoy your meal!

Herring of its own ambassador!

... Fresh frozen herring - (3-4 pieces per 3 liter jar);

... salt - 3 tbsp. spoons;

... sugar - 5 tbsp. spoons;

... lavrushka - 2 pcs.

Preparation: Boil 1 liter. water. Add 3 tbsp. To boiling water. tablespoons of salt and 5 tablespoons of sugar. Put the resulting brine on a window or balcony until it cools completely. Defrost completely and rinse the herring. Place the herring in a 2 or 3 liter jar and pour over the brine. Add 2 bay leaves. Refrigerate for 2 days. After 2 days, the herring is ready to eat. P.S. Personally, I use Norwegian herring, in my opinion it tastes better than Atlantic herring. In general, this ambassador turns out no worse and even better than the sl / c herring that is sold in the store.

Herring is an incomparable way of salting!

According to this recipe, we have salted herring many times - many times and the result has always pleased us! We take 1 kg. fresh frozen herring of good quality. Gut, remove skin and cut into slices. Place the fish in an enamel saucepan.

Prepare the filling in advance:

... Cut 3 onions into rings;

... 10-12 tbsp water;

... 1 tsp Sahara;

... 1-2 tbsp salt (no slide);

... 0.5 tsp ground black pepper;

... 1 dec. l. vinegar (essence); ... 2 tbsp. l. ketchup;

... 1/2 tbsp. vegetable oil.

Preparation: Boil everything together with the onion, cool and pour over the fish. Put in the refrigerator. A delicious herring will be ready in a day! Well, very tasty !! I used table vinegar. Enjoy your meal!

Delicious and quick marinated herring!

● herring - 2 pcs.,

● onions - 1-2 large,

● apple cider vinegar - 5 tablespoons,

● salt - 2 tsp,

● sugar - 0.5 tsp,

● water - 1 glass,

● peppercorns - 10 pcs.,

● a pinch of coriander seeds.

Preparation: First, prepare the marinade - add sugar, salt, apple cider vinegar to the water and heat it a little (do not boil) until the ingredients are dissolved in it. While the marinade is cooling, clean the herring and cut it into pieces, also cut the onion into rings. We take a jar and put the herring in it, adding alternately onions, peppercorns and coriander as they are stacked. Fill it with the already cooled marinade, cover with a lid and put it somewhere far away for a day. In a day, the delicious pickled herring will be ready. Enjoy your meal!

Gentle salted herring!

5 fresh frozen herring

Brine:For 1 liter of water we take 5 tablespoons (no slide)

• salt 3 tablespoons (no slide)
• sugar
• 12-15 grains of black peppercorns
• 1 teaspoon of dry mustard seeds (1 teaspoon of dry mustard can be used) - mustard gives firmness, or rather elasticity to the herring, it will not be soft, as sometimes we come across in the store.
• 6 bay leaves
• 2 tablespoons of vegetable oil.

Five pieces of herring fit into a 3-liter jar, it's not scary that the tails are sticking out, we will press them down. It took 2 liters of water, so we do a double calculation. Pour water into a saucepan, boil with salt and sugar. Allow to cool. Put all the spices in a saucepan and fill it with cooled brine. We press the tails under the water and close the lid. We put in a cool place. You can eat tomorrow. If you add cloves, there will be a spicy salted herring. But we don't like this. We need a gentle salting. Enjoy your meal!

Sprat dry salted sprat!

... Sprat (fresh) - 1 kg.;

... Coriander (grains) - 0.25 tsp;

... Salt (with a small slide; shallow spoon) - 3 tablespoons;

... Black pepper (peas) - 1 tsp;

... Allspice (peas) - 4-5 pcs.;

... Bay leaf - 3-4 pcs.;

... Ginger (ground; pinch);

... Cloves (buds) - 4-5 pcs.

Preparation: Rinse the sprat thoroughly under running water. Prepare the pickling mixture: Crush the spices in a mortar, but not very finely, then mix with salt. Remember that iodized or fine salt is not used for salting fish. Sprinkle the sprat with the pickling mixture, stir. It is best to do this in a wide container, such as an enamel bowl. Do not use jars and other narrow dishes, in it the sprat is salted unevenly and quickly deteriorates. Cover the fish with a plate and place a small weight on top. Remove to a cool place. After 12 hours, the delicious fish will be ready!

Lightly salted capelin!

Ingredients for brine (for 1 liter of water):

... 3 tbsp salt;

... 2 tbsp Sahara;

... 5 lavrushkas;

... 1 tsp each allspice peas, cloves and coriander.

Preparation: Rinse the capelin and put it in a jar. Bring the brine to a boil and boil for 10 minutes. Then cool and pour the fish into jars. You can add 1 tsp. vinegar essence in a 1-liter jar of fish. Then the ambassador will be spicy. But you can not add. Better a couple of tablespoons. sunflower oil. And in the refrigerator for a day. Enjoy your meal!

Mackerel, like any fish, is very useful. 100 grams of the product contains half the daily value of protein. In addition, the composition contains phosphorus, calcium, potassium, iodine, sodium, zinc, fluorine, magnesium, as well as vitamin D and nicotinic acid. The fish can be eaten fried, baked, smoked, but salted mackerel is also very tasty. Salting mackerel yourself at home is not difficult. Today we will share with you a few recipes and culinary tricks, thanks to which salted fish will definitely succeed with you.

A few tricks about salting mackerel at home

• Large carcasses and medium-sized fish are suitable for salting, but small ones are not the best option, since they have a lot of bones, and they are not so oily. The carcass should have a slight fishy aroma, be firm and slightly damp. A light gray color indicates the freshness of a fish, but a yellowish tint is a reason to be wary and refuse to buy.
• You can salt the mackerel either whole or in pieces. In the latter version, the fish will be ready to eat a little earlier.
• It is impossible to oversalt the mackerel! Being quite oily fish will take as much salt as it needs. For salting, we recommend using coarse non-iodized salt. The fact is that iodine can spoil the appearance of the finished product, although it will not negatively affect the taste.
• Salt the fish in dishes that do 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.
• It is necessary to store mackerel salted at home in the refrigerator for no more than 5 days, after filling it with odorless sunflower oil.

The classic way to pickle mackerel

You will need:

• mackerel - 1 carcass,
• salt - 4 tablespoons,
• sugar - 2 tablespoons
• vinegar 9% - 2 tablespoons,
• bay leaf - 3 pieces,
• black pepper - 3 peas,
• allspice - 2 peas,
• water - 1 liter.

Cooking method

• My fish. We dry it. Cut into pieces. We remove the insides.
• Pour the specified amount of water into an enamel pot.
• Add spices. We put on fire and boil for 5 minutes. We remove from the fire.
• Pour vinegar into the cooled brine. We mix.
• Put the pieces of mackerel in a glass jar.
• Fill with marinade. We leave for a day at room temperature. After the specified time has elapsed, put the fish on a plate and serve it to the table.

Another option for salting mackerel in brine

You will need:

• mackerel - 2 carcasses,
• vegetable oil - 3 tablespoons,
• salt - 2 tablespoons
• onions - 3 pieces,
• bay leaf - 5 pieces,
• allspice - 5 peas,
• black pepper - 5 peas,
• cloves - 2 buds,
• water - 250 ml,
• vinegar 9% - 50 ml.

Cooking method

• Gut the fish. We remove the head and fins. We rinse thoroughly. We dry it. Cut into small pieces. We put it in a glass / enamel / plastic container.
• Peel the onion. Mine. Cut into thin half rings.
• We mix the prepared spices.
• Fill with water.
• Add vegetable oil and vinegar. We mix.
• Pour the fish with the prepared marinade. We close the container. We put it in the refrigerator. After 2 days, a sample can be taken.

Dry salting of mackerel

You will need:

• mackerel - 2 carcasses,
• salt - 4 teaspoons
• granulated sugar - 2 teaspoons,
• mustard powder - 2 teaspoons
• vegetable seasoning - 1 teaspoon,
• black peppercorns - 7 pieces,
• bay leaf - 2 pieces.

Cooking method

• Gutting the fish. Cut off the head and fins. We rinse. Dry with paper towels. Cut into pieces one and a half centimeters wide.
• Sprinkle the fish pieces with the prepared mixture.
• We put the fish in a suitable container. Close with a lid. We put it in the refrigerator. Try it in 2 days!

Another recipe for salting mackerel in pieces

You will need:

• mackerel - 2 carcasses,
• salt - 2 tablespoons
• sugar - 1 tablespoon
• ground coriander - 1 teaspoon,
• dried basil - 1 teaspoon,
• cloves - 3 buds,
• bay leaf - 1 piece,
• water - 200 ml.

Cooking method

• Pour the volume of water indicated in the list of ingredients into a saucepan.
• Pour in the listed spices. Bring to a boil, stirring occasionally. The sugar and salt should be completely dissolved. Remove the finished brine from heat, cover with a lid and wait for it to cool.
• While the brine cools down, gut the fish. Cut off the fins and head. We rinse. We remove the ridge. Cut into medium sized pieces.
• Put the prepared pieces of fish in a glass jar.
• Fill with brine. We close the jar. We leave it for a couple of hours at room temperature, and then put it in the refrigerator for a day.
• Put the finished fish on a beautiful plate. Sprinkle with onion rings. Sprinkle with vegetable oil. Let's try!

Salt whole mackerel

The fish salted according to this recipe looks like smoked fish, but it is not subjected to heat treatment during cooking.

You will need:

• mackerel - 3 carcasses,
• salt - 3 tablespoons,
• black tea (brewing) - 2 tablespoons,
• granulated sugar - 1.5 tablespoons,
• water - 1300 ml,
• onion peel.

Cooking method

• Pour water into a saucepan. We put on fire.
• We send prepared spices and well-washed onion skins into the water (the more, the better, but 3 handfuls are enough).
• After the brine has boiled, reduce the heat, cover the pan with a lid and cook for 5 minutes.
• The brine cooled to room temperature is filtered through a sieve.
• Gut the mackerel, remove the head. Rinse thoroughly. We dry it.
• We put the carcasses in a container suitable for salting.
• Fill with brine. Make sure the carcasses are completely covered in liquid.
• Cover with a lid. We leave for 12 hours at room temperature.
• After the indicated time, we send the fish to the refrigerator for another 3-4 days, periodically not forgetting to turn the carcasses over to another barrel. After that, you can treat your household to healthy yummy!

Recipe for salting mackerel with lemon

You will need:

• mackerel - 3 carcasses,
• salt - 2 tablespoons
• lemon juice - 1 tablespoon
• black pepper - 10 peas,
• bay leaf - 3 pieces,
• water - 500 ml.

Cooking method

• Pour water into a saucepan. Add spices. We put on fire and cook for a few minutes after boiling.
• My fish. We remove the fins, head and entrails. We rinse. We dry it. Cut into pieces of medium size.
• We put the pieces of fish in a dish suitable for salting.
• Pour freshly squeezed lemon juice over the fish.
• Pour in the brine cooled to room temperature. Don't be alarmed if it gets a little cloudy, this is a normal reaction when combined with lemon juice.
• We seal the container. We put it in the refrigerator. In just a day, you can already evaluate the result. By the way, according to this recipe, mackerel can be salted whole, only in this case you can taste salted fish no earlier than in 3 days.

Express salting of mackerel fillets

You will need:

• mackerel - 2 carcasses,
• salt - 2 tablespoons
• sugar - 1 tablespoon
• freshly ground allspice - 1 teaspoon,
• ground black pepper - 1 teaspoon.

Cooking method

• We mix all the prepared spices.
• Gut the fish. Cut off the head and fins. We rinse. Remove excess moisture with paper towels.
• We cut the fish, that is, we remove the ridge and all the bones. Cut the fillet into small pieces.
• Place the pieces of fish in a glass bowl. Sprinkle generously with the spice mixture.
• We cover with a flat plate and put oppression on top, for example, a jar filled with water or some heavy object. We send the fish to a cold place. In just 7 hours, you can enjoy the taste of your own pickled mackerel. Enjoy your meal!

Salting mackerel at home is a fairly simple task, as you can see. You just need to stock up on fresh fish and patience, because it is so difficult to keep yourself from taking a sample prematurely. 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!

Mackerel is a fish whose body shape resembles a spindle and is covered with barely noticeable scales. Mackerel meat is a tasty and healthy product. It is recommended to use it in case of depletion of the body and, as a result, a decrease in general immunity. If the meat of this fish is regularly eaten, then the body begins to recover its strength, as a result of which the body's resistance to various infections and bacteria increases.

The protein contained in fish meat is easily absorbed by the human body. In this regard, mackerel can be eaten by any category of people, from children to the elderly. Since the product is absorbed almost completely, it does not clog the body, but, on the contrary, promotes its purification, as a result of which the body becomes healthy.

As a result of regular consumption of mackerel meat, the functions of the central nervous system are noticeably improved. The body recovers very quickly as a result of past illnesses, which is noticeable against the background of increasing physical and mental performance.

The product is quite simple to prepare, but first you have to buy several carcasses of fish in the store. In our time, this is not a problem, if there were money. As a rule, fresh frozen mackerel is bought. When choosing fish, you should pay attention to the quality of the freezing. So what is next:

• Give it an opportunity to unfreeze, and, moreover, you need to do it correctly, without forcing the process itself. It should defrost naturally.
• After that, the fish must be cleaned, no matter what recipe it will be cooked according to.
• The entrails are removed and cleaned well.
• Cut off the head, fins and tail.
• If necessary, it is cut into pieces.
• With large amounts of salting, it is not necessary to cut the fish.
• Finally, the fish is thoroughly washed under running cold water.

Man has come up with a lot of recipes for making pickles. They are suitable for cooking any fish. Moreover, there are both simple recipes, when the recipe includes a minimum of ingredients, and complex ones, when the list of ingredients reaches more than a dozen items. Typically, most recipes are derived from a classic recipe that includes water, salt, sugar, bay leaf, chili peas, or allspice.

• Water is poured into the pot, the pot is put on the fire, and the water is brought to a boil.
• All the ingredients are poured into the water, after which the composition is boiled for about five minutes.
• The fire is turned off, after which the marinade should cool to room temperature.
• The fish is completely filled with brine. The result is a rather tasty fish product.

• Based on 400 grams of fish meat, you need to take:
• 0.3 liters of water.
• 25 grams of sugar.
• 55 grams of salt.
• Carnations - 5 pieces.
• Bay leaf - 4 leaves.
• Coriander - 10 pieces.
• Basil and lemon juice are allowed.

How to use spices correctly

As a rule, any spices can be used in the cooking process, since there are no restrictions in this regard. For the preparation of mackerel, bay leaves, cloves, black peppercorns, allspice, etc. will go. The fish goes well with lemon and orange slices.

Therefore, when the fish is cooked, it is laid out in layers and each layer is shifted with lemon or orange slices, interspersed with onion rings. The taste will be more intense if garlic, dill, parsley, basil or celery are added here.

Cooking process

The cooking process does not contain complex stages, therefore, any person can handle it. The main thing is to strictly adhere to all cooking recommendations. In addition, it is very important to adhere to the ratio of salt and sugar. The stage of fish preparation is also considered to be no less important. It is advisable that the carcass of the fish is carefully cut and all excess parts removed. This is especially true when removing entrails. If this is not done carefully, the result can be a bitter product.

Therefore, when salting fish, you should follow some rules that will help you get the final product with unsurpassed quality. For instance:

• It is not recommended to fill with hot brine. It should cool down to room temperature.
• The brine should cover whole carcasses or pieces completely.
• For instant cooking, use highly salty solutions. After cooking, it is soaked in cold water.
• When cooking in pieces, very little brine is required.

Salt mackerel in brine

At the same time, a rather tasty final product is obtained.

To cook mackerel in this way you will need:

• 2 carcasses of mackerel.
• One large onion.
• Allspice peas.
• Chopped bay leaf.
• Vinegar 9% - about 60 ml.
• Sea salt of about 3 tablespoons.
• Vegetable oil (any) - 1 teaspoon.
• Carnation - a couple of pieces.
• Ground black pepper - 1 teaspoon.
• Coriander, although it is possible without it.
• Fish carcasses are cut into equal pieces.
• The onion is cut into half rings.
• One liter of water is brought to a boil, with the addition of salt, sugar and spices, after which the composition is cooled.
• Vinegar is added to the cooled mixture and mixed.
• Pieces of fish are laid out in a container and completely filled with prepared brine. After that, the fish is placed in the refrigerator for a day.
• In the course of salting, the container must be shaken so that the fish pieces are marinated evenly.

This recipe also does not contain complicated stages, the only difference is that the whole fish carcass is salted. First of all, the fish is carefully prepared, with rinsing under cold water.

To cook 1 kg of fish you will need:

• Half a liter of water.
• Coarse salt - 2 tablespoons.
• Sugar - half a tablespoon.
• 4 allspice peas.
• 2 bay leaves.

All ingredients are combined with water and put on fire, after which they are boiled for 5 minutes and cooled to room temperature. The fish is placed in a container, after which it is poured with a cooled solution and placed in the refrigerator for a couple of days.

Dry salted mackerel (no brine)

This recipe does not require pre-preparation of the brine. But it is imperative to prepare the fish by removing the entrails, head, fins and tail. After that, the fish is washed in cold water and dried with a paper towel.

To prepare mackerel in this way, you need to stock up on:

• A fish carcass, somewhere in the weight of 300 grams.
• Salt, one tablespoon.
• Sugar, about 0.5 tablespoon.
• A pinch of ground black pepper.
• Powdered dry mustard, you need 0.5 teaspoon.
• A pinch of ground coriander.
• All components are mixed in one container and mixed thoroughly, without adding liquid. After that, a fish carcass is rubbed with a similar dry mixture. After that, the fish is placed in a cellophane bag and sent to a cold place for a couple of days.

How is salted mackerel good for you?

Mackerel is considered a very useful fish, since it contains a lot of useful substances that have a beneficial effect on the functions of the human body. At the same time, experts advise not to abuse this product.

Benefit

The beneficial substances that make up mackerel meat are involved:

• In DNA synthesis.
• In the regulation of substances.
• In providing the cells of the body with oxygen.
• Improving metabolism.
• In the fight against malignant neoplasms.
• In an increase in the level of hemoglobin in the blood.
• In a beneficial effect on the digestive tract.
• Strengthening the immune system.
• Improving memory.
• In reducing pain in arthritis and arthrosis.

Calorie content

Mackerel is considered an oily fish, but it is mainly healthy fats that prevent a person from gaining excess weight. Depending on how you cook it calorie content is in the range of 190-270 kcal per 100 grams of product... Therefore, it can be safely used even by those who have decided to lose weight.

The presence of vitamins

Mackerel meat contains a whole bunch of useful B vitamins, as well as vitamins such as A, K, H, E and PP. In addition, meat contains Omega 3 fatty acids, which makes it especially useful.

The presence of trace elements

In addition to vitamins, mackerel meat is rich in trace elements, such as:

• Iron.
• Cobalt.
• Copper.
• Zinc.
• Phosphorus.
• Manganese, etc.

Contraindications

Salted mackerel is a tasty and healthy product, since it contains a maximum of vitamins and microelements. Despite this, its reception is associated with a number of limitations. For some categories of people, an extra piece eaten may not be beneficial, but harm. For instance:

• It is not recommended to eat it for people suffering from allergic reactions.
• The presence of salt in fish can be a limitation when taking for those people who have problems with the functioning of the kidneys and gastrointestinal tract.
• The consumption of salted mackerel should be limited for people prone to hypertension.

Fish products must be in the diet of every person, because they contain unique and irreplaceable nutrients and vitamins for the body. Everyone has their own preference for fish varieties, and the main reason why many do not like this product is the presence of a large number of bones. But there are varieties in which this "disadvantage" is practically invisible, since there are few seeds and they are large. And if you add an incredible taste and mouth-watering aroma in any ready-made form, then such a dish will certainly be to the taste of many. Such an ideal fish exists and it is a mackerel. There are many ways to prepare it, but now we propose to learn how to properly salt it at home.

Useful properties of mackerel for the body

Mackerel belongs to the so-called noble varieties, it is small in size - on average, it is 30 centimeters in length. 100 grams of the product contains 30% fat, but the calorie content of fish is low and it is included in the list of dietary products. It has many beneficial properties for the human body, some of which are unique:

• mackerel contains a large amount of omega-3 polyunsaturated fatty acids;
• high content of vitamins: B-group, C, A, PP, K, E;
• the chemical composition of the product contains many micro- and macroelements, including phosphorus, potassium, zinc, magnesium, iron, etc.;
• 100 grams of this fish contains about half of the daily protein for humans;
• useful components of the product have a beneficial effect on brain activity, help prevent heart disease, blood clots, rheumatoid arthritis and atherosclerosis.

How to choose mackerel for home salting

For salting, it is better to choose medium and large fish, since small fish have more bones and they are not so fat. The most comfortable weight of one fish for salting is 0.3 kg.

In order for salted mackerel to turn out really tasty, it is very important that the fish is of high quality initially. For home salting, it is best to take fresh mackerel, but you can limit yourself to frozen. In any case, there are a few rules to help you choose a really good fish. So, when buying a fresh product, be sure to pay attention to the following aspects:

1. the eyes should be slightly protruding, clean and slightly damp;
2. the gills of fresh fish are always bright red, in some cases they can be pale pink
3. shade - this depends on whether they were cut to drain the blood;
4. the body should not be hard and withered, when you press the side of a fresh specimen with your finger, the fossa should return to its original position;
5. you should not buy fish if its body is swollen;
6. the smell should be light and not too pronounced, in no case should the fish product puff up with marinades and spices.

When buying frozen fish, the principles remain the same, but separately you should pay attention to ice - it should not have many nodules and cracks, yellow color, as this indicates that the product has been frozen more than once. The best option is to ask the seller for documents proving the date of the catch.

The best recipes for salting mackerel at home with a photo

How to salt mackerel yourself? The first step in this matter is choosing the right recipe, the best of which are listed below.

Spicy salted mackerel - very tasty and fast

A spicy ambassador is always a celebration of taste, because fish in such a marinade is saturated with incredible aromas and delicate tastes, which are simply impossible to resist. You can cook such a fish quite quickly, especially if, after thorough cleaning, cut it into medium-sized pieces.

To prepare the brine, you will need to mix a glass of water, 50 ml of vinegar, 3 tablespoons of vegetable oil, 5 bay leaves, 5 each of black and allspice peas, a couple of cloves and 2 large tablespoons of salt. Pieces of fish must be laid in layers in a glass container, shifting them with onion rings, after which it is poured with the resulting mixture of spices. For piquancy, you can add a couple of lemon slices to the container. The fish will be ready after 2 days under the lid in the refrigerator.

Lightly salted fish with slices of quick salting

The fastest way of salting fish makes it possible to get a tasty product in a day. For best results, choose a fatter and larger mackerel. It needs to be separated from the head and large fins, cleaned of entrails, pull out the ridge and cut into pieces. After this preparation, the product is coated with a mixture of a tablespoon of salt, a teaspoon of sugar and black pepper. When everything is ready, the fish can be placed in a regular plastic bag and carefully wrapped. The next day, a delicious fish dish will be on your table.

How to salt whole mackerel in brine

There is a very simple recipe that allows you to get a delicious salted fish in just three days. For a kilogram of fish, you will need a brine consisting of the following ingredients:

• half a liter of water;
• two tablespoons of coarse salt;
• 5 black peppercorns and 2 bay leaves.

To prepare the brine, all components are mixed and brought to a boil. After cooling, the mixture is filtered and poured into a container with pre-cleaned fish. A little lemon juice is also sent there - about 15 drops and you're done.

Recipe for cooking salted fish with liquid smoke

Adding liquid smoke to the recipe will allow you to get a smoked aftertaste that will not require any special settings or manipulations. The proportions described are for 3 medium sized fish:

• liter of clean water;
• 4 tablespoons of salt and strong black tea;
• a couple of tablespoons of granulated sugar;
• and 4 tablespoons of liquid smoke (you can buy it in almost any store in the section of sauces and marinades).

The mackerel is prepared for salting: the head is separated, the fins are cut off, the inside and the film lining the peritoneum from the inside are thoroughly cleaned. The washed fish are dried from excess moisture with paper towels and a marinade is prepared: salt, sugar and tea are heated in water. When the marinade has cooled, liquid smoke is poured into it, the mackerels are placed in a glass container and poured with the resulting composition. Under a lid in the refrigerator, such fish will be ready in three days.

Dry salted mackerel without water

There is also such a thing as dry pickling, that is, a recipe that does not use water for pickling pickle. In this method, the fish is simply wiped with a certain mixture, after which it is salted in its own juice for several days. So, for dry salting per kilogram of mackerel, we need: 2 bay leaves, about 8 black peppercorns, a teaspoon of sugar, 4 tablespoons of salt, and, if desired, another teaspoon of universal vegetable seasoning with carrot pieces. For a spicier flavor, you can add a couple more tablespoons of dry mustard. According to this recipe, the fish must not only be peeled, but also cut into pieces. All components must be mixed together and the resulting composition thoroughly wipe off all the fish, then tightly fold it into a glass container. Such mackerel will be ready after 2 days in the refrigerator.

Mackerel Ambassador in Onion Husk

The presence of onion skins will not only give the fish an attractive color, but will also mimic smoking, although there will be no high temperature exposure in the process.

It is better to salt the carcasses whole, having previously cleaned from the entrails and separated the head. Per kilogram of fish you will need: 1.3 liters of water, 3 tablespoons of salt and half as much sugar, 2 tablespoons of black tea (dried leaves), and a large amount of onion husks - at least 3 handfuls full. The brine is prepared as follows: water with all the spices and husks is put on the fire, brought to a boil and boiled under a lid for about 5 minutes. After cooling, the brine must be filtered through a sieve and filled with pre-prepared fish. In such marinades, the product should stand at room temperature for about 12 hours, and only after that the container should be placed in the refrigerator for another 3 days. For best results, fish should be turned over a couple of times a day.

How to cook fish with mustard marinade

To prepare salted mackerel with mustard marinade, the fish must first be cleaned, cut into pieces and placed in a glass container. The marinade is prepared as follows: 0.5 liters of water, 1.5 tablespoons of sugar, 3 tablespoons of salt, laurel leaf, 1 tablespoon of vegetable oil, and a tablespoon of dry mustard. All components are brought to a boil and cooled, after which the fish can be poured into the composition. The dish will be ready in two days.

How to marinate frozen fish in 1 hour

Do you urgently want a delicious salted mackerel? You can get it in just an hour of marinating and a preliminary hour of preparation, following this recipe.

Fresh frozen fish must be gutted and washed thoroughly, cut off the head and cut into pieces. For two fish, you need to use about half a kilogram of salt, in which the pieces are placed for an hour. After this time, the pieces must be washed from excess salt, dried with paper towels from moisture and placed in a clean container. The fish is poured with lemon juice, sprinkled with zest, shifted with onion rings and poured with four tablespoons of vegetable oil. After an hour of such marinating, mackerel, gorgeous in taste and aroma, will be completely ready for use.

How to properly store salted mackerel

You can store home-salted mackerel in the refrigerator both in the marinade itself and separately from it - the fish is fatty, so it will not take excess salt. As for the shelf life, it is worth eating the resulting fish in a week, since it is cooked without any additives, and it simply cannot stay longer.

Video: lightly salted mackerel in the marinade

The step-by-step master class on cooking and salting mackerel in a jar is an excellent guide for those who want to try cooking salted fish themselves, but are afraid of doing something wrong. This video not only describes the recipe for pickle, but also tells many secrets of the process.

It also turns out very tasty. It can be cooked with both vegetables and rice.

Almost everyone loves salted mackerel, but only a few know how to salt it correctly. The fish goes well with boiled potatoes and beer. Sandwiches with her are incredibly delicious. It is easier to buy it in the store, but it will be tastier and healthier if you cook it yourself.

Below are 3 recipes. Salting fish over them is easy. You don't need any special skills or any equipment. Both fresh fish and frozen will do. The best option is fresh mackerel without damage, it is desirable that it be oily.

Universal recipe

1. The process starts by cleaning the inside of the fish. After a longitudinal incision on the belly, the insides (caviar and milk) are removed. To clean the carcass well, rinse the abdomen and fill with salt. In no case should you use salt with impurities and iodized salt.
2. We take clean dishes, preferably stainless steel. Fold the fish carcasses with their bellies up. Spreading the fish in layers should be sprinkled with salt. The last is also a layer of salt.
3. When the dishes are full, cover the mackerel and set aside in a cool place. There it should be stored for 3 to 6 days. Salting time depends on the thickness of the mackerel. The resulting brine is called brine. Microorganisms that spoil the fish start up in it, so the tuzla is drained.

That's all - the classic way. But there is a recipe that turns the fish into a signature dish. When salting, different spices are added.

And for instant cooking, use the following recipe. It will allow you to manage in less than 12 hours.

Quick salting

You will need:

• 2 medium carcasses,
• salt (about 3 tbsp. l.),
• 2 medium onions
• 50-70 ml vinegar 9%,
• vegetable oil (about 0.5 cups),
• allspice - 5 peas,
• 2 bay leaves and 2 cloves
• black pepper is added to taste.

We start by cutting the fish. Cut off the head and tail, gut and rinse with water. The mackerel splits along the ridge. The thin skin is removed, the ridge is removed. Watch the cut on a short video, it will save you time.

Cut the resulting fillet. Cut the onion into rings. The preparation of the marinade consists in mixing the vegetable oil of cloves, vinegar, peppercorns and bay leaves. Then put the fillet in a bowl, sprinkle with salt, stir and leave for about 5-10 minutes. After that you need to pepper to taste, sprinkle with onions, add the marinade.

For a good soak, transfer the mackerel to a container that allows it to shake. As previously stated, it takes 10-12 hours. At the end of the time, place the container for 2 hours in the refrigerator. After the mackerel is served.

Mackerel with spices

There are more sophisticated methods of salting. It is made with liquid smoke and tea leaves. Ingredients:

• fresh mackerel - 3 pieces,
• tea brewing - 4 tbsp. l.,
• salt - 4 tbsp. l.,
• liquid smoke - 4 tbsp. l.,
• sugar - 2 tbsp. l ..

The process of gutting fish is similar. Cut off the head, tail, take out the insides, wash. Put the mackerel, tails up, in a jar for the size of the fish. For the marinade, which we pour over the fish, add the tea leaves, salt and sugar to the water. Bring to a boil. The marinade is ready. After straining and cooling, add liquid smoke.

The mackerel is poured with marinade and put into the refrigerator for 3 days. Sometimes it needs to be shaken. At the end of three days, a delicious salted fish is obtained. Serve it into slices. Enjoy your meal!

Do you like salty fish? Then you are probably already familiar with mackerel. This is a very aromatic and delicate fish, which is an advantageous addition to potato dishes. Mackerel can also be used to make delicious salads or serve as a hearty snack.

It is no coincidence that such attention to this fish is riveted. In addition to the fact that it has amazing taste, mackerel is also very useful. It is a valuable source of vitamins such as B12 and PP, as well as important minerals: sodium, phosphorus, chromium, iodine.

However, the most important quality of this fish is that it is rich in healthy omega-3 fatty acids. They strengthen the immune system, normalize metabolism and hormonal levels, and have a beneficial effect on the work of the cardiovascular system.

Mackerel will be especially tasty if salted. For this, both fresh and frozen fish are suitable. The carcass must be flat, free from dents and damage. Defrost fish on the bottom shelf of the refrigerator in a tightly closed container. Try to use coarse, non-iodized salt for salting.

We offer 6 of the most delicious ways to pickle mackerel at home.

1. Dry salting

For this recipe you will need: 2 mackerel carcasses, 2-3 tablespoons of salt, 1 tablespoon of sugar, 3 bay leaves, a small amount of allspice and 1 small bunch of dill.

Cooking method:

Take care of mackerel. The fish must be gutted by removing the black film from the abdomen. Then cut off the heads and rinse the carcasses under running water.

Take a plastic or glass container. Sprinkle some salt on the bottom, put a few peas of allspice and a couple of sprigs of dill, crush one bay leaf.

Mix salt with sugar and rub the fish inside and out. Place the fish in a container and add a couple more dill sprigs, bay leaves, allspice on top and in the belly and sprinkle with the remaining salt.

Close the fish container tightly with the lid and refrigerate for 2-3 days. Clean the cooked fish from excess salt with a paper towel or a little water.

2. Spicy fish in a jar

Mackerel in a jar is tasty, spicy, appetizing and exquisite at the same time. To prepare such a snack, arm yourself with the following ingredients: 1-2 fish carcasses, 1 onion, 0.5 liters of water, 2-3 tablespoons of salt, 1 tablespoon of sugar, 4-5 pieces of allspice peas, 2-3 bay leaves , 1 tablespoon of mustard beans.

Cooking method:

Prepare the fish: gut, trim the heads and rinse well under the full-time water. Cut the carcass into large pieces.

Proceed with the brine. Add salt, sugar, bay leaf and allspice to the water and bring to a boil. The salt and sugar should be completely dissolved. Remove the brine from heat and cool to room temperature.

Cut the onions into small rings. Place them in a jar, alternating with layers of fish. Add mustard there. Pour the brine into the jar so that it completely covers the mackerel.

Close the jar with a lid and refrigerate for 10-12 hours. Ready-made mackerel can be stored

3. Fish under oppression

The essence of this recipe is that the fish is left for several hours under the yoke of some kind of load. A liter jar filled with water or a sealed bag of cereals of the same volume is perfect for this purpose.

As for the ingredients, the list is small, but capacious: 2 mackerels, 2 tablespoons of salt, 1 tablespoon of sugar, 1 teaspoon each of freshly ground and allspice.

Cooking method:

First, prepare the salting mixture. To do this, combine salt, sugar and pepper.

The mackerel needs to be prepared. Gut the carcasses, cut off the heads and rinse the fish under running water. Then dry the mackerel thoroughly and transfer to a cutting board.

Slice each carcass lengthwise through the belly into two pieces. Remove the fishbone and all bones. Slice the meat off the skin. Better to do this with a very sharp knife.

Cut the fillets across into small pieces. They must be transferred to a glass container and sprinkled with a salting mixture. Press down on the fish and refrigerate for 7-8 hours.

Mackerel is very popular in our country, so a wide variety of dishes are prepared with it. In this recipe, we'll talk about salting mackerel - an easy way to make a delicious snack out of this fish.

You can buy salted mackerel in the store, but not always purchased fish pleases with its taste, but salted with your own hands at home will be guaranteed tasty. You can serve salted mackerel with potatoes or as an independent snack, both for everyday and for a festive table.

Of course, the half of the case will depend on the quality of the fish and its proper preparation for salting: choose fresh, pleasantly smelling fish with transparent, unclouded eyes, then you need to rinse, remove the tail and head, gut, remove the black film from the abdomen, cut with scissors or a sharp knife fins.

There are different ways of salting mackerel: in brine in pieces, without brine, with various spices, etc. We will tell you about one of the simplest ways of salting this fish - dry without brine.

Photo: ufanet.ru

large mackerels

tbsp salt

1.5 tsp Sahara

bay leaf

ground black pepper

How to salt mackerel at home:

Cut the prepared fish carcasses across into portions 3-4 cm wide.

Mix salt and sugar, rub the fish slices thoroughly from the inside from the side where the belly was, and from the outside, sprinkle the fish slices with lightly crushed laurel.

Put the salted pieces of fish with bay leaves in a plastic container or enamel pan, cover, put in a cool dark place, after 2-3 hours drain the juice released from the fish, then let the fish salt under the same conditions for another 10-12 hours.

When the pieces of mackerel are salted, rinse them from the remaining salt, blot with a paper towel, put them beautifully on a dish, decorate to taste and serve.

Enjoy your meal!

Friends, what methods do you know for salting mackerel? Share your favorite homemade mackerel salting recipe in the comments.

Video recipe for pickling mackerel

Juicy, fatty, aromatic, this fish is an excellent independent snack, as well as an excellent product for preparing salads. We are used to seeing it on our tables, but sometimes we do not know how to pickle mackerel with slices quickly and tasty so that it delights guests with its magnificent aroma. There are a lot of options for processing seafood with salt, they all take a lot of time, but today we will master the express method.

Someone may object, they say, buying a ready-made fish in a store is much easier than poring over it in the kitchen. But here we have something to object.

Firstly, there is hardly a salted product among store products, which is a tidbit, since such fish is salted very hard to increase the shelf life.

Secondly, what could be better and tastier than a dish cooked with your own hands. And this event is not expensive in terms of time, because we know the secret recipe for pickling mackerel in pieces, which will allow us to pickle sliced \u200b\u200bcarcasses both quickly and incredibly tasty.

Fish preparation

However, before we start salting, we need to properly prepare the mackerel. One of the most valuable qualities of this fish, in addition to its great benefits, is its lack of scales. Therefore, we will begin cleaning the mackerel with cutting off the head, and then proceed to gutting the abdomen, having previously cut it.

Having removed the intestines, we must thoroughly rinse the insides of the fish. Particular attention should be paid to the dark strip running along the ridge, it must be cleaned off so that later the finished product does not taste bitter.

Since we salt the mackerel in pieces, the next stage of preparation is slicing.

In general, the size of the slices is already the choice of each culinary specialist at his discretion. Someone wants to immediately chop the carcass into portioned pieces, while it is more convenient for another to dismember the fish body into 2-3 parts.

In general, if you are dealing with frozen products, it is best not to allow them to completely thaw, but to cut the carcass when it is still slightly frozen, then you can get even, beautiful slices.

Secrets of a beautiful fish

In order for the salted mackerel in pieces to have an appetizing golden sheen at the exit, many chefs resort to such tricks as adding onion peels to the brine, or a whole onion head or a pinch of saffron.

Also, liquid smoke can have a similar effect of "gilding", but this option is good only for those who prefer smoked fish to slightly salted fish.

But now we can proceed directly to the ambassador.

Pickled mackerel in 2 hours

Ingredients

• - 1 carcass
• - 1 PC.
• - 1.5 cups
• Usually, all recipes for salting fish begin with cutting carcasses. In our recipe, so as not to waste time, we will begin our culinary event with the preparation of the brine, since we will subsequently need to wait for it to cool.
• So, to prepare the brine, we must pour water into a saucepan and put it on fire. Immediately after boiling, pour salt into the bubbling liquid, add pepper and laurel, as well as a whole unpeeled onion head.
• After that, over low heat under a closed lid, boil our marinade for 10-15 minutes, and then remove from the stove and set to cool.
• While the spicy mixture cools down, we can start cutting and slicing fish. After removing all unnecessary (head and offal) and thoroughly rinsing, we must cut the carcass into equal pieces 2 cm wide, and put them in a glass jar, or in a plastic container and fill it with marinade, the temperature of which should not be higher than 35 ° C.
• After that, we close the container tightly and send it to the refrigerator for a couple of hours.

Mackerel marinated in this way has a delicate, unobtrusive taste, and when serving, you can sprinkle it with onion rings soaked in apple cider vinegar, finely chopped dill or lemon (lime) wedges.

As a side dish, boiled rice or mashed potatoes are ideal. In general, such a fish can be used to make a classic New Year's salad “herring under a fur coat”, because in this case mackerel will become an excellent substitute for its Atlantic “friend”.

Using the recipe for how to salt mackerel in pieces, we can also quickly and tasty cook lightly salted salmon or herring, because this technique is universal. And by diversifying the list of ingredients with spices, for example, coriander, a mixture of peppers or white mustard, you can surprisingly enrich the taste palette of the finished product.

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 slices 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 cook.
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 out. 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 cutting into pieces, is salted quite quickly.

Ingredients

• 2 mackerels;
• 1 liter of water;
• 3 tablespoons of salt;
• 1¹⁄₂ tablespoon sugar
• 5 black peppercorns;
• 5 peas of allspice;
• 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 the 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 takes on an even shade.

A variation of 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 peas of black pepper;
• 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 pieces 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 \u200b\u200bonions 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.