Brine for mackerel at home in pieces. Salted mackerel

Brine for mackerel at home in pieces. Salted mackerel - the best recipes

20.10.2019 Snacks

No festive table can be imagined without fish dishes. Considering the simplicity of preparation and the availability of products, fish can be cooked not only for the holiday, but also every day.

Mackerel is a unique gift from the sea. Despite the fact that it is very high in calories, it is easily absorbed by the body and is an excellent source of protein. Contains a large amount of minerals and essential fatty acids Omega-3, which improve the functioning of the brain, vision, nervous and cardiovascular systems.

Mackerel does not have small bones and is perfect for its gastronomic qualities specifically for salting, since it does not lose either fat content or juiciness.

The recipe for salting mackerel at home will certainly interest you with its simplicity and affordability.

And once you cook salted fish with your own hands, you will never buy it in the store again.

Cooking secrets

Mackerel in onion skins

Ingredients:

Mackerel - 3 pieces
Salt - 3 tablespoons
Sugar - 2 tablespoons
Brewing black tea - 2 tablespoons
Onion husks - 3 handfuls
Water - 1.5 l

Preparation:

Defrost the fish, gut, cut off the head and put in a container.

You do not need to remove the skin when using mackerel prepared according to this recipe.

Cooking the brine. Rinse the onion skins well and soak for 10-15 minutes, put in a saucepan, add salt, sugar, tea leaves and pour over water, and put on fire. After boiling, turn off the gas and leave it to cool completely.

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

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

Onion skins give the mackerel a golden color and a pleasant taste.Cut the fish into portions and serve.

Express salting

Ingredients:

Mackerel - 1 piece
Onion - 1 piece
Salt - 1 tablespoon
Water - 400 ml
Allspice black pepper - 8 peas
Bay leaf - 2 l

Preparation:

Defrost the fish, remove the head and tail, gut, rinse well and dry with a paper towel.
Cut the carcass into pieces and 2 centimeters thick and put in a jar.
Cooking the brine. Bring the water to a boil, add all the spices and the onion, cut into four parts. Boil the brine for 8 minutes and cool.
Pour the fish with cooled brine, close the lid tightly and refrigerate for 2 hours.
The fish is ready, put it on a dish and decorate with onion rings and herbs.

Classic recipe

Ingredients:

Mackerel - 1 piece
Salt - 4 tablespoons
Sugar - 2 tablespoons
Vinegar -2 tbsp
Allspice - 3 pcs
Black pepper - 3 pieces
Bay leaf - 3 l
Water - 1 l

Preparation:

Wash the fish, gut and cut into pieces.
Boil water in a saucepan, add salt, sugar and spices, boil the brine for 5 minutes.
After the brine has cooled, add the vinegar
Put the fish in a glass container, pour with brine.
We leave the container with fish for a day at room temperature.

Dry ambassador

Ingredients:

Mackerel - 2 pieces
Salt - 2-3 tbsp
Sugar - 1 tablespoon
Bay leaf - 3 pcs
Coriander beans - 0.5 tbsp
Allspice peas - 8-10 pieces
Vegetable oil
Vinegar

Preparation:

We cut the fish for further salting: we cut off the head, tail and fins, gut, remove the inner black film and rinse thoroughly.
In this recipe, the fish can be cut into slices and the whole carcass can be used as well.

Sprinkle each carcass with a pickling mixture from the outside and from the inside.

We put the fish on food foil, sprinkle the rest of the dry mixture on top. We wrap the foil, put it in a plastic bag and send it to the refrigerator for 2 hours.

After the time has elapsed, wash off the excess salt, cut into medium circles and put on a clean, beautiful dish, sprinkle with oil and vinegar and decorate.

Salted mackerel

Ingredients:

Mackerel -1-2 pcs
Table salt (coarse) - 3-4 tablespoons
Sugar - 1 tablespoon
Black peppercorns - 5 pieces
Allspice peas - 2 pieces
Bay leaf - 3 pcs.
Mustard powder - 1 tbsp.
Cloves (optional) 2 pcs
Water - 1 liter.

Preparation:

Cooking the brine.
We put a pot of water on the fire, after boiling, add all the spices and boil for another three minutes. Cool the brine to room temperature.
We process the mackerel carcass - take out the gills, gut, remove the black film from the abdomen.
Wash well.
We put the fish in a glass container and fill it with brine. We close it tightly with a lid and send it to the refrigerator for 12 hours.
After 12 hours, lightly salted fish is ready for consumption. The fish can be cut into pieces, it can be salted whole, this will not affect the taste

The fish can be cut into pieces, it can be salted whole, this will not affect the taste

Pickled mackerel

Ingredients:

Mackerel -1 pc
Table salt - 2 tablespoons
Sugar - 2 tablespoons
Black peppercorns - 8 pieces
Allspice peas - 6 pieces
Bay leaf - 2 pcs.
Coriander beans - 1/2 tablespoon
Cloves - 2 pieces

Preparation:

Prepare the marinade. In a saucepan, combine 1 liter of water, salt, sugar, cloves, pepper, bay leaf and coriander. Bring to a boil, remove from heat and let cool.

Prepare mackerel: cut off the head, peel off the entrails and rinse under cool running water.

Cut into portions.

Transfer to a container with a sealed lid. Pour with cooled marinade and refrigerate for 1 day.

Remove the fish from the marinade, add the onion and unrefined sunflower oil to taste.

How and with what to serve fish

Who among us is indifferent to seafood dishes? Fish, shrimps, crabs, squid are our favorite marine products, which are also very rich in substances necessary for our health. Salted fish is generally out of competition, because the recipe for salting mackerel at home will certainly interest you with its simplicity and genius! Why go to retail outlets, look for a high-quality and fresh product, constantly doubting its safety, if we ourselves are able to cook it?

Mackerel is a fish with tender-tasting and fatty (up to 17% fat) meat, which is rich in B vitamins, especially B12. This type of commercial fish does not have small bones and is perfect in its gastronomic qualities specifically for salting and smoking. Fried and boiled mackerel is notoriously a losing option due to the rapid loss of fat and juiciness.

We will introduce you to two ways of salting mackerel at home: brine and dry. Both recipes are noteworthy, and although their technologies differ, the result is consistently excellent! Real jam!

Recipe for salting mackerel in brine

Ingredients

Mackerel - 2 whole carcasses + -
Coriander beans- 0.5 tsp + -
- 5-6 peas + -
Allspice peas- 4-5 peas + -
Bay leaf - 3-4 leaves + -
- 2-2.5 tbsp. l. + -
- 1 tbsp. l. + -

Preparation

1. Defrost the fish at room temperature, clean the insides and rinse thoroughly. The head can be left, as well as the insides can not be cleaned.

2. We put the fish carcasses in a suitable container - a glass jar or container with a lid made of food grade plastic. Sprinkle with cooked spices: pepper, coriander and laurel leaves.

3. Dissolve salt and sugar in 500 ml of cold boiled water and pour this brine into the mackerel in a container so that the fish "swim" in the saline solution.

4. Close the container with the fish with a lid and send it to the refrigerator! In a day, it is already possible to make a sample "for potatoes", but nevertheless, high-quality salting is observed only from the third for salting.

As the saying goes, “you can't help but be seduced”!

Recipe for salting mackerel with onions

This salting option is notable for the very mild taste of the finished product, and in a day the fish is waiting for your use!

For two carcasses you will need 1 large onion head, 5 laurel leaves, 5-6 cloves, 10 allspice peas and the same amount of black bitter. Sprinkle the gutted, headless fish with spices, lay it with onion rings and fill it with cold marinade.

Marinade: 500 ml of water, 2.5 tablespoons of rock salt, 1.5 tablespoons of sugar, 3 tablespoons of salt. vegetable oil and 1 tablespoon of dry mustard (optional).

Mix all the components of the marinade (except for mustard) and bring to a boil. Turn off, cool slightly and add mustard. Stir diligently and wait for the solution to cool completely. Only then fill the fish with spices. We put the container with salting in the common chamber of the refrigerator.

In a day we enjoy a great salted fish!

Dry salting recipe for mackerel

This method of salting fish is surprisingly simple and striking in the resulting flavor characteristics.

For dry salting of mackerel, we need: the fish itself (2 pcs.), salt (2 tablespoons with a slide), sugar (1 tablespoon) and 1 tablespoon of coriander beans.

Cooking dry salted mixture b: mix salt, sugar and coriander.

We cut the mackerel for further salting: cut off the head, tail, remove the insides, remove the inner black film and rinse thoroughly under running water. Cut the carcasses into large pieces - each into 4 pieces. Sprinkle each piece of fish with a salted mixture from the outside and from the inside and put it in an enamel or glass dish with a lid. Sprinkle the rest of the dry mixture on the surface of the fish slices and close the lid. We send it to the refrigerator for a day.

At the end of the prescribed day (you can salt a little more time), rinse the mackerel pieces with water and put them on paper towels to remove excess moisture. Cooking onions for lightly marinating fish. Peel a couple of onions, cut into rings and mix with a tablespoon of vinegar or with the juice of half a lemon. We crumple the onion with our hands so that the onion and lemon juices mix in a marinade dance.

Cover the bottom of the food container with a layer of onion, spread the salted fish pieces on top, then again a layer of onion and a layer of fish, and finish with a layer of onion. Pour the marinade left over from the onion on top. Place under a small press and refrigerate for 2 hours.

After 2 hours, we serve a snack, unsurpassed in its taste and aroma!

Salting mackerel at home is an incomparable pleasure for a culinary specialist who easily competes with the most famous producers of salted fish. Having tried to cook salted fish with your own hands at least once, you will never buy it in stores again!

Mackerel is considered a nutritious food containing essential trace elements and vitamins important for the human body. Already pickled can be purchased in the store, but such a fish is unlikely to taste like one that is cooked with your own hands. In addition, purchased is more expensive than pickled mackerel at home. In the process, you can give free rein to your imagination, using various ingredients for the marinade, each time surprising the guests with a new taste of the dish.

How to marinate mackerel deliciously

Everything depends on the quality of the fish chosen for pickling - both taste and appearance.

And this applies not only to salting - for barbecue or grilling, smoking (about how to fish a fish) and other cooking methods, the rules are the same.

Fresh and oily fish guarantees a juicy, tender and incredibly appetizing treat, and slightly spoiled raw materials will negate all the efforts of the hostess.

So how do you choose the best mackerel for pickling?

Adhering to simple rules, there is no doubt that the mackerel in the marinade will turn out just to lick your fingers:

In grocery stores and markets, fish are sold in three types: fresh chilled, fresh frozen and deep-frozen. Choosing the first option for pickling is best, but if there is no such fish, frozen raw materials are also suitable.
Before pickling fresh-frozen mackerel, let it sit for 5-6 hours in the refrigerator or for a couple of hours on the table. Defrost completely, should not be soft until soft, otherwise it will be difficult to cut and slip out of hands.
You need to purchase large carcasses of mackerel; in pickled form, they turn out to be more fatty and juicy.
When buying fish, you should pay attention to its appearance: the mackerel should be even, without dents and creases, the skin should be smooth and shiny. If the fish is being sold gutted and with its head, you need to carefully examine its eyes. Fresh mackerel has clear and shiny eyes. Turbidity indicates that the fish is stale and may have already begun to deteriorate.
Frozen fish should not have too much ice crust, otherwise this is a direct indicator that the carcass has been repeatedly defrosted. Such fish is not suitable for pickling, the fillet will be tasteless and soft.
It is not recommended to buy mackerel with yellowed skin. Yellow spots indicate a fat oxidation reaction. In this case, the pickled delicacy will have an unpleasant bitter taste.
The fish should be left to thaw at room temperature or placed on the lowest shelf of the refrigerator.
It is not difficult to marinate mackerel at home in brine, but first it is gutted, the head and tail fin are cut off, everything inside the carcass is thoroughly cleaned with a knife, rinsed under cool water and proceeds to the harvesting process.

Attention!

Do not confuse ordinary mackerel with tuna, which is not suitable for pickling at all - it is dry, does not have the desired original taste and smell. It is easy to distinguish - on the tuna point, but on the usual stripes (as in the photo above).

Spicy salted mackerel

Pickled fragrant mackerel is a very tasty appetizer that will appeal to any guest. Before a feast, hospitable hostesses always think that, in addition to hot dishes, a variety of snacks should be on the table. And pickled mackerel with onions and vinegar will do just fine. Moreover, you can quickly marinate it, since the recipe is very easy, quick, and the fish is marinated in a few hours.

The mackerel itself is not only tasty but also very healthy fish. It contains a lot of omega-3 fatty acids, which have a very positive effect on the human body. So mackerel has very tasty white meat and very few seeds, so it will be a pleasure to eat it.

Recipe Information

Cuisine: Russian
Type of dish: snacks
Cooking method: pickling
Servings: 8
6-8 h

Ingredients:

fresh frozen mackerel - 300 g
salt - 1 tbsp. l.
water - 300 ml
bay leaf - 3 pcs.
sugar - 1 tsp
black peppercorns - 5-7 pcs.
onions - 1 pc.
vinegar - 1.5 tbsp. l.
vegetable oil - 1.5 tbsp. l.

Cooking method:

Defrost the fish, cut off the head, clean the inside of the abdomen, remove the intestines. The main thing is to remove the black film on the abdomen, as it can taste bitter in the fish.

Cut the mackerel into finger-thick slices. This is about 0.7-1 cm. With this thickness, pickled mackerel in pieces will be ready in 6-8 hours. If you marinate whole mackerel, it will take about a day, or maybe two.

Now we will make a spicy salted mackerel marinade. Put the water on the fire, then add sugar, salt and continue to cook everything.

When the water starts to boil, add spices there: bay leaves, black peppercorns. Let the spices boil for 2-3 minutes to make the marinade more spicy.

At the end, pour in the vinegar, mix the marinade.

Pour in vegetable oil, mix again, let the marinade boil and immediately remove from heat. Cool completely.

Place the fish in a container. A plastic, glass, enamel container will do. Pour the cooled marinade over the fish so that the liquid covers the pieces. Put the container in the cold.

After 6-8 hours, pickled mackerel with onions will be ready. It is convenient to cook in the evening - in the morning it will be marinated and you can eat. For serving the appetizer on the table, I used onion rings, which go perfectly with this salted fish.

Mackerel in a jar: a recipe with onions and carrots

Mackerel marinated with carrots and onions, pickled in a jar is a simple recipe that is perfect for country gatherings.

It is convenient to cook everything at home and take it with you on vacation.

What we need:

2 large fish
500 ml of water
1 tbsp. l. coarse salt
2 tbsp. l. any vegetable oil
1 tsp granulated sugar
a couple of cloves, 5-6 peas of black or allspice, a little coriander
2 heads onions
1 large carrot
3 tbsp. l. apple vinegar or 2 tbsp. l. vinegar 9%.

Step by step cooking:

Pre-thawed and gutted mackerel (2 large fish), cut into pieces, no more than 2 cm thick.
Next, you need to prepare the mackerel marinade. Pour water into a saucepan and boil. Put sugar, salt, spices and carrots cut into slices into the boiled liquid. Let it simmer for 5 minutes.
Remove the cooked brine from the stove, cool and pour oil and vinegar into it.
Cut the onions into half rings. Put in layers in a glass jar: mackerel, brine carrots, fresh onions. When all the fish is in the jar, pour the brine on top, so that the mackerel pieces are barely covered with liquid.
Marinate mackerel in a jar in a cool place for 24 hours.

Pickling in citrus

Mackerel in orange marinade has a completely new and delicate flavor. Such a marinade for pickling mackerel is also interesting because it is used hot, that is, the appetizer is prepared quite quickly.

Ingredients:

2 large carcasses of fish
2 onions
celery stalk
salt and a little black pepper
coriander kernels
zest of 1 lemon
refined vegetable oil
freshly squeezed orange juice - 1.5 tbsp.

How to marinate:

Separate the fish fillet from the bones and the ridge, put in a separate bowl. Add salt and pepper to taste, sprinkle with coriander. Wrap the container with fish with cling film and hide in the refrigerator for half an hour.
Gently remove the zest from the lemon using a grater, without the white bitter layer.
Finely chop the onions and celery. Heat a frying pan with refined oil, fry the chopped vegetables a little, add the lemon zest and fry a little more.
Pour orange juice into the pan, let it boil for no more than 5 minutes.
Add the hot filling to a container with fish (it turns out, as it were, a slightly boiled fish), cool slightly, cover with a bag or cling film and refrigerate. After an hour, you can enjoy delicious pickled fish.

Pickled mackerel in 2 hours

Another way to quickly pickle mackerel at home is to make a special pickle.

Such a recipe is simply irreplaceable if guests are expected to arrive in the next couple of hours or if you just wanted to serve an original appetizer for dinner.

What you need:

2 large fish
2 onions
3 tbsp. l. coarse salt
1.5 tbsp Sahara
black peppercorns - 10 pcs.
800 ml water
4 dried bay leaves
1 tbsp vodka or brandy.

How to cook:

Cut the gutted carcass into pieces up to 1.5 cm thick.
Put water on the stove and let it boil.
Throw black pepper, bay leaves and salt into the boiling liquid.
Cook the marinade for no more than 10 minutes. Cool the finished brine a little, add chopped onions, vodka (it will act as an additional disinfection, the taste will not be felt).
Put the mackerel in a plastic container, pour in the marinade, close it tightly with a lid and put it in the cold.
After 2-3 hours, the fish is ready to eat - take it out, pour over with vegetable oil and serve.

Delicious pickled whole fish

Such fish takes much longer to cook than cut into pieces, but the taste of a whole pickled carcass is much richer.

And outwardly, thanks to the addition of onion peels and tea leaves, the fish looks very appetizing.

Whole Pickled Mackerel - The recipe is as simple as any.

Products:

large mackerel - 2-3 pcs.
4 tbsp. l. coarse salt;
2 tbsp. l. Sahara;
water 2 l;
2 tbsp. l. black leaf tea;
onion peel 100 g.

Cooking steps:

Gut the mackerel, remove the head and tail fin, and set aside.
Boil water, throw sugar, salt, dry tea and onion husks washed in water into it.
Boil the brine for about 5 minutes, cool.
Place the prepared carcass in a glass container, pour in the marinade, put oppression on top and leave overnight. In the morning, remove the oppression, and transfer the fish to a cold place for 72 hours.

Mackerel in mustard marinade

Mackerel marinated with mustard is very tender and spicy, awesomely delicious!

In this case, the brine is prepared without vinegar at all - it is the mustard that softens the meat.

What you need:

fish - 2 pcs.
water - 700 ml
1 tbsp. l. mustard
3-4 tbsp. l. salt
1 tbsp. l. Sahara
bay leaf - 3 pcs.
black peppercorns - 5-6 pcs.

How to cook:

Put spices, sugar and salt in a saucepan, add hot water, boil for 3 minutes.
When the cooked brine has barely cooled, add the mustard and stir well.
Pour the cooled brine into the prepared and cut mackerel. Hide in a cold place for a day.

How to marinate in mayonnaise

Mackerel marinated in mayonnaise is a cooking method that can be called pickle-free. This recipe for mackerel marinade comes without adding water or other liquid.

Ingredients:

fish 2 pcs.
onions 3 heads
5 tbsp. l. mayonnaise
bay leaf 3 pcs.
black peppercorns 5 pcs.
vegetable refined oil 1/4 tbsp.
1 tbsp. l. salt.

Preparation:

In a separate bowl, combine spices, mayonnaise, oil and onion, cut into half rings.
Cut the fish carcass into small pieces and put in the mayonnaise mixture.
Put oppression on top. Let stand for about 60 minutes, then transfer to refrigerator for 3 hours.

Why pickled mackerel is useful and harmful

This fish is considered a dietary but also highly nutritious product, as it contains amino acids, fats and trace elements. In 100 g of pickled mackerel, 12.8 g of protein, 8.3 g of fat, 3.7 g of carbohydrates. The calorie content of the product is 142 kcal.

Regular consumption of mackerel helps to reduce blood cholesterol, regulates the hormonal system, increases hemoglobin, strengthens blood vessels and improves vision. For the child's body, mackerel is simply necessary: it helps to strengthen teeth, bones, and prevents the development of rickets.

How to serve pickled mackerel

There are a lot of ways to serve spicy fish, and they all depend on the ingenuity of the hostess.

The mackerel is beautifully laid out on a platter, sprinkled with finely chopped herbs or poured with vegetable oil.

On top of the pieces of fish, you can put lemon wedges, cranberries or juniper berries.

You can beautifully lay onion rings, cherry tomatoes or olives on pieces of fish. The dish looks beautiful, decorated with lettuce leaves, carrot flowers and a boiled egg.

An excellent solution is ready-made canapes, snack sandwiches with a piece of marinated fillet.

How to properly store pickled fish

You cannot store homemade pickled mackerel for a long time. Therefore, you should not procure a fish delicacy for future use. Mackerel in brine can stand in the refrigerator no more than 3 days, while it becomes more salty every day.

It is better to remove the fish from the brine, transfer it to a clean glass container and pour in vegetable oil. In this case, it can be stored in the refrigerator for about 7 days.

Self-pickled mackerel will decorate any table, and almost everyone has all the ingredients necessary for the marinade in the kitchen. Remember - no store-bought product can match the delicate and mouth-watering taste of spicy fish under homemade marinade.

Video: mackerel in soy marinade in 15 minutes

Do you like home salted salted fish? Make it your signature dish: learn these top recipes, practice, and become a master at home salting of mackerel.

Salted and smoked seafood is very popular among our compatriots. If earlier we bought a finished product without hesitation, nowadays, due to the abundance of carcinogens, store-bought salted fish cannot be called useful. Many hostesses are trying to learn how to salt mackerel at home. The step-by-step recipe for salting is very simple, and the fish comes out very tasty, healthy and without the addition of harmful substances.

Mackerel: beneficial properties

This type of fish is considered to be the leader in terms of fluorine, cobalt and chlorine content. In addition, mackerel is wonderful, 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 of mackerel are healthier and easier to digest. It has been proven that, which are present in fish, prevent the development of cardiovascular diseases, improve brain activity, prevent the formation of blood clots. Regular consumption of mackerel reduces the risk of developing asthmatic bronchitis, rheumatoid arthritis, atherosclerosis.

Most recipes use 2-3 fish. Prefer large to medium sized mackerels. Small fish are bony, and also not as oily as large ones. The average weight of mackerel suitable for salting is 300 g.

When choosing seafood, pay attention to its appearance. Fresh mackerel has a slight fishy smell. A pungent strong aroma should alert you. The carcass should feel firm and slightly damp to the touch.

Normally, the fish is light gray in color. If you notice yellow streaks or a yellowish tint on the carcass, be vigilant. Most likely, the fish was either thawed several times and then frozen again, or it is old, which will negatively affect the taste after cooking. To salt fish, choose only fresh food, not frozen or fresh frozen. The photo shows fresh mackerel.

How mackerel is salted at home: recipes

In order for the fish to turn out tasty, juicy, moderately salty, you need to know. Initially, it is worth deciding whether the mackerel will be light-salted, light-salted or dried, take into account the factor of whether the product is fresh, frozen or freshly frozen. The amount of salt that is needed for cooking depends on this, as well as how much liquid the mackerel will release during the salting process. This method of cooking seafood allows you to preserve all its beneficial properties.

Salted mackerel in pieces

You will need:

2 pcs. mackerel (approximate size 700-800 g);
A glass of water (200-250 ml);
2 tbsp. l. salt;
1 tbsp. l. Sahara;
1 PC. bay leaf;
1 tsp ground coriander;
3 pcs. carnations.
If desired, add 1 tsp for flavor. dried basil.

Prepare the marinade: pour water into the pan, add sugar, salt and all the spices according to the recipe. Bring the water to a boil, stirring occasionally to dissolve the sugar and salt grains. Remove from heat, cover and leave until the marinade has cooled completely.
In the meantime, let's take care of the fish. We wash it thoroughly, cut off the fins and head, cut and get rid of the entrails. We carefully remove the ridge. Cut into medium sized pieces.
Put prepared seafood in layers in a dry clean jar and fill it with cooled marinade.
We close it with a lid. Leave at room temperature for 2 hours. Then we put the jar in the refrigerator for a day.
After 24 hours, the salted mackerel is ready to eat. It is served with onion rings, sprinkled with a few drops of vegetable oil.

Fish can not only be salted, check out - this recipe was highly appreciated by true gourmets!

Whole salted mackerel

According to this recipe, the finished whole fish will look like a smoked product, but it will not be cooked during cooking.
Use:

3 mackerels;
1300 ml of water;
3 tbsp. l. with a slide of salt;
1.5 tbsp. l. with a slide of sugar;
black tea - 2 tbsp. l .;
onion skins (the more the better) about three handfuls full.

Cooking the brine: put a pot of water on the fire. We add all the spices according to the recipe. We also send thoroughly washed onion skins to the pan. We are waiting for the brine to boil, make the fire smaller and cover the pan with a lid. Cook over low heat for about five minutes. Remove from heat, cool to room temperature and filter through a sieve.
The head, tail and entrails must be removed from the fish. Next, we rinse it under running water, remove excess moisture with a paper towel.
We put the carcasses in a large container of a suitable size, preferably a glass one.
Fill with cooled brine so as to completely cover the mackerel.
We cover the dishes with a lid and leave them to salt for 12 hours at room temperature. Then we put the container in the refrigerator for 3-4 days. Turn the fish over to another barrel twice a day.
After 4 days the fish is ready to eat.

You will need:

2 fish;
3 pcs. onions;
2 pcs. carnations;
2 tbsp. l. salt;
50 ml vinegar 9%;
3-5 pcs. allspice;
3-5 pcs. black peppercorns;
3 tbsp. l. vegetable oil;
5 pieces. bay leaf.

Cooking sequence:

At the stage of fish preparation, it must be washed and all entrails, tail, head and fins must be removed. Cut into small pieces.
Cut the onion into thin half rings.
Mix a glass of water with all the spices from the recipe, including oil and vinegar. We can add 3-4 slices of lemon, 2-3 carrots, cut into strips. Mix thoroughly. The savory filling is ready.
We spread the fish in a glass container, transfer the layers with onions.
Fill the top with brine so that it completely covers the fish.
Cover with a lid and shake several times.
We send to marinate in the refrigerator for two days.

Salt mackerel without water

Ingredients:

2 pcs. mackerel;
4 tsp salt;
1 tsp granulated sugar;
2 pcs. bay leaf;
6-8 pcs. black peppercorns;
1 tsp vegetable seasoning with carrot pieces.

Cooking sequence:

Remove entrails, tail, head and fins from fish. Rinse and dry.
Cut into pieces 1.5 cm wide;
We mix salt and sugar, add all the other spices according to the recipe. To make the dressing more spicy, and the salting moderate, add 2 tsp. mustard or mustard powder.
Thoroughly roll the fish pieces in this mixture, fold them tightly into a container with a lid.
We remove to cook in the refrigerator for 2 days.

Using liquid smoke will allow you to smoke mackerel at home, without using it.

You will need:

3 fish;
1 l. water;
4 tbsp. l. black tea;
4 tbsp. l. salt;
2 tbsp. l. Sahara;
4 tbsp. l. liquid smoke (it adds a smoky flavor to the finished dish).

Cooking sequence:

We clean and wash the mackerel. Remove excess moisture with paper towels.
Add salt, sugar, tea to the water and boil. Cool it down.
Pour liquid smoke into the cold brine.
We put the mackerel in a glass container and fill it with brine.
We close the lid, put it in a cold place, smoking takes three days.

Salt mackerel without vinegar

Use:

1 mackerel;
3 tbsp. l. salt;
5 pieces. bay leaf;
2 tbsp. l. special seasoning for fish.

Cooking sequence:

Gut the fish, rinse and dry.
Boil a liter of water with the spices, herbs and seasonings indicated in the list.
Cool the brine to room temperature.
Pour fish into them in a container suitable for this.
Close the lid and put in the refrigerator, marinating lasts 2-3 days.
After cooking, serve with Korean cabbage, lightly salted cucumbers.

If you find that mackerel has an unpleasant odor, you can get rid of it by soaking the fish in water for 30-40 minutes. This video will help you cook and salt dry salted mackerel deliciously and demonstrate quick way how to salt a fish. Note: remember, the finished product must only be stored in the refrigerator. but not in the freezer.

Find out at home.

Are you ready to do some magic in the kitchen, pickling delicious mackerel at home? I am sure that you can only make a real yummy on your own, with a little effort and a huge amount of love for fish. It is then that a real yummy will appear on your table.

Keep dry salted recipes, fast food in brine, whole or in pieces. Choose and delight your family with the best pickles.

How delicious to pickle mackerel

Select large carcasses, 300-400 grams, it is difficult to find larger ones. Good weight means that the mackerel has developed a good fat content.
There are several known methods of salting mackerel - dry salting, without water, salting in brine is popular, or, as fishermen say, in brine.
You can salt the fish whole, or by dividing it into pieces.
Gut the fish or not? Here, decide for yourself, but it is better to remove the insides. Although this condition does not always apply to salting the whole fish, it is often salted un-gutted.
If you salt the fish whole, you don't need to cut off the head and tail.
Are you adding spices? Fold them in a gauze bag and dip them in the brine. After salting, they are easy to get, and will not interfere with eating (it is unpleasant when they get into the mouth).

How to cut fish

As a rule, mackerel is frozen even during the catch, on the ship, and in stores they sell frozen. At home, I advise you to cut the fish without defrosting it to the end. Let it melt a little. Then you can easily pull out the insides by cutting the abdomen along the entire length, without staining the fish inside. Wear gloves to keep your hands warm.

How much to salt mackerel

Salting time depends on the chosen method and the size of the fish. Also, the target affects the speed. What kind of fish do you want to get, salted and lightly salted.

In brine, mackerel will be salted entirely from 1 to 3 days. The longer it is in brine, the richer the taste will be. Lightly salted mackerel is cooked for a day. If you want to speed up the process, make slices that will be ready after a few hours.

When salting dry, it will take about the same amount of time. While there is a quick recipe, you can find it below.

Salting spices

Since we salt mackerel at home, we are free to complement the selection of spices, taking into account taste preferences.

Put cloves, a mixture of various peppers, dill, mustard seeds in the brine. Take spices in the ratio of half a teaspoon per liter of liquid. Love to experiment, make a pickle in tea, add a little liquid smoke, giving a smoked flavor.

Salted mackerel with dry salted pieces - quick recipe

The fastest salting of fish. Less than a day will pass, and a delicious fish will appear on your table.

Cut the fish, without defrosting to the end, cut into pieces.
Salt generously and leave at room temperature for 5-6 hours. This time is enough for the pieces to be salted.
Rinse off excess salt, dip the pieces in table vinegar (or pour, stir and drain the excess).
Transfer to a container, add onion rings, a couple of laurel leaves. Pour in the sunflower oil and mix the contents again.
Start tasting after 2 hours.

Delicious salted mackerel in brine pieces

Not the fastest option. But the fish, if you add spices, will turn out to be amazingly tasty.

For a glass of water you will need:

A large spoonful of salt, no top.
Peppercorns.
Bay leaf.

How to salt the slices:

Gut the fish, cut into pieces, put in a deep bowl.
Sprinkle with crushed pepper, break the laurel leaves, send to a bowl.
Make brine from water and salt.
Pour with brine, press down on top with a plate and put oppression. Check if the pieces are completely covered with brine.
Place in refrigerator. Try it two days later.

Video recipe for pickling with mustard at home

Whole salted mackerel dry method

I don't want to go the easy way, just rubbing the mackerel carcass with salt, although this option is not excluded. I suggest adding some spices. This method of salting involves long-term storage of fish.

The recipe is suitable for home salting, you can find out a few more ways on another page of the site.

Take:

Fish carcasses - 2 pcs.
Salt - 6 tablespoons.
Sugar - 2 tbsp. spoons.
Ground pepper is a small spoon.
Dill - Art. spoon.
Sunflower oil - 1-2 tablespoons.

Fill the whole mackerel:

Add seasoning to a bowl. Mix well.
Prepare the mackerel (cut or cut, decide for yourself).
Rub the carcass on all sides. Take a large bag, put the carcasses in it.
Wrap it tightly (you can even grab the bag with an elastic band).
Send it to the refrigerator shelf. After three days, boil the potatoes and take a sample.

How to quickly pickle whole mackerel in brine

The home ambassador in brine is considered the classic, simplest and less troublesome.

First, let's decide on the proportion of water and salt. You will need 100 grams per liter of liquid. (3 large spoons). If you are in a hurry, slightly increase the concentration, then the mackerel will be ready in 3-4 hours.

Starting from the correct ratio, you can make the simplest pickle, without adding spices. But I propose a more interesting recipe, with spices, giving a certain zest to the dish.

Would need:

Fish - a kilogram (2-3 pieces).
Sugar - 2 tablespoons.
Salt - 4 tablespoons.
Water - liter.
Lavrushka - 3-4 leaves.
Allspice - 4-5 peas.

Preparation:

Butcher the mackerel, remove the gills, entrails (the head will not hurt). Rinse the carcass.
Pour in water and the spices listed in the recipe. To do this, boil water, add salt and sugar, lavrushka, pepper. After dissolving the crystals, remove from the stove and cool.
Fold the slave into a container, pour in brine. Press down with oppression, leave for 2-3 days, placing in the cold.

Delicious pickling in brine with tea in a jar

The beautiful tan color will give the mackerel an appetizing look. Many people use "liquid smoke" for this purpose, but if done with tea leaves, you get a real yummy.